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CANTON NOODLE CO

481 W 26TH ST, CHICAGO, IL 60616 · Restaurant (Wholesale)

Inspection summary

CANTON NOODLE CO has been inspected 2 times by Chicago Department of Public Health since September 23, 2010. The most recent inspection, on February 21, 2012, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 21, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 2 separate inspections, most recently on February 21, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times on September 23, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 23, 2010. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 100 POUNDS OF COOKED CANTONESE EGG NOODLES ON TABLE AT RECEPTION AREA. TEMPERATURES TAKEN OF NOODLES WERE 53.4F, 49.2F, AND 48.1. EGG NOODLES INDIVIDUALLY PACKAGED IN PLASTIC 5 POUND BAGS. NOODLES CONTAIN WATER AND EGGS. CRITICAL VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO DISPOSE OF 100 POUNDS OF EGG NOODLES. VALUE AT $50.00. ALSO, INSTRUCTED MANGEMENT TO STORE NOODLES INSIDE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SINKS NOT CLEAN AT 1ST FLOOR PREPARATION AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND UNNECESARY CLUTTER ON SHELVING UNITS THAT MUST BE REMOVED/DISCARDED. (OLD PAINT, ETC.)
  2. Complaint

    10 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED SUCH AS EGGS, COOKED NOODLES. INSTRUCTED TO PROVIDE VALID CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED AND POST VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. SERIOUS 7-38-020. SUPERVISOR NOTIFIED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARDBOARD FROM WALK-IN COOLER, WALK-IN FREEZER, AND STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN MIXERS, EQUIPMENT USED TO MAKE NOODLES, PREP TABLES, LIGHT SHIELDS, VENTS, FILTERS AT VENTILATION HOOD, METAL PANS, HOT HOLDING UNITS, AND TOILETS IN STAFF TOILET ROOMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ADJUST THRESHOLD AT REAR EXIT DOOR. CLEAN FLOORS ALONG WALL BASE IN PREP AREAS AND ATTACHED STORAGE SHED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. REPAIR DAMAGED WALL SECTIONS AND CEILING SECTIONS IN THE FOLLOWING AREAS: NEXT TO UTILITY SINK ON 1ST. FLOOR AND ABOVE DRY STORAGE ITEMS IN BASEMENT. CLEAN WALLS IN BASEMENT TO REMOVE STAINS. REPAIR LOOSE VENT COVERS AND BORDER AROUND PREP AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD FOR LIGHT BULB IN WALK-IN COOLER, REPLACE LIGHT BULBS IN PREP AREA, AND SOILED LIGHT SHIELD IN PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF CLOSING DEVICES AT TOILET ROOM DOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKS AT BACKFLOW DEVICE AND FAUCET CONNECTION AT UTILITY SINK, PROVIDE DRAIN SINK STOPPERS AT THREE COMPARTMENT SINK, REROUTE WASHING MACHINE DRAIN LINE FROM TWO COMPARTMENT SINK INTO FLOOR DRAIN, PROVIDE GREASE TRAP AT THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE INTERNAL THERMOMETERS FOR WALK-IN COOLER AND WALK-IN FREEZERS AND METAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE CLUTTERED STORAGE AREA IN BASEMENT AND EQUIPMENT/ITEMS LOICATED AT OUTDOOR STORAGE SHED, AND REMOVE UNUSED EQUIPMENT TO PREVENT PEST HARBORAGE.

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