NUTS ON CLARK Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No city of Chicago certified foodservice manager on site or no valid city of Chicago certificate posted while open foods are being prepared and or served such as popcorn and buttered popcorn. Instructed facility that a city of Chicago certified foodservice manager must be on site at all times with a valid city of Chicago certificate posted while open foods are being served. Serious citation issued 7-38-012(a).

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: No chemical test kit on site to test sanitizer for dish washing. As per report # 1588454 from 11-17-15, facility was advised "Instructed operator to provide and maintain sanitizer test strips for dishwashing and sanitizing buckets." Instructed facility to obtain and maintain the appropriate test kit. Serious citation issued 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation from report # 1588454, dated 11-17-15, not corrected- Violation 38 stated: "OBSERVED BROKEN SINK STOPPER.INSTRUCTED TO PROVIDE 3 ADEQUATE WORKING STOPPERS FOR THE 3 COMPARTMENT SINK AND MAINTAIN." Instructed facility to comply and maintain. Serious citation issued 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Observed popcorn scoops stored in popcorn with handles resting on food. Instructed facility to store in a sanitary fashion so handles do not rest in food and to maintain.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Observed popcorn scoops stored in popcorn with handles resting on food. Instructed facility to store in a sanitary fashion so handles do not rest in food and to maintain.

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.