NOODLES ETC Passes Health Inspection - Chicago Restaurant

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.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

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.

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 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

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

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.

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 CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT IN FRONT PREP AREA,WALK IN COOLER & FLOOR DRAINS.

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.

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.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

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.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.