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Nicky's Chinese Food

March 13, 2012 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeShort Form Complaint
failed findings14
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK NOT ACCESSIBLE, COVERED AND WRAPPED IN BLACK TRASH BAG. INSTRUCTED MANAGER TO REMOVE PLASTIC BAG AND UNCOVER SINK. NO PAPER TOWELS AT SINK IN WASHROOM. MUST PROVIDE PAPER TOWELS AND SANITARY HAND DRYING DEVICES. CRITICAL VIOLATION 7-38-030 CITATION ISSUED H78166.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: IMPROPER TEMPERATURE OF RAW EGGS 62.9F STORED IN PREP AREA. INSTRUCTED MANAGER TO DISCARD ALL COLD FOOD MUST MAINTAIN 40F. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H78166.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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. INVERT ALL CONTAINERS AND UTENSILS TO PROTECT FROM CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND PAINT SHELVES IN UNDER FRONT COUNTER AND IN REAR STORAGE AREA, SWING DOOR, ETC
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. CLEAN ALL COOLERS, FREEZERS, SHEVING UNITS, STEAM TABLES, PREP TABLES, SINKS, COOKING EQUIPMENT, CONTAINERS, LIDS, COUNTERS, CUTTING BOARDS, 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. ELEVATE ALL STOCK OFF FLOOR. CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN WALK-IN COOLER, FREEZER, PREP, STORAGE AND DISH WASHING AREAS.
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. CLEAN ALL WALLS (SPILLS) AND CEILING VENTS (DUST BUILDUP).
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS ON LIGHT SHIELDS IN PREP AND DISH WASHING AREAS. REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKING WATER METER IN STORAGE AREA.
code 38
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 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. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN PREP AND STORAGE AREAS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR CLEAN APRONS AND HAIR RESTRAINTS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: STORE WASH CLOTHS IN SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 3, 2012: 1 finding appeared for the first time. 13 findings recurred. 3 previous findings did not recur.

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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.