THE NOODLE VIETNAMESE CUISINE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR OF ICE MACHINE HAS A MOLD LIKE SUBSTANCE INSIDE; MUST CLEAN AND MAINTAIN UNIT. ICE IS USED FOR COMSUMPTION IN BEVERAGES AND TO MAKE SMOOTHIES AT JUICE PREP AREA. UNIT IS TAGGED HELD FOR INSPECTION AT THIS TIME; INSTRUCTED TO CLEAN UNIT AND FAX A LETTER TO 312 746-8040 WHEN UNIT IS CLEANED AND READY TO BE REINSPECTED. MUST OBTAIN ICE FROM ANOTHER APPROVED SOURCE UNTIL UNIT REINSPECTED AND TAG REMOVED. SERIOUS VIOLATION 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LOOSE RUBBER GASKETS AT TWO DOOR PREP COOLER AND THREE DOOR FREZZER TO AVOID ESCAPING AIR. UNITS HOLDING AT PROPER TEMPERATURE AT THIS TIME.

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 AND MAINTAIN THE FOLLOWING: SLICER AT PREP TABLE IN KITCHEN, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, STORAGE SHELVES INSIDE OF WALK-IN COOLER AND IN KITCHEN NEXT TO THREE DOOR REFRIGERATION UNIT, INTERIORS AND EXTERIORS OF REFRIGERATION UNITS AND FREEZERS.

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: CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE OBSERVED, CLEAN UNDER STORAGE SHELVES IN REAR STORAGE AREA AND IN STORAGE CLOSET IN KITCHEN.

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: CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. SOME GREASE OBSERVED HANGING FROM VENTS ABOVE COOKING EQUIPMENT; REMOVE.

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: CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT. SOME GREASE OBSERVED HANGING FROM VENTS ABOVE COOKING EQUIPMENT; REMOVE.

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.