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RAMENSTER

919 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

RAMENSTER has been inspected 4 times by Chicago Department of Public Health since October 8, 2015. The most recent inspection, on September 30, 2016, found no infractions.

3 of 4 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 temperature control, Handwashing and staff hygiene and Chemicals and toxic substances.

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 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 December 17, 2015. 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 December 17, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 17, 2015. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • 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 December 17, 2015. 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 3 times on December 17, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: IN THE PREP COOLER- 12LBS OF PORK AT 49.2F, 2LBS OF EGGS AT 48.7F, .5LBS OF BEEF48.1F. IN THE SUSHI COOLER 2LBS OF SALMON AT 47.3F. ON THE PREP TABLE 10LBS OF PORK AT 50.9F AND 3.5LBS OF EGGS AT 63.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOODHANDLERS TOUCHING CLEANING RAGS WITHOUT CHANGING GLOVES AND WASHING HANDS AND EATING FOOD WITHOUT WASHING HANDS OR CHANGING GLOVES. INSTRUCTED FACILITY THAT FOODHANDLERS MUST WASH HANDS AND CHANGE GLOVES AT ALL POSSIBLE POINTS OF CONTAMINATION. CRITICAL VIOLATION 7-38-010(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED (PORK, RICE, EGGS). VILAWAN MEESUPWATANA ARRIVED ON SITE AT 2:50PM. INSTRUCTED FACILITY THAT A CERTIFIED FOODSERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND/OR SERVED. SERIOUS CITATION ISSUED 7-38-012(A).
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • OBSERVED CLEANING CHEMICALS STORED DIRECTLY ABOVE PREP AREAS. INSTRUCTED FACILITY TO STORE ALL CLEANING ITEMS BELOW FOOD PREP AREAS TO HELP PREVENT POSSIBLE CONTAMINATION. SERIOUS CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO LABEL BULK FOOD CONTAINER ITEMS AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON THE FLOORS UNDER AND AROUND EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE REAR WALL NEAR THE BACK DOOR IN POOR REPAIR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE. OBSERVED GREASE ACCUMULATION ON THE EXHAUST HOOD AND THE DUCTS ABOVE THE HOOD. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK UNDER THE MIDDLE BASIN OF THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORED IN THE ICE BUCKET. INSTRUCTED TO STORE SEPARATE IN A SANITARY MANNER. OBSERVED WIPING CLOTHS STORED ON PREP SURFACES. INSTRUCTED FACILITY TO STORE IN SANITIZING SOLUTION AND TO MAINTAIN.
  4. License

    0 infractions

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