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RAMEN-SAN

1962 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

RAMEN-SAN has been inspected 19 times by Chicago Department of Public Health since November 19, 2015. The most recent inspection, on May 13, 2026, recorded 11 infractions.

3 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 16 times across 9 separate inspections, most recently on May 13, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 6 times across 5 separate inspections, most recently on May 13, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 6 times across 4 separate inspections, most recently on June 13, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 5 separate inspections, most recently on May 13, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 separate inspections, most recently on June 13, 2023. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

19 inspections

  1. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • DAMAGED HAND WASHING SIGNAGE AT THE COOKS LINE HAND WASHING SINK. INSTRUCTED TO REPLACE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • SOME AREAS IN THE UPPER ICE SHOOT AREA OF THE ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN ALL STORAGE AREAS AND CLOSETS MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS UNDER THE DISH MACHINE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED THE WHEELS OF THE COOKS LINE DEEP FRYER WITH EXCESSIVE ENCRUSTED GREASE. INSTRUCTED TO REMOVE/REPLACE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTERIOR FAN FILTER AND DOOR OF THE ICE MACHINE WITH EXCESSIVE DUST AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING FLOOR DRAIN COVER ON THE COOKS LINE. INSTRUCTED TO REPLACE.----FLOOR DRAIN UNDER THE BASEMENT THREE COMPARTMENT SINK, FLOOR BEHIND THE THREE COMPARTMENT SINK GREASE TRAP AND THE FLOOR IN THE BASEMENT DINING ROOM BAR DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED EQUIPMENT ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.-----EMPLOYEES MUST NOT STORE STREET SCOOTERS IN THE BASEMENT STORAGE AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INOPERABLE LIGHT BULB IN THE EXHAUST HOOD. INSTRUCTED TO REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NUMEROUS INVALID FOOD HANDLER CERTIFICATES. INSTRUCTED TO PROVIDE UP TO DATE FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES.
  2. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVY GREASE SPILLS INSIDE OF COOKING FRYERS AND ON EXTERIOR OF FRYERS. MUST CLEAN AND MAINTAIN.
  3. Canvass

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED RUST ON METAL SHELVING IN THE BASEMENT WINE WALK-IN COOLER. MUST REPAINT OR REPLACE SHELVING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR AROUND ICE MACHINE LOCATED IN THE BASEMENT AND INSIDE WALK-IN FREEZER. MUST CLEAN FLOOR AND MAINTAIN.
  4. Complaint

    12 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED THE FOLLOWING FOODS AT IMPROPER COLD TEMPERATURES INSIDE THE COOKS LINE COOLER COOKED EGGS AT 57.3F, COOKED CHICKEN AT 46.4F, KIM CHEE AT 44.9F, MISO AT 57F, BOILED EGGS AT 60F. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU ITEM SUCH AS UNDER COOKED "MOULTON EGG" NOT REMINDED ON THE MENU TO SEE THE CONSUMER ADVISORY STATEMENT. MANAGER CORRECTED AND PRINTED NEW MENUS DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • THE ABOVE MENTIONED COOKS LINE COOLER NOTED AT IMPROPER TEMPERATURE OF 44.4F WITH FOOD SUCH AS RECENTLY BOILED EGGS AT 60F. COOLER WAS COMPLETELY EMPTIED OF STILL WARM/HOT PREPARED FOODS AND LOWERED TO A TEMPERATURE OF 37.9F AFTER APPROXIMATELY 1 HOUR. REVIEWED PROPER COOLING METHODS OF PREPARED FOODS BEFORE STORING IN COLD HOLDING COOKS LINE COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A BARRIER BETWEEN THE CLEAN STORED POT/PANS/FOOD STORAGE CONTAINERS AND THE BASEMENT UTILITY SERVICE SINK OR REMOVE ALL EQUIPMENT FROM THE SINK AREA.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS WITH BEARDS MUST WEAR EFFECTIVE BEARD RESTRAINTS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT ALL STORAGE CLOSETS THROUGHOUT THE FACILITY MUST BE ELEVATED AND ORGANIZED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE RUST ON METAL SHELVING IN THE BASEMENT WALK-IN COOLER. MUST REMOVE RUST.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • METAL SHELVING INSIDE THE COOKS LINE DRAWER COOLERS WITH PEELING PLASTIC. MUST REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL RAW WOODEN WALLS THROUGHOUT BOTH BASEMENT MENS AND WOMENS WASHROOMS MUST BE SEALED TO BE SMOOTH AND CLEANABLE.-----MISSING DRAIN COVER IN THE UTILITY SERVICE SINK IN THE 1ST FLOOR KITCHEN. MUST REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR NEW HIRE EMPLOYEE DOCUMENTATION FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING FOR AL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  5. Canvass Re-Inspection

