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MK NOODLE

3341 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

MK NOODLE has been inspected 9 times by Chicago Department of Public Health since July 19, 2021. The most recent inspection, on September 25, 2025, recorded 16 infractions.

1 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 13 times across 6 separate inspections, most recently on September 25, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 8 times across 5 separate inspections, most recently on September 25, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 3 separate inspections, most recently on September 25, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 times across 4 separate inspections, most recently on September 25, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on August 18, 2025. For example: FOOD SEPARATED AND PROTECTED

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. Short Form Complaint

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE PRESENT AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. SUCH AS RICE, SOUPS, BEEF, CHICKEN ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IN FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT IN CORNER OF EXHAUST HOOD ABOVE BURNERS TO BE NOT FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE LIGHT AND PROVIDE ADEQUATE LIGHT IN FOOD PREP AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
  2. Complaint Re-Inspection

    14 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IN FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • : OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • BSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURN OUT LIGHT BULB OFF IN REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE INTENSITY LIGHTING AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  3. Complaint

    20 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EXPOSED HAND WASHING SINKS IN FOOD PREPARATION AREAS DISHWASHING AREA AND WASHROOMS. MUST PROVIDE HAND WASHING SIGNS OR POSTERS AT ALL HAND WASHING SINKS.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED A CONTAINER OF RAW CHICKEN STORED ON TOP OF OPEN CONTAINER OF GREEN LEAFY VEGETABLES AND OTHER CONDIMENTS INSIDE WALK-IN COOLER. OBSERVED RAW STEAK STORED NEXT TO CILANDRO, SLICED OF CUCUMBERS INSIDE 2-DOOR PREP COOLER IN MAIN KITCHEN FOOD PREPARATION AREA. INSTRUCTED MANAGER TO STORE FOOD ITEMS ACCORDING TO FOOD CODE TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERAURES OF TCS FOODS IN THE 2-DOOR REAR PREP COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES. SWEET HONEY PORK AT 60.1F, COOKED PORK AT 52.3F, COOKED SHRIMP AT 50.9F, RAW STEAK AT 51.2F, RAW CHICKEN AT 46.7F, RAW PORK AT 51.8F. INSRUCTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW AT ALL TIMES. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 16LBS OF FOOD VALUE OF $70. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 2-DOOR REAR PREP COOLER WITH AN AIR TEMPERATURE OF 66.6F INSIDE THE UNIT AT THIS TIME. COOLER WAS USED TO STORE TCS FOODS. INSTRCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURE BELOW 41.0F. COOLER TAGGED HELD FOR INSPECTION TAG REMOVAL AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41.0F OR BELOW. CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE UPRIGHT MILK COOLER LOCATED IN FRONT PREPARATION AREA. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES PREPARING AND SERVING FOOD IF FOOD PREPARATION AREAS WITHOUT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING IN FRONT FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE WORKING STOPPERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS A LINER INSIDE COOLERS. MUST BE SMOOTH CLEANABLE SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL FREEZERS LOCATED IN THE BASEMENT. MUST REMOVE ICE AND CLEAN FREEZERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP AND FOOD DEBRIS IN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET AT THE 3-COMPARTMENT SINK IN FRONT PREP AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS ON REAR OF PREMISES ALSO OBSERVED UNUSED SHELVING FISH TANK AND JUNK AND MATERIALS. