LEGEND NOODLE Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE BASEMENT FOOD PREP AREA. INSTURCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED ADULTERATED FOOD, OBSERVED A BULK CONTAINER OF FLOUR LOCATED IN THE BASEMENT PREP AREA WITH 1 LIVE INSECT AND 2 DEAD INSECTS.MANAGER IMMEDIATELY DENATURED AND DISCARDED 15 LBS OF PRODUCTS $35.00. INSTRUCTED TO KEEP ALL FOOD ITEMS UNADULTERATED AND MAINTAIN. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SPRING ROLLS BEING COOLED IN ROOM TEMPERATURE. INSTRUCTED TO USE PROPER COOLING METHODS TO COOL TCS FOODS. EMPLOYEE ON SITE PUT SPRING ROLLS IN DEEP FREEZER TO COOL. WHEN FOUND, NO FOOD ITEMS WERE OUT OF TEMPERATURE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK DRY INGREDIENT CONTAINERS AND CONTAINERS OF FOOD ITEMS USED TO GARNISH AND SEASON FOOD NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50 OR MORE MICE DROPPINGS AND 5-10 SMALL FLIES. MICE DROPPINGS WERE OBSERVED ON THE FLOORS AND OTHER SURFACES IN THE BASEMENT FOOD PREP AREA: ON THE WALL BASES, BEHIND COOKING EQUIPMENT (SPEED RACKS AND MIXER), IN THE OPENING OF THE HOT WATER TANK, UNDER THE THREE COMPARTMENT SINK, UNDER THE SHELVES, AND ON THE OPENING OF THE HANDLE OF THE BULK CONTAINER OR FLOUR. SMALL FLIES WERE OBSERVED IN THE BASEMENT PREP AREA. INSTRUCTED TO REMOVE MICE DROPPINGS, ELIMINATE SMALL FLY ACTIVITY, CLEAN, SANITIZE AFFECT SURFACES AND RECOMMEND CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A), CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A BIN OF COOKED NOODLES STORED ON THE FLOOR UNCOVERED NEAR THE HANDWASHING SINK IN THE MAIN DISHAWASING AREA. ALSO, OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE AND THREE COMPARTMENT SINK. INSTRUCTED MANAGER MUST ENCASE SEWAGE PIPES WITH SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND TO COVER FOOD ITEMS WHILE UNATTENDED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE ICE SCOOP STORED ON TOP OF THE ICE MACHINE IN THE BASEMENT. ALSO, OBSERVED CONTAINERS OF FOOD ITEMS USED TO SEASON AND GARNISH FOOD ITEMS IN THE MAIN FOOD PREP AREA UNCOVERED WHILE UNATTENDED. INSTRUCTED TO PROPERLY STORE ICE SCOOP IN A BIN AND COVER FOOD ITEMS, WHILE UNATTENDED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED TWO FEMALE FOOD HANDLERS IN THE MAIN FOOD PREP AREA WITHOUT HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CONDENSATION FROM PIPES ABOVE FOOD PREP TABLES IN THE BASEMENT. MENTIONED PIPES WERE WRAPPED WITH SOILED PAPER TOWEL. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CONDENSATION FROM PIPES ABOVE FOOD PREP TABLES IN THE BASEMENT. MENTIONED PIPES WERE WRAPPED WITH SOILED PAPER TOWEL. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.