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FIRE N ICE

74 E 71ST ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

FIRE N ICE has been inspected 5 times by Chicago Department of Public Health since April 15, 2011. The most recent inspection, on November 29, 2013, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on March 19, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on April 15, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 3 separate inspections, most recently on March 19, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 times across 3 separate inspections, most recently on March 19, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 46.7F - INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT(REPAIRMAN ARRIVED ON SITE DURING INVESTIGATION). CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • SOUR CREAM - 46.7F, CUT TOMATOES - 53.1F, ROAST BEEF - 50.3F - ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED(15LB VALUED AT @25.00) - CITATION ISSUED-CRITICAL 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL DEEP FRYERS, WHITE FREEZER CASE, ALL COOLERS(USED AND UNUSED), PREP TABLES AND SHELVES, UPRIGHT FREEZER, SHELVES, AND HOOD ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LOOSE WALL COVE. CLEAN WALLS, DOORS, AND WALL COVES(BASEBOARDS) WHERE NEEDED. CLEAN LIGHT COVERS IN HOOD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT ABOVE PREP TABLE IN REAR.
  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST REPLACE ALL GARBAGE CANS BEING USED AS BULK FOOD ITEM CONTAINERS AND PROVIDE FOOD GRADE CONTAINERS. ALSO LABEL ALL BULK FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS. (FLOUR,SALT,ETC)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL FRYERS,GRILL,PREP TABLES,SINKS AND COOLERS INCLUDING ALL ATTACHED LEGS,WHEELS,HANDLES,CORDS,WIRES AND PIPING. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE ALL BURNED OUT LIGHT BULBS AND PROVIDE LIGHT SHIELDS AND END CAPS ON ALL LIGHTS ABOVE PREP AND STORAGE AREAS WHERE MISSING. ALSO PROVIDE SHIELDS AND END CAPS FOR LIGHTS IN REACH IN COOLERS.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • PROPERLY STORE ALL SOILED RAGS IN A SANITIZING SOLUTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED EQUIPMENT FROM PREMISES. (TOASTER,COOLERS)
  5. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER AT IMPROPER TEMPERATURE OF 47 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 42LBS OF RAW CHICKEN WINGS,SLICED TOMATOES,CHEESE AND PIZZA PUFFS AT IMPROPER TEMPERATURES RANGING BETWEEN 47-51 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK AVAILABLE FOR INSPECTION. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AND WASTE GREASE AREAS NOT PROPERLY MAINTAINED. FOUND TWO APPROXIMATELY 1-2 INCH HOLES IN GARBAGE RECEPTACLE LID CAUSING THE CAN NOT BE BE INSECT AND RODENT PROOF. MUST REPLACE SO THAT LIDS ARE INSECT AND RODENT PROOF. ALSO NOTED GREASE ON EXTERIOR OF GREASE RECEPTACLE LID. MUST DETAIL CLEAN AND PROPERLY MAINTAIN. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST REPLACE ALL GARBAGE CANS BEING USED AS BULK FOOD ITEM CONTAINERS AND PROVIDE FOOD GRADE CONTAINERS. ALSO LABEL ALL BULK FOOD ITEMS NOT IN THEIR ORIGINAL CONTAINERS. (FLOUR,SALT,ETC)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN REACH IN COOLER DOORS BEING HELD CLOSED BY UTENSILS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL FRYERS,GRILL,PREP TABLES,SINKS AND COOLERS INCLUDING ALL ATTACHED LEGS,WHEELS,HANDLES,CORDS,WIRES AND PIPING. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKLINE,SINKS,COOLERS AND PREP TABLES AND THROUGHOUT ALONG WALLS. REMOVE ALL FOOD DEBRIS BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND REPAINT ALL DINGY AND DIRTY WALLS UNDER FRONT COUNTER,IN PREP AND STORAGE AREAS AND IN AND OUTSIDE OF WASHROOM,INCLUDING WASHROOM DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE ALL BURNED OUT LIGHT BULBS AND PROVIDE LIGHT SHIELDS AND END CAPS ON ALL LIGHTS ABOVE PREP AND STORAGE AREAS WHERE MISSING. ALSO PROVIDE SHIELDS AND END CAPS FOR LIGHTS IN REACH IN COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A DIPPER WELL NEAR PACKED ICE CREAM FREEZER AND PROPERLY EXTEND TO A DRAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • PROPERLY STORE ALL SOILED RAGS IN A SANITIZING SOLUTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM REAR PREP AND STORAGE AREAS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE UNUSED EQUIPMENT FROM PREMISES. (TOASTER,COOLERS)

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