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Nicky's Chinese Food

March 18, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeSuspected Food Poisoning
failed findings8
critical findings0

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Failed findings

Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST CLEAN INTERIORS OF ALL REFRIGERATION UNITS AND MAINTAIN. MUST CLEAN ALL PREP TABLES AND MAINTAIN. MUST CLEAN AND MAINTAIN ALL CUTTING BOARDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN EXTERIOR SURFACES OF ALL COOKING EQUIPMENT: WOKS, FRYERS, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR OF POTS, RICE COOKERS, ETC.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT KITCHEN AND STORAGE NEED THOROUGH DETAIL CLEANING UNDER AROUND AND BEHIND EVERYTHING. CLEAN UNDER COOKING EQUIPMENT, UNDER SINKS, AROUND GREASE RECEPTOR, UNDER STORAGE SHELVES, BEHIND COOLERS AND FREEZERS. CLEAN AND MAINTAIN FLOORS. AREAS OF FLOOR GREASY UNDER EQUIPMENT, SPILLS OF DRY GOODS IN REAR MUST BE REMOVED (CLEANED) AND UNDER SINKS AND SHELVES WHERE MOIST FROM WATER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND EQUIPMENT.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: WASHROOM DOOR NOT SELF-CLOSING. MUST INSTALL A SELF-CLOSING DEVICE ON DOOR.
code 37
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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. PROVIDE AND MAINTAIN THERMOMETERS IN ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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 MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS TO AVOID CLUTTER. ODOR NOTED FROM UNDER THREE COMP SINK POSSIBLY FROM GREASE RECEPTOR OR JUST FROM STANDING WATER; MUST ELIMINATE.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: INSTRUCTED ON PROPER STORAGE OF WIPING CLOTHS. OBSERVED UNCLEAN DRY WIPING CLOTHS ON PREP TABLES. INSTRUCTED THAT TOWELS MUST BE CLEAN AND STORED IN A SANITIZING SOLUTION WITH A MINIMUM OF 50PPM FOR SANITIZING PREP AREAS.
code 43

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.