NANDO'S PERI-PERI Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS CHICKEN, SANDWICHES AND SALADS. INSTRUCTED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA NOT MAINTAINING PROPER HOT WATER TEMPERATURE OF AT LEAST 100F. WATER TEMPERATURE 83.4F AT THIS TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR AND RESTORE HOT WATER TO AT TEMPERATURE OF 100F AND MAINTAINED FOR PROPER HAND WASHING.FACILITY HAS ANOTHER SINK WITH CLOSE PROXIMITY FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED. A 2-DAYS NOTICE WAS GIVEN TO COME INTO COMPLIANCE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. MACHINE WAS IN USE. INSTRUCTED PERSON IN CHARGE SAID EQUIPMENT MUST PROPERLY SANITIZE 50-100PPM OF CHLORINE AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE HEALTH DEPARTMENT AND MAY NOT BE USED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. TECHNICIAN ON SITE LOW TEMPERATURE DISH MACHINE HAS BEEN REPAIRED AND NOW IS PROPERLY SANITIZING 100PM.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING PIPE UNDERNEATH EXPOSED HAND WASHING SINK IN REAR PREP AREA. 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 REAR EXPOSED HAND WASHING SINK DRAINING SLOW. 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 REAR EXPOSED HAND WASHING SINK DRAINING SLOW. 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.