CLUB DE NUTRICION UN NUEVO AMANECER Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES AND NO CERTIFIED FOOD MANAGER ON DUTY DURING THIS INSPECTION. PREMISES MAKES NUTRITIONAL SHAKES, TEAS AND DRINKS TO THEIR CLIENTS NUTRITIONAL SHAKE MIX IS MIXED WITH WATER MADE TO ORDER AND INGREDIENTS ON LABEL "CONTAINS MILK AND SOY". SERIOUS VIOLATION 7-38-12.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING AND REPLACE BROKEN FLOOR TILES NEAR THE FRONT ENTRANCE DOOR AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED AT REAR HALLWAY DUE TO POTENTIAL PEST HARBORAGE AND ANY REMAINING ARTICLES MUST BE PROPERLY STORED AND ELEVATED AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED AT REAR HALLWAY DUE TO POTENTIAL PEST HARBORAGE AND ANY REMAINING ARTICLES MUST BE PROPERLY STORED AND ELEVATED AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.