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NICKY'S HOT DOGS

3140 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

NICKY'S HOT DOGS has been inspected 9 times by Chicago Department of Public Health since March 30, 2010. The most recent inspection, on June 23, 2014, found no infractions.

2 of 9 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 Protecting food from contamination.

The last 2 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.

  • 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 June 16, 2014. 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 May 22, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 22, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 12 times across 5 separate inspections, most recently on December 4, 2013. 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 6 times across 5 separate inspections, most recently on December 4, 2013. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER CONTAINING POTENTIALLY HAZARDOUS FOOD WITH AN AMBIENT AIR TEMPERATURE OF 52.3 F. UNIT TAGGED. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 5LBS OF CHICKEN AT 52.3 F VALUED AT $20, 3LBS OF ROAST BEEF AT 54.5 F VALUED AT $15, 15 LBS OF HOT DOGS AT 52.1-54.5 VALUED AT $66, 5LBS OF BEEF AT 52.6F VALUED AT $22 ALL WITHIN WALK IN COOLER FOUND AT 52.3F. OBSERVED 2LBS OF SAUSAGE PATTY VALUED AT $5 IN COLD HOLDING UNIT ON COUNTER AT 63.2F. OBSERVED 1LB OF FRIED ONIONS VALUED AT $2 AT 90.6 F ON COUNTER. ALL FOOD VOLUNTARILY DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF FREEZER WITH EXCESSIVE ICE BUILD-UP. DEFROST SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF FRYERS INBETWEEN FRYERS AND FLAT TOP GRILL NOT CLEAN, EXCESSIVE GREASE BUILD-UP. CLEAN SAME AND MAINAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STOCK ON FLOOR IN WALK-IN COOLER. ELEVATE SAME 6 INCHES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHTSHIELD FOR LIGHT IN WALK-IN COOLER.
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN THE REACHIN FREEZER HAS ICE BUILDUP INSIDE THE UNIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCIT AT THE 3-COMPARTMENT HAS A STEADY DRIPPING OF WATER WHEN THE WATER IS OFF. INSTRUCTED TO REPAIR OR REPLACE THE FAUCET.
  6. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  7. Complaint

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES USES SPRAY SANITIZER TO CLEAN HANDS. NEED TO WASH HANDS PROPERLY AFTER WAITING ON EACH CUSTOMER NEED TO HAVE GOOD HYGIENIC PRACTICES. SINK IS LOCATED IN THE REAR PREP AREA NEXT TO THE 3 COMPARTMENT SINK. THEY NOW STARTED TO USE THE HAND SINK. CRITICAL CITATION GIVEN 7-38-010(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE LARGE STANDING ICE MACHINE IN THE REAR PREP AREA HAS BLACK MOLD AND LINE BUILDUP. ICE MACHINE IS TAGGED DO NOT USE IT. WHEN THE ICE MACHINE IS CLEAN AND SANITIZED FAX OVER A LETTER 312-746-4240 SO INSPECTOR CAN COME AND UNTAG THE ICE MACHINE. SERIOUS CITATION GIVEN 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INSIDE OF THE REACHIN COOLER AND REACHIN FREEZER IN REAR AREA HAS FOOD DEBRIS ON THEM. CLEAN THE MEAT CUTTER, KNIFE RACK,PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS UNDER THE COOKING EQUIPMENT HAS GREASE BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS IN THE REAR PREP AREA HAS FOOD DEBRIS ON THEM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL THEMOMETERS IN THE WALKIN COOLER AND THE REACHIN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE THE OLD UNSED EQUIPMENT SO NO INSECT OR RODENT HARBORAGE IN THE REAR AREA.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES IMPROPERLY STORED INBETWEEN PREP TABLE AND STOVE. INSTD TO STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR/EXTERIOR OF ICE MACHINE NOT CLEAN. CLEAN SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELD COVER MISSING IN WALK-IN COOLER. PROVIDE SAME.
  9. Complaint

    4 infractions

    • 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.DEFROST ICE CREAM FREEZER.
    • 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.
    • 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.REPLACE MISSING WALL TILES AT SERVICE COUNTER,WORN DOOR SWEEP ON FRONT ENTRY DOOR,MISSING GLASS ON REAR SCREEN DOOR.
    • 38. 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 and Regulations of the Board of Health.REPLACE FAUCET AT 3- COMPARTMENT SINK TOO SHORT & LEAKING.

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