NANDO'S PERI PERI Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED WATER TEMPERATURE AT 60.2F AT HAND SINK IN WOMEN'S BATHROOM. OBSERVED HAND WASHING SINK ON LEFT SIDE IN WOMEN'S BATHROOM READING AT 97.3F. MINIMUM WATER TEMPERATURE AT ALL HAND WASHING SINKS MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED ARGULA AT IMPROPER COLD HOLDING TEMPERATURE AT 55.4F INSIDE PREP COOLER. OBSERVED ROMAINE LETTUCE AT IMPROPER COLD HOLDING TEMPERATURE AT 47.8F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE COLD HOLDING UNIT. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $15.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13-NO FOOD HANDLER TRAINING CERTIFICATES WERE PROVIDED DURING INSPECTION. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING CERTIFICATES FOR CURRENT EMPLOYEES

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13-OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13-OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.