NOOKIES ON WELLS INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE AS WELL NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER HANDLE/REMOVE TOASTED BREAD, COOKED READY TO EAT FOOD, FROM COMMERCIAL TOASTER WITH BARE HAND CONTACT, AT BREAD STATION. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS NOT ALLOWED. INSTRUCTED MANAGER TO USE BARRIERS SUCH AS TONGS AND OR SINGLE USE GLOVES TO PREVENT BARE HAND CONTACT. VIOLATION CORRECTED DURING INSPECTION. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SIGNAGE AT HAND WASHING SINKS AT: FRONT COUNTER SERVER STATION AND REAR SERVER STATION. INFORMED MANAGER THAT HAND WASHING SIGNAGE IS REQUIRED AT ALL HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID LOCATIONS. MAINTAIN AT ALL TIMES.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE IN THE FOLLOWING AREAS: -COLD HOLDING UNIT 112.1F, 2LBS, HOLLANDAISE SAUCE, PRICE UNABLE TO BE DETERMINED INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL OF WEIGHT OF 2LBS, AT TOTAL OF, PRICE UNABLE TO BE DETERMINED PRIORITY VIOLATION #7-38-005 CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE IN THE FOLLOWING AREAS: -COLD HOLDING UNIT 94.3F, 2LBS, GRILLED CHICKEN, PRICE UNABLE TO BE DETERMINED -COLD HOLDING UNIT 65.3F, 2LBS RAW SHELLED EGGS, PRICE UNABLE TO BE DETERMINED INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL OF WEIGHT OF 4LBS, AT TOTAL OF, PRICE UNABLE TO BE DETERMINED PRIORITY VIOLATION #7-38-005 COMBINED WITH ABOVE VIOLATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED IN COLD HOLDING UNITS WITHOUT DATE MARKING, COOKED CHICKEN, HARD BOILED EGGS, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

This violation was corrected during the inspection.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE INSIDE COLD HOLDING UNITS, AT COOK/PREP LINE AREA, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE INSIDE ALL COLD HOLDING UNITS. MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PRE PACKAGED PASTRY ITEMS, MUFFINS, BROWNIES, COOKIES, ETC. STORED AT FRONT COUNTER, FOR CUSTOMER SELECTION WITHOUT PROPER LABELS. INFORMED MANAGER THAT PRE PACKAGED ITEMS MUST HAVE PROPER LABEL, INGREDIENTS, COMMON NAME, ETC. INSTRUCTED MANAGER TO PROVIDE LABELS AND MAINTAIN AT ALL TIMES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: BLACK MOLD LIKE SUBSTANCE EMBEDDED IN CAULK LINE AND BACK SPLASH AREA OF DISH MACHINE AREA. INSTRUCTED MANAGER TO REMOVE/RECAULK AREA AND MAINTAIN AT ALL TIMES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON: COFFEE MACHINE AT FRONT BACK COUNTER AND BOTH ICE MACHINES IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE IN SAID AREA. MAINTAIN AT ALL TIMES.

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: UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON: COFFEE MACHINE AT FRONT BACK COUNTER AND BOTH ICE MACHINES IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO IDENTIFY AND OR INSTALL BACK FLOW PREVENTER DEVICE IN SAID AREA. MAINTAIN AT ALL TIMES.

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.