NICKY'S CHINESE FOOD Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE ON PREP TABLE, COOKED BEEF 85.9F, RICE 74.1F, TOFU 73.8F, CHICKEN 54.6F INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $50 OF PRODUCT. ALL HOT FOOD MUST MAINTAIN 140F AND COLD FOOD 40F DURING STORAGE, PREPARATION, DISPLAY AND SERVICE CRITICAL VIOLATION 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WASHING HANDS IN PREP SINK WITH NO SOAP AND DRYING HANDS ON SOILED TOWEL, MANAGER WASHING HANDS IN 3-COMPARTMENT SINK WITH NO SOAP AND PAPER TOWEL. HANDS MUST BE WASHED IN AN APPROVED HAND WASHING SINK WITH WARM RUNNING WATER, SOAP AND DRIED IN A SANITARY MANNER. WASHING HANDS IN A PREP OR UTENSIL WASHING SINK IS PROHIBITED. CRITICAL VIOLATION 7-38-010A

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING MULTI-USE FOOD STORAGE CONTAINER IN PREP SINK WITH NO SOAP OR SANITIZER AND PLACING CONTAINER ON SHELF WITH CLEAN FOOD EQUIPMENT/UTENSILS. INSTRUCTED MANAGER TO SET UP 3-COMPARTMENT AND PROPERLY WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1770246 ON 5-5-16: 36-PROVIDE LIGHT SHIELDS FOR THE LIGHTS ABOVE THE REAR STORAGE AREA. 38-MUST REPAIR THE SLOW DRAIN AT THE HAND SINK. 41-MINIMIZE CLUTTER THROUGHOUT STORAGE ARES. MUST STORE ALL ITEMS IN THE WALK-IN FREEZER 6 INCHES OFF THE FLOOR. SERIOUS VIOLATION 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE DAMAGED GASKET ON UPRIGHT REACH-IN COOLER IN PREP AREA. REMOVE FOOD FROM ALL GROCERY BAGS IN WALK-IN COOLER AND FREEZER AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS. REMOVE ICE BUILDUP IN WALK-IN FREEZER.

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: CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, FRYER, FRYER CABINETS, PREP TABLES, SHELVES UNDER PREP TABLES, COOLERS, FREEZERS, SINKS, WOK STATION, BULK CONTAINERS(EXCESSIVE DIRT, GRIME, GREASE, FOOD DEBRIS).

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: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, FRYERS, WOK STATION, PREP TABLES, SINKS, COOLERS(GREASE BUILDUP, FOOD DEBRIS), ALONG WALLS AND IN ALLL CORNERS IN PREP, STORAGE, AND DISH WASHING AREAS.

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: CLEAN AND PAINT WALLS ACROSS FROM WATER HEATER NEAR BULK CONTAINERS IN REAR STORAGE AREA(DUST BUILDUP). CLEAN WALLS BEHIND COOKING EQUIPMENT IN KITCHEN(GREASE BUILDUP).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN VENTILATION HOOD AND DAMAGED LIGHT SHIELD IN WALK-IN COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET ON REAR 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, PREP AND STORAGE AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AND CLEAN APRONS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AND CLEAN APRONS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.