NICKY'S CHINESE FOOD Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 25LBS OF COOKED RICE,COOKED EGG ROLLS AND COOKED CHICKEN AT IMPROPER TEMPERATURES RANGING BETWEEN 63.6-125 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND HAND WASHING FACILITIES WITH NO SOAP AND SANITARY HAND DRYING DEVICES AND NOT READILY ACCESSIBLE AND CONVENIENT. FOUND NO PAPER TOWELS AT WASH BOWL IN EMPLOYEE WASHROOM. ALSO, NO SOAP OR PAPER TOWELS AT EXPOSED HAND BOWL IN PREP AREA. FOUND EXPOSED HAND BOWL OBSTRUCTED BY A PREP TABLE,BOXES AND DISHES. ALSO, COLD WATER WAS TURNED OFF AND HAND SINK WAS NOT BEING USED BY FOOD HANDLERS TO PROPERLY WASH HANDS. INSTRUCTED MANAGER TO RESTORE COLD WATER TO SINK,REMOVE ALL OBSTRUCTIONS SO THAT SINK IS READILY ACCESSIBLE AND CONVENIENT TO ALLOW FOR PROPER HAND WASHING. MUST ALSO PROVIDE SOAP AND A SANITARY HAND DRYING DEVICE AT ALL HAND WASHING FACILITIES. CRITICAL CITATION ISSUED 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND PREVIOUS MINOR VIOLATIONS FROM 3/18/2010 NOT CORRECTED. (33)MUST CLEAN EXTERIOR SURFACES OF ALL COOKNG EQUIPMENT:WOKS,FRYERS, CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE,EXTERIOR OF POTS,RICE COOKERS,ETC. (34) FLOORS THROUGHOUT KITCHEN AND STORAGE NEED DETAIL CLEANING UNDER,AROUND AND BEHIND EVERYTHING. CLEAN UNDER COOKING EQUIPMENT,UNDER SINKS,AROUND GREASE RECEPTOR,UNDER STORAGE SHELVES AND BEHIND COOLERS AND FREEZERS. CLEAN AND MAINTAIN FLOORS. AREAS OF FLOOR GREASY UNDER EQUIPMENT,SPILLS OF DRY GOODS IN REAR MUST BE REMOVED AND UNDER SINKS WHERE MOIST FROM WATER. (35) MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND EQUIPMENT. (41) MUST ORGANIZE AND MAINTAIN ALL STORAGE AREAS TO AVOID CLUTTER. (43) OBSERVED UNCLEAN DRY WIPING CLOTHS IN PREP AREA. INSTRUCTED THAT TOWELS MUST BE CLEAN AND STORED IN A SANITIZING SOLUTION. CDPH CURRENTLY OBSERVES SAME VIOLATIONS PREVIOUSLY NOTED. MUST CORRECT MINOR VIOLATIONS BY THE DATE SPECIFIED ON REPORT. SERIOUS CITATION ISSUED 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN REAR. (MSG,SALT,SUGAR,ETC)

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN ALL SHELVING RACKS,SINKS,PREP TABLES AND ALL SURFACES THROUGHOUT. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS BUILD UP. ALSO CLEAN ALL MULTI USE ITEMS.

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: MUST CLEAN FLOORS IN WASHROOM.

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: DETAIL CLEAN WALLS THROUGHOUT PREP AND STORAGE AREAS AND REMOVE EXTREME SPILLS AND GREASE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.