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NUTS ON CLARK-UNION

225 S CANAL ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

NUTS ON CLARK-UNION has been inspected 10 times by Chicago Department of Public Health since July 26, 2011. The most recent inspection, on December 19, 2024, recorded 3 infractions.

1 of 10 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.

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 3 times across 3 separate inspections, most recently on December 19, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on December 19, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 September 29, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 6, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

10 inspections

  1. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Leak noted under hand wash sink. Instructed to obtain.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No 3-comp sink stoppers available, instructed to obtain.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Debris noted in 3-comp sink, Instructed to clean and maintain.
  2. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED, STORED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 0BSERVED THAT CEILING ABOVE FOOD PREP AREA IS COVERED WITH DUST AND RESIDUA OF GREASE. MAST CLEAN AND MAINTAIN CLEAN
  3. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL FOR BULK SALT STORAGE CONTAINER STORED UNDERNEATH THE PREP TABLE. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE MICROWAVE UNDERNEATH THE PREP TABLE SOILED WITH FOOD DERBIS AND SPLASH. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
  4. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED EMPLOYEES HEALTH POLICY ON SITE BUT NOT SIGNED BY EVERY EMPLOYEE.MUST PROVIDE AND MAINTAIN SIGNED POLICIES.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO COMPLETE 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
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE DISPLAY REFRIGERATION UNIT AND HOME GRADE REACH IN COOLER UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASH GUARD ON EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AND FOOD STORAGE RACKS WITH OPEN FOOD. MUST INSTALL A WASHABLE SPLASH GUARD.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED THAT IN USE UTENSILS ARE STORED IN SIDE EXPOSED FOOD WITH HANDLES TOUCHING FOOD.MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SINK STOPPERS FOR THE WARE WASHING 3 COMPARTMENT SINKS.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT WALLS BEHIND 3 COMPARTMENT SINK ARE SEVERALLY DAMAGED AND PANELS USED TO COVER WALLS ARE DETACHED FROM WALLS. MUST REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT CEILING ABOVE FOOD PREP AREA IS COVERED WITH DUST AND RESIDUA OF GREASE. MAST CLEAN AND MAINTAIN CLEAN
  5. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET NECK AND HOT WATER HANDLE AT 3- COMPARTMENT SINK LEAKY. INSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT STORED DURTY. INSTRUCTED TO CLEAN BEFORE STORAGE .
  6. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEES USING POOR HYGENIC PRACTICES (MAKING POPCORN ORDERS,COOKING POPCORN,HANDLING FOOD UTENSILS). NO EMPLOYEES WASHED HANDS DURING INSPECTION AFTER TALKING ON PHONE,HANDLING MONEY,LEAVING OUT FROM PREP AREA AND RETURNING.ALL EMPLOYEES WOULD TAKE OFF GLOVES AND JUST PUT A NEW PAIR ON. INSTRUCTED EMPLOYEES TO WASH HANDS AFTER EACH CHANGE OF ACTIVITY BEFORE CHANGING GLOVES,CDI. CRITICAL VIOLATION 7-38-010A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NECK OF FAUCET AT 3- COMP SINK LEAKY.MUST REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE DOCUMENTATION FOR ALL EMPLOYEES ILLINOIS STATE FOOD HANDLERS TRAINING.
  7. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN, SANITIZE/REMOVE EXCESSIVELY GRIME STAINED CEILING TILES AND BROWN CEILING TILES FOUND ABOVE THE POPCORN PREPARATION AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER PREPARATION AREA. FOUND ABOVE AREA EXTREMELY CLUTTERED. MUST BETTER ORGANIZE AREA.
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE PROVIDED, WHILE READY TO EAT FOOD (POPCORN) ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER SHELVING IN BASEMENT FOOD STORAGE BIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS AT CEILING OF DUST BUILD-UP. MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET OF 3-COMP SINK. MUST REPAIR/REPLACE.
  9. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL LARGE WHITE STORAGE BIN CONTAINING BROWN SUGAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESSIVE DUST ACCUMULATION AT BOTH VENT COVERS ABOVE THE CASH REGISTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE PEELING PAINT AT WALL NEXT TO 3COMP SINK AND REPAIR SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST REPLACE DUSTY GRIMMY DARK BROWN STAINED CEILING PANELS ABOVE THE POPCORN MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 SINK STOPPERS AT THE 3COMP SINK AT ALL TIMES.
  10. Canvass

    0 infractions

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