Skip to content
Loading map…

PENNY'S NOODLE SHOP

3400 N SHEFFIELD AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

PENNY'S NOODLE SHOP has been inspected 6 times by Chicago Department of Public Health since September 8, 2010. The most recent inspection, on January 8, 2015, found no infractions.

2 of 6 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.

The last 2 inspections in a row found no infractions. 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 once on November 27, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 4 separate inspections, most recently on May 30, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on May 30, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 23, 2013. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN FIRST FLOOR REAR PREP AREA. MUST REMOVE GREASE ENCRUSTED AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DEMAGED CEILING TILES IN FIRST FLOOR BASEMENT STAIRWELL. MUST REPAIR/REPLACE. WALLS BEHIND COOKING EQUIPMENT IN REAR PREP AREA WITH GREASE ENCRUSTED. MUST CLEAN AND MAINTAIN.
  4. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 11/27/12, INSPECTION REPORT # 1198580 NOT CORRECTED.32 MUST INSTALL A SPLASH GUARD BETWEEN BASEMENT EXPOSED HAND SINK AND THREE COMPARTMENT SINK.35 WALL VENT IN BASEMENT STAIRWELL WITH DEIRT AND DUST.33 FIRST FLOOR REAR PREP EXHAUST HOOD AND COOKING EQUIPMENT WITH EXCESSIVE GREASE MUST CLEAN AND MAINTAIN. SERIOUS CITATION ISSUED 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN FIRST FLOOR REAR PREP AREA. MUST REMOVE GREASE ENCRUSTED AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DEMAGED CEILING TILES IN FIRST FLOOR BASEMENT STAIRWELL. MUST REPAIR/REPLACE. WALLS BEHIND COOKING EQUIPMENT IN REAR PREP AREA WITH GREASE ENCRUSTED. MUST CLEAN AND MAINTAIN.
  5. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN BASEMENT EXPOSED HAND SINK AND THREE COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 1st FLOOR REAR PREP EXHAUST HOOD AND COOKING EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING/DAMAGED FLOOR BASEBOARDS UNDER METAL RACK SHELVING IN BASEMENT PREP. MUST REPLACE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT BASEMENT DISH AREA AND PREP WITH CHIPPING PLASTER AND PEELING PAINT. HOLE IN WALL OF SHELVING IN BASEMENT PREP. HOLE IN WALL AROUND WALL PIPING IN STAIRWELL TO BASEMENT. WALL VENT IN BASEMENT STAIRWELL WITH DIRT AND DUST. MUST CLEAN ALL, REPAIR ALL, SEAL ALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT NOZZLE ON DISH AREA THREE COMPARTMENT SINK. MUST REPAIR. LEAK INTO BUS PAN FROM DISH MACHINE WATER BOOSTER. MUST REPAIR.
  6. Canvass

    3 infractions

    • 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 ITEMS: INTERIOR OF THE ICE MACHINE, DUST ON TOP OF THE VENTILATION HOOD IN THE REAR PREP AREA, VENTILATION HOOD IN THE REAR PREP AREA, COOKING EQUIPMENT IN THE REAR PREP AREA, STORAGE SHELVES IN REAR PREP AREA, TOP OF STOVES IN THE BASEMENT, WIRE STORAGE RACKS IN BASEMENT DRY STORAGE AREA.
    • 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. DETAIL CLEAN THE FLOOR AROUND THE COOKING EQUIPMENT IN THE REAR PREP AREA, UNDER BOXES OF FOUNTAIN POP, UNDER STAIRCASE.
    • 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 WALLS OF THE REAR PREP AREA. REPLACE STAINED CEILING TILES IN REAR PREP AREA, CEILING IN BASEMENT DISHWASH AREA, WALL UNDER THE DISHMACHINE, WALLS IN BASEMENT PREP AREA AROUND COOKING EQUIPMENT AND COOLER. SCRAPE AND REPAINT THE PEELING PAINT ABOVE THE DISHWASH AREA. REPLACE MISSING BASEBOARD TILES UNDER THE DISHMACHINE. DETAIL CLEAN THE COBWEBS ON THE WALLS AND CEILING THROUGHOUT THE BASEMENT.

Nearby inspected facilities

Own this business? Add a badge to your website