NOODLE ZONE INC

5423-5427 N CLARK ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

NOODLE ZONE INC has been inspected 12 times by Chicago Department of Public Health since November 19, 2010. The most recent inspection, on November 29, 2016, found no infractions.

1 of 12 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 source, labelling and allergens, Pests and Food temperature control.

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 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 5 times across 5 separate inspections, most recently on January 15, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
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 3 times across 3 separate inspections, most recently on March 28, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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 April 7, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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 January 15, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
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 34 times across 11 separate inspections, most recently on January 15, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

12 inspections

CanvassNov 29, 2016
0 infractions
CanvassJan 15, 2016
7 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - LABEL AND DATE ALL READY TO EAT /POTENTIALLY HAZARDOUS FOODS INISDE THE REACH IN COOLER. ALL DRY FOOD CONTAINERS NEEDS LABEL ALSO.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - DEFROST ONE DOOR CHEST FREEZER IN THE BASEMENT AND 3 DOOR CHEST FREEZER IN THE FIRST FLOOR BY THE SUSHI STATION WITH HEAVY ICE BUILD-UP AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - CLEAN IN DETAIL FLOOR BEHIND AND UNDER THE STOVE,WOK AND DEEP FRYER WITH GREASE ACCUMULATED AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - PEELING PAINT ON THE WALLS IN THE DRY STORAGE ROOM. MUST SCRAPE PEELING PAINT AND RE PAINT WALLS. SEAL ALL GAP AROUND THE PIPE ON THE WALLS AND CEILING THRU-OUT THE KITCHEN PREP AREA AND STORAGE ROOM AND MAINTAIN. GREASE BUILD- UP ON THE HOOD UNDERNEATH THE FILTER. MUST CLEAN IN DETAIL AND MAINTAIN.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  - EMPLOYEES HELPING IN HANDLING FOOD IN THE PREP AREAS MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.
- 45. FOOD HANDLER REQUIREMENTS MET
  - NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
CanvassFeb 17, 2015
3 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - FOUND GROCERY BAGS USED TO STORE MEAT IN THE REFRIGERATOR AND TWO DOOR FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - FOUND CARDBOARD BEING USED AS A LINER IN THE TWO-DOOR REFRIGERATOR. INSTRUCTED TO USE NON-ABSORBENT MATERIALS TO ALLOW FOR PROPER CLEANING.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - OBSERVED GREASE BUILDUP ALONG THE SIDES OF COOKING EQUIPMENT, LOWER COMPARTMENT OF THE DEEP FRYERS, AND BEHIND THE COOKING EQUIPMENT ON THE STEEL SHEETING. INSTRUCTED TO REMOVE GREASE BUILDUP, DETAIL CLEAN, AND MAINTAIN REGULARLY. OBSERVED DUST AND FOOD DEBRIS BUILDUP ON THE SIDE OF THE LIGHT FIXTURE ABOVE THE COOKING EQUIPMENT AND THE DRY FOOD STORAGE RACK USED TO STORE SEASONINGS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
ComplaintMay 22, 2014
5 infractions
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
  - FOUND WASHROOM AT SUSHI AREA NOT MAINTAINED.DUE TO A FIRE ON 5-21-14,FLOOR BROKEN,WALL BROKEN / MISSING AND WASH BOWL REMOVED.TAGGED WASHROOM"HELD FOR INSPECTION" DO NOT USE .INSTRUCTED TO USE WASHROOM AT OTHER SIDE OF THE DINING AREA. CRITICAL VIOLATION:7-38-030 NO CITATION ISSUED, SUSHI AREA CLOSED AT PRESENT TIME.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - DEBRIS ON RUBBER GASKET INSIDE THE DISPLAY PREP COOLER UNDER THE SUSHI COOLER. PIPES THROUGHOUT THE KITCHEN WITH GREASE AND DUST BUILD-UP,NEED TO CLEAN AND MAINTAIN.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF HOOD,GREASE IS DANGLING AT EDGE OF INTERIOR AND EXTERIOR OF THE HOOD.ALSO PIPE OF THE FIRE EXTINGUISHER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES AND SERVICE LINE,INSTRUCTED TO REMOVE AND MAINTAIN. GREASE BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - GREASE ON FLOOR UNDER THE COOKING EQUIPMENT NEED TO CLEAN AND MAINTAIN.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - NO STOPPERS PROVIDE AT BOTH THREE COMPARTMENT SINKS,INSTRUCTED TO PROVIDE.
Canvass Re-InspectionApr 14, 2014
1 infraction
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - : GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF HOOD,GREASE IS DANGLING AT EDGE OF INTERIOR AND EXTERIOR OF THE HOOD.ALSO PIPE OF THE FIRE EXTINGUISHER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES AND SERVICE LINE,INSTRUCTED TO REMOVE AND MAINTAIN. GREASE BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN.
