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LEGEE RICE AND NOODLES

1810 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

LEGEE RICE AND NOODLES has been inspected 7 times by Chicago Department of Public Health since March 4, 2010. The most recent inspection, on May 6, 2015, found no infractions.

1 of 7 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: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 5, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on February 8, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on March 4, 2010. 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 March 4, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • PROVIDE SELF CLOSING DEVICE FOR THE EMPLOYEE BATHROOM LOCATED IN THE BACK OF THE FACILITY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETAIL CLEAN AND MAINTAIN ALL CEILING VENT COVERS ON PREMISES TO REMOVE THE DUST ACCUMULATION.
  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REAR EXPOSED HAND SINK SLOWING DRAINING. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  4. Complaint

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after us LABEL AND DATED FOOD THAT IS STORED LONGER THAN 12 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE WOOD PANEL INSIDE THE REACH-IN WHITE FREEZER,USED FOR SHELF, MUST PROVIDE FOOD SHELF FOR REFRIGERATION. NEED TO REPLACE DOORS OF THE 3 DOORS COOLER,UNABLE TO EASILY OPEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. NEED TO CLEAN INTERIOR OF DEEP FRYER(BOTTOM PART)GREASE BUILD UP. EXTERIOR SIDE OF THE HOOD EXTREMELY GREASY(SOUTH SIDE)
    • 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. DETAIL CLEAN WALL BESIDE THE HOOD (SOUTH SIDE)GREASE BUILD-UP.OR PAINT IT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT BULB INSIDE THE 3 DOOR REFRIGERATION, NEXT TO KITCHEN DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. WATER PIPE UNDER THE EXPOSED HAND SINK IS LEAKING,INSTRUCTED TO REPAIR.
  5. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. FOUL ODOR CAMES OUT FROM 3 COMPARTMENT SINK IN FRONT SERVING AREA/DINING AREA.INSTRUCTED TO CONTACT A PLUMBER AND KEEP RECEIPTS OR WORK ORDER ON PREMISES.
  6. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED MIXED VEGETABLE( FOR EGGROLLS) STORED IN REACH-IN COOLER AT TEMP OF 50F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE.FOOD DISCARDED AND DENATURED.POUNDS VALUE. CRITICAL VIOLATION:7-38-005(A) HOOOO70350-17
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED.OBSERVED WASTE WATER BACKING IN 3 COMPARTMENT SINK,AND SLOWLY DRAINING.INSTUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 HOOOO70350-17
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL CARDBOARDS FROM SHELVES INCLUDED COOLERS AND FREEZERS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN SIDE OF VENTILATION(HOOD).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK,IN REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. STRONG FOUL ODOR CAMES OUT FROM 3 COMPARTMENT SINK IN FRONT SERVING AREA/DINING AREA.UNABLE TO CHECK UNDER THE SINK DUE TO A WOOD PANEL COVERS THE PLUMBING,UNABLE TO REMOVE WOOD IS SEALED .INSTRUCTED TO LEAVE AREA OPENED.
  7. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED CHICKEN STORED INSIDE TWO DOOR COOLER AT TEMPERATURE OF 46.7F TO 46.9F.FOOD WAS COOKED IN THE MORNING, PER MANAGER STATEMENT;HOWEVER NO TIME AND TEMPERATURE LOG PROVIDED.COOLER TEMPERATURE WAS 38.7F.FOOD WAS DISCARDED AND DENATURED. POUNDS 10, VALUE 80.CRITICAL VIOLATION:7-38-005(A).HOOOO60142-15
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOY OPENED REAR DOOR(DOOR SURFACE DIRTY WITH GRIME)REMOVING GARBAGE BOX FROM PREP AREA,RETURNED IN WORKING SPACE AREA AND START TO COOK,(WITH BARE HANDS GRABBED CUT FRESH BROCCOLI,AND OTHER FOOD),NEVER WASHED HER HANDS.FOOD WAS DISCARDED, AND HAND WASHING PROCEDURES EXPLAINED AND SHOWED.CRITICAL VIOLATION:7-38-010(A) HOOOO60142-15.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE. FOUND COOKED CHICKEN STORED INSIDE DIRTY SOY SAUCE BOX,FOOD STACKED ON TOP EACH OTHER , NOT COVERED (IN TWO DOOR COOLER ).ALSO FOUND RICE COOKER WITH WHITE RICE IN IT,ON TOP THE WHITE RICE A DIRTY CONTAINER WITH COOKED BROWN RICE IN IT. FOOD WAS DISCARDED.INFORMATION ON FOOD STORAGE GIVEN.SERIOUS VIOLATION:7-38-005(A) HOOOO60145-18
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.DO NOT STORE KNIFE IN BETWEEN SHELVES, STORE THEM IN KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF DEEP FRYER, BUILD UP OF GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPLACE BROKEN FLOOR TILE IN FRONT OF PRODUCE COOLER, IN PREP AREA.

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