Food Safety Report: Niu B, 888 S Michigan Ave, Chicago, Il, USA.

888 South Michigan Avenue, Chicago, 60605 Illinois, United States

Report date: Feb 1, 2023
10. Adequate handwashing sinks properly supplied and accessible
- comments: 5-202. 12(a) observed inadequate hot water at all three toilet rooms hand washing sinks, hot water at the time of inspection ranged from 40f-45f. Instructed to repair and always maintain adequate hot water at all hand washing sinks at least at 100f at all times. Priority violation. Citation issued 7-38-030(c).

10. Adequate handwashing sinks properly supplied and accessible
- comments: 6-301. 12 observed no paper towels at the food prep area hand washing sink by the dish machine. Instructed to always provide a hand drying provision at all hand washing sinks at all times. Priority foundation. Citation issued 7-38-030(c).

10. Adequate handwashing sinks properly supplied and accessible
- comments: 5-205. 11 observed hand washing sink blocked with a container inside of the basin of the hand washing sink and a garbage can in front of the hand washing sink. Instructed to never block hand washing sinks, hand washing sinks must be accessible at all times. Priority foundation 7-38-030(c).

16. Food-contact surfaces: cleaned & sanitized
- comments: 4-602. 11(b-e) observed accumulated debris inside of the ice machine and cutting board excessively stained with deep dark grooves. Instructed to remove all worn cutting boards.

22. Proper cold holding temperatures
- comments: 3-501. 16(a:2,&b) observed tcs foods at inadequate cold holding temperatures located in the food prep area and in a 2 door refrigerator; about 20 lbs of cooked chicken ranging between 54f-72f in the food prep area and in the walk in cooler, observed about 1/2 lb of raw eggs at 65f and about 3 lbs of raw sushi at 48f located in a two door refrigerator. Instructed to discard and denature said tcs foods and always maintain all tcs cold holding foods at 41f or below at all times. Manager discarded said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.

35. Approved thawing methods used
- comments: 3-501. 13 observed facility improperly thawing duck and pork in stagnet water in the 3 compartment sink. Instructed to always properly thaw all tcs foods in cold running water (not exceeding 70f) at all times.

37. Food properly labeled; original container
- comments: 3-302. 12 observed spices, out of the original packaging, and stored in containers next to the wok station, without labels containing product name. Instructed to provide labels with product names for all items out of the original packaging and maintain.

38. Insects, rodents, & animals not present
- comments: 6-501. 111 observed a live cockroach infestation in the food prep areas, observed about 100 live roaches in the rear food prep area under a 2 door prep cooler, inside of the wheels of the prep cooler, under the low temperature dish machine and around the front food prep area hand washing sink. Instructed to eliminate live cockroach activity, clean and sanitize affected areas and contact pest control for service. Priority violation. Citation issued 7-38-020(a).

38. Insects, rodents, & animals not present
- comments: 6-501. 112 observed an excessive amount of dead cockroach carcasses throughout the entire food prep area on the walls in the rear dry storage area and on the floor throughout the rear. Instructed to clean and sanitize and never allow dead insects to accumulated in the food prep areas.

45. Single-use/single-service articles: properly stored & used
- comments: 4-904. 11 observed tableware not inverted on the shelves of the rear and front food prep areas. Instructed to invert all tableware to prevent possible contamination.

49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c) observed excessive accumulated food, grease and dirt debris on all cooking equipment, in between refrigeration units, on the wok station, on the gaskets of all prep coolers, on the lower shelves of the storage areas of the food prep areas, on the small toasted oven, and on the vents above the cooking equipment in the rear. Instructed to clean and sanitize all.

51. Plumbing installed; proper backflow devices
- comments: 5-204. 12 unable to locate the back flow prevention device on the ice machine in the dry storage area. Instructed to locate or provide.

55. Physical facilities installed, maintained & clean
- comments: 6-201. 11 observed holes in the walls, tape on the wall by the low temperature dish machine. Instructed to remove tape and seal all holes in the walls, all surfaces must be smooth and easily cleanable.

55. Physical facilities installed, maintained & clean
- comments: 6-501. 12 observed excessive accumulated food grease and dirt debris on the walls and floors under all cooking equipment in the rear and front food prep areas. Instructed to clean and sanitize.

55. Physical facilities installed, maintained & clean
- comments: 6-501. 114 observed items stored directly on the ground under the 3 compartment sink, under the dish machine and in both storage areas and chemical storage closet. Instructed to elevate everything at least 6 inches from the ground and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: 6-303. 11 observed burnt out lighting in the rear food prep area above the low temperature dish machine. Instructed to replace bulb and provide adequate lighting at all times.

Source: chicago.gov