CanvassApr 7, 2014
7 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  - POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:6 DOZEN OF FRESH EGGS AT TEMP OF 56.3F TO 65F; SLICED TOMATOES AT TEMP OF 53.4F; COOKED NODDLES AT TEMP OF 57.3F; STUFFING(SHRIMP AND RICE) AT TEMP OF 61.9F TO 62F, PARTIALLY COOKED BROCCOLI AT TEMP OF 52.9F.FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER,WHICH MAINTAINED AIR TEMP OF 41.4F.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME.OWNER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 10,VALUE $56 . CRITICAL VIOLATION:7-38-005(A)
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
  - PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 4-23-13,REPORT #1235746 #34- OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON FLOOR UNDER FRYERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER/AROUND FRYERS AND MAINTAIN STILL TODAY OBSERVED THE SAME VIOLATION,INSTRUCTED TO SCRAPE ALL GREASE AND ACCUMULATE FOOD DEBRIS. SERIOUS VIOLATION:7-42-090
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - OBSERVED CARDBOARDS USED FOR SHELF LINERS INSIDE COOLERS,FREEZERS AND ON SHELVES IN PREP AND STORAGE AREA,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN RUBBER GASKET INSIDE THE WEST DOOR OF THE REACH-IN COOLER BY THE FOOD EQUIPMENT,INSTRUCTED TO REPAIR/REPLACE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF HOOD,GREASE IS DANGLING AT EDGE OF INTERIOR AND EXTERIOR OF THE HOOD.ALSO PIPE OF THE FIRE EXTINGUISHER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES AND SERVICE LINE,INSTRUCTED TO REMOVE AND MAINTAIN. GREASE BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - VENT COVERS ON CEILING AND COVER FOR THE WALL AIR CONDITION WITH DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - FAUCET NECK AT THREE COMPARTMENT SINKS IS LEAKING,INSTRUCTED TO REPAIR
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - EXCESS ITEMS STORED ON FLOOR AND SEATING BY THE SERVING/DINING/OFFICE AREA,INSTRUCTED TO REORGANIZE AND REMOVE ITEMS NOT NEEDED,WHAT IS NEEDED MUST STORE IT 6" OFF THE FLOOR,FOR GOOD HOUSEKEEPING. ALSO REORGANIZE SHELVES UNDER THE SUSHI AND FRONT COUNTER.
CanvassApr 23, 2013
5 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - BULK CONTAINERS NOT LABELED IN BASEMENT (SUGAR, NOODLES, ETC.). INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - OBSERVED FOOD BUILD UP INSIDE PREP COOLERS DOOR RUBBER GASKETS. MUST REACH IN COOLER GASKETS AND CONDENSERS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON FLOOR UNDER FRYERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER/AROUND FRYERS AND MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - OBSERVED GAP IN WALL AROUND DRAIN PIPE AT SUSHI BAR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL GAP IN WALL AROUND PIPE.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  - CEILING LIGHT SHIED END CAPS MISSING ABOVE PREP AREA PREP COOLER/COOKLINE. MUST PROVIDE END CAPS FOR LIGHT BULBS.
CanvassApr 18, 2012
4 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. PREP AREA STAND UP REACH IN COOLER DOOR RUBBER GASKETS IN POOR REPAIR(TAPED UP). MUST REPAIR AND MAINTAIN DAMAGED DOOR GASKET.
- 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. THE FOLLOWING NOT CLEAN- OBSERVED GREASE BUILD UP ON VENTILATION HOOD, FOOD DEBRIS BUILD UP ON SHELVES IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
- 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. PREP AREA CEILING LIGHT BULB COVER TOO SHORT (ABOVE RICE COOKERS). MUST PROVIDE AND INSTALL ADEQUATE LENGTH CEILING LIGHT COVER.
- 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. POT WASH 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTIAN SINK.
Canvass Re-InspectionApr 11, 2011
7 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #525278
- 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 use.//VIOLATION REMAINING SEE REPORT #525278.
- 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.//VIOLATION REMAINING SEE REPORT #525278.
- 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.//VIOLATION REMAINING SEE REPORT #525278.
- 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.//VIOLATION REMAINING SEE REPORT #525278.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAININGSEE REPORT #525278.
- 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.//VIOLATION REMAINING SEE REPORT #525278.
CanvassMar 28, 2011
9 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.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS (COOKED CHICKEN,RAW EGGES,EGG ROLLES IN COOLER TEMPED BETWEEN 46.5F-51.0F)MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $175.00/3DOZ.,15LBS
