FAIL
Risk 1 (High)
NEPAL HOUSE- NAPALESE CUISINE Fails Health Inspection - Chicago Restaurant
May 8, 2017
Canvass
License #2469408
3
Total Violations
2
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on May 8, 2017. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #12
CRITICAL
Violation Details
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO COLD RUNNING WATER AT THE 1ST FLOOR HAND WASH SINK AND NO SOAP AT THE SECOND HAND WASH SINK BY THE DISH WASHING AREA. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS WITH SOAP AND PAPER TOWELS.MANAGER IMMEDIATELY HAD EMPLOYEES PUT SOAP AT THE HAND WASH SINK. CRITICAL VIOLATION #7-38-030
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE. MUST ALSO LABEL ALL BULK ITEM CONTAINERS AT THE BASEMENT FOOD PREP AREA.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE. MUST ALSO LABEL ALL BULK ITEM CONTAINERS AT THE BASEMENT FOOD PREP AREA.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection