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NUTRITION STORE

5649 N ASHLAND AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

NUTRITION STORE has been inspected 8 times by Chicago Department of Public Health since May 18, 2011. The most recent inspection, on February 14, 2017, found no infractions.

3 of 8 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, Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on November 9, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times on May 18, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on May 18, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 August 27, 2014. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 5 times across 3 separate inspections, most recently on November 9, 2012. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES. (HANDLES PROTEIN SHAKES). ALSO, NO CITY OF CHICAGO SANITATION MANAGERS CERTIFICATE POSTED. SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A 3RD SINK STOPPER FOR THE 3-COMP SINK. THERE ARE ONLT TWO SINK STOPPERS AVAILABLE AT THIS TIME.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TOILET BOWL SEAT COVER LOOSE. MUST REPAIR/REATTACH COVER.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • WASHROOM DOOR NOT SELF CLOSING. MUST PROVIDE AND INSTALL SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE REACH IN COOLER. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER FOUND PRESENT ON PREMISES AT THE TIME OF LICENSE REISPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND STRAWBERRY SHAKES WERE BEING PREPARED AND SERVE TO THE PUBLIC. SERIOUS CITATION ISSUED 7-38-012 . INSTRUCTED TO HAVE A CERTIFIED FOOD MNAGER AVAILABLE ON SITE AT ALL TIMES WHEN ABOVE MENTIONED FOODS ARE PREP AND SERVED,ALSO HAVE MORE STAFF ENROLL IN SANITATION CLASS. HEARING FOR TICKET NUMBER H000074305-12 WILL BE ON 12-15-11 AT 400 W SUPERIOR AVE.ROOM 112 AT 10:00am.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALSO REPAIR DAMAGE SEAT COVERS IN DINING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OPENINGS ON CEILING,WATER DAMAGED AND MISSING CEILING TILES IN DINING AND AT REAR THROUGHOUT INCLUDING REAR HALL STORAGE AREA. SEAL HOLE AROUND PIPE ATTCHED ON TOILET BOWL IN TOILET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPAIR OPENING ON LIGHT SHIELDS IN BACK PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE METAL STEM THERMOMETER INSDE COOLER.
  8. License

    9 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST PROVIDE MOP SINK WITH HOT AND COLD WATER AND BACK FLOW PREVENTION DEVICE ON PREMISES FOR PROPER DISPOSAL OF MOP WATER.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INSTRUCTED TO PROPERLY RODENT PROOF FRONT ENTRANCE DOOR WITH I1/4" GAP UNDER.NO CITATION ISSUED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. NO DUMPSTER OUTSIDE,INSTRUCTED TO PROVIDE WITH LID.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. INSTRUCTED TO PROVIDE GREASE TRAP UNDER 3COMP.SINK, NO CITATION ISSUED NOT OPERTING AT THE TIME OF LICENSE INSPECTION.
    • 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. INTRUCTED TO REMOVE FOAM TOILET SAET AND COVER,AND REPLACE WITH PORCELIN. ALSO REPAIR DAMAGE SEAT COVERS IN DINING.
    • 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. INSTRUCTED TO REPAIR OPENINGS ON CEILING,WATER DAMAGED AND MISSING CEILING TILES IN DINING AND AT REAR THROUGHOUT INCLUDING REAR HALL STORAGE AREA. SEAL HOLE AROUND PIPE ATTCHED ON TOILET BOWL IN TOILET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPAIR OPENING ON LIGHT SHIELDS IN THE BACK PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE SELF CLOSING DEVICE ON TOILET DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER NEEDED INSIDE ALL COOLERS.

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