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NIGERIAN KITCHEN

1363 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR AND INTERIOR OF CHEST FREEZER LID IS IN POOR REPAIR.LID IS BEEN REPAIRED WITH TAPE OVER AND OVER,TAPE IS COMING OFF FROM LID,EXPOSED INSULATION.INSTRUCTED TO REPLACE LIDS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.UNIT IS LOCATED BY THE DEEP FRYERS,EAST WALL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS ICE BUILD-UP INSIDE THE CHEST FREEZER,INSTRUCTED TO REMOVE ,CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE AND FOOD DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENT.INSTRUCTED TO CLEAN AND MAINTAIN.CARPET ON THE PARTY ROOM IN POOR CONDITION,BROKEN AND SOILED,INSTRUCTED TO REPAIR AND SHAMPOO CARPET ON SAID ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOOD STAINS ON WEST WALL ABOVE PREP TABLE,INSTRUCTED TO CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PARTY ROOM DISORGANIZED INSTRUCTED TO ORGANIZE SAID ROOM FROM TABLES,CHAIRS ETC.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE AND CERTIFIED FOOD HANDLER NOT WEARING HAIR RESTRAINT IN PREP AREA.EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
  3. Recent Inspection

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    11 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINKS. OBSERVED EMPLOYEE WASHING AND RINSING POTS AND PANS AT THREE COMPARTMENT SINKS WITHOUT SANITIZING UTENSILS MENTIONED. SET UP THREE COMPARTMENT SINK TO SANITIZE PROPERLY. CRITICAL VIOLATION:7-38-030
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER THROUGHOUT THE FOOD ESTABLISHMENT. HOT WATER TANK BROKEN.INSTRUCTED TO RESTORE HOT WATER UNDER CITY PRESSURE, THROUGHOUT THE PREMISES. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING PREPARATION AND STORAGE.FOUND TWO POT WITH WATER AND FRESH FISH STORED INSIDE THE MOP SINK.A BOTTLE OF "ORTHOBORIC ACID" FOR ROACHES AND ANTS; ONE CAN OF "RAID" ,AND ONE GALLON SPRAY OF "INSECT KILLS".STORED ON SHELF BY OPENED FOOD(FLOUR,SUGAR,ETC.). A WHITE UNKNOWN POWER ON PIPES BEHIND THE COOKING EQUIPMENT.FOOD REMOVED FROM MOP SINK AND PESTICIDE REMOVED FROM PREP AREA. SERIOUS VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DRAIN BOARD ATTACHED AT THREE COMPARTMENT SINK IS HOLD BY PVC PIPE.INSTRUCTED TO REMOVE PIPE AND REATTACHED DRAIN BOARD WITH A SLOPE TO BE ABLE TO DRAIN WATER TO SINK. INSIDE LINER OF CONTAINER WERE BREAD IS KEPT IS BROKEN WITH EXPOSED INSULATION ,INSTRUCTED REPAIR/REPLACE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ACCUMULATION OF ICE AND CARDBOARDS INSIDE THE REACH-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN.CLEAN DEBRIS FROM SHELVES THROUGHOUT THE KITCHEN AND STORAGE.GREASE BUILD-UP ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALSO HOOD AND FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES,BROKEN FLOOR TILES AND NOT CLEANABLE FLOOR TILES IN KITCHEN AND DINING AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • UNEVEN WALLS UNDER THE THREE COMPARTMENT SINKS INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND MON-ABSORBENT MATERIAL. SOME MISSING CEILING TILES AT SECOND DINING ROOM,INSTRUCTED TO REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • DOOR AT CUSTOMER'S WASHROOM NOT SELF CLOSING,INSTRUCTED TO PROVIDE A CLOSING DEVICE AT MENTIONED DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS PROVIDED AT SMALL THREE COMPARTMENT SINKS.MUST PROVIDE.FAUCET AT LARGE THREE COMPARTMENT SINK IS HEAVILY LEAKING INSTRUCTED TO REPAIR.STOPPE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS PROVIDED AT SMALL THREE COMPARTMENT SINKS.FAUCET NECK AT LARGE THREE COMPARTMENT SINK IS HEAVILY LEAKING. INSTRUCTED TO REPAIR
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR STORAGE NOT ORGANIZED,A LOT OF ITEMS STORED ON FLOOR .INSTRUCTED TO ELEVATE ITEMS 6" OFF THE FLOOR AND RE-ORGANIZE SHELVES.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK CONTAINERS IN PREP AREA (FLOUR, RICE, SUGAR, ETC.).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP/DUST BUILD UP ON PREP AREA SHELVES AND FOOD DEBRIS ON LOWER SIDE/EXTERIOR OF SINKS AND GREASE TRAP. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO COVERS FOR PREP AREA CEILING LIGHTS. MUST PROVIDE COVERS FOR ALL CEILNG LIGHTS IN PREP/DISHWASH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK PIPES DRAINING SLOWLY. MUST REPAIR/MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE STAND UP REACH IN PREP COOLER (WHITE COOLER). INSTRUCTED MANAGER TO PROVIDE WORKING THEROMETER FOR COOLER AND PROVIDE AND CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
  7. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 100 F AND 115.3 F ON STEAMTABLE AND ON PREP TABLE- COOKED COW FEET, SPINACH, RICE AND FISH. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS (MUST BE HELD AT 140 F OR ABOVE IF HELD HOT) DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 35 LBS, VALUED AT $100.00 INSTRUCTED MANAGER TO TURN ON AND KEEP ON STEAMTABLE TO KEEP FOODS AT 140 F OR ABOVE.
    • 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. MUST PROPERLY INVERT ALL POTS AND PANS ON SHELVES IN STORAGE AREA.
    • 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. OBSERVED EXCESSIVE ICE BUILD UP INSIDE PREP ARE STAND UP FREEZER (FREEZER EMPTY AT THIS TIME). MUST REMOVE ICE BUILD UP/DETAIL CLEAN INTERIOR OF UNCLEAN FREEZER.
    • 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. OBSERVED WATER STAINED CEILING TILES ABOVE PREP AREA. MUST REMOVE ALL STAINED CEILING TILES.
  8. Complaint

