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NOSTALGIA

6140 W BELMONT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

NOSTALGIA has been inspected 6 times by Chicago Department of Public Health since November 30, 2015. The most recent inspection, on July 10, 2017, found no infractions.

2 of 6 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: Pests, Chemicals and toxic substances and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 29, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 29, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 November 30, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 4 separate inspections, most recently on July 7, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on July 7, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass Re-Inspection

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 06/29/2016, REPORT #1937837, VIOLATIONS LISTED BELOW: #18: NO PEST CONTROL LOG BOOK AT THIS TIME OF INSPECTION, INSTRUCTED TO PROVIDE UPON NEXT VISIT WITH UP TO DATE REPORTS AND A COMPLETED PEST CONTROL LOG BOOK, #22: NO CHEMICAL TEST STRIPES PROVIDE FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, PREVIOUSLY NOTED ON LAST REPORT, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, CRITICAL CITATION: 7-42-090.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND PREPARED, (BEEF DUMPLING AND POTATOES), AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION: 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN IN PREP AND STORAGE ARES, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN PREP AREA HAS FOOD SPLASHES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN STORAGE AREA, INSTRUCTED TO PROVIDE SHELVING TO BETTER ORGANIZE WANTED ITEMS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL FOOD HANDLERS,
  4. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AT THIS TIME OF INSPECTION, INSTRUCTED TO PROVIDE UPON NEXT VISIT WITH UP TO DATE REPORTS AND A COMPLETED PEST CONTROL LOG BOOK, SERIOUS CITATION: 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND PREPARED, (BEEF DUMPLING AND POTATOES), AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPES PROVIDE FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, PREVIOUSLY NOTED ON LAST REPORT, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, SERIOUS CITATION ISSUED: 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO PREVIOUS SUMMARY REPORT POSTED FOR CUSTOMER VIEWING AT THIS TIME OF INSPECTION, MUST BE POSTED AT ALL TIMES, SERIOUS CITATION: 7-42-010 (B)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN IN PREP AND STORAGE ARES, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN PREP AREA HAS FOOD SPLASHES, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN STORAGE AREA, INSTRUCTED TO PROVIDE SHELVING TO BETTER ORGANIZE WANTED ITEMS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL FOOD HANDLERS,
  5. License Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORED CLEANING EQUIPMENT (BROOMS, MOPS) OFF THE FLOOR.
  6. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND RESIDENTIAL TYPE DISH MACHINE IN REAR PREP/COOKING AREA. INSTRUCTED TO REMOVE OR PROVIDE COMMERCIAL TYPE DISH MACHINE. CRITICAL VIOLATION 7-38-030
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND PAPER TOWEL IN REAR PREP/COOKING/DISH WASHING AREA. CRITICAL VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE BOILER ROOM IN REAR AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORED CLEANING EQUIPMENT (BROOMS, MOPS) OFF THE FLOOR.

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