    5 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11: WE OBSERVED PREP COOLER IN THE FIRST FLOOR KITCHEN AT AIR TEMP OF 60F. PREPARED TCS FOOD WERE STORED INSIDE THE MENTIONED UNIT: COOKED SHRIMP.VARIOUS KIND OF SALAD:TUNA,CREAMY SHRIMP,LUMP FISH SALADS. AIR COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED UNIT REMAINS TAGGED,AIR TEMP OF 48F TO 51F
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12: MULTI USE CLEAN STORED UTENSILS MUST BE INVERTED IN THE KITCHEN, TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13: TRAYS STORED INSIDE THE COOLER WITH ENCRUSTED BLOOD AND GREASE.CLEAN AND MAINATIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11: DEBRIS AT LIGHT SHIELD IN BASEMENT PREP AREA,CLEAN AND MAINTAIN
  6. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE AND TOUCHING THE ICE CUBES.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS FOODS AT IMPROPER TEMPERATURE: COOKED PORK ROAST AT TEMP OF 46.0F TO 46.1F, STORED INSIDE WALK-IN COOLER IN BASEMENT. SLICED AND SEPARATED IN SMALL BAGS BEEF AT TEMP OF 55.6F; LARGE SHRIMPS AT TEMP OF 55.7F; MIXED SHRIMP AT 57.1F; MIXED CREAMY FISH AT TEMP OF 62.3F.ROLLS 11(WITH MIXTURE OF SHRIMPS, CRABS, AND LOBSTER) AT TEMP OF 57F; STONE CRAB AT TEMP OF 50F; BURRATA OF CHEESE AT TEMP OF 55.7F; SHRIMP AND BUTTER AT TEMP OF 55.4F; COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY MANAGER AND EMPLOYEE.POUNDS 47,VALUE 317 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WE OBSERVED PREP COOLER IN THE FIRST FLOOR KITCHEN AT AIR TEMP OF 60F. PREPARED TCS FOOD WERE STORED INSIDE THE MENTIONED UNIT: COOKED SHRIMP.VARIOUS KIND OF SALAD:TUNA,CREAMY SHRIMP,LUMP FISH SALADS. AIR COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MULTI USE CLEAN STORED UTENSILS MUST BE INVERTED IN THE KITCHEN, TO MINIMIZE SOURCE OF CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • TRAYS STORED INSIDE THE COOLER WITH ENCRUSTED BLOOD AND GREASE.CLEAN AND MAINATIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • DEBRIS AT LIGHT SHIELD IN BASEMENT PREP AREA,CLEAN AND MAINTAIN
  7. Non-Inspection

    0 infractions

  8. Complaint

    7 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE PREPARING FOOD IN PREP AREA WITH OUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT DISHES BEING STORED IN THE PREP AREA TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN LOWER SHELVES ON PREP TABLES IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR SLOW DRAIN AT MIDDLE HAND-SINK IN WOMEN'S TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN WATER AND DRIED FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE ACCUMULATION FROM HOOD FILTERS, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT IN FURNACE ROOM IN BASEMENT.
  9. Suspected Food Poisoning

