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ROYAL NUTRITON

2624 W 59TH ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

ROYAL NUTRITON has been inspected 4 times by Chicago Department of Public Health since August 24, 2018. The most recent inspection, on February 11, 2020, found no infractions.

1 of 4 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, Food temperature control and Pests.

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.

  • 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 October 1, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 August 24, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 24, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 August 24, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times on October 1, 2019. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINKS IN WASHROOM. HAND WASHING SIGNS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVES SINGLE SERVICE CUPS STORED ON FOOR NEAR WASHROOM AND FRONT COUNTER. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTCLE OFF FLOOR TO PROTECT FROM CONTAMINATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN PREP AND BASEMENT AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOOR IN PREP, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN.
  3. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PROIRITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11(A) NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
  4. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PROIRITY FOUNDATION VIOLATION 7-38-012(A)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11(A) NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12(A) NO FOOD TEMPERATURE MEASURING DEVICE PROVIDED. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111(5 1-5). NO PEST CONTROL LOGBOOK OR PROOF OF SERVICE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(C)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 - MISSING SPLASHGUARD INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 RAW WOOD AT STORAGE CABINETS INTERIOR. INSTD TO SEAL SAME SO AS TO BE NON ABSORBENT, SMOOTH MATERIAL.

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