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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN, RICE, POTATOES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PINK AND YELLOW SLIME BUILD UP WITHIN RESTAURANT ICE MACHINE DRIPPING INTO ICE FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. ALL ICE IN THE ICE MACHINE HAS BEEN VOLUNTARILY DISCARDED, AND THE MACHINE IS CLEANED DURING INSPECTION.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW-TEMPERATURE DISH MACHINE NOT SANITIZING; CHLORINE READING 0 PPM. PRIORITY VIOLATION 7-38-025. CITATION ISSUED. THE FACILITY ADDED CHLORINE SANITIZER; THE DISH MACHINE IS NOW SANITIZING AT 100 PPM.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 1-DOOR DESSERT COOLER LOCATED IN THE FRONT WAIT AREA. FOUND CHEESECAKE AT TEMPERATURES RANGING FROM 50F TO 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE 1-DOOR DESSERT COOLER AT THE FRONT WAIT AREA TO BE IMPROPER AT 50 F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GASKETS ON THE BEVERAGE REACH-IN COOLER LOCATED IN THE FRONT WAIT AREA IN DISREPAIR. MUST REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BLACK RESIDUE BUILD UP ON DISH MACHINE RACKS IN THE DISHWASHING AREA. MUST DETAIL CLEAN AND MAINTAINED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAKING DRAIN PIPE AT THE HAND WASHING SINK IN THE WOMEN'S RESTROOM (RIGHT SIDE). MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 1 OF 2 FAUCETS AT THE HANDWASHING SINK IN THE WOMENS (RIGHT SIDE) AND MENS (LEFT SIDE) RESTROOM ONLY PROVIDING A WATER TEMPERATURE OF 80 F. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED AN UNCOVERED TRASHCAN IN THE FAMILY RESTROOM. MUST PROVIDE A COVERED RECEPTACLE WITH A LID.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED AN UNCOVERED TRASHCAN IN THE FAMILY RESTROOM. MUST PROVIDE A COVERED RECEPTACLE WITH A LID.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.