Nabo's

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings9
• critical findings3

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. AT THE TIME OF THE INSPECTION, BOTH THE WALK-IN COOLER AND THE PREP COOLER WERE IN DISREPAIR AND WERE NOT WORKING AT THE TIME OF THE INSPECTION. MUST MAINTAIN BOTH COOLERS BELOW 40F. NO POTENTIALLY HAZARDOUS FOODS WERE BEING STORED IN THE COOLERS AT THIS TIME. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER COOLERS ARE REPAIRED. BOTH UNITS TAGGED BY CDPH. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005A.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED SEVERAL TYPES OF CHEESES STORED IN THE PREP COOLER WITH A TEMPERATURE BETWEEN 46-52F. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED RICE STORED ON TOP OF THE STEAM TABLE AT 124F. MANAGEMENT DISCARDED 5# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
  code 3Priority
• 🧼hand hygiene slippingcritical
  Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
  Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED IMPROPER HYGIENIC PRACTICES OF FOOD HANDLING EMPLOYEES DURING THE INSPECTION. OBSERVED AN EMPLOYEE WASH THEIR HANDS IN THE 3 COMPARTMENT SINK AND THEN DRY THEIR HANDS ON THEIR SHIRT. MANAGEMENT WAS INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.
  code 6Priority
• 🧽surfaces not properly sanitized
  Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
  Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND CLEAN AND SANITIZE INTERIOR SURFACES. SERIOUS VIOLATION 7-38-005A.
  code 16
• ⚠️Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered
  Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA IS NOT MAINTAINED AND CONTAINERS ARE NOT COVERED. OBSERVED A BUILDUP OF GREASE ON THE GROUND AROUND THE GREASE DUMPSTER. ALSO OBSERVED THE GREASE DUMPSTER LID NOT SECURED. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA FREE OF GREASE AND SECURE THE DUMPSTER LID. SERIOUS VIOLATION 7-38-020.
  code 19
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: OBSERVED AN OPENING BETWEEN THE DOOR AND DOOR FRAME OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAIR THE DOOR SO THAT IT FITS TIGHTLY. DEFROST AND MAINTAIN THE BASEMENT FREEZERS.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREA, MICROWAVE, INTERIOR OF ALL COOLERS, OVEN.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR THROUGHOUT THE 1ST FLOOR AND BASEMENT, ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND UNDER EQUIPMENT. REPAIR THE BROKEN FLOOR TILES IN THE 1ST FLOOR PREP AREA. MAINTAIN THE BASEMENT FLOOR DRY AROUND THE DOOR TO THE WALK-IN COOLER.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA THROUGHOUT. SCRAPE AND REPAINT AREAS OF PEELING PAINT. REPAIR THE WALL IN DISREPAIR NEXT TO THE OVEN. REPLACE THE VINYL BASEBOARD UNDER THE 3 COMPARTMENT SINK.
  code 35

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.