NOOKIES ON WELLS INC Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER AT THE FIRST FLOOR PREP TO BE IMPROPER:-SLICED TOMATOES,45.5F, CHORIZO 47F, FOAT MEAT 49F, HAMBURGERS 46F, BEEF STEAK 47.2F, FISH 46F, HAM 44.1F, POTAOES 58F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

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: NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE/ EXPIRED DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED OVER 10 LIVE ROACHES ON FLOOR ALONG WALL BASE AT THE FIRST FLOOR AND BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED HEAVY ICE BUILD UP INSIDE THE SERVICE PREP COOLER AND INSIDE THE REFRIGERATION UNITS ALL AT THE FIRST FLOOR KITCHEN. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED HEAVY DIRT AND FOOD DEBRIS INSIDE THE REFRIGERATION UNIT AT THE FIRST FLOOR KITCHEN PREP AREA AND STANDING WATER ON CARTS USED FOR HOLDING CLEANED PLATES. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA. --FLOORS ALONG WALL BASE, UNDERNEATH THE 3 COMPARTMENT SINK ON FIRST FLOOR AND BASEMENT. --MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE FIRST FLOOR AND BASEMENT DISH WASHING AREAS AND WHERE EVER NECESSARY.MUST UPGRADE HOUSE KEEPING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- --FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA. --FLOORS ALONG WALL BASE, UNDERNEATH THE 3 COMPARTMENT SINK ON FIRST FLOOR AND BASEMENT. --MUST ALSO CLEAN AND MAINTAIN FLOOR DRAINS AT THE FIRST FLOOR AND BASEMENT DISH WASHING AREAS AND WHERE EVER NECESSARY.MUST UPGRADE HOUSE KEEPING.

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.