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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IMPROPER FRESH HOT WATER SANITIZING RINSE FOR A STATIONARY RACK SINGLE TEMPERATURE HIGH TEMPERATURE DISH MACHINE AT 79F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE LESS THAN 165F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES USED TO ELEVATE CONTAINERS OF USED OIL IN THE DISHWASHING AREA. INSTRUCTED TO ELIMINATE MILK CRATES USED FOR ELEVATION AND TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES USED TO ELEVATE CONTAINERS OF USED OIL IN THE DISHWASHING AREA. INSTRUCTED TO ELIMINATE MILK CRATES USED FOR ELEVATION AND TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.