NICKY'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Observed no employee health policy on site. Must provide. Priority foundation violation 7-38-010.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: Observed no vomit and diarrhea clean up policy on site. Must provide. Priority foundation violation 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER HOT HOLDING TEMPERATURES - Comments: Found chicken and pork ribs ranging in temperatures between 119.1F - 126.2F in the hot holding unit in front prep area. Instructed all TCS (time/temperature control for safety) foods must be held at 135F or higher when placed in hot holding units. Operator voluntarily discarded denatured foods during inspection. Operator estimates total cost of 134 lbs of discarded foods to be $135. Priority violation 7-38-005. Citation issued.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: Observed TCS foods improperly labeled in walk in cooler. Must label at prepped TCS foods with discard date. Priority foundation 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Observed several bulk food containers throughout facility without proper label on containers. Must label all bulk foods with common name. Must maintain same.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Observed boxes and other items stored directly on floor in dry storage area of 2nd floor. Must elevate all items 6 inches or more above the floor. Must maintains same.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Observed boxes and other items stored directly on floor in dry storage area of 2nd floor. Must elevate all items 6 inches or more above the floor. Must maintains same.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.