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NIU B

888 S MICHIGAN AVE, CHICAGO, IL 60605 · Restaurant

Inspection summary

NIU B has been inspected 2 times by Chicago Department of Public Health since February 25, 2014. The most recent inspection, on March 20, 2014, found no infractions.

1 of 2 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 and Protecting food from contamination.

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 on February 25, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 25, 2014. 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 3 times on February 25, 2014. 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 2 times on February 25, 2014. 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.

2 inspections

  1. License Re-Inspection

    0 infractions

  2. License

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTRUCTED MANAGER TO INSTALL A SNEEZE GUARD ALONG THE FRONT SUSHI BAR TO PREVENT POSSIBLE CONTAMINATION.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT AND SIDE EXIT DOORS MUST BE PROPERLY SEALED TO PREVENT PEST/RODENT INTRUSION. INSTRUCTED MANAGER TO CORRECT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED GREASE TRAP WITH A MISSING WHEEL AND A DUMPSTER CONTAINER IN POOR REPAIR AND UNABLE TO PROPERLY CLOSE. REPLACE DUMPSTER AND GREASE RECEPTOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FOLLOWING AREAS ARE SOILED WITH GREASE AND NEED TO BE DETAILED CLEANED AND MAINTAINED: HOODVENTS ABOVE COOKING EQUIPMENT AND RUBBER GASKETS AROUND REACH-IN COOLERS IN FOOD PREP AREAS. REPLACED RUSTED SHELVES IN THE WALK-IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR/EXTERIOR OF ALL REACH-IN AND WALK-IN COOLERS NEED TO BE DETAIL CLEAN AND MAINTAINED TO REMOVE GREASE ACCUMULATION, FOOD DEBRIS, AND DUST BUILDUP. DETAIL CLEAN AND MAINTAIN SODA GUN HOLSTER AND SODA GUN NOZZLE TO REMOVE SLIMY DISCOLORATION. DETAIL CLEAN AND MAINTAIN THE WHEELS AND EXTERIOR SURFACES OF THE COOKING EQUIPMENT TO ELIMINTATE GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AND FLOOR DRAINS THROUGHOUT FACILITY NEED TO BE DETAIL CLEANED AND MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGHOUT VARIOUS PREP AREAS MUST BE DETAIL CLEANED AND MAINTAINED TO REMOVE SPLATTER, FOOD DEBRIS, AND GREASE BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS TO REMOVE DUST ACCUMULATION.

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