✓!

Nelly's Saloon

June 26, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings1

← Back to the current restaurant page

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING AND RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET-UP OF THE 3PART SINK USING 100PPM OF CHLORINE FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (PREPARING SOUPS, PORK, STUFFED CABBAGE, ETC.) INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS INSIDE THE STORAGE COOLERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: INSTRUCTED MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN THE KITCHEN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPLACE BROKEN GASKETS ON TWO DOOR REACH IN COOLER IN KITCHEN AND TO SEAL RAW/BARE WOOD SHELVES THRU-OUT THE BASEMENT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CABINETS, SHELVES, AND 2PART SINK IN BASEMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, BAR AREA AND BASEMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN THE KITCHEN, AND CEILING ATTACHMENT AT SAME AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST PROVIDE PROPER VENTILATION FOR SIX BURNERS STOVE IN THE KITCHEN AND REPAIR LEAKING FAUCET FOR BAR AREA 3PART SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: INSTRUCTED, FOOD HANDLERS MUST HAVE HAIR RESTRAINTS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED, CLEANING TOWELS AND ICE SCOOPS MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on August 20, 2010: 8 findings appeared for the first time. 4 findings recurred.

Browse this restaurant's inspections

More restaurants in Avondale

See every restaurant in Avondale →

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.