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORAGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED AND MISSING FLOOR TILES IN FRONT ENTRANCE OF KITCHEN FOOD PREPARATION AREA. MUST REPAIR/REPLACE. OBSERVED DIRTY WALL WITH EXCESSIVE FOOD SPLATER BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON FLOOR UNDER AROUD AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURN OUT LIGHT BULB OFF IN REAR KITCHEN FOOD PREPARATION AREA. MUST PROVIDE INTENSITY LIGHTING AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEES BELONGINS STORED IN REAR FOOD PREPARATION AREAS AND FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEES WORKING AT THIS TIME OF INSPECTION. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL THE REQUIRED EMPLOYEES,
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTON REPORT#2617309 ON 05/12/2025. #39.OBSERVED VARIOUS BOXES OF FOOD STORED ON THE FLOOR IN THE FRONT PREP/DRINK AREA, BUCKETS AND CARBOARD BOXES OF PRODUCE AND FOOD STORED ON THE FLOOR IN THE WALK IN COOLER, AND CONTAINERS OF SAUCES ON THE FLOOR IN THE DRY STORAGE AREA IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN THE BASEMENT. #43 OBSERVED KNIVES STORED IN CREVICES IN BETWEEN PREP TABLES AND PREP COOLERS IN THE PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL KNIVES IN A CLEAN LOCATION IN BETWEEN USE. #45. OBSERVED SINGLE SERVICE ITEMS AND BOXES OF PAPER GOODS STORED ON THE FLOOR IN THE DRY STORAGE CORNER IN THE BASEMENT. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR THROUGHOUT BASEMENT DRY STORAGE AREA. #49. OBSERVED THE EXTERIOR OF THE 2 DOOR REACH IN COOLER ACROSS FROM THE BUNRERS IN THE CORNER TO BE HEAVILY SOILED WITH FOOD DEBRIS ON HANDLES, DOORS, AND GASKETS OF THE DOOR. INSTRUCTED MANAGER TO DETAIL CLEAN SURFACE AND GASKETS OF REACH IN COOLER. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE HANDLING TCS FOODS. (HANDLES CHICKEN, BEEF) PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED VARIOUS BOXES OF FOOD STORED ON THE FLOOR IN THE FRONT PREP/DRINK AREA, BUCKETS AND CARBOARD BOXES OF PRODUCE AND FOOD STORED ON THE FLOOR IN THE WALK IN COOLER, AND CONTAINERS OF SAUCES ON THE FLOOR IN THE DRY STORAGE AREA IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN THE BASEMENT.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED KNIVES STORED IN CREVICES IN BETWEEN PREP TABLES AND PREP COOLERS IN THE PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL KNIVES IN A CLEAN LOCATION IN BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ITEMS AND BOXES OF PAPER GOODS STORED ON THE FLOOR IN THE DRY STORAGE CORNER IN THE BASEMENT. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR THROUGHOUT BASEMENT DRY STORAGE AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE EXTERIOR OF THE 2 DOOR REACH IN COOLER ACROSS FROM THE BUNRERS IN THE CORNER TO BE HEAVILY SOILED WITH FOOD DEBRIS ON HANDLES, DOORS, AND GASKETS OF THE DOOR. INSTRUCTED MANAGER TO DETAIL CLEAN SURFACE AND GASKETS OF REACH IN COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE COLD WATER AT THE HAND SINK IN THE WOMEN'S BATHROOM TO BE LEAKING EVEN WHEN NOT IN USE. INSTRUCTED MANAGER TO SERVICE LEAK AND MAINTAIN IN GOOD REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT IN CORNER OF EXHAUST HOOD ABOVE BURNERS TO BE NOT FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE LIGHT AND PROVIDE ADEQUATE LIGHT IN FOOD PREP AREAS.
