NONNINA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 57.9F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL THE TEMPERATURE OF 40F AND BELOW IS ATTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:- SAUSAGE 46.6F, VEAL 57.9F, BOLOGNAS(PORK,VEAL,CHICKEN) 59.0F,SHRIMPS 52.6F,WILD PORK 62.7, MILK 62.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 11.5 LBS WORTH $130.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEM ARE PREPARED AND SERVED (SOUPS, CHICKEN, SEA FOOD, BEEF ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-021

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES, BOWLS, CUPS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED LOOSE GASKETS AT DOORS OF SERVICE COOLERS AT THE REAR PREP AREA. ALSO NOTED MISSING KNOBS AT THE LID OF SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED LOOSE GASKETS AT DOORS OF SERVICE COOLERS AT THE REAR PREP AREA. ALSO NOTED MISSING KNOBS AT THE LID OF SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.