NICK'S DRIVE INN Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No valid city of Chicago certified foodservice manager certificate posted on site and no city of Chicago certified foodservice manager on site when potentially hazardous foods are prepared (gyros, beef, etc.). Instructed facility that a city of Chicago certified foodservice manager must be on site at all times, with a valid certificate posted, while potentially hazardous foods are prepared and/or served. Serious violation 7-38-012(a).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Instructed facility to label all bulk foods and all prepared foods and maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed the standup freezer to have heavy ice accumulation. Instructed facility to defrost and maintain.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain. Observed the interior of the microwave to be dirty. Instructed facility to clean and maintain.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floor throughout: near the greasetrap, along the front counter wall behind the equipment, and along wall bases. Instructed facility to clean and maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain. Observed the ceiling vent cover near the walk in cooler to have dust accumulation. Instructed facility to clean and maintain. Observed the walk in cooler fanguards to be dirty. Instructed facility to clean and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain. Observed the ceiling vent cover near the walk in cooler to have dust accumulation. Instructed facility to clean and maintain. Observed the walk in cooler fanguards to be dirty. Instructed facility to clean and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.