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NICK'S PALAPITA

4263 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

NICK'S PALAPITA has been inspected 4 times by Chicago Department of Public Health since July 24, 2015. The most recent inspection, on May 26, 2016, found no infractions.

2 of 4 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, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on October 23, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 2 times across 2 separate inspections, most recently on October 23, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 23, 2015. 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 10 times across 2 separate inspections, most recently on October 23, 2015. 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 4 times across 2 separate inspections, most recently on October 23, 2015. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

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.

4 inspections

  1. Canvass

    0 infractions

  2. Recent Inspection

    13 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO CHEMICAL SANITIZER ON PREMISES TO SANITIZE EQUIPMENT AND UTENSILS. MUST PROVIDE PROPER SANITIZER. CRITICAL VIOLATION 7-38-030.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER THROUGH-OUT PREMISES. WATER TEMPERATURE AT 3 COMPARTMENT SINK 65.9F. CRITICAL VIOLATION 7-38-030. MUST RESTORE HOT RUNNING WATER TO ALL SINKS.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • STANDING WASTE WATER THROUGHOUT THE BASEMENT STORAGE AREA. INSTRUCTED TO REMOVE ALL STANDING WASTE WATER. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS LOCATED AT ANY WASHBOWLS THROUGHOUT ESTABLISHMENT, INCLUDING PREP AREA EXPOSED HAND SINKS AND EMPLOYEE/CUSTOMER WASHROOMS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED WINDOW OPEN TO OUTSIDE WITH TORN SCREEN. APPROXIMATELY 20 FLIES INSIDE THE WALK-IN COOLER. NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED TO SEAL ALL OUTER OPENINGS AND SCREEN ALL WINDOWS. HAVE A LICENSED PEST CONTROL COMPANY SERVICE ESTABLISHMENT AND ELIMINATE FLY ACTIVITY. MUST PROVIDE PEST CONTROL LOG BOOK AND ALL REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL COOKS LINE CUTTING BOARDS IN POOR REPAIR WITH DEEP, BLACKENED GROOVES. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF ALL COOLERS, COOKS LINE EQUIPMENT, PREP TABLES/SURFACES FOUND DIRTY WITH DIRT, DEBRIS AND GREASE. MUST CLEAN ALL. ALL SHELVING THROUGHOUT BOTH FOOD PREP AREAS FOUND DIRTY. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT ENTIRE ESTABLISHMENT AND IN WALK-IN COOLER WITH DIRT, FOOD DEBRIS AND GREASE. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS THROUGHOUT ESTABLISHMENT FOOD PREP AND ATTACHED PIPING DIRTY WITH FOOD SPLATTER AND GREASE. MUST CLEAN. PEELING PAINT ON TEH WALL AT THE 3 COMPARTMENT SINK. MUST REMOVE. WATER DAMAGED CEILING TILES THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MEN'S WASHROOM VENTILATION NOT OPERATIONAL. MUST REPAIR. BOTH WASHROOMS FIXTURES FOUND DIRTY. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS MUST HAVE FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE.
  3. Complaint

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 10#S CHEESE STUFFED PEPPERS AT AN IMPROPER TEMPERATURE OF 123.3F. PEPPERS FOUND IN A METAL PAN TIGHTLY COVERED WITH PLASTIC WRAP ON LOWER SHELF UNDER PREP TABLE. FOOD DISCARDED. MANAGER STATES ESTIMATED VALUE TO BE $10. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO CHEMICAL SANITIZER ON PREMISES TO SANITIZE EQUIPMENT AND UTENSILS. MUST PROVIDE PROPER SANITIZER. CRITICAL VIOLATION 7-38-030.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER THROUGH-OUT PREMISES. WATER TEMPERATURE AT 3 COMPARTMENT SINK 65.9F. CRITICAL VIOLATION 7-38-030. MUST RESTORE HOT RUNNING WATER TO ALL SINKS.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • STANDING WASTE WATER THROUGHOUT THE BASEMENT STORAGE AREA. INSTRUCTED TO REMOVE ALL STANDING WASTE WATER. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS LOCATED AT ANY WASHBOWLS THROUGHOUT ESTABLISHMENT, INCLUDING PREP AREA EXPOSED HAND SINKS AND EMPLOYEE/CUSTOMER WASHROOMS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED WINDOW OPEN TO OUTSIDE WITH TORN SCREEN. APPROXIMATELY 20 FLIES INSIDE THE WALK-IN COOLER. NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED TO SEAL ALL OUTER OPENINGS AND SCREEN ALL WINDOWS. HAVE A LICENSED PEST CONTROL COMPANY SERVICE ESTABLISHMENT AND ELIMINATE FLY ACTIVITY. MUST PROVIDE PEST CONTROL LOG BOOK AND ALL REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL COOKS LINE CUTTING BOARDS IN POOR REPAIR WITH DEEP, BLACKENED GROOVES. MUST REPLACE. MUST NOT USE CARDBOARD AS LINER FOR SHELVING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF ALL COOLERS, COOKS LINE EQUIPMENT, PREP TABLES/SURFACES FOUND DIRTY WITH DIRT, DEBRIS AND GREASE. MUST CLEAN ALL. ALL SHELVING THROUGHOUT BOTH FOOD PREP AREAS FOUND DIRTY. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT ENTIRE ESTABLISHMENT AND IN WALK-IN COOLER WITH DIRT, FOOD DEBRIS AND GREASE. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS THROUGHOUT ESTABLISHMENT FOOD PREP AND ATTACHED PIPING DIRTY WITH FOOD SPLATTER AND GREASE. MUST CLEAN. PEELING PAINT ON TEH WALL AT THE 3 COMPARTMENT SINK. MUST REMOVE. WATER DAMAGED CEILING TILES THROUGHOUT THE ESTABLISHMENT. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MEN'S WASHROOM VENTILATION NOT OPERATIONAL. MUST REPAIR. BOTH WASHROOMS FIXTURES FOUND DIRTY. MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS MUST HAVE FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE.
  4. License

    0 infractions

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