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//DOORS NOT RODENT & INSECT PROOF,FRONT DOOR MESURED AT 1/4" GAP AT BOTTOM OF DOOR/OBSERVED 25-35 MICE DROPPINGS ON FLOOR IN CLOSET FOR FURNACE,NEED DETAIL CLEANING & SANITIZE AREA.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES,DATES,TIME ON FOOD ITEMS IN STORAGE.
- 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 use.//INSTRUCTED MGMT TO PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN KITCHEN AREA./MUST INVERT ALL PLATES,POTS & PANS IN STORAGE.
- 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.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN COUNTER & EXPOSED HAND BOWL BEHIND SUSHI BAR,SERVICE BAR IN FRONT COUNTER FOR GLASSES STORED & EXPOSED HAND BOWL,MOP SINK & PREP TABLE REAR AREA AT 5423 N CLARK./MUST REMOVE ALL RUSTY SHELVES & FRAMES IN REAR STORAGE AREA,KITCHEN AREA/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA
- 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.//SOME SHELVES IN COOLERS,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INTERIOR,& EZTERIOR ONF ALL EQUIPMENT NEED DETAIL CLEANING.
- 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.//FLOORES UNDER AROUND STOCK & EQUIPMENT NEED CLEANING ON 1ST FLOOR & BASEMENT AREA,MUST STORE ALL STOCK 6" OFF FLOOR WHEN INSTORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED FOR STORAGE OF STOCK
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.//MUST REATTACHED DRAIN LINE FROM DIPPER WELL NEED AIR GAP ALSO ON DRAIN LINE FROM DIPPER WELL./BASE OF FAUCET ON 3COMP. SINK LEAKING WATER.
- 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.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES/CLUTTER IN BASEMENT CABINET
Canvass Re-InspectionDec 1, 2010
4 infractions
- 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
  - A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #462813 ON 11/19/10 NOT CORRECTED: 18/01- All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE COCKROACHES IN THE BASEMENT STORAGE AREA. 12 LIVE COCKROACHES WERE OBSERVED ON A WOODEN STORAGE SHELVES IN THE MIDDLE OF THE BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. CLEAN AND SANITIZE ALL AFFECTED AREAS. REMOVE ANY DEAD COCKROACHES FROM THE SHELVES, EQUIPMENT AND THE FLOOR OF THE BASEMENT. REMOVE INSECT GLUE TRAPS FROM ON TOP OF PREP AREA STORAGE SHELVES AND PREP TABLES. PEST CONTROL COMPANY IS ONSITE DURING THE REINSPECTION. CRITICAL VIOLATION 7-42-090.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SEE VIOLATION #14.
- 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 THE FOLLOWING: DUST ON TOP OF THE VENTILATION HOOD AND DUCTWORK IN THE MAIN PREP AREA, LIGHT SHIELDS IN MAIN PREP AREA, TOP OF STOVE, OVEN, SIDES OF COOKING EQUIPMENT.
- 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 THE WALL BEHIND THE COOKING EQUIPMENT.
CanvassNov 19, 2010
5 infractions
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
  - All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE COCKROACHES IN THE BASEMENT STORAGE AREA. 7 LIVE COCKROACHES WERE OBSERVED ON A WOODEN STORAGE SHELF IN THE MIDDLE OF THE BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. CLEAN AND SANITIZE ALL AFFECTED AREAS. REMOVE ANY DEAD COCKROACHES FROM THE SHELVES, EQUIPMENT AND THE FLOOR OF THE BASEMENT. REMOVE INSECT GLUE TRAPS FROM ON TOP OF PREP AREA STORAGE SHELVES AND PREP TABLES. SERIOUS VIOLATION 7-38-020.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
  - A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #155910 ON 1/21/09 NOT CORRECTED: 35/01- GREASE DRIPPING FROM CEILING PIPE IN THE BASEMENT REAR NEXT TO EXIT DOOR. MUST DETERMINE SOURCE AND REPAIR. CLEAN AFFECTED AREAS. 38/01- REMOVE THREADS ON MOP SINK TO PREVENT HOSE USE (KITCHEN) OR PROVIDE BACK FLOW PREVENTION DEVICE. SERIOUS VIOLATION 7-42-090.
- 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 DEFROST THE FREEZER IN THE MAIN PREP AREA.
- 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 THE FOLLOWING: DUST ON TOP OF THE VENTILATION HOOD AND DUCTWORK IN THE MAIN PREP AREA, LIGHT SHIELDS IN MAIN PREP AREA, VENTILATION HOOD, TOP OF STOVE, OVEN, SIDES OF COOKING EQUIPMENT.
- 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 THE WALL BEHIND THE COOKING EQUIPMENT.

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NOODLE ZONE INC

Inspection summary

What these findings mean

Food source, labelling and allergensHigher risk

PestsHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

Equipment and utensilsLower risk

About this data

12 inspections

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