NOODLES ETC

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND NO FLOOR DRAIN COVER FOR THE FLOOR DRAIN IN THE BASEMENT IN THE CENTER OF THE FLOOR; PROVIDE A COVER FOR THE FLOOR DRAIN IN THE BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A SMALL HOLE IN THE WALL OF THE BASEMENT AT THE SIDE OF THE HOT WATER TANK; SEAL HOLE IN WALL. OBSERVED DUST IN THE VENTILATION SYSTEM ABOVE THE DISHMACHINE IN THE DISHWASHING AREA; CLEAN VENTILATION SYSTEM ABOVE DISHMACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED FOOD BEING STORED ON EACH SIDE OF THE HAND SINK IN THE FRONT PREP AREA. MUST INSTALL SPLASH GUARDS AT SAID HAND SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE COOKING EQUIPMENT, SINKS,PREP TABLES AND REFRIGERATION UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE PREP AND DISH WASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS UNDER THE DISH MACHINE, SINKS AND PREP TABLES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS. ALSO, PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: THE TEMPERATURE GAUGE AT THE HIGH TEMPERATURE DISH MACHINE IS NOT REGISTERING THE APPROPRIATE TEMPERATURE DURING THE FINAL RINSE CYCLE. THE HOT WATER REACHES 180 DEGREES F ACCORDING TO TEMPERATURE TEST STRIPS HOWEVER, THE GAUGE ONLY REFLECTS BETWEEN 130-140 DEGREES F. MUST REPAIR TEMPERATURE GAUGE. SERIOUS CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED FOOD BEING STORED ON EACH SIDE OF THE HAND SINK IN THE FRONT PREP AREA. MUST INSTALL SPLASH GUARDS AT SAID HAND SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE COOKING EQUIPMENT, SINKS,PREP TABLES AND REFRIGERATION UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE PREP AND DISH WASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS UNDER THE DISH MACHINE, SINKS AND PREP TABLES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS. ALSO, PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINER.MUST LABEL AND DATE COOKED FOODS IN WALK IN FREEZER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROVIDE FOOD GRADE STORAGE BAGS AND ELIMINATE GROCERY STORE BAGS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES IN REAR PREP/DISH WASHING AREA,WALK IN COOLER SHELVING UNITS,CARD BOARD FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKET ON FRONT PREP COOLER

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM WHEEL BASES OF COOKING EQUIPMENT,WOK STATION,ROLLING CART,INTERIOR PARTS OF ICE MACHINE,WALK IN COOLER SHELVING UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT IN FRONT PREP AREA,WALK IN COOLER & FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE DAMAGED WALLS LEADING INTO BASEMENT,MISSING WALL OUTLET COVERS IN PREP AREA,THRESHOLD AT FRONT & REAR DOOR IN POOR REPAIR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN FRONT PREP AREA & LEADING TO BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY OVER HEAD PIPE IN BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO REMOVE ALL CARDBOARD FROM WALK-IN COOLER STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN WALK-IN COOLER STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE STANDING WATER FROM UNDER FRONT 1 COMP. SINK, ALSO FROM UNDER THE REAR DISH MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO CLEAN/OR CHANGE CEILING TILES FRONT GRILL AREA, ALSO NEED TO CLEAN INSIDE REAR KITCHEN LIGHT SHIELDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN ALL COOKING EQUIPMENT,THE HOOD ABOVE THE COOKING EQUIPMENT AND THE INTERIOR OF THE CABINETS ALONG THE COOK LINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER THE COOKING EQUIPMENT AND IN THE REAR DISHWASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR HOLE IN THE WALL IN REAR STORAGE HALLWAY BY EXIT DOOR. DETAIL CLEAN WALLS BEHIND THE DISHMACHINE,BEHIND COOLERS AND BEHIND THE COOK LINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCET AT THE REAR 1 COMPARTMENT SINK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, PLATES, ETC TO PROTECT FROM DUST, DIRT AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, COOKING EQUIPMENT, PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. FLOORS NEED CLEANING UNDER DISH MACHINE (STANDING WATER), COOKING EQUIPMENT (FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL SOILED CEILING VENTS AND CEILING TILES IN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: PROPERLY ORGANIZE WALK-IN AND REACH-IN COOLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN INTERIOR BOTTOM AND EXTERIOR SIDES OF DEEP FRYER. SOME CLEANING NEEDED TO VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. PIPE UNDER THREE COMP SINK LEAKING AT MIDDLE SECTION; REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ITEMS FROM INTERIOR OF UTILITY SINK, AVOID CLUTTER IN THAT AREA SO THAT SINK IS NOT OBSTRUCTED.