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NAANSENSE CHICAGO,LLC

171 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

NAANSENSE CHICAGO,LLC has been inspected 9 times by Chicago Department of Public Health since December 16, 2015. The most recent inspection, on April 5, 2021, found no infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 2 separate inspections, most recently on October 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on October 22, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 15, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 5, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 7 separate inspections, most recently on October 22, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Complaint Re-Inspection

    14 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED . INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 40. PERSONAL CLEANLINESS
      • MUST HAVE PROPER HAIR RESTRAIN WHILE WORKING WITH EXPOSED FOOD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED HAT DIRTY CUTTING BOARDS ARE STORED ON SAME SHELVES WITH CLEAN CUTTING BOARDS .MUST KEEP SEPARATED CLEAN AND DIRTY DISHES
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THAT COUPLE CUTTING BOARDS HAVE SEVERE DISCOLORATION AND DEEP SCARS.MUST REPAIR OR REPLACE AND CLEAN AND SANITIZE .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK AND SLIMY SUBSTANCE ON CAULKING AROUND 3 COMPARTMENT SINK CONNECTION TO WALLS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SIGNIFICANT AMOUNT OF DIRT AND FOOD DUST ON AREA BEHIND BAKING EQUIPMENT. MUST CLEAN AND MAINTAIN CLEAN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST CLEAN GREASE RECEPTACLE AND AREA AROUND MUST FROM BUILD UP OF GREASE AND DIRT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING OVER FOOD COOKING AND PREP AREA (REAR) OBSERVED NOT TO BE SMOOTH EASY CLEANABLE WITH LO OF EXPOSED PIPES, CABLES THAT WHERE COVERED WITH DUST. MUST PROVIDE EASY CLEANABLE CEILING OVER FOOD PREPARATION AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE PROPER STORAGE ELEVATED (6 INCH) SHELVING THAT IS ELEVATED FROM FLOOR IN EMPLOYEE-STORAGE ROOM TO PREVENT PEST HARBORAGE AND THAT WILL AL OWE EMPLOYEE TO KEEP THEIR BELONGINGS OF THE FLOOR AS NOTED DURING INSPECTION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 10-17-19,REPORT #2316009,INSTEAD WAS POSTED AT SUMMARY REPORT FROM APRIL 12,2018. NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION: 7-42-010(B),CITATION ISSUED
  4. Complaint

    12 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HOT RUNNING WATER AT BATHROOM HAND WASH SINKS.TEMPERATURE OF WATER WAS 78.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C)
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 40. PERSONAL CLEANLINESS
      • MUST HAVE PROPER HAIR RESTRAIN WHILE WORKING WITH EXPOSED FOOD
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED HAT DIRTY CUTTING BOARDS ARE STORED ON SAME SHELVES WITH CLEAN CUTTING BOARDS .MUST KEEP SEPARATED CLEAN AND DIRTY DISHES
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THAT COUPLE CUTTING BOARDS HAVE SEVERE DISCOLORATION AND DEEP SCARS.MUST REPAIR OR REPLACE AND CLEAN AND SANITIZE .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK AND SLIMY SUBSTANCE ON CAULKING AROUND 3 COMPARTMENT SINK CONNECTION TO WALLS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SIGNIFICANT AMOUNT OF DIRT AND FOOD DUST ON AREA BEHIND BAKING EQUIPMENT. MUST CLEAN AND MAINTAIN CLEAN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST CLEAN GREASE RECEPTACLE AND AREA AROUND MUST FROM BUILD UP OF GREASE AND DIRT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING OVER FOOD COOKING AND PREP AREA (REAR) OBSERVED NOT TO BE SMOOTH EASY CLEANABLE WITH LO OF EXPOSED PIPES, CABLES THAT WHERE COVERED WITH DUST. MUST PROVIDE EASY CLEANABLE CEILING OVER FOOD PREPARATION AREA
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  5. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT 1- COMPARTMENT PREP SINK IN FRONT PREP AREA LEAKING. INSTRUCTED TO REPAIR.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed yogurt drink not properly labeled in customer beverage cooler in front of facility. Must label all prepackaged, customer accessible items (potentially hazardous foods) with business name, address, and list of ingredients. Must maintain same.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Observed pans and pitchers improperly stored on shelves in kitchen. Must invert all multi use utensils during storage. Must maintain same.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found aluminum foil used as a liner on cooking equipment in kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same. Observed large gaps between top of 3 compartment sink and wall. Must re-grout top of 3 compartment sink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found large amounts of black, slimy, mold-like substance on grout on 3 compartment sink in rear of kitchen.Must remove, clean and sanitize this area. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed water and debris build up on floor between walk in cooler and pvc pipe that runs to drain. Must detail clean this area and keep it dry. Must maintain same.
  7. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES ON REAR PREP TABLE. APPROX 7-LBS OF CHICKEN SAMOSA AT 63.9F AND APPROX 7-LBS OF COOKED POTATO SAMOSA AT 60.4F. MUST MAINTAIN FOODS AT 140.0F OR HIGHER OR 40.0F OR BELOW .FOODS REMOVED AND DISCARDED BY MANAGER AT APPROX COST $65.00. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING INSIDE WALK IN COOLER DUSTY.MUST CLEAN/MAINTAIN.
  8. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALLS NOT CLEAN BEHIND GARBAGE CANS ARE STORED.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • GARBAGE CAN TROLLEY ,(CART)THAT TRANSPORT INSUDE WASTE CANS NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
  9. License

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN THE WALK-IN COOLER MUST BE DATED AND LABELED AT ALL TIMES. FOUND LARGE DARK COLORED PLASTICE CONTAINERS HOLDING BEEF NOT DATED OR LABELED IN THE WALK-IN COOLER. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND A BLACK SUBSTANCE SROUND THE TOP PORTION OF THE 3-COMP SINK.FOUNDGREASE ACCUMULATION INSIDE IF THE FRYER LOCATED ALONG THE COOKING LINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAINT WALL EDGES AT WALLBASE AROUND THE FRONT DOOR ENTRANCE. ALSO REPAIR CRACKED/PEELING CEILING IN THE CUSTOMER RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAKY FAUCET BASE AT THE 3-COMP SINK. MUST REPAIR.

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