Nan's

January 4, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings2

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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. FOUND COOKS LINE TALL REACH-IN COOLER AT 54.6F WITH FOODS SUCH AS RAW EGGS AT 58.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F. OR BELOW. C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES, APPROXIMATELY 5 LBS. PORK STUFFED DUMPLINGS AT 52.5F, 10 LBS. COOKED CHICKEN AT 49.1F, 8DZ. EGGS AT 58.5F. ALL FOODS DISCARDED.
code 3Priority
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 FROM 11-3-09 #62732 NOT CORRECTED. #32- OBSERVED STAINED/DAMAGED CUTTING BOARDS IN THE PREP AREA AND STORED AT REAR DISH AREA MUST REPLACE. #33-MUST DETAIL CLEAN ALL PREP TABLES IN BOTH FOOD PREP AREAS, REMOVE FOOD DEBRIS AND DIRT. MUST CLEAN TOASTER OVEN, ALL SHELVING THROUGHOUT SUSHI PREP, CLEAN FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKING EQUIPMENT. #34-BROKEN FLOOR TILES IN SUSHI PREP AREA, MUST REPAIR/REPLACE. REMOVE ALL FOOD DEBRIS, GREASE FROM FLOORS OF BOTH PREP AREAS AND STORE ALL ITEMS 6" FROM FLOOR. #35-MUST CLEAN WALLS OF MAIN FOOD PREP. RE-GLUE/REPAIR BROKEN BASEBOARD IN THE EMPLOYEE RESTROOM. REPLACE BROKEN CAULKING AT KITCHEN MOP SINK SEALING ALL CRACKS, CREVICE AND OPEN GAPS.
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. ALL PREPARED FOODS IN WALK-IN COOLER MUST LABEL AND DATE.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES STORED IMPROPERLY BETWEEN PREP TABLES ON COOKS LINE.
code 31
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 NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR FOOD CART THROUGHOUT PREP. MUST NOT USE RAW WOOD 2X4'S WRAPPED IN PLASTIC WRAP AS FOOD CONTACT EQUIPMENT AT SUSHI PREP.
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. INTERIOR DISH MACHINE DIRTY WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND SANITIZE. DIRTY FOOD CART ON COOKS LINE. MUST CLEAN AND MAINTAIN.
code 33
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 REPLACE DAMAGED, CRACKED WALL CAULKING AT BOTH THREE COMPARTMENT SINKS.
code 35
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 INTERNAL THERMOMETER FOR WALK-IN COOLER AND CLEAN, READABLE THERMOMETER FOR TALL REACH-IN COOLER.
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. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER, NOT ON TOP OF ICE MACHINE.
code 43

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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.