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RAMEN-SAN / MR.MAKI

165 E HURON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

RAMEN-SAN / MR.MAKI has been inspected 13 times by Chicago Department of Public Health since February 16, 2010. The most recent inspection, on June 8, 2020, found no infractions.

4 of 13 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: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 2 separate inspections, most recently on November 15, 2019. 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 2 times across 2 separate inspections, most recently on November 15, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on November 13, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on November 19, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 January 13, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Violation Codes: 6-301.14. Inspector Comments: - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN THE BAR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Violation Codes: 3-307.11. Inspector Comments: - MUST INSTALL A SPLASH GUARD AT THE FOLLOWING HANDWASH SINKS: ON THE RIDE SIDE OF THE HANDWASH SINK BETWEEN THE PREP TABLE LOCATED TO THE LEFT OF THE SOUP KETTLES. IN BETWEEN THE HANDWASH SINKS AND THE DUMPSINKS IN BOTH BARS. ON THE RIGHT SIDE OF THE HANDWASH SINK BETWEEN SINK AND THE PREP TABLE LOCATED IN THE REAR PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-304.11. Inspector Comments: - OBSERVED AN EXCESSIVE AMOUNT OF HOT STEAM IN THE AIR AND CONDENSATION ON THE WALLS/CEILING IN THE HIGH TEMP DISH MACHINE AREA. MUST INSTALL VENTILATION TO ADEQUATELY ELIMINATE EXCESSIVE STEAM, HEAT, AND CONDENSATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Violation Codes: 6-501.14. Inspector Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
  3. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - OBSERVED THE HANDWASH SINKS THROUGHOUT THE FACILITY ARE UNABLE TO MAINTAIN ADEQUATE HOT WATER TEMPERATURES AT THIS TIME. THE HOT WATER TEMPERATURE IS HOLDING AT 86.4F-97.9F AT TIME OF INSPECTION. MUST PROVIDE ADEQUATE HOT WATER OF 100F-120F AT ALL HANDWASH SINKS AND MAINTAIN A SUFFICIENT CAPACITY OF HOT WATER TO MEET FACILITY'S PEAK HOT WATER DEMANDS. PRIORITY VIOLATION#:7-38-030(C). CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN THE BAR. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED THE FINAL RINSE IN THE HIGH TEMPERATURE DISH MACHINE IS 196F-198F AT TIME OF INSPECTION. MUST PROVIDE A FINAL RINSE TEMPERATURE OF 180F-194F AT ALL HIGH TEMP DISHWASH MACHINES TO ENSURE ADEQUATE SANITIZING OF UTENSILS AND EQUIPMENT; AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#:7-38-025. CITATION ISSUED. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • - MUST INSTALL A SPLASH GUARD AT THE FOLLOWING HANDWASH SINKS: ON THE RIDE SIDE OF THE HANDWASH SINK BETWEEN THE PREP TABLE LOCATED TO THE LEFT OF THE SOUP KETTLES, IN BETWEEN THE HANDWASH SINKS AND THE DUMPSINKS IN BOTH BARS. ON THE RIGHT SIDE OF THE HANDWASH SINK BETWEEN SINK AND THE PREP TABLE LOCATED IN THE REAR PREP AREA. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN EXCESSIVE AMOUNT OF HOT STEAM IN THE AIR AND CONDENSATION ON THE WALLS/CEILING IN THE HIGH TEMP DISH MACHINE AREA. MUST INSTALL VENTILATION TO ADEQUATELY ELIMINATE EXCESSIVE STEAM, HEAT, AND CONDENSATION. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LIQUID CONDENSATION POOLING ON THE BOTTOM SHELF OF THE REFRIGERATION UNIT UNDER THE COFFEE STATION. INSTRUCTED TO HAVE THE REFRIGERATION UNIT SERVICED TO PROPERLY CONTAIN AND DRAIN CONDENSATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO HAVE THE VENTILATION SERVICED ON THE HIGH TEMPERATURE DISH MACHINE TO MAKE THE SURE THE AIR FLOW IS VENTILATING PROPERLY AT ALL TIMES.
  6. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 11/24/2015 ON REPORT#1588871: (33) MUST DETAIL CLEAN THE INTERIOR LIGHT SHIELDS ABOVE THE PREP AREAS. (35) MUST CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED. (38) MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM. MUST CORRECT ALL MINORS FROM PREVIOUS INSPECTION IN 7 CALENDAR DAYS. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE PIECES OF GLUE/CAULK HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LIQUID CONDENSATION POOLING ON THE BOTTOM SHELF OF THE REFRIGERATION UNIT UNDER THE COFFEE STATION. INSTRUCTED TO HAVE THE REFRIGERATION UNIT SERVICED TO PROPERLY CONTAIN AND DRAIN CONDENSATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO HAVE THE VENTILATION SERVICED ON THE HIGH TEMPERATURE DISH MACHINE TO MAKE THE SURE THE AIR FLOW IS VENTILATING PROPERLY AT ALL TIMES.
  7. Canvass

    0 infractions

  8. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MINIMIZE CLUTTER IN THE LOWER LEVEL WHITE WINE STORAGE CLOSET AND IN THE 2ND FLOOR STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  9. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • THE HIGH TEMPERATURE DISH MACHINES ON SITE ARE NOT REACHING THE REQUIRED 180 DEGREES F DURING THE FINAL RINSE CYCLE. NOTED ONE DISH MACHINE REACHING 174 DEGREES F AND THE OTHER REACHING BETWEEN 174-178 DEGREES F. MUST REPAIR SO THAT THE FINAL RINSE CYCLE REACHES 180 DEGREES F.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MINIMIZE CLUTTER IN THE LOWER LEVEL WHITE WINE STORAGE CLOSET AND IN THE 2ND FLOOR STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  10. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR OF WALK-IN FREEZER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.
  11. Canvass

    0 infractions

  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: DUSTY CONDENSERS OF SMALL COOLERS AT COFFEE/BAR AREA, INTERIOR OF CABINETS UNDER HANDSINKS, & INTERIOR WALL/CEILING OF SMALL COOLERS AT PASTRY SECTION-DUE TO FOOD STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED DEBRIS/DIRT ON FLOORS ALONG WALLBASES UNDER THE MINI-BAR AREA & A CORNER TO THE LEFT OF ICE MACHINE-MUST KEEP CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKS AT FAUCET BASES OF HANDSINK & 1-COMP SINK AROUND THE DISHROOM AREA. 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.
  13. Canvass

    4 infractions

    • 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 corners and under equipment in need of cleaning to remove debris. Must clean 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. Use dustless cleaning methods. CEILING ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST BUILD UP.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM IN NEED OF VENTILATION. MUST CORRECT AND MAINTAIN.
    • 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. ALL COOKING VENTILATION HOODS IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.

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