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NARA

1132 S WABASH, CHICAGO, IL 60605 · Restaurant

10 inspections

  1. Canvass

    0 infraction

  2. Non-Inspection

    0 infraction

  3. Canvass

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
  4. Canvass

    0 infraction

  5. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.13- UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN PREP AREA. INSTRUCTED MANAGER TO IDENTIFY LOCATION OR INSTALL. MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.
  6. Canvass

    0 infraction

  7. Canvass

    0 infraction

  8. Canvass

    0 infraction

  9. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE REAR HALLWAY AND FRONT ENTRY WAY WITH RAW BRICK. INSTRUCTED TO SEAL RAW BRICK.
  10. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INADEQUATE REFRIGERATION ON SITE. NOTED ONLY TWO SMALL REACH IN BEVERAGE COOLERS ON SITE. ADDITIONALLY, ONE OF THE COOLERS WAS AT AN IMPROPER TEMPERATURE OF 58 DEGREES F AND HAS AN EQUIPMENT LABEL THAT STATES THAT THIS REFRIGERATOR IS FOR THE STORAGE AND DISPLAY OF BOTTLED AND CANNED PRODUCTS ONLY. MUST PROVIDE ADEQUATE REFRIGERATION ON SITE TO SUPPORT THE BUSINESS OPERATION AND MENU.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE MORE ADEQUATE PREP SPACE IN THE PREPARATION AREA. MUST PROPERLY SEAL EXPOSED BRICK IN THE REAR HALLWAY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE BASEBAORDS ALONG WALLS IN THE BAR AREA,IN THE LARGE STORAGE AREA AND THROUGHOUT WHERE MISSING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE MORE ADEQUATE SHELVING TO PROPERLY STORE ALL STOCK AND UTENSILS BEHIND THE BAR AREA AND IN STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.