NANDO'S PERI PERI Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SIGNAGE FOUND AT EXPOSED HANDSINKS IN KITCHEN AREA; INSTRUCTED TO PROVIDE AND MAINTAIN (CORRECTED ON SITE).

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.

This violation was corrected during the inspection.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE SHELVES INSIDE OF THE WALK-IN COOLER NEED CLEANING TO REMOVE RESIDUE FROM FOOD AND CONTAINERS; CLEAN SHELVES WHERE NEEDED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE SHELVES INSIDE OF THE WALK-IN COOLER NEED CLEANING TO REMOVE RESIDUE FROM FOOD AND CONTAINERS; CLEAN SHELVES WHERE NEEDED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.