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NANIWA

607 N WELLS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

NANIWA has been inspected 9 times by Chicago Department of Public Health since February 18, 2010. The most recent inspection, on September 21, 2017, 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: Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 August 11, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 6 separate inspections, most recently on March 6, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on March 6, 2015. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 16, 2016. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1527629 DATED ON 03/06/15 NOT CORRECTED-#38 MUST INSTALL AN EXPOSED HAND SINK BEHIND THE BAR WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. INSTRUCTED MANAGER SAID PREVIOUS MINOR VIOLATION MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090. CITATION ISSUED.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE WASHBOWL SINK OF THE EMPLOYEE'S WASHROOM IN THE BASEMENT, EXPOSED HAND SINK AND 3 COMPARTMENT SINK,FIRST FLOOR,(CAULK WORN OUT) AND MAINTAIN. REMOVE CARDBOARD INSIDE THE PREP COOLER IN THE KITCHEN BEING USED AS A SHELVE LINER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND REMOVE DUST BUILD-UP ON THE VENT COVER INSIDE THE EMPLOYEE'S WASHROOM IN THE BASEMENT AND MAINTAIN. PROVIDE CEILING ABOVE THE OPEN LIQUOR SHELVINGS IN THE BASEMENT TO PROTECT LIQUOR FROM ANY DUST OR CONTAMINATION.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • RE ADJUST THE SELF CLOSER DEVICE ON THE EMPLOYEE'S WASHROOM DOOR IN THE BASEMENT,(DOOR NOT CLOSING ALL THE WAY).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK BEHIND THE BAR,WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS ON PREMISES NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH NAME OF PRODUCTS, PREPARED BY DATE OR USE BY DATE INCLUDING AL BULK ITEMS AT THE REAR DRY STORAGE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE KITCHEN PREP AND FRONT PREP AREA WITH BAR NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED SHELVES INSIDE SERVICE COOLER AND REFRIGERATION UNIT BY THE STOVE LINED WITH CARD BOARD BOXES COOLER. INSTRUCTED TO REMOVE CARD BOARD FROM COOLERS, CLEAN AND MAINTAIN......NOTED RUSTY SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....NOTED DEEP HOLES AND CRACKS ON COUNTER WITH PREP TABLE AT THE SUSHI BAR.MUST REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILT INSIDE FREEZERS AT THE REAR PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN....ALSO NOTED SLIGHT A PINKISH DISCOLORATION ON THE INNER LINING INSIDE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  6. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • food containers stored on floor, instructed to store 6" off floor.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • open employees drinks in prep area, instructed to provide lided containers.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON LARGE SPICE CONTAINERS AND BULK FOODS. INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD PIECES USED AS SHELVING IN CHEST FREEZER. INSTRUCTED TO SEAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD CONTAINERS STORED ON FLOOR, INSTRUCTED TO STORE 6" OFF FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS STORED IN PREP ARTEA( PRESCRIPTION MEDICINE). INSTRUCTED TO STORE AWAY FROM FOOD PREP AREAS. LIVE PLANTS STORED NEXT TO FRONT PREP TABLE. INSTRUCTED TO STORE AWAY.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE RACKS IN THE 2 DOOR COOLER AND TOP OF BASEMENT FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALL BEHIND THE CHEST FREEZER.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Rear prep stand up reach in cooler (by cookline)door rubber gasket ripped. Must repair/replace damaged gasket.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Prep coolers rubber door gaskets with accumilated food build up. Must clean and maintain all unclean coolers gaskets also must clean interior of ice machine.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must detail clean floor under and around all equipment and along walls/corners at Sushi Prep area.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Wall tiles damaged above floor base adjacent to mop sink. Must repair damaged wall tiles/seal hole in wall.

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