Oodles of of Noodles
Last inspected: Feb 6, 2012
67
Score
Public records currently show only two inspections for Oodles of of Noodles. The most recent report on file is from Feb 6, 2012. When a facility lands in medium risk territory, it usually means a mixed inspection result. The file hasn't been updated since Feb 6, 2012, so take the current picture with that in mind.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 11 violations earlier in the record.
When inspectors have written things up, “potentially hazardous food meets temperature requirement” has been the most frequent reason, cited two times.
Restaurants in Chicago average 81, so Oodles of of Noodles trails the local norm. The record is unremarkable in either direction.
2
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 6, 2012
Complaint
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 48F, RAW CHICKEN AT 50F, COOKED SHRIMP AT 44F, COOKED TOFU AT 48F, COOKED CHICKEN AT 49-52F, RAW SHRIMP AT 48F, COOKED BEEF AT 43F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.
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Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INADEQUATE SUPPLY OF HOT WATER AVAILABLE AT THE 3 COMPARTMENT SINK AT THE TIME OF THE INSPECTION. HOT WATER TEMPERATURE WAS AT 70F AND GRADUALLY ROSE TO 110F DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT AN ADEQUATE SUPPLY OF HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES TO PROPERLY WASH DISHES. CRITICAL VIOLATION 7-38-030.
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Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED COOKED CRAB RANGOON STORED IN A DIRTY CARDBOARD BOX AND UNCOVERED INSIDE OF THE CHEST FREEZER. MANAGEMENT DISCARDED THE FOOD AND WAS INSTRUCTED TO USE FOOD GRADE CONTAINERS ONLY AND TO COVER THE FOOD DURING STORAGE. SERIOUS VIOLATION 7-38-005A.
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED EXPOSED INSULATION INSIDE OF THE DOORS TO THE CHEST FREEZERS LOCATED IN THE OUTDOOR WALK-IN COOLER USED FOR A STORAGE SPACE. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZERS. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE SAME FREEZERS. MUST USE FOOD GRADE STORAGE BAGS ONLY. REMOVE CARDBOARD FROM THE PREP AREA SHELVES AND PREP TABLES.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF THE ICE MACHINE, INTERIOR OF ALL PREP COOLERS AND FREEZERS, PREP TABLES, STORAGE SHELVES THROUGHOUT.
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREAS, ESPECIALLY UNDER EQUIPMENT AND AROUND THE WALLS.
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED A BUILDUP OF DUST AND GREASE ON THE WALLS, LIGHT SHIELDS AND CEILING TILES OF THE PREP AREA. MUST CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA.
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Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE WOOD AND NON-USED EQUIPMENT FROM THE OUTSIDE AREA BEHIND THE BUILDING.
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67
Aug 23, 2010
Routine
11 minor violations.
View 11 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MIXED CREAM CHEESE FOR CRAB RANGOON AT TEMP OF 51.7F TO 57F,STORED IN REACH IN COOLER; COOKED CHICKEN ,BEEF AND DICED PORK AT TEMP OF 55.3F-51.6F AND 59F,ALL THREE FOOD PRODUCTS WERE STORED IN COLD UNIT.COOLER AND COLD UNIT MAINTAIN TEMP OF 40.7F AND 41.4F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED POUND 20 VALUE 80.CRITICAL VIOLATION:7-38-005(a) HOOOO62667-11
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(FOOD CONTAINERS,PLATES,FORKS SPOON ETC)WITHOUT USING SANITIZER.PERSONALLY SET UP SINK (WASH, RINSE AND SANITIZE),100 PPM.CRITICAL VIOLATION:7-38-030 HOOOO62667-11