    8 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED RASPBERRY POINT OYSTERS STORED IN A CONTAINER INSIDE WALK-IN COOLER WITHOUT SHELLFISH TAGS ATTACHED. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED OYSTERS APPROXIMATELY 30 OYSTERS 2LBS TOTAL COST $24 DOLLARS. INSTRUCTED TO KEEP SHELLFISH TAGS ATTACHED TO OYSTERS AND THEN KEEP SHELLFISH TAGS ON FILE FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED. COS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING IN BASEMENT FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN 2ND FLOOR FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HAND WASHING SINKS DRAINING SLOW IN 2ND FLOOR FOOD PREP AREA AND REAR DISH WASHING AREA. MUST REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED GREASE CONTAINER NOT MAINTAINED FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID SIDE AND GROUND SURROUNDING CONTAINER. THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PESTS. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.COS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT IN FOOD PREP AREAS 1ST AND 2ND FLOOR. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON LIGHT SHIELD COVERS ABOVE PREP TABLES IN FOOD PREP AREA IN 1ST FLOOR AND BASEMENT. MUST CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS INSIDE ALL WASHROOMS. MUST CLEAN AND MAINTAIN.
  10. Suspected Food Poisoning

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • 3-202.18(A) OBSERVED OYSTERS STORED IN A CONTAINER INSIDE WALK-IN COOLER WITHOUT SHELLFISH TAGS ATTACHED. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED OYSTERS APPROXIMATELY 25 OYSTERS 4 LB TOTAL COST $19.50 INSTRUCTED TO KEEP SHELLFISH TAGS ATTACHED TO OYSTERS AND THEN KEEP SHELLFISH TAGS ON FILE FOR 90 DAYS AFTER THE PRODUCT HAS BEEN SOLD PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED READY TO EAT TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS NOT DATE MARKETED TO INDICATE THE DATE THE FOOD MUST BE SOLD DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO DATE MARK ALL READY TO EAT (TCS) FOODS WHEN HELD MORE THAN 24 HRS PRIORITY FOUNDATION VIOLATION.7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-305.13 MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED SLIGHT CALCIUM BUILD UP INSIDE 2ND FLOOR ICE MACHINE/ICE MACHINE PLASTIC TUBE, DUST BUILD UP ON 1ST FLOOR PREP AREA CONDENSERS ALSO OBSERVED DUST/GREASE BUILD UP ON VENTILATION HOOD FILTERS AT 1ST FLOOR PREP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE SEAFOOD AND MEAT WALK-IN COOLERS LOCATED IN BASEMENT. MUST REPAINT OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED HAND WASHING SINK DRAINING SLOW IN BASEMENT FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTER NOT LOCATED A THE ICE MACHINE LOCATED IN BASEMENT AND 2ND FLOOR. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
  11. Suspected Food Poisoning

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED SLIGHT CALCIUM BUILD UP INSIDE 2ND FLOOR ICE MACHINE/ICE MACHINE PLASTIC TUBE, DUST BUILD UP ON 1ST FLOOR PREP AREA CONDENSERS ALSO OBSERVED DUST/GREASE BUILD UP ON VENTILATION HOOD FILTERS AT 1ST FLOOR PREP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 1ST FLOOR BAR HANDWASH BOWL DRAIN PIPE LEAKING ALSO LOWER LEVEL 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT DRAIN PIPE LEAKING. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SINKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED DUST BUILD UP ON CEILING TILES AT LOWER LEVEL DISHWASH AREA. MUST CLEAN AND MAINTAIN CEILING TILES.
  12. Suspected Food Poisoning

