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Business Info

Restaurant: Nan's
Address: 2360 N Lincoln Ave, Chicago, IL 60614
Type: Restaurant
Total inspections: 4
Last inspection: Dec 7, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED, CRACKED WALL CAULKING AT BOTH THREE COMPARTMENT SINKS.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOKS LINE TALL REACH-IN COOLER AT 54.6F WITH FOODS SUCH AS RAW EGGS AT 58.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F. OR BELOW. C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES, APPROXIMATELY 5 LBS. PORK STUFFED DUMPLINGS AT 52.5F, 10 LBS. COOKED CHICKEN AT 49.1F, 8DZ. EGGS AT 58.5F. ALL FOODS DISCARDED.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 11-3-09 #62732 NOT CORRECTED. #32- OBSERVED STAINED/DAMAGED CUTTING BOARDS IN THE PREP AREA AND STORED AT REAR DISH AREA MUST REPLACE. #33-MUST DETAIL CLEAN ALL PREP TABLES IN BOTH FOOD PREP AREAS, REMOVE FOOD DEBRIS AND DIRT. MUST CLEAN TOASTER OVEN, ALL SHELVING THROUGHOUT SUSHI PREP, CLEAN FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS AND COOKING EQUIPMENT. #34-BROKEN FLOOR TILES IN SUSHI PREP AREA, MUST REPAIR/REPLACE. REMOVE ALL FOOD DEBRIS, GREASE FROM FLOORS OF BOTH PREP AREAS AND STORE ALL ITEMS 6' FROM FLOOR. #35-MUST CLEAN WALLS OF MAIN FOOD PREP. RE-GLUE/REPAIR BROKEN BASEBOARD IN THE EMPLOYEE RESTROOM. REPLACE BROKEN CAULKING AT KITCHEN MOP SINK SEALING ALL CRACKS, CREVICE AND OPEN GAPS.
All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST LABEL AND DATE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR DISH MACHINE DIRTY WITH ACCUMULATED FOOD DEBRIS. MUST CLEAN AND SANITIZE. DIRTY FOOD CART ON COOKS LINE. MUST CLEAN AND MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING OR FOOD CART THROUGHOUT PREP. MUST NOT USE RAW WOOD 2X4'S WRAPPED IN PLASTIC WRAP AS FOOD CONTACT EQUIPMENT AT SUSHI PREP.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES STORED IMPROPERLY BETWEEN PREP TABLES ON COOKS LINE.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER, NOT ON TOP OF ICE MACHINE.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED.
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 INTERNAL THERMOMETER FOR WALK-IN COOLER AND CLEAN, READABLE THERMOMETER FOR TALL REACH-IN COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW VIOLATION OBSERVED AT THIS INSPECTION BY SUPERVISOR LOPEZ. BOTH EXPOSED HAND SINKS IN FOOD PREP AREAS MUST HAVE SPLASH GUARDS ON BOTH SIDES.
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM 1-4-11 # 154672 NOT CORRECTED. #33-MUST DETAIL CLEAN ALL PREP TABLES, INTERIOR EXTERIOR ALL COOLERS, FREEZERS AND EQUIPMENT IN BOTH FOOD PREP AREAS. REMOVE ALL DIRT, FOOD DEBRIS AND GREASE.MUST CLEAN TOASTER OVEN.MUST REMOVE ALL DIRT FOOD DEBRIS AND GREAASE FROM FLOORS IN BOTH FOOD PREP AREAS. MUST CLEAN WALLS IN FOOD PREP AREAS.BULK FOOD CONTAINERS MUST CLEAN. SEAL ALL OPEN CRACKS/CREVICES AT KITCHEN MOP SINK.
All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING, OR FOOD CART IN PREP AREAS. MUST NOT USE RAW WOODED 2X4'S AS FOOD CONTACT EQUIPMENT AT SUSHI PREP.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR DISH MACHINE DIRTY WITH ACCUMULATED FOOD DEBRIS, MUST CLEAN. MUST CLEAN DIRTY FOOD CART ON COOKS LINE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NEW VIOLATION OBSERVED AT THIS RE-INSPECTION AFTER CARDBOARD WAS REMOVED AS MATTING FROM FLOORS. TILE FLOOR THROUGHOUT COOKS LINE AT DEEP FRYER AND ENTRANCE INTO COOKS LINE IN POOR REPAIR, LOOSE, MISSING GROUT. MUST REPAIR AND RESEAL/RE-GROUT.
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 FOR WALK-IN COOLER.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED.

