NANDO'S PERI PERI Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER IN FRONT PREP AREA AT 51.8F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR CONSUMPTION.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS 6.5LBS. COLE SLAW 45.1F,3LBS. CUT LETTUCE 45.4F,3LBS. ARUGULA 50.3F,1LBS. CHICK PEAS 47.2F,1.5LBS MIXED GREENS 49.8F,5.5LBS. CHICKEN KABOBS 48.8F,2.5LBS. HUMMUS 46.2F,5.25 LBS. GRILLED VEGETABLES 44.2F,2 LBS. COOKED CHICKEN STRIPS 44.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.28.25 LBS. $100.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRIS FROM MICROWAVES,FRYER CABINETS,STORAGE SHELVES IN PREP AREA AND BAR AREA,WALK IN COOLER FAN GUARD COVERS,SHELVING UNITS,UNDER SIDE OF OVER DISH SHELF.

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 GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL ABSES THROUGHOUT PREP,DISH AND BAR AREAS INCLUDING WALK IN COOLER AND FLOOR DRAINS.MUST GROUT FLOOR IN FRONT PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DEBRIS FROM LOWER WALLS IN DISH WASHING AREA,LIGHT SHIELDS IN REAR DISH WASHING AREA.MUST ADJUST THRESHOLD AT FRONT AND REAR DOORS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD IN REAR PREP AREA.MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT IN FRONT PREP AREA AND CRACKED LIGHT SHIELD IN DISH WASHING AREA.

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 PROVIDE LIGHT SHIELD IN REAR PREP AREA.MUST REPLACE BURNT OUT LIGHT AT HOOD OF COOKING EQUIPMENT IN FRONT PREP AREA AND CRACKED LIGHT SHIELD IN DISH WASHING AREA.

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.