Nick'S on North

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Observed a torn refrigeration gasket on the tall one door cooler. Instructed facility to replace and maintain.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Observed slight dirt accumulation in the ice dispensing chute. Instructed facility to clean, sanitize, and maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Observed the floor drain under the three compartment sink to be dirty. Instructed facility to clean and maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WATER DAMAGED CEILING TILES ABOVE ICE MACHINE IN FRONT DINING AREA. MUST REPAIR AND MAINTAIN. OBSERVED ACCUMULATION OF DUST INSIDE VENTILATION VENTS IN REAR OF PREMISES. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER NEEDED AT THE 2-DOOR PREP COOLER IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED FEW ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR IN REAR STORAGE ROOM. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED WATER DAMAGED CEILING TILES ABOVE ICE MACHINE IN FRONT DINING AREA. MUST REPAIR AND MAINTAIN. OBSERVED ACCUMULATION OF DUST INSIDE VENTILATION VENTS IN REAR OF PREMISES. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER NEEDED AT THE 2-DOOR PREP COOLER IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED FEW ITEMS NOT ELEVATED 6INCHES OFF THE FLOOR IN REAR STORAGE ROOM. MUST ELEVATE ITEMS 6INCHES OFF FLOOR AND MAINTAIN.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

Witnessed food handler using bare hands to handle ready to eat foods such as, pitas, lettuce, tomatoes, olives, etc. Advised no bare hand contact with ready to eat foods. Instructed all food handlers must either wear gloves (and wash hands in between...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Found several prepped potentially hazardous foods without proper label on container. Instructed to label all potentially hazardous foods with the date they were prepped. Must maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Observed reach in cooler has broken gasket on left lower door. Observed tape used to repair handle on upright cooler. Tape may not be used for repair. All surfaces must be smooth and easily cleanable. Instructed to repair all coolers and maintain.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WITH A VALID CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHILI AT 161.2F) IS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTEN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, AND VENTILATION HOOD AND FILTERS.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. MUST PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED COLD WATER FAUCET HANDLE HARD TO TURN AT THE EXPOSED HANDWASH SINK IN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

VISIBLE AND WORKING THERMOMETER NEEDED AT THE PREP COOLER. MUST PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS IN FOOD PREPARATION AREA PREPARING FOODS WITHOUT WEARING HAIR RESTRAINTS. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOODS ARE PREPARED AND SERVED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS AROUND THE FRYERS NEED CLEANING TO REMOVE GREASE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED THE EXPOSED HAND SINK HAS A LEAKY FAUCET. MUST REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE BASEBOARDS AND DIRTY BEHIND THE STEAM TABLE, SCRUB THE BASEBOARDS CLEAN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THE SMALL COKE" COOLER HAS NO THERMOMETER, INSTALL A WORKING THERMOMETER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.All clean single service utensils must be stored wit...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.All cleaning equipment should be stored clean OFF THE FLOOR 6" FOR EASIER CLEANING.