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SIAM NOODLES & RICE

4654-56 N SHERIDAN RD, CHICAGO, IL 60640 · Restaurant

Inspection summary

SIAM NOODLES & RICE has been inspected 8 times by Chicago Department of Public Health since March 8, 2012. The most recent inspection, on September 21, 2017, found no infractions.

1 of 8 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, Food temperature control and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on June 29, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 2 separate inspections, most recently on April 1, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 once on April 1, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 19 times across 7 separate inspections, most recently on June 29, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 times across 5 separate inspections, most recently on December 4, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLERS AND ALL SPICES CONTAINERS AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE INTERIOR COMPARTMENT OF THE ICE MAKER AND MAINTAIN. CLEAN IN DETAIL THE EXTERIOR SIDES OF THE STOVE, DEEP FRYER AND WOK STATION WITH GREASE AND DUST ACCUMULATED AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN IN DETAIL THE FILTER ON THE HOOD ABOVE THE WOK STATION(WITH GREASE BUILD-UP)AND MAINTAIN.
  3. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD ON THE FLUORESCENT BULB IN THE 2-DOOR REFRIGERATOR IN THE KITCHEN. INSTRUCTED TO PROVIDE THE MISSING SHIELD AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A DEEP FRYER SOILED WITH GREASE OUTSIDE IN THE ALLEY. INSTRUCTED TO HAVE THE UNIT REMOVED FROM PREMISES OR DETAIL CLEAN, REPAIR, AND USE THE FRYER IN THE KITCHEN UNDER THE HOOD.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CUTTING BOARDS WITH DEEP GROOVES AND PERMENANT STAINS IN THE REAR KITCHEN ON PREP TABLES. INSTRUCTED TO REPLACE CUTTING BOARDS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND 2 CONTAINERS OF SLICED VEGETABLES AND ONE CONTAINER OF SHELLED EGGS STORED ON TOP OF THE SLOTTED STORAGE CONTAINERS IN THE COLD-HOLDING UNIT. INSTRUCTED TO STORE CONTAINERS OF FOOD IN A FITTED SLOT ON THE UPPER HALF OF THE COLD-HOLDING UNIT OR STORE BINS ON THE STORAGE RACKS UNDERNEATH TO MAINTAIN PROPER TEMPERATURES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE REAR STORAGE RACKS CURRENTLY STORING DRY FOODS IN POOR REPAIR; PAINT IS CHIPPING AWAY, RUST BUILDUP, AND FOOD DEBRIS BUILDUP ON ALL REAR STORAGE RACKS. INSTRUCTED TO REPLACE OR RE-SURFACE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE BOXES OF SINGLE SERVICE UTENSILS STACKED IN THE HALLWAY NEAR THE WASHROOMS TO OBSTRUCTIONS.
  5. Canvass Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO FOOD LABELS PROVIDED AT BULK DRY FOOD CONTAINERS,INSTRUCTED TO PROVIDE
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE WHITE REACH-IN COOLER BY THE FOOD ORDER WINDOW. NEED TO REPAIR REPLACE. THREE COMPARTMENT SINK IS SLOPPED TO THE LEFT NOT ABLE TO COMPLETELY DRAIN,WATER REMAINS INSIDE (ALL)THREE COMPARTMENT SINKS ,INSTRUCTED TO LEVEL SAID SINK FOR PROPER WATER DRAINAGE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE AND DUST BUILD-UP AT EXTERIOR AND INTERIOR OF COOKING EQUIPMENTS INCLUDED INSIDE OF DEEP FRYER.ALSO EXCESS DUST BUILD-UP AT SIDE OF EXTERIOR OF REACH-IN COOLERS.FOOD DEBRIS ON SHELVES INSIDE THE COOLERS AND SHELVES ON STORAGE HALLWAY. DUST BUILD-UP ON HOOD AND FILTERS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,COOLERS,UNDER SHELVES ALONG BASEBOARD WALLS,CORNERS AND BEHIND AND SIDE OF METAL CABINETS ON HALLWAY BY THE WASHROOMS.INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : WALL UNDER THE WASHBOWL INSIDE THE WOMEN'S WASHROOM NOT CLEANABLE,UNEVEN AND POROUS.INSTRUCTED TO REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL CEMENT LEDGE UNDER THE SHELVES AT REAR HALLWAY HAS A BUILD-UP OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • : LITTER OUTSIDE REAR GANGWAY(BOTTLES,CARDBOARDS,PAPERS,ETC)NEED TO CLEAN AND MAINTAIN. REAR HALLWAY IS USED TO STORE FOOD AND RICE COOKING UNIT.AREA IS CLUTTER AND DISORGANIZED,MUST REMOVE ITEMS NOT NEEDED AND ORGANIZE SHELVES, NON FOOD PRODUCTS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS,
