MIN'S NOODLE HOUSE, LTD. Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11 OBSERVED A STAINED CUTTING BOARD WITH DARK GROOVES. INSTRUCTED TO REMOVE STAINS AND DARK GROOVES OR REPLACE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING IN CONTAINER WITHOUT LABELS LOCATED BY THE COOKING EQUIPMENT. INSTRUCTED TO LABEL ALL ITEMS OUT OF THE ORIGINAL PACKAGING 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED ITEMS SUCH AS BOWLS, PLATES, AND SPOONS STORED IN A COMMON HALLWAY AND NOT INVERTED TO PROTECT FROM POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED LARGE POTS, CLEAN-IN-PLACE EQUIPMENT, AND LARGE WOK TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON THE WASHING, RINSING, AND SANITIZING LARGE EQUIPMENT OR PROVIDE A LARGER 3-COMPARTMENT SINK OR REMOVE ITEMS TOO LARGE OR THAT CAN NOT BE SUBMERGED IN THE 3-COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE REAR. INSTRUCTED TO PROVIDE OR LOCATE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE REAR. INSTRUCTED TO PROVIDE OR LOCATE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.