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NEVERIA NANDOS INC.

5158 S KEDZIE AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

NEVERIA NANDOS INC. has been inspected 5 times by Chicago Department of Public Health since May 13, 2013. The most recent inspection, on August 26, 2016, found no infractions.

2 of 5 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 temperature control and Food source, labelling and allergens.

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 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 2 times on June 27, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on June 29, 2015. 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 6 times across 2 separate inspections, most recently on April 14, 2016. 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 once on June 27, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 June 27, 2014. For example: ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE LID AND CONTAINER FOR THE TACO MEAT WHICH IS BROKEN AND HEAT WARPED. MANAGEMENT INSTRUCTED TO USE ONLY CONTAINERS WHICH ARE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE ICE CREAM DISPLAY FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING VENTILATION IN THE WASHROOM AND PREP AREA AND THE DUCTWORK VENTILATION IS DUSTY. MUST CLEAN AND MAINTAIN.
  3. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PALETAS NOT LABELED OR DATED. INSTD TO PROPERLY HAVE LABELED.
  4. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 10LBS OF POTENTIALLY HAZARDOUS POTATOES VALUED AT $10 WITHIN REACH IN REFRIGERATOR AT 70.3 F. MANAGEMENT INSTRUCTED ME THAT POTATOES WERE COOKED AT 4 AM AND LEFT OUT ON THE COUNTER UNTIL NOON. AT NOON THEY WERE PUT WITHIN THE COOLER AND AT APPROXIMATELY 2:30 PM THE TEMPERATURE WAS 70.3 F. POTATOES WERE VOLUNTARILY DISCARDED AND DESTROYED. CRITICAL VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TIN FOIL COVERING RAW WOOD SHELVES, RUSTY SHELVES AND CHIPPING/PEELING PAINT. ALL TIN FOIL MUST BE REMOVED AND RAW WOOD SURFACES NEED TO BE PAINTED AND SEALED. RUSTY SURFACES NEED TO BE RESTORED TO SMOOTH EASILY CLEANABLE SURFACES AND PEELING PAINT NEEDS TO BE RESTORED TO A SMOOTH EASILY CLEANABLE SURFACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHEILD ON LIGHT IN REAR ABOVE REACH IN FREEZER. INSTALL LIGHT SHEILD AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER WITHIN REACH IN REFRIGERATOR BEHIND ICE CREAM PREP LINE. INSTALL THERMOMETERS WITHIN EVERY REACH IN COOLER AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE CLUTTER WITHIN MOP ROOM CLOSET. CLEAN AND ORGANIZE BACK CLOSET TO DETER RODENT AND INSECT HARBORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BACK YARD AREA WITH OLD EQUIPMENT. REMOVE ALL CLUTTER AND OLD EQUIPMENT FROM BACK YARD AREA.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED PATRONS ENTERING FOOD PREP AREA IN ORDER TO USE RESTROOM. RESTROOM IS DESIGNED FOR EMPLOYEES ONLY AND IS NOT FOR THE USE OF THE GENERAL PUBLIC.
  5. License

    0 infractions

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