PASS W/ CONDITIONS
Risk 1 (High)
NANDO'S PERI-PERI Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 11, 2019
Complaint
License #2458453
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED FACILITY NOT MEETING HOT HOLDING REQUIREMENTS. 2 POUNDS OF BUTTERFLY CHICKEN AT 125.6 DEGREES F IN HOT HOLDING UNIT IN FRONT PREP AREA. INFORMED PERSON IN CHARGE HOT FOOD MUST BE MAINTAINED 135 DEGREES F OR ABOVE PERSON IN CHARGED VOLUNTARY DISCARDED FOOD ITEMS. APPROX 2LBS $10 PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH BELOW #22
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS,ALL READY TO EAT FOOD TWO 4 POUND PANS(ROASTED VEGGIES) AT 47.6-49.1 DEGREES INSIDE COLD HOLD TABLE IN FRONT PREP AREA AND INSIDE WALK IN COOLER IN REAR PREP AREA.. INFORMED PERSON IN CHARGE COLD HOLDING MUST REMAIN AT 41 DEGREES F OR BELOW REQUIRED TEMPERATURE. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS NOT MEETING REQUIREMENTS. INFORMED PERSON IN CHARGE OF REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. APPROX 8 POUNDS $100.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS,ALL READY TO EAT FOOD TWO 4 POUND PANS(ROASTED VEGGIES) AT 47.6-49.1 DEGREES INSIDE COLD HOLD TABLE IN FRONT PREP AREA AND INSIDE WALK IN COOLER IN REAR PREP AREA.. INFORMED PERSON IN CHARGE COLD HOLDING MUST REMAIN AT 41 DEGREES F OR BELOW REQUIRED TEMPERATURE. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS NOT MEETING REQUIREMENTS. INFORMED PERSON IN CHARGE OF REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. APPROX 8 POUNDS $100.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection