Nookies On Wells

December 6, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeSuspected Food Poisoning
failed findings19
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: INADEQUATE HOT WATER AT THE BASEMENT FOOD PREP HAND WASHING SINK. MAXIMUM TEMPERATURE REACHED 90.7F, THEN QUICKLY DROPPED TO 84.4F AFTER RUNNING THE SINK FOR SEVERAL MINUTES. MUST PROVIDE HOT WATER WITH A CONSTANT MINIMUM HOT WATER TEMPERATURE OF 100. F TO A MAXIMUM OF 120F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED. • MUST REPLACE BROKEN HAND WASHING SIGNAGE AT THE COOKS LINE HAND WASHING SINK.
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
code 2Priority
food left unprotected

Official wording: Food Separated And Protected
Inspector note: OBSERVED RAW ANIMAL-ORIGIN EGGS AND BEEF PATTIES BEING STORED ON SHELVING INSIDE THE TWO-DOOR TALL REACH-IN COOLER DIRECTLY ABOVE READY-TO-EAT SPINACH. ALL SPINACH DISCARDED. REVIEWED PROPER FOOD PROTECTION DURING STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 15
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: NOTED COOKED SAUSAGE HELD HOT ON THE FLAT GRILL ON TOP OF CARDBOARD EGG FLATS AT AN IMPROPER TEMPERATURE OF 106.9F. ALL DISCARDED. PRIORITY VIOLATION. SEE VIOLATION #22 FOR CITATION.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED THE FOLLOWING TCS FOODS HELD IN THE FOLLOWING COOLERS AT IMPROPER TEMPERATURE. IN THE FRONT, COFFEE PREP DAIRY COOLER YOGURT AT 45.1F WITH A COOLER AMBIENT TEMPERATURE OF 45.5F. IN THE COOKS LINE DRAWER, COOLERS OBSERVED COOKED CHICKEN AT 47.3 & 44.6F. CHORIZO AT 45.7F, BEAN SALAD AT 47.3F, SALMON AT 46.6F.OTHER NOTED TCS FOOD HELD OUT OF REFRIGERATION ON COOKS LINE COUNTER TOP COOKED POTATOES AT 67.7F, DICED TOMATOES AT 57.5, AND EGGS AT 70.9F. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: TWO COOLERS UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. THE FRONT COFFEE PREP DAIRY COOLER WAS NOTED WITH AN AMBIENT TEMPERATURE OF 47.6F, YOGURT AT 45.1F. COOKS LINE DRAWER COOLER AT 45.7F WITH EXCESSIVE ICE BUILD UP ON THE UPPER PORTION OF THE COOLER AND TCS FOODS AT IMPROPER TEMPERATURE INSIDE THE DRAWER UNITS IE, SALMON AT 46.6F. BOTH COOLERS ARE TAGGED AND HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REPAIRED, AND MAINTAIN A CONSISTENT TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 33
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: ALL BULK FOOD CONTAINERS THROUGHOUT MUST BE LABELED WITH PRODUCT'S COMMON NAME.
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: MUST PROVIDES SPLASH GUARDS ON BOTH SIDES OF BOTH SINKS IN BOTH THE REAR DINING ROOM SERVER STATIONS.
code 39
Personal Cleanliness

Inspector note: SEVERAL FOOD HANDLERS/COOKS WERE NOTED WITH LARGE BEARDS. MUST PROVIDE BEARD GUARDS.
code 40
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: BASEMENT PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
code 41
In-Use Utensils: Properly Stored

Inspector note: NOTED A FOOD-ENCRUSTED TOWEL BEING USED AS A HANDLE ON THE COOKS LINE. MANAGEMENT DISCARDED.
code 43
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: ALL TO GO FOOD CONTAINERS ON THE COOKS LINE, STORED CLEAN POTS IN THE BASEMENT MUST BE INVERTED. • ALL PRE-SET TABLEWARES THROUGHOUT ALL THE DINING ROOMS MUST BE PROTECTED. WRAPPED OR COVERED.
code 44
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE WASHBASIN OF THE THREE-COMPARTMENT SINK.
code 45
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR BASEMENT CLEAN CONTAINER STORAGE. • NOTED TORN RUBBER DOOR GASKET ON THE FRONT COFFEE PREP DAIRY COOLER (LEFT DOOR) INSTRUCTED TO REPLACE ----BOTTOM SHELVING AT TOAST STATION IN POOR REPAIR WITH RAW WOOD. MUST REPLACE TO BE SMOOTH AND CLEANABLE ----MUST NOT USE TOWELS AS SINK STOPPERS. MUST PROVIDE PROPER STOPPERS.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: BOTTOM SHELVING AT THE TOAST STATION WITH DIRT AND DEBRIS.----BASEMENT PREP TABLE LOWER SHELVING DIRTY----PLASTIC WHEELED CART ON THE COOK LINER UNDER THE SMALL REFRIGERATOR WITH EXCESSIVE GREASE AND FOOD DEBRIS.----TOP OF THE DISHWASHING MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL. • BASEMENT PREP TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: BASEMENT PREP THREE-COMPARTMENT RIGHT SIDE FAUCET WITH LEAK. MUST REPAIR.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: ALL UNUSED EQUIPMENT STORED ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES. • NOTED AN OPEN GAP- 1/2 INCH OPEN SEAM AT THE BACKSPLASH WALL OF THE FRONT COFFEE PREP STATION. MUST SEAL ----MUST NOT USE TIN FOIL AS A FILTER FOR THE VENTILATION ABOVE THE DISH MACHINE. • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT REAR DISH ROOM.----WATER DAMAGED CEILING TILE IN THE DISH ROOM. MUST REPLACE.----CEILING IN THE BASEMENT DRY FOOD STORAGE ROOM IN POOR REPAIR WITH CHIPPING, PEELING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: NOTED EMPLOYEES' PERSONAL BELONGINGS BEING STORED IN THE FRONT FOOD STORAGE SHELVING AT THE COUNTER DINING AREA. MUST USE THE DESIGNATED EMPLOYEE STORAGE AREA LOCATED IN THE BASEMENT. • MISSING LIGHT SHIELDS AND SHIELD END CAPS IN THE FOLLOWING AREAS: DISH MACHINE ROOM, ABOVE THE BASEMENT DRY ONION STORAGE, THROUGHOUT THE BASEMENT DRY FOOD STORAGE ROOM. • NO MECHANICAL VENTILATION INSIDE THE MEN'S AND WOMEN'S WASHROOMS. MUST PROVIDE.
code 56
allergen training missing

Official wording: Allergen Training As Required
Inspector note: MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
code 58

What changed since the previous inspection?

Compared with Pass on November 2, 2023: 19 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.