PASS W/ CONDITIONS
Risk 1 (High)
THE NOODLE VIETNAMESE CUISINE Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 24, 2015
Complaint
License #2129525
4
Total Violations
3
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADQUATE FOOD PROTECTION, FOUND OPEN RAW PORK CONTAINERS STORED ABOVE COOKED FOODS AND LEAFY CONDEMENTS, INSTRUCTED MGR TO STORE FOOD ACCORDING TO HEALTH CODE. SERIOUS CITATION ISSUED 7-38-005(A)
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1512839 DATED 12-10-14 FOR VIOLATION # (30) USING GROCERY BAGS FOR FOOD STORAGE IN WALK-IN FREEZER, (32) MEAT SLICER NOT CLEAN. INSTRUCTED MGR TO CORRECTED VIOLATIONS WITHIN GIVEN TIME FRAME. SERIOUS CITATION ISSUED 7-42-090.
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LARGE BULK-FOOD CONTAINERS NOT LABELED, SUGAR, SALT, MSG.... INSTRUCTED TO LABEL AND MAINTAIN.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LARGE BULK-FOOD CONTAINERS NOT LABELED, SUGAR, SALT, MSG.... INSTRUCTED TO LABEL AND MAINTAIN.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
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