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CLAYPOT NOODLE SHOP, INC.

243 W CERMAK RD, CHICAGO, IL 60616 · Restaurant

Inspection summary

CLAYPOT NOODLE SHOP, INC. has been inspected 4 times by Chicago Department of Public Health since December 5, 2016. The most recent inspection, on February 13, 2018, found no infractions.

1 of 4 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, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on October 18, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 once on October 18, 2017. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 December 5, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 5, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 3 times across 2 separate inspections, most recently on October 18, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • OBSERVED CROSS CONTAMINATION OF FOOD HANDLER WIPNG FOOD PARTICLES OFF BLADE OF MEAT CLEAVER WITH BARE HAND CONTAMINATING UTENSIL AND PLACING MEAT CLEAVER ON CUTTING BOARD. INSTRUCTED ON PROPER WASH, RINSE AND SANITIZING OF UTENSILS AND CUTTING BOARDS PRIOR TO AND AFTER USE WITH NO BARE HAND CONTACT TO BLADE TO PREVENT CROSS CONTAMINATION. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED THE FOLLOWING POOR HYGIENIC PRACTICES IN PREP AREA: WAITRESS AT COUNTER ENTERED PREP AREA AND STARTED PREPARING FOOD WITHOUT WASHING HANDS AND THEN WENT TO GET GLOVES, PUT THEM ON WITHOUT WASHING HANDS. INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED COLD WATER KNOB MISSING AT EXPOSED HANDWASH SINK IN PREP AREA PROVIDING ONLY HOT RUNNING WATER. MUST REPAIR AND MAINTAIN SO COLD RUNNING WATER IS PROVIDED. ALSO NOTED NO PAPER TOWELS AT SAME EXPOSED HAND WASH SINK. MUST PROVIDE. CRITICAL VIOLATION 7- 38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN/SANITIZE INTERIOR OF ALL REFRIGERATION UNITS, PREP TABLES AND COUNTERS, BOTTOM OF PREP TABLBES OF FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT PREP AREA OF FOOD DEBRIS AND STAIRS LEADING TO BASEMENT AND BASEMENT FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR DAMAGED CEILIG IN BASEMENT AND REMOVE DEAD BUGS IN LIGHT PANELS OF CEILING IN PREP AREA OF 1ST FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST MEET FOOD HANDLER REQUIREMENTS.
  3. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • A SECTION OF THE FLOOR IN THE BASEMENT IS IN POOR REPAIR; REPAIR FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME AREAS OF THE WALLS AND CEILING IN THE BASEENT ARE IN POOR REPAIR; REPAIR WALLS/CEILINGS AND SEAL ANY HOLES FOUND.
  4. License

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK WITH NECESSARY DOCUMENTS INCLUDING A SIGNED CONTRACT FROM A LICENSED COMPANY ON PREMISES AS REQUIRED; MUST PROVIDE AS REQUIRED. SERIOUS VIOLATION 7-38-020.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS ON PREMISES FOR THE THREE COMP SINK; MUST PROVIDE CHEMICAL TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING.

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