CHICAGO, IL - Health inspectors documented violations at IL PORCELLINO/STUDIO PARIS/RAMEN-SAN during a routine inspection conducted on 04/11/2023.
Located at 59 W HUBBARD ST in the River North area, the establishment serves the local community. The River North neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 3 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved handwashing procedures. Inspectors documented: Hands Clean & Properly Washed - Comments: Observed Improper Handwashing, Food Employee Switched From Preparing Raw Chicken Wings to Ready-to-eat Chicken Wings Without Washing Hands and Changing Gloves Between Tasks. Food Employee Must Practive Good Hygiene By Properly Washing Hands When Changing Tasks. Discussed Proper Hand Washing with Employee and Managers on Site. Priority Violation 7-38-010 Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation involved hand hygiene and handwashing facilities. Inspectors documented: No Bare Hand Contact with Rte Food or a Pre-approved Alternative Procedure Properly Allowed - Comments: Observed Food Employee Used Bare Hands to Handle Ready-to-eat Cooked Chicken. Food Employees Shall Use Suitable Utensils Such As Deli Tissue, Spatulas/tongs, Dispensing Equipment or Single Use Gloves When Handling Ready to Eat Foods. Discussed Importance of Wearing Gloves When Handling Ready to Eat Foods with Employee and Manager. Priority Violation 7-38-010 Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The third violation related to sanitation and cleanliness. Inspectors documented: Food-contact Surfaces: Cleaned & Sanitized - Comments: Interior of the Cookline Microwave Is Soiled with Food Debris. Facil. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/11/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DRAWER COOLER AT MAIN KITCHEN MAIN PREP LINE AREA.OBSERVED CHICKEN WINGS AT 44.6F-46.8F,STEAK AT 47.1F AND SALMON AT 48.9F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.; THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED MISSING THERMOMETERS INSIDE COOLERS ALONG THE MAIN KITCHEN PREP COOKLINE.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE ACCURATE,WORKING THERMOMETERS INSIDE THE COOLERS.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINERS WITH A SANITIZING SOLUTION BETWEEN USE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN FOOD DEBRIS/GREASE ON SIDES OF HOT COOKING EQUIPMENTS IN THE MAIN KITCHEN PREP AREAS AND CLEAN INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER AND STORAGE RACKS INSIDE ALL WALK-IN-COOLERS IN BASEMENT PREP AREAS ALSO,DETAIL CLEAN THE TOP SURFACES OF THE DISHMACHINE TO REMOVE DEBRIS AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REPAIR/REPLACE BROKEN WALL TILES NEAR THE BACK LINE COOLER IN THE MAIN KITCHEN PREP AREA AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE AND REMOVE ACCUMULATION OF DUSTS ON CEILING ABOVE THE ICE MACHINES LOCATED IN THE BASEMENT AREA AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD SYSTEMS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOOD(RICE) HELD AT IMPROPER TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 8LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED; CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE ON RAMEN-SAN MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, CCOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCCOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 144F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE MAY NOT BE LESS THAN 160F. CORRECTED ON SITE HIGH TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED TEMPERATURE OF WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 162F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-025; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE TEST KIT ON PREMISES TO MEASURE CONCENTRATION OF SANITIZING SOLUTION IN LOW TEMPERATURE DISH MACHINE. CORRECTED ON SITE CHLORINE TEST KIT DELIVERED TO FACILITY BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FROM DRAINPIPE AND STOPPER(WASH COMPARTMENTS) OF THREE COMPARTMENT SINKS IN DISHWASHING AREAS OF BASEMENT AND FIRST FLOOR. INSTRUCTED TO REPAIR LEAKS AT THREE COMPARTMENT SINKS IN BASEMENT AND FIRST FLOOR DISHWASHING AREAS. OBSERVED LOW WATER PRESSURE AT HANDWASHING SINK IN RAMEN-SAN SOUTHSIDE ALL GENDER WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN RAMEN-SAN SOUTHSIDE ALL GENDER WASHROOM.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED TWO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS WITH NO PROOF OF ALLERGEN AWARENESS TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATION MUST PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP-SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-901.11: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13: OBSERVED GREASE ACCUMILATION ON COOKLINE EQUIPMENT AND CASTER WHEELS LOCATED ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: OBSERVED DUST ACCUMILATION ON CEILING VENT LOCATED IN BASEMENT PREP AREA AND ABOVE COOKLINE ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13: OBSERVED DAMAGED GROUT ON FLOOR TILES LOCATED ON THE 1ST FLOOR COOKLINE. FACILITY MUST PROVIDE.; HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER HANDWASHING, FOOD EMPLOYEE SWITCHED FROM PREPARING RAW CHICKEN WINGS TO READY-TO-EAT CHICKEN WINGS WITHOUT WASHING HANDS AND CHANGING GLOVES BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.; NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY-TO-EAT COOKED CHICKEN. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE COOKLINE MICROWAVE IS SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED ACTIVITY IN THE FOLLOWING AREAS; 6 LIVE ROACHES IN THE PREP-LINE DRAWER ACROSS THE 1ST FLOOR COOKLINE; OBSERVED 10 RAT DROPPINGS IN BASEMENT PUMP ROOM, OBSERVED 8 SMALL BLACK FLYING INSECTS IN THE RAMEN-SAN BAR. THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS. FACILITY MUST ELIMINATE LIVE ROACHES, CLEAN UP RAT DROPPINGS, AND MINIMIZE SMALL BLACK FLYING INSECTS USING PROPER PEST CONTROL PROCESSES AS NEEDED. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE USE CONTAINERS STORED ON THE FLOOR IN THE ELECTRICAL ROOM. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: LINENS ARE IN DIRECT CONTACT WITH BUNS IN WARMER UNIT. LIENS MAY NOT BE USED IN CONTACT WITH FOODS.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND PREP-SURFACES. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRATES USED AS STORAGE AND ELEVATION SCATTERED THROUGHOUT THE FACILITY. FACILITY MUST REPLACE WITH SOMETHING THAT IS SMOOTH, EASILY CLEANABLE AROUND AND UNDERNEATH CONTAINERS, DURABLE, AND NON ABSORBENT.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE ACCUMILATION ON COOKLINE EQUIPMENT AND CASTER WHEELS LOCATED ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DUST ACCUMILATION ON FAN GUARDS INSIDE THE WALK-IN COOLERS. FACILITY MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMILATION ON CEILING VENT LOCATED IN BASEMENT PREP AREA AND ABOVE COOKLINE ON FIRST FLOOR. FACILITY MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DAMAGED GROUT ON FLOOR TILES LOCATED ON THE 1ST FLOOR COOKLINE. FACILITY MUST PROVIDE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE IN WALL INSIDE OF THE PUMP ROOM, FACILITY MUST SEAL HOLES AND TO ENSURE THAT ALL SURFACES DO NOT HARBOR ANY PEST ACTIVITY. PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.; PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS DATED ON 7/7/22 HAS NOT BEEN CORRECTED. REPORT #2560440. #10) 5-202.12 Missing a splash guard at both sides of the main kitchen prep line at 1st floor hand wash sink. instructed to install. #47) Damaged door gaskets for cooler at main kitchen. instructed to replace. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED..
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Inadequate sanitization allows bacteria to survive and multiply on food contact surfaces.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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