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CHA TIME & TT NOODLE

2017 S WELLS ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

CHA TIME & TT NOODLE has been inspected 9 times by Chicago Department of Public Health since November 4, 2016. The most recent inspection, on October 18, 2019, found no infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on October 31, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on October 31, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on September 6, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 25, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 25, 2018. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO 2-201.11 NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND THE FOLLOWING EQUIPMENT NOT CLEAN: INTERIOR OF ALL EACH IN COOLERS, FOOD STORAGE SHELVES AND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING WITH HEAVY DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER OF COOKING EQUIPMENT IN NEED OF DEEP CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. CORRECT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING
  3. Short Form Complaint

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO 2-201.11 NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(a) OBSERVED A BLACK SUBSTANCE BUILT AT INTERIOR OF ICE MACHINE AND A LARGE BUILD UP OF DRIED FOOD DEBRIS ON MEAT SLICER. INSTRUCTED MANAGE TO DEEP CLEAN AND SANITIZE BOTH PIECES OF EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND THE FOLLOWING EQUIPMENT NOT CLEAN: INTERIOR OF ALL EACH IN COOLERS, FOOD STORAGE SHELVES AND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER OF COOKING EQUIPMENT IN NEED OF DEEP CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING WITH HEAVY DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 THE CERTIFIED FOOD MANAGER DID NOT HAVE THE ALLERGEN TRAINING. MUST SHOW PROOF OF TRAINING
  4. Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP ON AND IN BETWEEN ALL EQUIPMENT. ALL STORAGE SHELVES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INTERIOR OF ICE MACHINE IN NEED OF CLEANING. CORRECT AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP, FLOORS AT 3 COMPARTMENT SINK IN NEED REGROUTING. CORRECT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING HAS LARGE AMOUNTS OF DUST BUILD UP MUST CLEAN AND MAINTAIN. WALLS AT COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. MUST CORRECT AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOMS IN NEED OF DETAIL CLEANING. MUST CORRECT AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN.
  5. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL VENTILATION TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER 1 COMPARTMENT SINK IN FRONT TEA STATION IN NEED OF CLEANING. MUST ORRECT AND MAINTAIN.
  6. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED RAW BEEF AND RAW PORK BEING STORED ABOVE CUT READY TO EAT VEGATABLES. INSTRUCTED MANAGER TO REMOVE AND DISCONTINUE STORING RAW MEAT ABOVE REASY TO EAT PRODUCTS. SERIOUS VIOLATION 7-38-005(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. GARBAGE ON GROUND WITH HEAVY BUILD UP ALLOWING FORRODENT ACTIVITY AND HARBORAGE. GARBAGE BEING STORED ON TOP OF CONTAINERS. INSTRUCTED MANAGER TO HAVE AREA CLEAN AND SANITIZED TO ELIMINATE HAZARD OF RODENT ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #2081623 SEPTEMBER 6, 2017 #45 MUST MEET FOOD HANDLERS REQIREMENTS MUST OBTAIN FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS. #33 MUST DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION/FREEZER UNITS IN KITCHEN AREA AND FRONT SMOOTHIE AREA AS WELL AS TRACKS OF SLIDING DOORS TO CABINETS IN SAME AREA OF LIQUID WASTE BUILD-UP. CORRECT AND MAINTAIN SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL VENTILATION TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER 1 COMPARTMENT SINK IN FRONT TEA STATION IN NEED OF CLEANING. MUST ORRECT AND MAINTAIN.
  7. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS (15LBS RAW FISH)IN PAN ON TABLE IN KITCHEN AT 64.2F DEGREES AND 2LBS OF RAW BEEF IN COLD HOLDING UNIT AT 53F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. INSTRUCTED COLD FOOD TO BE HELD AT 40F DEGREES OR LOWER. APPROX. WT. 17LBS AND APPROX. COST $50.00. CRITICAL VIOLATION 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER AT EXPOSED HAND WASH SINK IN DISHWASHING AREA. HOT RUNNING WATER WAS RESTORED, CUT OFF FROM VALVE UNDERNEATH. MUST HAVE HOT RUNNING WATER AT EXPOSED SINK AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED RAW FISH STORED NEXT TO EXPOSED READY-TO EAT LETTUCE IN PREP COOLER. INSTRUCTED ON PROPERLY STORE RAW FOOD SEPARATELY FROM READY-TO EAT FOODS. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, PORK AND SEA FOODS) ARE BEING HANDLED, PREPARED AND SERVED. MUST BE ON PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN/SANITIZE INTERIOR BOTTOM OF ALL REFRIGERATION/FREEZER UNITS IN KITCHEN AREA AND FRONT SMOOTHIE AREA AS WELL AS TRACKS OF SLIDING DOORS TO CABINETS IN SAME AREA OF LIQUID WASTE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT KITCHEN AND SMOOTHIE STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN/SANITIZE WALLS IN SMOOTHIE AREA AT FRONT OF JUICE SPLASHES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST MEET FOOD HANDLERS REQIREMENTS.
  8. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED DISH WASHER WASHING DISHES AT FIRST COMPARTMENT OF 3-COMPARTMENT SINK ONLY WITH OUT SANITIZING SOLUTION FOR PROPER WASH, RINSE AND SANITIZING OF UTENSILS. INSTRUCTED ON PROPER SET UP OF 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AT EXPOSED HAND WASH SINK FOR PROPER HANDWASHING IN KITCHEN PREP AREA. CRITICAL VIOLATION 7-38-030.
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED FISH IN COMPARTMENT OF 3-COMP SINK IN STANDING WATER. ADVISED ON PROPER THAWING. SERIOUS VIOLATION 7-35-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS ON SHELF IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHTOUT KITCHEN OF FOOD SPILLS AND DEBRIS. ALSO CLEAN UNDER SHELVING IN HALL AREA LEADING TO RESTROOMS.
  9. License

    0 infractions

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