PASS W/ CONDITIONS
Risk 1 (High)
SIAM NOODLES AND RICE Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 4, 2019
Canvass
License #2560390
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE COOKS LINE THREE DOOR REACH-IN COOLER. RAW CHICKEN AT 48.1F, 48.4F AND 49.1F. BEEF AT 48.9F. APPROXIMATELY 15 LBS @ $100.00 ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE COOKS LINE THREE DOOR REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. OBSERVED THE COOLER WITH AN AMBIENT TEMPERATURE OF 49.5F WITH FOOD SUCH AS CHICKEN AT 49.1F. THE COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE COOKS LINE THREE DOOR REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. OBSERVED THE COOLER WITH AN AMBIENT TEMPERATURE OF 49.5F WITH FOOD SUCH AS CHICKEN AT 49.1F. THE COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection