Food Safety Report: Nookies on Wells, 1746 N Wells St, Chicago, IL, USA.

1746 North Wells Street, Chicago, 60614 Illinois, United States

Report date: Dec 6, 2023
2. City of chicago food service sanitation certificate
- comments: 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.

10. Adequate handwashing sinks properly supplied and accessible
- comments: 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.

10. Adequate handwashing sinks properly supplied and accessible
- comments: must replace broken hand washing signage at the cooks line hand washing sink.

15. Food separated and protected
- comments: 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.

21. Proper hot holding temperatures
- comments: 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.

22. Proper cold holding temperatures
- comments: 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.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: 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.

37. Food properly labeled; original container
- comments: all bulk food containers throughout must be labeled with product's common name.

39. Contamination prevented during food preparation, storage & display
- comments: must provides splash guards on both sides of both sinks in both the rear dining room server stations.

40. Personal cleanliness
- comments: several food handlers/cooks were noted with large beards. Must provide beard guards.

41. Wiping cloths: properly used & stored
- comments: basement prep wiping cloths must be held in a container with a sanitizing solution.

43. In-use utensils: properly stored
- comments: noted a food-encrusted towel being used as a handle on the cooks line. Management discarded.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: all pre-set tablewares throughout all the dining rooms must be protected. Wrapped or covered.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: all to go food containers on the cooks line, stored clean pots in the basement must be inverted.

45. Single-use/single-service articles: properly stored & used
- comments: must not store clean utensils hanging directly above the washbasin of the three-compartment sink.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 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.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for basement clean container storage.

49. Non-food/food contact surfaces clean
- comments: basement prep table top can opener with encrusted food debris. Must clean after each use.

49. Non-food/food contact surfaces clean
- comments: 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.

51. Plumbing installed; proper backflow devices
- comments: basement prep three-compartment right side faucet with leak. Must repair.

55. Physical facilities installed, maintained & clean
- comments: all unused equipment stored on the rear outdoor patio must be removed from the premises.

55. Physical facilities installed, maintained & clean
- comments: 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.

55. Physical facilities installed, maintained & clean
- comments: 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.

56. Adequate ventilation & lighting; designated areas used
- comments: 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.

56. Adequate ventilation & lighting; designated areas used
- comments: 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.

56. Adequate ventilation & lighting; designated areas used
- comments: no mechanical ventilation inside the men's and women's washrooms. Must provide.

58. Allergen training as required
- comments: must provide proof of allergen training for all the city of chicago certified food managers.

Source: chicago.gov