Nabo's

February 14, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings3

Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FOUND THREE COMPARTMENT SINK NOT MAINTAINED,SEWAGE WASTE WATER IS BACKING UP AT 3 COMPARTMENT SINK.(EXCESS GREASE AND DEBRIS ARE BACKING UP ).UNABLE TO SANITIZE.INSTRUCTED TO CONTACTED A PLUMBER.MUST CLEAN GREASE TRAP.CRITICAL VIOLATION:7-38-030 HOOOO71104-15
code 10Priority
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. FOUND DISPLAY PREP COOLER AT TEMP OF 47.6F TO 52F,ALSO SMALL COOLER NEXT TO YOGURT MACHINE AT TEMP OF 45F TO 50F.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MILK CUT TOMATOES CHEESE ETC).DISPLAY PREP COOLER MUST BE REPAIRED TOP AND BOTTOM, MUST PROVIDE DOORS FOR UNIT, AND DETAIL CLEAN(EXCESS DUST AND GREASE BUILD UP).OR REMOVE UNIT.CRITICAL VIOLATION:7-38-005(A) HOOOO71103-14
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND FOOD STORED IN STEAM TABLE AT IMPROPRER TEMPERATURE:CLAM CHOWERED SOUP(AT TEMP OF 78.6F), AND CREAM BROCCOLI AT TEMP OF 74.1F.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.FOOD MUST BE REHEATED PRIOR TO BE STORED IN STEAM TABLE.ALSO FOUND CHEESE AT TEMP OF 62.2F SLICED TOMATOES AT TEMPP OF 55.6F,MILK AT TEMP OF 44.5F TO 45.1F.FOOD DISCARDED AND DENATURED.POUND 15; VALUE$300.CRITICAL VIOLATION:7-38-005(A) HOOOO71103-14
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. MICE DROPPINGS WERE OBSERVED IN BASEMENT AREA,UNDER THE SHELVES AND INSIDE THE WALK-IN COOLER(DOOR IS BROKEN AT BOTTOM WITH A LARGE GAP DUE TO DOOR IS BROKEN)(APPROX 20 OR MORE DROPPINGS).ALSO OBSERVED FRUIT FLIES THROUGHOUT THE PREMISES (APPROX.60 OR MORE FRUIT FLIES).OUTER OPENING NOT PROTECTED,A 1INCH OR OF GAP FROM SIDE DOOR,(EAST CORNER).INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED,ALSO MUST CONTACT PEST CONTROL COMPANY.NEED TO PROVIDE A COMPLETE LOG BOOK WITH A DETAIL MAP OF THE ESTABLISHMENT, INDICATING WERE THE BAITING BOXES ARE STORED .SERIOUS VIOLATION:7-38-020 HOOOO71104-15
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS ARE NOT CORRECTED FROM 9-14-2010, REPORT #381210. #32-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.#33-DETAIL CLEAN THE STORAGE SHELVES IN THE PREP AREA, MICROWAVE, DUST ON WIRE SHELVES NEXT TO THE EXPOSED HANDSINK, OVEN. #34- 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. 35-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. REMOVE THE COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. #41-MUST ORGANIZE THE HVAC CLOSET IN THE BASEMENT AND STORE ALL ITEMS AT LEAST 6" OFF OF THE GROUND #42All employees shall be required to use effective hair restraints to confine hair.SERIOUS VIOLATION:7-42-090 HOOOO71105-16
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. NEED TO LABEL ALL FOOD CONTAINERS THUR OUT THE REACH IN COOLER UPRIGHT, REFRIGERATION UNIT,STORAGE AREA, FREEZER UNIT IN THE BASEMENT, PREP UNIT REFRIGERATION ETC.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL ALL FRAME OF FRONT AND SIDE WINDOW.WATER AND STEAM ARE INSIDE THE PREMISES WINDOW LEDGE, WHICH FORMED BLACK SUBSTANCE ON WINDOW LEDGE.MUST REMOVE IT AND SANITIZE AREA.GREASE BOX UNDER THE 3 COMPARTMENT SINK NEEDS TO BE DETAIL CLEANED AND REPAINTED. MUST KEEP BOTH UNUSED YOGURT MACHINES CLEAN,OR REMOVE IT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR OF REACH-IN FREEZER IN BASEMENT AREA(EXTREMELY EXCESS OF ICE BUILD UP AND FOOD DEBRIS)MUST REPLACE FOOD.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION IS NEEDED ABOVE THE CONVENTION OVEN IF UNIT IS LARGER THAN 7.5 KILOWATT.IF UNIT IS 7.5 KW OR LESS MUST PROVIDE PROOF, AND NO VENTILATION IS NEEDED. • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR HOT WATER HANDLE AT 3 COMPRTMENT SINK,UNABLE TO TURN IT OFF.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNUSED FOOD AND NON FOOD EQUIPMENT NEEDS BE STORED AND NEEDS TO BE KEEPED CLEAN.AND STORED PROPERLY.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. EMPLOYEES IN THE PREP AREA HANDLING FOOD HAS NOT HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with Pass on September 21, 2010: 7 findings appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

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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.