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Nino's

May 14, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Observed potentially hazardous foods stored at improper temperature: -At room temperature, on medium size prep table, between flat top grill and fryer station: 84.6f, 3lbs of fried chicken, at a value of $10.00 -Vertical Broiler, at room temperature, with no heat source on: 85.7f, 5lbs of gyro meat (lamb and beef), at a value of $35.00 Manager voluntarily discarded and denatured a total weight of 8lbs at a total value $45.00 Instructed site that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Also informed site that vertical boiler must be on at all times when gyro meat is stored inside of the vertical broiler, to ensure the gyro meat is at 140f or more and all times. Critical violation # 7-38-005 (A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: Observed no certified manager on site, nor certified food manager certificate posted at time of inspection while potential hazardous foods, raw chicken, tilapia, etc., were being prepared and or served. Informed site that a certified food manager must be on site, as well posted, whenever potentially hazardous foods are being prepared and or served. Serious violation #7-38-012
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: Observed no chemical test kit on site during inspection. Instructed site to provide chemical test kit, to ensure proper concentration of chemical sanitizing solution. Serious violation #7-38-030
code 22
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Observed excessive grease build on hood filters above grill. Instructed manager to detail clean and maintain at all times.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Observed no exposed hand sink in front prep area. Instructed manager to install exposed hand sink with hot and cold running water under city pressure. Maintain at all times.
code 38

What changed since the previous inspection?

Compared with Out of business on January 23, 2018: 5 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.