Nadia Fish & Chicken, Inc

September 7, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeShort Form Complaint
failed findings11
critical findings2

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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 EXPOSED HAND WASHING SINK IN PREP AREA BACKING UP, NOT PROPERLY DRAINING. INSTRUCTED TO HAVE SINK FIXED SO THAT IT DOESN'T BACK UP AND DRAINS PROPERLY. CITATION #63176-16 ISSUED.
code 10Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. Found no hot running water at exposed handsink at time of inspection. Owner has main value turned off so that hot water will no keep running.
code 9Priority
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.FOUND 6 BAGS OF NACHO CHIPS EXPIRING OCT. 12, 2009, ITEMS WERE DISCARDED. INSTRUCTED TO KEEP ALL FOOD PRODUCTS FRESH AND WHOLESOME.
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MGR ON SITE AT THIS TIME. PERSON ON SITE REFUSED TO DISPLAY CERTIFICATE FROM CITY OF CHICAGO WHEN ASKED FOR CERTIFICATE WHEN INFORMATION WAS GIVEN FOR CLOSE UP.
code 21
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 REPLACE OR PAINT RUSTY RACKS INSIDE OF COOLERS.
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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, COOLERS, KNIFE RACKS AND SHELVES THROUGHOUT.
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. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS, ALONG THE WALLBASES AND THROUGHOUT AS NEEDED. MUST REPLACE ALL BROKEN/DAMAGED FLOOR TILES IN PREP, REAR AND THROUGHOUT AS NEEDED.
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. MUST DETAIL CLEAN VENTILATION HOOD IN PREP AREA AND REPLACE ALL WATER STAINED CEILING TILES IN REAR, PREP AND THROUGHOUT AS NEEDED.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHTING TO REAR WALK-IN COOLER.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE AND CONSPICUOUSLY PLACE THERMOMETERS IN ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE COT AND UNUSED EQUIPMENT FROM REAR.
code 41

What changed since the previous inspection?

Compared with Pass on April 6, 2010: 11 findings appeared for the first time.

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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.