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RAMEN WORKS

2235 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

RAMEN WORKS has been inspected 9 times by Chicago Department of Public Health since December 31, 2015. The most recent inspection, on October 1, 2020, found no infractions.

4 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on March 29, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 29, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 times across 2 separate inspections, most recently on March 29, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 17, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 11 times across 5 separate inspections, most recently on March 29, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT ALL HAND SINKS ON SITE. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT ALL HAND WASHING SINKS. MAINTAIN AT ALL TIMES.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, CHICKEN, NOODLES, ETC. STORED INSIDE COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PLASTIC FILM ON EXTERIOR SURFACE OF LOW TEMPERATURE DISH MACHINE IN BASEMENT DISH WASHING AREA. INSTRUCTED MANAGER TO REMOVE FILM AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES. OBSERVED EXCESSIVE FLOUR AND GREASE ON EXTERIOR SURFACES OF FOOD EQUIPMENT IN COOK LINE AREA AND PREP AREA IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN REAR. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE ON ICE MACHINE. MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO SINK USED FOR FOOD PREPARATION OR DISCARDING OF DEBRIS IN KITCHEN PREP AREA. INSTRUCTED MANAGER TO INSTALL SINK FOR DUMPING OF DEBRIS, ETC. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER, UNUSED SLICERS, BOXES, KITCHEN EQUIPMENT, ETC. STORED THROUGHOUT BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ANY UNNECESSARY ITEMS, CLEAN, ORGANIZE, ELEVATE ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT RODENT HARBORAGE. MAINTAIN AT ALL TIMES. OBSERVED CHIPPED AND PEELING PAINT ON WALL ADJACENT TO LOW TEMPERATURE DISH MACHINE. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESEAL SURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  4. Complaint

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT ALL HAND SINKS ON SITE. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT ALL HAND WASHING SINKS. MAINTAIN AT ALL TIMES.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, 0PPM OBTAINED ON CHLORINE TEST STRIPS. SEVERAL ATTEMPTS WERE MADE AT TIME OF INSPECTION TO REACH OPPM CHLORINE LEVEL ON TEST STRIPS. INSTRUCTED MANAGER TO PROVIDE PROPER SANITIZER CONCENTRATION. SITE INSTRUCTED TO CORRECT VIOLATION BY RE INSPECTION DATE. PRIORITY VIOLATION# 7-38-025 CATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, CHICKEN, NOODLES, ETC. STORED INSIDE COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PLASTIC FILM ON EXTERIOR SURFACE OF LOW TEMPERATURE DISH MACHINE IN BASEMENT DISH WASHING AREA. INSTRUCTED MANAGER TO REMOVE FILM AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE FLOUR AND GREASE ON EXTERIOR SURFACES OF FOOD EQUIPMENT IN COOK LINE AREA AND PREP AREA IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO SINK USED FOR FOOD PREPARATION OR DISCARDING OF DEBRIS IN KITCHEN PREP AREA. INSTRUCTED MANAGER TO INSTALL SINK FOR DUMPING OF DEBRIS, ETC. MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN REAR. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE ON ICE MACHINE. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER, UNUSED SLICERS, BOXES, KITCHEN EQUIPMENT, ETC. STORED THROUGHOUT BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ANY UNNECESSARY ITEMS, CLEAN, ORGANIZE, ELEVATE ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT RODENT HARBORAGE. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CHIPPED AND PEELING PAINT ON WALL ADJACENT TO LOW TEMPERATURE DISH MACHINE. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO RESEAL SURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
  5. Complaint

    0 infractions

  6. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOOD CONTAINERS IN BASEMENT PREP AREA, FOOD REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR DETACHED VENT COVER IN TOILET ROOM ADJACENT TO DINING ROOM. INSTRUCTED TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR PANEL OF ICE MACHINE IN BASEMENT (NOT EXCESSIVE). CLEAN FRYER, BURNERS, LOWER SHELVE ON PREP TABLES IN MAIN AND BASEMENT PREP AREAS. CLEAN INTERIOR CONTACT SURFACE OF MICROWAVE IN MAIN PREP AREA, AND CLEAN DUST FROM VENT COVERS THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN BASEMENT PREP AREA, AND DINING AREA. DRIED FOOD AND DEBRIS PRESENT. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR PEELING PAINT FROM WALLS IN BASEMENT. REPLACE STAINED CEILING TILES IN TOILET ROOM ADJACENT TO DINING ROOM. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHEILD IN THE MAIN AND BASEMENT PREP AREA, ALSO IN THE TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK IN MAIN PREP AREA HAS LEAKY PIPE UNDERNEATH SINK. WALK IN COOLER IN BASEMENT IS NOT WORKING, BEING USED FOR STORAGE. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM OFFICE IN BASEMENT, ELEVATE ITEMS 6" OFF FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.
  7. Canvass

    0 infractions

  8. Canvass

    11 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED A LOW TEMPERATURE DISH MACHINE NOT IN USE AND NOT PROPERLY CONNECTED TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(NO CITATION ISSUED)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED HAND WASHING SINK IN 1ST FLOOR PREP AREA NOT MAINTAINED.OBSERVED NO HOT RUNNING WATER AT HAND SINK AND HOT WATER HANDLE STRIPPED AND NO SOAP AND TOWELS AT BOTH 1ST FLOOR AND BASEMENT PREP AREA HAND SINKS. HOT RUNNING WATER AND SOAP & TOWELS ARE NOW PROVIDED AND FAUCET HANDLE IS REPAIRED.MUST MAINTAIN AT ALL TIMES.(CRITICAL 7-38-030)
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO INSPECTION SUMMARY REPORT DISPLAYED AND VISIBLE TO ALL CUSTOMERS.MUST PROVIDE AND POST AT ALL TIMES.A NEW SUMMARY REPORT GIVEN AND POSTED.(SERIOUS 7-42-010B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE MISSING PANEL ON FRONT OF ICE MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI AND DUST FROM CEILING FAN,WINDOW SILLS .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE DUST BUILD UP FROM VENTILATION VENTS,LIGHT SHIELDS.MUST REPAIR OR REPLACE MISSING LIGHT SHIELD,LOOSE WALL PANEL UNDER HAND SINK IN 1ST FL. PREP AREA.MUST ADJUST THRESHOLD AT REAR DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNTOUT LIGHT IN 1ST FL. PREP AREA AND WAIT STATION AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN METER CLOSET
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ICE SCOOP IN CLEAN CONTAINER AND REMOVE FROM INSIDE OF ICE MACHINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL AND MAINATIN.
  9. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE-SEAL CONCRETE FLOOR ON THE 1ST FLOOR SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS UNDER THE COUNTER SHELF WHERE IT MEETS THE WALL/PVC SO AS TO BE SMOOTH AND EASILY CLEANBLE.

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