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NICK'S BILLIARD

4445 N PULASKI RD, CHICAGO, IL 60630 · Restaurant

Inspection summary

NICK'S BILLIARD has been inspected 8 times by Chicago Department of Public Health since July 28, 2015. The most recent inspection, on April 20, 2018, found no infractions.

5 of 8 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: Pests, Food temperature control and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 across 2 separate inspections, most recently on October 26, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on July 28, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 28, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 5 times across 2 separate inspections, most recently on October 26, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on November 2, 2017. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. License

    0 infractions

  2. Canvass

    0 infractions

  3. License

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  5. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRONT BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN WINGS, NACHOS ETC.) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF THE 3RD COMPARTMENT (RIGHT SIDE) OF THE 3 COMPARTMENT SINK IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED INSIDE ELECTRICAL ROOM (NEXT TO MEN'S WASHROOM) AND IN REAR AREA BY EXIT DOOR. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT PEST HARBORAGE AND EASY ACCESS ON CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Gray reach-in cooler not maintaining adequate air temp of 40f,due to cooler was not turned on.Instructed to turn on unit and maintain air temp of 40f and below critical violation:7-38-005(a) no citation issued not operating
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • Waste water backing up from floor drain by the three compartment sink and hot water tank in the kitchen.When water is released from three compartment sink or when exposed hand sink in prep area and washbowl in men's washroom are in used water backs up from mentioned floor drain.Instructed to repair cause. critical violation:7-38-030 No citation issued premises not operating
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Provide paper towels or hand drying device at exposed hand sink in kitchen
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • Outside garbage area not maintained,some of the garbage containers lids are opened with garbage exposed.Ground with heavy fluid and food stains also debris, papers,bottles cans and a black mattress. outside rear door of the establishment weeds are so high that covers the side walk,unable to walk. Cement/side walk were garbage is transported extremely greasy and grimes build-up in front of the door of the gang way ,instructed to power wash area mentioned. serious violation:7-38-020 no citation issued,not operating
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • discharge pipe from ice machine unit not draining on floor drain instructed to re-route to a floor drain
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • water stain ceiling tiles above by the front window instructed to replace.

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