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRCUTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS NOT PROPERLY LABELED IN MAIN KITCHEN FOOD PREP AREA. MUST LABEL CONTAINERS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MEAT WALK-IN COOLER IN BASEMENT. MUST REPAINT OR REPLACE SHELVING.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED, FOUND TO HAVE GREASE ENCRUSTED ON TOP LIP LID SIDES ALSO OBSERVED LIQUID FOOD WASTE FOOD WASTE, GREASE AND FOOD DEBRIS ON GROUND SURROUNDING GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) AND GROUND SURROUNDING CONTAINER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON LIGHT SHIELDS COVERS ABOVE PREP COOLERS IN MAIN KITCHEN AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMULATED ON SOUTH SIDE WALL IN REAR DISHWASHING AREA.. UST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED MANAGERS. MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS IN ACCORDANCE WITH PA 100-0367.
  13. Complaint

    0 infractions

  14. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR CONTACT SURFACE OF MOP SINK IN KITCHEN ON THE 1ST FLOOR. INTERIOR CONTACT SURFACES IN THE 1-DOOR UPRIGHT COOLER AND FREEZER, AND MOUNTED CAN OPENER. DRIED FOOD DEBRIS PRESENT. ALL LOCATED IN SAID KITCHEN. INSTRUCTED TO MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER HEAVY EQUIPMENT AND IN THE DISH MACHINE ROOM IN THE KITCHEN ON THE 1ST FLOOR, DRIED FOOD DEBRIS PRESENT IN CORNERS. INSTRUCTED TO MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN KITCHEN HOODS AND FILTERS, EXCESSIVE GREASE AND DUST PRESENT. ALSO, CEILING VENTS IN THE MENS AND WOMENS TOILET ROOMS ON THE 2ND FLOOR HAVE DUST ACCUMULATION. INSTRUCTED TO MAINTAIN ALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DE-CLUTTER THE 2ND FLOOR STORAGE ROOM, ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  15. Complaint

    0 infractions

  16. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON 3- DOOR COLD LINE PREP COOLER.MUST REMOVE RUST FROM GREASE TRAP AT 3- COMP SINK IN BASEMENT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRI BUILD UP FROM INTERIOR PARTS OF BOTH ICE MACHINES,MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINETS,WHEEL BASES OF COOKING EQUIPMENT,DISH RACKS,ROLLING CARTS,PRODUCE WALK IN COOLER FAN GUARD COVERS AND SHELVING UNITS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR IN PREP AREAS,PRODUCE WALK IN COOLER AND ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AT HOOD.MUST ADJUST THRESHOLD AT 2ND FL. EXIT DOOR
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR OR REPLACE LOW COLD WATER PRESSURE AT HAND SINK IN 2ND FL. WOMEN'S TOILETROOM
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR 3- DOOR COLD LINE PREP COOLER
  17. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL SMALL FOOD STORAGE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS IN CONTAINERS ON SHELVING UNITS IN 1ST FL. PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRI FROM GRILL TABLE,FRYERS,PREP COOLERS ON 1ST & 2ND FL. PREP AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR AND FLOOR DRAINS ON 1ST & 2ND FL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FILTERS AT HOOD OF COOKING EQUIPMENT ON 1ST & 2ND FL. PREP AREAS,FILTER ABOVE DISH MACHINE.
  18. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION IN WASHROOMS IN BASEMENT NOT WORKING. MUST REPIAR AND MAINTAIN VENTILATION.
  19. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SERVER STATION CONTAINING ICE MACHINE, COFFEE MACHINES, SODA DISPENSER AND REFRIGERATOR AND EXPEDITOR LINE (WHERE FOOD WILL BE PLACED PRIOR TO GOING TO TABLE) NOT PROTECTED FROM PUBLIC ACCESS. ELEVATOR FOR ACCESS TO HADICAPP ACCESSIBLE RESTROOMS ON SECOND FLOOR IS WITHIN SERVER STATION AREA AND EXPEDITOR LINE. PUBLIC ACCESS TO ELEVATOR MUST BE MADE IN A WAY THAT DOES NOT PASS THROUGH SERVER STATION AREA OR EXPEDITOR LINE. SERIOUS VIOLATION 7-38-005 (A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION IN WASHROOMS IN BASEMENT NOT WORKING. MUST REPIAR AND MAINTAIN VENTILATION.

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