NICKY'S CHINESE FOOD Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 10LBS OF SHRIMP,CHICKEN AND COOKED RICE AT IMPROPER TEMPERATURES RANGING BETWEEN 53-108 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS AND RODENTS ON SITE. NOTED APPROXIMATELY 35-40 LIVE SMALL AND LARGE FLIES UNDER THE 2 AND 3 COMPARTMENT SINKS, IN REAR STORAGE AREAS AND THROUGHOUT PREP AREAS. ALSO NOTED APPROXIMATELY 40 MICE DROPPINGS SCATTERED UNDER THE 2 AND 3 COMPARTMENT SINKS, ON LOWER SECTIONS OF PREP TABLES AND ON STORAGE SHELVES. MUST REMOVE DROPPINGS AND INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST DETAIL CLEAN AND SANITIZE ALL MULTI USE ITEMS AND BULK FOOD ITEM CONTAINERS. MUST ALSO DISCARD ALL BROKEN AND CRACKED MULTI USE ITEMS AND THEIR LIDS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF STOVE,OVENS,WOK STATION,FRYERS AND COOLERS. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS. MUST ALSO DETAIL CLEAN PREP TABLES,SINKS AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST ALSO DETAIL CLEAN ALL ATTACHED CORDS,PIPING,HANDLES,LEGS,KNOBS AND WIRES. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS. MUST ALSO CLEAN ALL SHELVES IN REAR STORAGE AREAS AND IN COOLERS.

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 DETAIL CLEAN FLOORS UNDER THE ENTIRE COOK LINE, IN REAR STORAGE AREAS,UNDER SINKS, AROUND GREASE TRAPS AND THROUGHOUT. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS. MUST REMOVE DEAD MOUSE FROM BEHIND THE WALK IN FREEZER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER THE ENTIRE COOK LINE, IN REAR STORAGE AREAS,UNDER SINKS, AROUND GREASE TRAPS AND THROUGHOUT. MUST REMOVE EXTREME GREASE AND FOOD DEBRIS. MUST REMOVE DEAD MOUSE FROM BEHIND THE WALK IN FREEZER.

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.