NUTS N MORE Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: MUST PROVIDE EITHER CHLORINE OR QUATERNARY CHEMICALS FOR PROPER SANITIZING OF EQUIPMENT.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: INADEQUATE HAND WASHING FACILITIES. NO EXPOSED HAND SINK IN THE FRONT PREP AREA WHERE READY TO EAT CANDY IS BEING SCOOPED, WEIGHED AND PACKAGED AND GLOVES ARE USED. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE FRONT PREP AREA.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE THE APPROPRIATE CHEMICAL TEST STRIPS, CHLORINE OR QUATERNARY, FOR THE SANITIZING CHEMICAL CHOSEN.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO THREE COMPARTMENT SINK ON THE PREMISES. MUST INSTALL A THREE COMPARTMENT SINK WITH DRAINBOARD TO ENABLE WASHING, RINSING AND SANITIZING FOR CANDY CONTAINERS AND SCOOPS.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK CANDY CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK CANDY CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.