Chicago Department of Public Health reports Pass with Conditions for NORI SUSHI & NOODLE SHOP on .
Checked · Source updated
Most recent visit in the dataset
Latest inspection
Inspection date
Reported outcome
Pass with Conditions
Inspection type
Complaint
Recorded citations
9
Source risk category
Risk 1 (High)
Inspection ID
2621769
Location recorded for this inspection · NORI SUSHI & NOODLE SHOP · 1235 W DEVON AVE
The source labels this outcome “Pass w/ Conditions”.
Recorded violations
21
PROPER HOT HOLDING TEMPERATURES - Comments: NOTED COOKED EEL WRAPPED IN FOIL AND BEING HELD HOT AT IMPROPER TEMPERATURE OF 125.F INSIDE THE SUSHI PREP TOASTER OVEN. REVIEWED ALL HOT HELD FOODS MUST BE HELD AT A MINIMUM OF 135.F OR ABOVE. EEL DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #22 FOR CITATION.
22
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 2 LBS SPICY MAYO INSIDE THE COOKS LINE REACH-IN RED COOLER HELD AT AN IMPROPER TEMPERATURE OF 53.4F. ALL DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
33
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE COOKS LINE RED REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 50.F WITH TCS FOOD SUCH AS SPICY MAYO AT 53.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS A TEMPERATURE OF 40F. C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
41
WIPING CLOTHS: PROPERLY USED & STORED - Comments: WOKS COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
47
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: COOKS WOK LINE THREE DOOR COOLER WITH A TORN RUBBER DOOR GASKET ON FAR LEFT DOOR. INSTRUCTED TO REPLACE.
47
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE COOLERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD GRADE BAGS.
47
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE TAPE, FOAM OR CARDBOARD AS GUARD ON EDGES OF THE COOKS WOK LINE HAND WASHING SINK AND AS A SPLASH GUARD AT THE SAME SINK. MUST USE CLEANABLE MATERIALS.----RAW WOODEN PALLET UNDER THE DISH ROOM BOX FREEZER MUST BE PAINTED/SEALED TO BE NON-ABSORBENT.
49
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE TRAP UNDER THE SMALL THREE COMPARTMENT SINK WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.-----MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING.
55
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER THE SMALL THREE COMPARTMENT SINK WITH DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES IN THE FOLLOWING AREAS: REFRIGERATION/FREEZER ROOM, WOMENS WASHROOM. MUST REPLACE.----NOTED NEWLY INSTALLED EXPANDING SPRAY FOAM THROUGHOUT THE PREMISES ON FLOORS AND WALLS UNABLE TO CLEAN WITH BUMPY UNEVEN SURFACES. INSTRUCTED TO CUT/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE. WALL AT ENTRANCE TO THE REAR DRY FOOD STORAGE ROOM IN POOR REPAIR, BROKEN WITH OPEN CREVICES. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED POOLING LIQUID ON THE FLOOR BEHIND THE THE SUSHI PREP COOLER. MUST REMOVE POOLING WATER AND REPAIR ANY LEAK FROM SUSHI COOLER.----PEELING PAINT ON THE WALL INSIDE THE MEN'S AND WOMEN'S WASHROOMS. MUST REMOVE/REPAIR TO BE SMOOTH AND CLEANABLE.
Official inspection record
Inspection history
Chicago publishes inspection reports dating back to 2010. The city changed its procedures on July 1, 2018.
ComplaintPass
Inspection date
Reported outcome
Pass
Inspection type
Complaint
Recorded citations
4
Source risk category
Risk 1 (High)
Inspection ID
1235661
Location recorded for this inspection · NORI SUSHI & NOODLE SHOP · 1235 W DEVON AVE
This visit predates Chicago’s July 1, 2018 inspection procedure change.
Recorded violations
30
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK CONTAINER (RICE CONTAINER) IN PREP AREA.
33
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD.
35
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GAPS AROUND PIPE ABOVE BOTH HOT WATER TANKS. MUST SEAL GAPS AROUND PIPES.
38
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FOLLOWING IN NEED OF REPAIR- DISHWASH 3-COMPARTMENT SINK MIDDLE COMPARTMENT DRAIN PIPE LEAKING, DISHWASH HANDWASH BOWL PIPE LEAKING AND COOKLINE HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.
CanvassPass
Inspection date
Reported outcome
Pass
Inspection type
Canvass
Recorded citations
5
Source risk category
Risk 1 (High)
Inspection ID
1235386
Location recorded for this inspection · NORI SUSHI & NOODLE SHOP · 1235 W DEVON AVE
This visit predates Chicago’s July 1, 2018 inspection procedure change.
Recorded violations
30
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE CONSUMER ADVISORY AND HAVE POSTED IN PUBLIC VIEW.
32
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FRONT PREP AREA 3-DOOR REACH IN COOLER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED GASKETS.
33
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF ALL SINKS, PREP AREA SHELVES, INTERIOR OF SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
34
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND SINKS AND COOKING EQUIPMENT IN FRONT PREP AND DISHWASH AREAS. MUST CLEAN FLOOR AND MAINTAIN.
35
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS THROUGHOUT DISHWASH AREAS AND FRONT PREP AREA. MUST CLEAN OR PAINT ALL UNCLEAN WALLS.
CanvassPass
Inspection date
Reported outcome
Pass
Inspection type
Canvass
Recorded citations
3
Source risk category
Risk 1 (High)
Inspection ID
579503
Location recorded for this inspection · NORI SUSHI & NOODLE SHOP · 1235 W DEVON AVE
This visit predates Chicago’s July 1, 2018 inspection procedure change.
Recorded violations
32
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. INSTRUCTED TO REPAIR RUST ON STORAGE SHELVES IN REACH IN COOLER AT REAR PREP AREA.
40
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
41
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO DECLUTER REAR PREP/STORAGE AREA.
CanvassPass
Inspection date
Reported outcome
Pass
Inspection type
Canvass
Recorded citations
5
Source risk category
Risk 1 (High)
Inspection ID
88410
Location recorded for this inspection · NORI SUSHI & NOODLE SHOP · 1235 W DEVON AVE
This visit predates Chicago’s July 1, 2018 inspection procedure change.
Recorded violations
33
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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, cooking equipment, storage racks not clean need cleaning(crevices).
34
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. floors under heavy equipment, cooking equipment not clean need detailed cleaning(corners).
35
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. Use dustless cleaning methods. missing ceiling tiles in rear kitchen area shall be replaced, walls in rear kitchen need cleaning.
36
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in rear kitchen area not clean need cleaning.
38
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy had excess grease build up, needs detailed cleaning. exhaust vents(ventilation)in prep area, bathroom need cleaning.
Local context · Chicago
How results compare in ZIP 60660
168 of 234 establishments with a Pass, Pass with Conditions or Fail outcome since July 1, 2018 have a Pass outcome.
This calculation uses published records from the same jurisdiction. Pending, unavailable and other non-comparable results are excluded.
The source is a history of inspections. A reported result or business status describes the visit and may have changed since.
Check Health Inspection is an independent service and is not affiliated with or endorsed by any government health department. Inspection information comes from public government records and may change as new inspections or corrections are published.