PREVIOUS MINOR VIOLATIONS FROM REPORT #154686 ON 1/12/11 NOT CORRECTED: 30/01 - All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED. 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE CARDBOARD OR TIN FOIL AS LINER FOR SHELVING, OR FOOD CART IN PREP AREAS. 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW VIOLATION OBSERVED AT THIS INSPECTION BY SUPERVISOR LOPEZ. BOTH EXPOSED HAND SINKS IN FOOD PREP AREAS MUST HAVE SPLASH GUARDS ON BOTH SIDES. 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN DIRTY FOOD CART ON COOKS LINE. 34/01 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NEW VIOLATION OBSERVED AT THIS RE-INSPECTION AFTER CARDBOARD WAS REMOVED AS MATTING FROM FLOORS. TILE FLOOR THROUGHOUT COOKS LINE AT DEEP FRYER AND ENTRANCE INTO COOKS LINE IN POOR REPAIR, LOOSE, MISSING GROUT. MUST REPAIR AND RESEAL/RE-GROUT. 41/01 - All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON REAR WALKWAY AND UNDER OUTDOOR STAIRWELL MUST BE REMOVED. 04/04/2011 SERIOUS VIOLATION 7-42-090.
PREVIOUS INSPECTION REPORT SUMMARY FROM REPORT ON 1/12/11 WAS NOT POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE STEAM TABLE AND PREP TABLE. MUST INSTALL A KNIFE RACK FOR STORAGE OF CLEAN KNIVES. OBSERVED PLASTIC GROCERY BAGS USED TO STORE MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, VENTILATION HOOD AND FILTERS, PREP TABLES, WOK STATION, EXTERIOR OF THE GREASE TRAP AND DRAIN LINES WITH FOOD DEBRIS, COUNTER AND SHELVES OF SUSHI PREP AREA, INTERIOR OF THE BASEMENT FREEZER, EXTERIOR OF FOOD STORAGE CONTAINERS AND EXTERIOR OF BASEMENT CHEST FREEZERS.
REPLACE ANY BROKEN OR LOOSE FLOOR TILES IN THE PREP AREA. REGROUT THE FLOOR WHERE NEEDED. DETAIL CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK NEAR THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREA.
PROVIDE THERMOMETERS FOR ALL COOLERS IN THE SUSHI PREP AREA.

OBSERVED KNIVES STORED IMPROPERLY BETWEEN THE STEAM TABLE AND PREP TABLE. MUST INSTALL A KNIFE RACK FOR STORAGE OF CLEAN KNIVES. OBSERVED PLASTIC GROCERY BAGS USED TO STORE MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, VENTILATION HOOD AND FILTERS, PREP TABLES, WOK STATION, EXTERIOR OF THE GREASE TRAP AND DRAIN LINES WITH FOOD DEBRIS, COUNTER AND SHELVES OF SUSHI PREP AREA, INTERIOR OF THE BASEMENT FREEZER, EXTERIOR OF FOOD STORAGE CONTAINERS AND EXTERIOR OF BASEMENT CHEST FREEZERS.
REPLACE ANY BROKEN OR LOOSE FLOOR TILES IN THE PREP AREA. REGROUT THE FLOOR WHERE NEEDED. DETAIL CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK NEAR THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE WALK-IN COOLER. CLEAN ANY DEAD INSECTS FROM THE FLOOR OF THE PREP AREA.
REPLACE THE BROKEN LIGHT SHIELD ABOVE THE DISHMACHINE.
HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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