  5. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/2 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE MAIN PREP AREA REACH IN COOLERS AND ON SHELVES AT FRONT PREP AREA. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED - ELBERT DAO,CERTIFIED FOOD MANAGER REPORTED ON SITE AT 1:20PM AFTER HE WAS CALLED BY THE EMPLOYEE, INSPECTION WAS FINISHED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER WITH CITY SANITATION CERTIFICATE ON SITE WHILE TCS FOOD WERE PREPARED AND SERVED :SHRIMP,MEAT,TOFU,RICE ETC. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED . PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED. ELBERT DAO,CERTIFIED FOOD MANAGER REPORTED ON SITE AT 1:20PM AFTER HE WAS CALLED BY THE EMPLOYEE, INSPECTION WAS FINISHED,AND IN PROCESS TO WRITE REPORT. MANAGER LEFT BEFORE FINSHED REPORT.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE WEARING ONE FOOD GLOVE,HOWEVER FOOD WAS HANDLED WITH BOTH HANDS.OBSERVED EMPLOYEE PICKING UP FOOD(PASTA,SLICE SAUSAGE) TO COOK AND READY TO EAT WITH UNGLOVED HAND. NO HANDWASHING BETWEEN TASK,INSTRUCTED TO WASH HANDS PRIOR TO GLOVE HANDS,(BOTH HAND S MUST BE GLOVED) MUST WASH HANDS EVERY POSSIBLE CONTAMINATION.MANAGER CORRECTED THE ISSUE PRIORITY CITATION :7-38-010,CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL FOOD WITH A COMMON NAME INSIDE COOLER AND DRY FOOD PRODUCTS.
    • 40. PERSONAL CLEANLINESS
      • ANYONE ENTERING PREP AREA MUST WEAR HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • PLASTIC UTENSILS USED FOR CUSTOMERS MUST BE INVERTED,TO MINIMIZE SOURCE OF CONTAMINATION
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • EXTERIOR OF GREASE TRAP COMPLETELY COVERED WITH GREASE INSTRUCTED TO CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE COOLERS AND FREEZERS MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.MUST HAVE THREE TO BE ABLE TO WASH,RINSE AND SANITIZE
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED HOLES AT BOTTOM OF GREASE TRAP,WATER SIPPING FROM IT,FORMING PUDDLES OF WATER WHICH TRAVELED TO FOOD STORAGE AREA. INSTRUCTED TO SEAL. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE DEBRIS FROM FLOOR UNDER SHELVES AND THROUGHOUT THE PREMISES.CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ADDITIONAL FOOD HANDLER IS REQUIRED FOR NEW EMPLOYEE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ADDITIONAL ALLERGEN CERTIFICATE IS REQUIRED ON SITE FOR THE NEW MANAGER
  8. License Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-- NOTED EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALLS IN THE BASEMENT. MUST CUT/SMOOTH FOR WALLS TO BE SMOOTH AND CLEANABLE.---- MUST REPLACE.-----MISSING FLOOR DRAIN COVER IN THE BASEMENT. MUST REPLACE.-----FLOOR OF THE HVAC CLOSET WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. : 6-201.13-- MISSING BASEBOARD COVING AT THE ENTRANCE TO THE DINING ROOM LANDLORD CLOSET. MUST REPLACE. 6-501.114-- ALL UNNECESSARY ITEMS AND EQUIPMENT STORED ON THE REAR PATIO AND THE UNUSED BEER TAP IN THE DINING ROOM MUST BE REMOVED FROM THE PREMISES.
  9. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER, SPLASH GUARDS ON BOTH SIDES IN THE DISH MACHINE/WASHING ROOM.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE ONE COMPARTMENT PREP SINK LOCATED IN THE DISH ROOM.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BROKEN URINAL IN THE MEN'S WASHROOM. LEAK FROM THE COLD WATER VALVE UNDER THE MEN'S WASHROOM WASHBOWL. MUST REPAIR ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EXPANDING SPRAY FOAM USED AS A SEALANT FOR WALLS IN THE DINING ROOM AND THROUGHOUT THE BASEMENT. MUST CUT/SMOOTH FOR WALLS TO BE SMOOTH AND CLEANABLE.----MISSING CEILING TILES IN THE MEN'S WASHROOM. MUST REPLACE.----MISSING GROUT IN THE TILE FLOORING AT THE ENTRANCE TO THE KITCHEN. MUST REPLACE.-----MISSING FLOOR DRAIN COVER IN THE BASEMENT. MUST REPLACE.-----FLOOR OF THE HVAC CLOSET WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS AND EQUIPMENT STORED ON THE REAR PATIO AND THE UNUSED BEER TAP IN THE DINING ROOM MUST BE REMOVED FROM THE PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING BASEBOARD COVING AT THE ENTRANCE TO THE DINING ROOM LANDLORD CLOSET. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE PENDING CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

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