Food Safety Report: Chang Noodle And Chinese, 215 E Grand Ave, Chicago, Il, USA.

215 East Grand Avenue, Chicago, 60611 Illinois, United States

Report date: Jan 7, 2025
10. Adequate handwashing sinks properly supplied and accessible
- comments: see violation #60

16. Food-contact surfaces: cleaned & sanitized
- comments: noted low temperature dish washing machine in use not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Instructed person in charge to repair to meet sanitizing requirements of 50-100ppm. Dish machine was serviced during inspection now reading 50 ppm cholorine. Priority violation #7-38-025. Citation issued.

35. Approved thawing methods used
- comments: observed facility not meeting thawing requirements, food handler thawing entire case of frozen pork under wok station. Also noted frozen squid in 2nd floor prep kitchen in three compartment sink sitting in stagnant water. Informed manager of proper thawing methods (must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain

36. Thermometers provided & accurate
- comments: observed no ambient air thermometers inside the reach in coolers and display coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

38. Insects, rodents, & animals not present
- comments: see violation #60

43. In-use utensils: properly stored
- comments: see violation #60

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

49. Non-food/food contact surfaces clean
- comments: see violation #60

50. Hot & cold water available; adequate pressure
- comments: observed a trickle of water at handsink in the 2nd floor prep area. Water is not sufficient capacity to meet water demands. Informed person in charge facility must repair and maintain. Food handler indicated that he turned off water, food handler was able to turn on water at handsink instructed to maintain. Priority foundation violation #7-38-030(c). Citation issued.

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed outside dumpster with lids not closed due to trash overflowing. Instructed to correct and maintain to ensure tight fitting lids. Priority foundation violation #7-38-020(b). Citation issued.

55. Physical facilities installed, maintained & clean
- comments: observed missing and damaged floor tiles on stair leading to 2nd floor prep area. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

55. Physical facilities installed, maintained & clean
- comments: observed hood pieces broken in rear prep of main kitchen covered with cardboard, instructed t removed cardboard and repair hood system and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: observed the ventilation hood and filters above the cooking equipment in need of cleaning. Instructed to detail clean and maintain at all times.

58. Allergen training as required
- comments: observed the city of chicago food certified manager with no proof of allergen training certificate. Instructed all city of chicago certified food managers obtain this certificate.

60. Previous core violation corrected
- comments: noted continued non-compliance from report #2599979 conducted on 8/9/24. Previous core violations not corrected: (#10) 6-301. 14: observed handwashing sinks in the following areas missing handwashing signage notifying employees to wash hands: central kitchen area, 2nd floor prep area, front bar area. Instructed to provide adequate handwashing sink signage for all handwashing sinks and maintain at all times. (#38) 6-202. 13 observed insect control device over food preparation area at the main kitchen area prep line. Instructed to relocate insect control device such that the risk of insect parts falobserved (43) 3-304. 12 in-use ice scoop stored with handle in the ice at front bar area ice bin and several knives stored between equipment and facility walls throughout rear kitchen area. Instructed to store in-use utensils on dry, clean, santiized surface in between uses and maintain at all times. Ling onto food, prep surfaces, or equipment is eliminated and maintain. (49) 4-601. 11(b) observed food- and nonfood-contact surfaces of cooking equipment (wok line and stovetop) in the main kitchen area to be soiled with encrusted grease deposits. Instructed to clean food- and nonfood-contact surfaces at adequate frequency to prevent build up of encrusted grease depostis and maintain. Must correct core violations by the date on the report. Priority foundation violation #7-42-090. Citation issued.

Source: chicago.gov