NICKY'S CHINESE FOOD Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED OVER TWO HUNDRED RODENT (MOUSE) DROPPINGS THROUGHOUT KITCHEN, ON FLOOR UNDER COOKING EQUIPMENT AND SINKS, ON BOTTOM SHELVES OF PREP TABLES, IN STORAGE ROOM ON FLOOR UNDER SHELVES AND ON FOOD/SUPPLY STORAGE SHELVES. INSTRUCTED TO WASH, RINSE AND SANITIZE ALL AFFECTED AREAS AND SURFACES. MUST HAVE THE PEST CONTROL COMPANY SERVICE ESTABLISHMENT PRIOR TO REQUESTED REINSPECTION. CRITICAL VIOLATION 7-38-020 ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SEVERAL ORIGINAL METAL CANS OF PRODUCT BEING USED TO STORE SAUCE, VEGETABLES, SALT ETC. INSTRUCTED THAT APPROVED FOOD GRADE CONTAINERS MUST BE USED FOR STORAGE OF THESE PRODUCTS AT COOKING STATIONS. ALSO OBSERVED FOOD IN THE WALK-IN FREEZER STORED IN PLASTIC CARRYOUT BAGS; INSTRUCTED THAT FOOD GRADE BAGS MUST BE USED FOR FOOD STORAGE.

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: PEELING PAINT AND RUST ON STORAGE SHELVES IN KITCHEN AND STORAGE AREAS. MUST REFINISH SHELVES TO BE SMOOTH AND EASILY CLEANABLE.

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: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR/INTERIOR SURFACES OF ALL COOKING EQUIPMENT (WOKS, RICE COOKERS, FRYER, STOVE) CLEAN INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES. CLEAN ALL STORAGE SHELVES IN KITCHEN AND REAR STORAGE ROOM. CLEAN BOTTOMS AND TOPS OF PREP TABLES. OBSERVED BUS TUBS HOLDING RAW AND COOKED FOODS UNCLEAN; INSTUCTED TO CLEAN BUS TUBS STORING FOODS. CLEAN RACKS/SHELVES INSIDE WALK-IN COOLER. DRIED, ACCUMULATED FOOD DEBRIS ON WOK STATION WALLS AND FAUCET. MUST CLEAN AND MAINTAIN SAME.

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: FLOORS NEED DETAIL CLEANING THROUGHOUT UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT, SINKS AND STORAGE ROOMS TO REMOVE GREASE, DIRT AND DROPPINGS OBSERVED. MUST SEAL AREA UNDER COOKING EQUIPMENT BETWEEN FLOOR AND WALL TO SEAL GAPS OBSERVED (POSSIBLE RODENT ENTRY POINTS). ELEVATE ALL ITEMS 6" OFF FLOOR TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.

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: WALLS THROUGHOUT NEED DETAIL CLEANING AROUND AND BEHIND EQUIPMENT IN KITCHEN AND SINKS. MUST CLEAN VENTILATION FAN ON CEILING OF WASHROOM TO REMOVE DUST OBSERVED. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT AND MAINTAIN. SEAL OPENING AROUND PIPES UNDER EXPOSED HAND SINK AND ANY OTHER OPENINGS FOUND WHILE MOVING EQUIPMENT AND CLEANING FACILITY.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETERS MUST BE CONSPICUOUS IN ALL REFRIGERATION UNITS; PROVIDE WHERE NEEDED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETERS MUST BE CONSPICUOUS IN ALL REFRIGERATION UNITS; PROVIDE WHERE NEEDED.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.