NICKY'S CHINESE FOOD 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 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 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed facility did not have required hand cleanser at exposed hand sink in the kitchen. Must provide hand cleanser at each hand sink at all times. Operator added hand soap to dispenser, but dispenser in disrepair. Operator provided bottle of hand soap at hand sink during inspection. Priority foundation 7-38-030(c). Citation issued.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed paper towels not accessible at hand sink in kitchen, due to broken paper towel dispenser. Instructed must provide sanitary means to dry hands at each hand sink at all times. Operator provided paper towels during inspection. Priority foundation 7-38-030(c). No citation issued. See violation # 10, section 6-301.11.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: Observed the following TCS foods at improper temperatures on shelves in the kitchen: chicken @ 48.4F; beef @ 45.3F; eggs @ 45.9F; and egg rolls @ 45.3F. Instructed all TCS (time/temperature control for safety) foods must be held at 41F or less (or 135F or more) at all times. Operator voluntarily discarded 20lbs of denatured foods during inspection. Estimated cost is $200. Priority violation 7-38-005. Citation issued.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: Observed TCS (Time/temperature control for safety) foods in refrigeration units are not properly labeled. Instructed must label all TCS foods with name and discard date. Priority foundation violation 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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed facility use of opened cans for storage of other products (sauces, oils, etc). Instructed may not use single service items, such as cans, as storage. Must store all food products in commercial, food grade containers. Must maintain same.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed damaged door gasket on 1 door glass refrigerator in kitchen. Glass door has plastic tape on edge. Must remove tape. Must repair and maintain same.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Observed coving separated from walk in coolers along the base. Must repair coving to prevent pest entry and make smooth and easily cleanable. Must maintain same.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Observed coving separated from walk in coolers along the base. Must repair coving to prevent pest entry and make smooth and easily cleanable. Must maintain same.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.