Skip to content
Loading map…

LINCOLN PARK'S NOODLE HOUSE

2428 N ASHLAND AVE, CHICAGO, IL 60614 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MAINTAIN THE FLOOR DRY IN THE BASEMENT.
  3. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN SIDES OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. DETAIL CLEAN INTERIOR OF ICE MACHINE IN BASEMENT.
  4. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE EXTERIOR OF THE FOOD STORAGE CONTAINERS, INTERIOR OF ICE MACHINE AND INTERIOR OF PREP COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE GREASE ON THE FLOOR BELOW THE COOKING EQUIPMENT.
  5. Complaint

    0 infractions

  6. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. UNUSED SILVER AND BLACK REACH-IN COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. FOUND TEMPERATURE TO BE 49.F. NO POTENTIALLY HAZARDOUS FOODS STORED INSIDE. NO CITATION ISSUED. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. CONTACT SUPERVISOR LOPEZ AT 312-746-7855 FOR INSPECTION AND TAG REMOVAL.
    • 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. MUST NOT USE OLD SOY SAUCE BUCKETS AS SHELVING IN BASEMENT DRY STORAGE. FLOORS THROUGHOUT BASEMENT MUST BE ACCESSIBLE FOR CLEANING AND ALL SHELVING EASILY CLEANABLE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE COOLERS OR FOR COOKS LINE EQUIPMENT OR FOOD STORAGE CONTAINERS.
    • 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. INTERIOR BOTH COOKS LINE COOLER AND BASEMENT REACH-IN FREEZER DIRTY WITH FOOD DEBRIS. MUST CLEAN.
    • 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.FLOORS UNDER ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. FLOOR UNDER THREE COMPARTMENT SINK, DISH MACHINE AND COLA COOLER IN SAME ROOM WITH ENCRUSTED GREASE AND FOOD DEBRIS. FLOOR THROUGHOUT BASEMENT UNDER ALL DRY FOOD STORAGE WITH DIRT, RICE SPILLAGE. MUST CLEAN ALL AND MAINTAIN.
    • 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. WATER DAMAGED CEILING TILES THROUGHOUT BASEMENT DRY STORAGE AND ABOVE BASEMENT ICE MACHINE. MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IE: HAND BAGS IN FOOD CONTACT AREAS.
  7. Canvass

    5 infractions

    • 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.DISHMACHINE GAUGES MUST BE CLEAN, READABLE AND REPLACE MISSING PLASTIC COVER OVER GAUGE.
    • 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. EXTERIOR OF SMALL BLACK & SILVER REFRIGERATOR AND FREEZER UNIT ON COOKS LINE MUST CLEAN AND MAINTAIN.
    • 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. FLOORS IN THE FOLLOWING NEED CLEANING.UNDER THREE COMPARTMENT AND SPRAY ARM SINKS. UNDER FRONT SHELVING THROUGHOUT.
    • 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. THREADED NOZZLE ON PREP EXPOSED HAND SINK MUST BE REMOVED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL CONSTRUCTION DEBRIS MUST BE REMOVED FROM BASEMENT UTILITY MOP SINK. SINK MUST BE CLEAR AND ACCESSIBLE FOR USE.