NANDO'S PERI-PERI Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 40 LIVE SMALL FLIES ON WALLS IN THE REAR PREP, DISH MACHINE ROOM, ON SYRUP (SODA) RACKS, AND ON THE HOT WATER TANK IN THE REAR PREA AREA. ALSO, THE EXTERIOR FRONT DOOR IS NOT RODENT PROOFED, 1/4" GAP AT THE BOTTOM OF THE DOUBLE DOORS. INSTRUCTED TO REMOVE FLIES. CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST CONTROL FOR SERVICE, AND INSTALL PROPER THRESHOLD ON FRONT DOOR TO PREVENT RODENT ENTRY AND MAINTAIN ALL. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FOR INSPECTION REPORT 1763658, DATED 4/26/16. VIOLATIONS INCLUDE; #30; MUST LABEL REPACKAGED DESSERTS WITH NAME,ADDRESS,PHONE NUMBER,INGREDIENTS #33; MUST CLEAN DEBRI FROM INTERIOR PANEL OF ICE MACHINE,INTERIOR OF FRYER CABINET,STORAGE SHELVES IN DINING AREA AND PREP AREAS. #34; MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT IN FRONT PREP AREA VIOLATIONS STILL EXISTS. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS ON FRONT PREP COOLER BEHIND COUNTER. DISCONTINUE USE OF ALUMINUM FOIL ON EQUIPMENT BEHIND FRONT COUNTER. INSTRUCTED TO MAINTAIN ALL.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR CONTACT SURFACE OF MICROWAVES IN FRONT PREP AREA, DRIED FOOD DEBRIS PRESENT, AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS IN OFFICE IN REAR PREP, AND FLOOR (CORNERS)IN DINING ROOM, AND IN WALK IN COOLER/FREEZER, DRIED FOOD DEBRIS PRESENT. INSTRUCTED TO MAINTAIN ALL.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST INSTALL WORKING LIGHTS IN THE HALLWAY WHERE THE TOILET ROOMS ARE LOCATED, AND INSTALL WORKING LIGHTS IN MENS AND WOMENS TOILET ROOMS, LIGHTS BURNED OUT. INSTRUCTED TO MAINTAIN ALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST INSTALL WORKING LIGHTS IN THE HALLWAY WHERE THE TOILET ROOMS ARE LOCATED, AND INSTALL WORKING LIGHTS IN MENS AND WOMENS TOILET ROOMS, LIGHTS BURNED OUT. INSTRUCTED TO MAINTAIN ALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.