  6. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMP DISH MACHINE NOT MAINTAINED:MUST BE MANUAL OPERATING,ALSO NOT DISPENSING SANITIZE SOLUTION. DISH MACHINE NOT IN USE AT PRESENT TIME,TAGGED UNIT "HELD FOR INSPECTION" INSTRUCTED TO REPAIR. CRITICAL VIOLATION:7-38-030 NO CITATION ISSUED-NOT IN USE.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINKS. OBSERVED EMPLOYEE WASHING,RINSING AND STORING POTS AND PANS.PERSONALLY SET UP THREE COMPARTMENT SINKS:WASH,RINSE AND SANITIZE,100PPM. INSTRUCTED TO KEEP THREE COMPARTMENT SET-UP . CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING PREPARATION,DISPLAY AND STORAGE. FOUND TWO TRAYS FILLED WITH OF 1oz EACH WITH SAUCE, UNCOVERED ON TOP THE TABLES AT WAITING AREA IN PUBLIC VIEW. UNCOVERED BUCKETS WITH INSIDE SOAKING RICE NOODLES STORED ON FLOOR EVERYWHERE IN KITCHEN AND HALLWAY,INCLUDED UNDER THE EXPOSED HAND SINK. JARS OF VASELINE WERE STORED BY FOOD,(COOKED RICE),ON TOP CUTTING BOARDS, ON SHELVES AND PREP TABLES.JARS OF VASELINE WERE REMOVED,ONE 1oz.SAUCE CONTAINERS WERE COVERED AND REMOVED FROM TABLES AND RICE NOODLE BUCKETS LIDS ARE PROVIDED.INFORMATION GIVEN ON FOOD PROTECTION SERIOUS VIOLATION:7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO FOOD LABELS PROVIDED AT BULK DRY FOOD CONTAINERS,INSTRUCTED TO PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE WHITE REACH-IN COOLER BY THE FOOD ORDER WINDOW. NEED TO REPAIR REPLACE. THREE COMPARTMENT SINK IS SLOPPED TO THE LEFT NOT ABLE TO COMPLETELY DRAIN,WATER REMAINS INSIDE (ALL)THREE COMPARTMENT SINKS ,INSTRUCTED TO LEVEL SAID SINK FOR PROPER WATER DRAINAGE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE AND DUST BUILD-UP AT EXTERIOR AND INTERIOR OF COOKING EQUIPMENTS INCLUDED INSIDE OF DEEP FRYER.ALSO EXCESS DUST BUILD-UP AT SIDE OF EXTERIOR OF REACH-IN COOLERS.FOOD DEBRIS ON SHELVES INSIDE THE COOLERS AND SHELVES ON STORAGE HALLWAY. DUST BUILD-UP ON HOOD AND FILTERS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,COOLERS,UNDER SHELVES ALONG BASEBOARD WALLS,CORNERS AND BEHIND AND SIDE OF METAL CABINETS ON HALLWAY BY THE WASHROOMS.INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL UNDER THE WASHBOWL INSIDE THE WOMEN'S WASHROOM NOT CLEANABLE,UNEVEN AND POROUS.INSTRUCTED TO REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL CEMENT LEDGE UNDER THE SHELVES AT REAR HALLWAY HAS A BUILD-UP OF FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • LITTER OUTSIDE REAR GANGWAY(BOTTLES,CARDBOARDS,PAPERS,ETC)NEED TO CLEAN AND MAINTAIN. REAR HALLWAY IS USED TO STORE FOOD AND RICE COOKING UNIT.AREA IS CLUTTER AND DISORGANIZED,MUST REMOVE ITEMS NOT NEEDED AND ORGANIZE SHELVES, NON FOOD PRODUCTS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS,
  7. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/GREASE ON KITCHEN FLOOR UNDER COOKING EQUIPMENT. MUST CLEAN FLOOR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN WALL IN WOMENS WASHROOM IN CABINET UNDER HANDWASH BOWL. MUST SEAL HOLE IN WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WOMENS WASHROOM HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METEL STEM THERMOMETER NOT CALIBRATED FOR FOOD HANDLERS. INSTRUCTED MANAGER TO CALIBRATE THERMOMETER FOR FOOD HANDLERS
  8. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. BULK CONTAINERS NOT LABELED IN STORAGE ROOM. MUST LABEL ALL BULK CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED KNIVES STORED BETWEEN END OF PREP TABLE AND COOLERS. MUST PROVIDE ADDITIONAL KNIFE RACKS, CANNOT PLACE KNIVES BETWEEN EQUIPMENT.
    • 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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON SHELVES AND ON EXTERIOR OF COOLERS/SINKS IN KITCHEN AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND SANITIZE ALL UNCLEAN EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. OBSERVED BURNED OUT CEILING LIGHT BULBS (X2) ABOVE PREP AREA. MUST PROVIDE WORKING LIGHT BULBS.

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