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. BOTH EXPOSED HAND SINK (REAR PREP AND BEHIND SUSHI BAR)IN BOTH PREP AREA NOT ACCESSIBLE.EXPOSED HAND SINK IN REAR PREP HAD INSIDE THE SINK LARGE FOOD CONTAINER WITH LIQUID AND DIRTY TOWEL INSIDE THE CONTAINER,NEXT TO IT WAS A EMPTY CAN AND FOOD STRAINER,IN FRONT OF THE SINK WAS PLASTIC CONTAINERS, AND INSIDE THE EXPOSED HAND SINK IN SUSHI BAR WAS A FOOD STRAINER,UNABLE TO WASH HANDS. OBSERVED EMPLOYEE WASHED HANDS AT 3 COMPARTMENT SINK.EXPOSED HAND SINK MUST BE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO62668-12
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING PREPARATION AND STORAGE.OBSERVED THE COOK COOKING CRAB RANGOONS AND STORED THEM INSIDE EMPTY DIRTY EGG BOXES TO REMOVE EXCESS OIL.ALSO FOUND FOOD STORED ON TOP PREP TABLE NEXT TO REAR BACK DOOR ,STACKED ON TOP EACH OTHER,AND SCREEN DOOR BROKEN (MESH IS BROKEN FROM SCREEN FRAME DOOR, HOUSE FLIES ON PREMISES.FOOD INSIDE THE EMPTY EGG BOXES WERE DISCARDED ,OTHER FOOD WERE COVERED.SERIOUS VIOLATION:7-38-005(a) HOOOO62668-12
16
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED BOTH WASTE OIL CONTAINERS, OUTSIDE GARBAGE AREA DIRTY,BOTH LIDS ARE COVERED WITH LAYER OF GREASE BUILD-UP, PAPERS AND CIGARETTE BUTTS, INSTRUCTED TO CLEAN BOTH LIDS TO MINIMIZED INSECTS ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO62669-13
19
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KEEP ALL UTENSILS CLEAN AND WITH AN HANDLES TO PICK-UP DRY AND COOKED FOOD,IN PREP AREA.
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Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SCREEN DOOR IN REAR EXIT AREA IN POOR REPAIR,SCREEN BROKEN AND SCREEN DOOR NOT TIGHT FITTED TO FRAME DOOR.INSTRUCTED TO PROPERLY REPAIR SCREEN MESH AND SCREEN DOOR MUST BE TIGHT FITTED TO FRAME DOOR.OBSERVED PARTIALLY CLOSED OPENING FROM THE NORTH WALL (EMPTY SPACE,WITH DEBRIS IN IT)MUST PROVIDE WALL TO SEPARATE THE TWO AREA.
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Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING:CAN OPENER(EXCESS RUST AND ALUMINUM SHAVING ENCRUSTED WIT FOOD); INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,(GREASE BUILD UP),INCLUDED DEEP FRYER.HOOD AND FILTERS ALSO PIPE BEHIND COOKING EQUPMENT.KEEP COOLERS RACK CLEAN (FOOD DEBRIS).ALL SHELVES IN PREP AREA MUST BE CLEANED, FREE FROM DUST AND GREASE .
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT OF MOP SINK,THREE COMPARTMENT SINK AND THROUGHOUT THE PREMISES,INCLUDED AROUND WATER TANK.CLEAN FLOOR BEHIND AND UNDER THE COOKING EQUIPMENTS.CLEAN FLOOR IN REAR OUTSIDE STORAGE AREA,BEHIND TWO CHEST FREEZERS(PAPERS AND FOOD DEBRIS).REPLACE MISSING FLOOR TILES UNDER THE ICE MACHINE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.OBSERVED WALLS IN KITCHEN BROWN IN COLOR DUE TO FOOD SMOKE,AND EXCESS DUST BUILD FROM VENTILATION.REPLACE ALL CEILING TILES IN KITCHEN AREA, DUE TO EXCESS WATER STAINS, DIRTY,AND NOT PROPERLY INSTALLED TO CEILING.
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Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.ANYONE ENTERING THE PREP AREA(KITCHEN), MUST WEAR HAIR RESTRAINT.
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Frequently Asked Questions
When was Oodles of of Noodles last inspected?
The most recent health inspection at Oodles of of Noodles on file is from Feb 6, 2012. The public record contains two inspections in total.
What is the most common violation at Oodles of of Noodles?
Across the inspection record, “potentially hazardous food meets temperature requirement” has been cited two times, more than any other issue at Oodles of of Noodles.
Has Oodles of of Noodles' inspection record improved over time?
Yes. Recent inspections at Oodles of of Noodles have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Oodles of of Noodles means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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