NOOKIES ON WELLS INC Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WENT TO TOILET ROOM.LEAVING THE WASHROOM RETURNED TO HER STATION AND WITHOUT WASHING HANDS AGAIN GLOVED HER HANDS AND SERVED FOOD TO COSTUMER. INFORMATION GIVEN TO MANAGER REGARDING HAND WASHING PROCEDURE.MANAGER CORRECTED PROBLEM PRIORITY FOUNDATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN PREP/DISHROOM AREA NOT ACCESSIBLE FOR HANDWASHING. PLATIC UTENSIL INSIDE THE SAID SINK. UPON MY REQUEST UTENSILS WAS REMOVED. HANDWASHING SINK MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CONSOLIDATED WITH ABOVE VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK IN PREP AREAS INCLUDED BASEMENT PREP AREA. SOAP WAS PROVIDED BY MANGER UPON MY REQUEST. PRIORITY FOUNDATION VIOLATION: 7-38-030(C), CITATION ISSUED

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 EMPLOYEE IN TWO DIFFERENT THREE COMPARTMENT SINK(FIRST FLOOR AND BASEMENT DISH ROOM) NOT USING SANITIZER SOLUTION TO SANITIZE UTENSILS: SOUP POTS AND USED YELLOW CUTTING BOARD.HE WASHED,RINSED AND STORED MENTIONED ITEMS. AFTER MY REQUEST MANAGER SET UP THREE COMPARTMENT SINK: WASH,RINSE AND SANITIZE,100ppm. PRIORITY VIOLATION:7-38-005,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.

PROPER HOT HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE.TEN POUNDS OF BOILED,PEELED POTATOES INSIDE PLASTIC CONTAINERS ON TOP THE PREP AREA IN BASEMENT AREA AT TEMP OF 87.7F; 93.9F; 109.7F AND 110.8F. NO TIME /TEMPERATURE LOG PROVIDED. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD DISCARDED AND DENATURED. POUNDS 10,VALUE 5.00 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: FOUND 20 EACH FRESH EGGS ON TOP PREP TABLE AT TEMP OF 59.9F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. MANAGER DISCARDED PRODUCTS. PRIORITY VIOLATION:7-38-005,CONSOLIDATED 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS

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: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR AT EQUIPMENTS. SURFACE MUST BE SMOOTH AND CLEANABLE.

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: WOOD UNDER FRONT SERVING COUNTER( ELECTRICAL BOX IS INSTALLED) HAS ROUGH UNEVEN SURFACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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: CONDENSER UNIT INSIDE THE WALK-IN COOLER IN BASEMENT,WITH EXCESS ICE ON UNIT INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.

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: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN PREP AREAS.REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: SPLASH GUARDS IS NEEDED AT HANDWASHING SINK AT FRONT SERVING AREA AND REAR AREA BY THE CLEAN UTENSILS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SINK STOPPERS ARE NEEDED AT 3 COMPARTMENT SINKS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING GROUT ON FLOOR TILES UNDER EQUIPMENT AND COOLERS IN KITCHEN,REGROUT SAID FLOOR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT BULBS IN BASEMENT AREA BY THE HANDWASHING SINK,MUST REPLACE.BROKEN PROTECTIVE SHIELDING IN BASEMENT AREA,REPLACE

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT BULBS IN BASEMENT AREA BY THE HANDWASHING SINK,MUST REPLACE.BROKEN PROTECTIVE SHIELDING IN BASEMENT AREA,REPLACE

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.