    11 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CROSS CONTAMINATION NOT CONTROLLED. FOUND A MOP SINK FULL OF RAW TOMATOES AND RED PEPPERS; OBSERVED SOME TOMATOES SLICED. INSTRUCTED MANAGER TO PREPARE ALL FOODS IN A CLEAN & SANITIZED PREP SINK. CRITICAL VIOLATION # 7-38-005(A) CITATION # 51241-15.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • IMPROPER WASTE WATER DISPOSAL. OBSERVED WATER BACKED UP IN 3 COMPARTMENT SINK BEHIND FRONT COUNTER, WATER NOT DRAINING IN HAND SINK IN PREP AREA AND WHEN WATER WAS DRAINED FROM ONE COMPARTMENT OBSERVED DIRTY WATER COMING UP IN OTHER TWO COMPARTMENTS IN MAIN 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR. VIOLATION 7-38-030 CITATION # 51241-15.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • EVIDENCE OF RODENT AND ROACH INFESTATION. OBSERVED THROUGHOUT CORNERS AND ELECTRIC BOX AREA OF DINING AREA MOUSE DROPPINGS/ABOUT 100 . IN WASHROOM OBSERVED ABOUT 20 MOUSE DROPPINGS. OBSERVED MOUSE DROPPINGS THROUGHOUT KITCHEN ALONG WALLS, BEHIND AND BETWEEN COOKING EQUIPMENT AND ALONG FOOD STORAGE AREAS. (ABOUT 20-40). ALSO FOUND LIVE ROACHES UNDER FOOD STORAGE RACK, IN PREP AREA (ABOUT 20). INSTRUCTED TO SANITIZE. CRITICAL VIOLATION # 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO HAVE A CITY OF CHICAGO FOOD MANAGER ON SITE AT ALL TIMES WITH CERTIFICATES POSTED. SUGGESTED HAVING MORE CERTIFIED MANAGERS AVAILABLE. CERTIFIED MANAGER ARRIVED 15 MINUTES AFTER INSPECTION BEGAN. NO CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE FOOD GRADE CONTAINERS FOR ALL FOOD STORAGE AND PROPERLY LABEL ALL FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR BROKEN DOOR ON OVEN AND REMOVE INSULATION FROM BROILER NEXT TO DEEP FRYERS IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL EQUIPMENT SINKS REFRIGERATION UNITS, STOVES ETC. INSIDE & OUTSIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY IN KITCHEN ALONG WALLS, UNDER AROUND & BEHIND ALL EQUIPMENT. DETAIL CLEAN WASHROOM FLOORS & DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS THROUGHOUT PREMISES INCLUDING SHELVING, FILTERS, BY FLOOR, BEHIND ALL HEAVY EQUIPMENT. ALSO CLEAN CEILING. SEAL ALL HOLES AND POSSIBLE WITH PEST ACCESS AREAS THROUGHOUT PREMISES, BEHIND WATER HEATER, NEEDS BASEBOARDS THRU OUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE BETTER LIGHTING IN KITCHEN THROUGHOUT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE REFRIGERATION THERMOMETERS & METAL STEM THERMOMETER AS NEEDED.