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BLUE NILE RESTAURANT

6118-6120 N RAVENSWOOD AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

BLUE NILE RESTAURANT has been inspected 3 times by Chicago Department of Public Health since September 13, 2011. The most recent inspection, on June 19, 2013, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 2 separate inspections, most recently on September 12, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on September 12, 2012. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STAND UP PREP REACH IN COOLER DOOR RUBBER GASKET RIPPED ALSO OBSERVED PREMISES USING PLASTIC MILK CRATES TO ELEVATE MULTI-USE ITEMS. MUST REPAIR/REPLACE DAMAGED DOOR GASKET AND PROVIDE ADDITIONAL SHELF RACKS AND REMOVE MILK CRATES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN FILTERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLES IN WALLS BEHIND POT WASH 3-COMPARTMENT SINK AND GAP AROUND PIPE UNDER 1-COMPARTMENT SINK (WEST WALL SINK). MUST SEAL ALL HOLES/GAPS IN WALLS
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES WASHROOM DOOR NOT SELF CLOSING. MUST PROVIDE/REPAIR SELF CLOSING DEVICE FOR WASHROOM DOOR.
  3. Canvass

    6 infractions

    • 31. 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. INSTRUCTED TO HAVE ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON CHELVES AND COUNTERS INVERTED OR COVER WITH LID.ALSO MUST EMPTY OPEN CAN FOODS INTO A STORABLE CONTAINER SUCH AS PLASTIC,GLASS OR STAINLESS BEFORE STORAGE IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO RESURFACE CUTTING BOARDS ON PREP COUNTERS IN KITCHEN WITH DEEP CUTS AND STAINS.ALSO REMOVE FOIL COVERINGS ON COOKING EQUIPMENTS UNDER HOOD,CLEAN AND REPAIR RUST ON GREASE TRAP,AND CABINET UNDER GRILL UNDER HOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON MOP SINK,FILTERS ON HOOD,VENT IN BOYS RESTROOM,EXTERIORS OF TRASH CONTAINER IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO DEEP CLEAN DARK STAINS ON RUGS ON FLOORS IN THE DINING.MUST ELEVATE BAGS,AND BOXES OF PRODUCTS, AND CLEAN UTENSILS 6"OFF THE FLOORS AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO SEAL OPENING ON WALL BY 3COMP.SINK AND ELSEWHERE AS NEEDED,THRUOGHOUT,AND CLEAN STAINS ON WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPAIR OUTLIGHT BULB IN WALK IN COOLER, AND THE ELECTRICAL OUTLET IN DINING.

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