NOODLES & COMPANY #673 Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD AND FOOD CONTACT SURFACES LOCATED IN THE DINING ROOM PREP AREA NOT PROPERLY PROTECTED. NOTED OPEN WINE BOTTLES, CAKE AND OTHER DESSERTS,TWO WATER DISPENSERS,CUTTING KNIVES, PLATES AND CUPS BEING STORED AT A PREP AREA COUNTER LOCATED IN THE DINING AREA. THE PREP AREA IS COMPLETELY OPEN TO CUSTOMER SEATING AND IS WITHIN ARMS REACH FROM A CUSTOMER SEATING COUNTER. THERE IS AN UNLOCKED REFRIGERATOR STORED AT THE PREP AREA COUNTER STORING OPEN WINE AND DESSERTS. MUST PROPERLY PROTECT FOOD AND FOOD CONTACT SURFACES FROM POSSIBLE CONTAMINATION. (ADDITIONALLY,THIS AREA WAS INITIALLY CREATED TO BE A HOST STATION FOR STORING PACKAGED ITEMS. NO OPEN FOOD OR BEVERAGE WERE APPROVED FOR STORAGE,PREPARATION OR SERVICE IN THIS AREA) MUST PROVIDE A CLEAR SEPARATION BETWEEN THE PREP AREA AND THE CUSTOMER SEATING AREA AND ALONG THE COUNTER TOP TO PROTECT FOOD AND FOOD CONTACT SURFACES. SERIOUS CITATION ISSUED 7-38-005A

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL MULTI USE ITEMS. MUST PROPERLY WASH,RINSE AND SANITIZE SOILED MULTI USE ITEMS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN COOKING EQUIPMENT,CUTTING BOARDS,PREP SURFACES AND SINKS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS. MUST REMOVE WATER FROM FLOORS IN HOT WATER HEATER ROOM. MUST CLEAN FLOORS UNDERNEATH SODA DISPENSERS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL HAND WASHING FACILITIES IN THE DINING ROOM PREP AREA. MUST INSTALL SPLASH GUARD AT THE FRONT HAND SINK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL HAND WASHING FACILITIES IN THE DINING ROOM PREP AREA. MUST INSTALL SPLASH GUARD AT THE FRONT HAND SINK.

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.