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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Obstructed hands wash sink at front prep kitchen, brooms and dust pans placed in front of hand sink, instructed to keep hand wash sink accessible at all times during operation. Priority foundation violation 7-38-030(C)

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.

APPROVED THAWING METHODS USED - Comments: Improper thawing for TCS foods, using warm water to thaw bags of cream sauce, instructed to follow health code in thawing frozen TCS foods.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: Soiled wiping cloth in-use stored on prep table, instructed to keep in a sanitizer bucket.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: Soiled wiping cloth in-use stored on prep table, instructed to keep in a sanitizer bucket.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.