Nine
Last inspected: Nov 6, 2012
90
Score
The health department has logged five inspections at Nine, the earliest from 2010. The most recent report on file is from Nov 6, 2012. A low risk tier reflects an inspection that turned up minimal issues. Public records show no inspections at Nine since Nov 6, 2012, so this file may not reflect current conditions.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 6, 2012
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAULKING AROUND THE DUMP SINK AT WAIT STAFF STATION MUST BE FIXED SO THAT THE SINK DOES NOT MOVE. MISSING ICE BIN LIDS MUST BE PROVIDED.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT FAUCET OF 2-COMP SINK & AT THE BOTTOM LEFT OF THE 3-COMP SINK.
38
90
Oct 30, 2012
Routine
6 minor violations.
View 6 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: (7-38-030) FOUND THE PIPE UNDER THE HANDSINK IN THE ROUND-SHAPE BAR, NOT CONNECTED TO THE SINK, MUST FIX & MAKE SINK OPERABLE.
26
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL CUTTING BOARDS WITH DEEP DARK, GROOVES MUST BE REPLACED. THE CAULKING AROUND A DUMP SINK AT WAIT STAFF STATION (DINING AREA) MUST BE FIXED SO THAT THE SINK DOES NOT MOVE. ICE BUILD-UP ON THE CONDENSER OF THE BAR COOLER (LEFT SIDE) MUST BE ADDRESSED. RUSTY SHELVINGS MUST BE ADDRESSED. MISSING ICE BIN LIDS MUST BE PROVIDED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING NEED CLEANING: INTERIOR OF VENTS AT BOTH ENDS OF DISHMACHINE, INTERIOR FLOORS OF BAR COOLERS, CONDENSERS/FAN GUARDS OF WALK-IN COOLERS, DRY OR COLD STORAGE SHELVES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THRU-OUT BOTH BARS, DRAINS AT THE BAR, & UNDER THE DUMP SINK BY THE WAIT STAFF STATION (DINING AREA) MUST BE KEPT CLEAN. WALK-IN COOLER FLOORS PANELS ARE PULLING AWAY & GAPS AREA SHOWING BETWEEN PANELS, MUST BE ADDRESSED TO MAKE SMOOTH & EASILY CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ANY DUST OR FOOD STAINS ON VARIOUS AREAS OF WALLS OR CEILING AT THE BAR & COOKING/PREPPING AREA MUST BE KEPT CLEAN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT FAUCET OF 2-COMP SINK & AT THE BOTTOM LEFT OF THE 3-COMP SINK.
38
74
Aug 2, 2011
Tag Removal
No violations found.
100
May 26, 2011
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND THE FOLLOWING REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 50.5 F AND 56.1 F- GRILL REACH IN COOLER, BROILER REACH IN COOLER AND SAUTE RACH IN COOLER. INSTRUCTED MANAGER TO REPAIR COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW FOR ALL COOLERS. FOUND BEEF, SHRIMP, ETC. INSIDE THE ABOVE COOLERS.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.7 F AND 49.6 F- FISH, SHRIMP, SCALLOPS, BEEF, CHEESE, CALAMARI. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. PREMISES VOLUNTARILY DISCARDED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS AT THIS TIME. FOODS DISCARDED WEIGHT- 13 LBS, VALUED AT $575.00
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS AND FREEZERS DOOR RUBBER GASKETS RIPPED (MOST COOLERS/FREEZERS). MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES CRACKED/MISSING UNDERNEATH FRYERS. MUST REPAIR AND MAINTAIN DAMAGED FLOOR DRAINS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. PREP AREA 2-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETERS INSIDE REACH IN PREP COOLERS ALONG COOKLINE. MUST PROVIDE THEMOMETERS FOR ALL COOLERS.
40
74
Oct 15, 2010
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED 10-SMALL/FRUIT FLIES ON WALL AT HALLWAY LEADING TO DOCK DOORS; 5-ON WALLS OF SMALL BAR AT REAR OF KITCHEN. INSTRUCTED TO ELIMINATE SOURCE,SANITIZE AFFECTED AREAS & CONTACT P.C.O.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE. RUSTY SHELVES AT WALK-IN COOLER MUST BE RE-SEALED/REPLACED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR FLOORS OF BAR COOLERS & COOLER AT WAIT STAFF STATION; CABINETS UNDER SINK AT WAIT STAFF AREA, BAR SINKS-DUE TO FOOD STAINS/SPILLS. GASKETS OF COOLER DRAWERS IN KITCHEN THAT ARE IN POOR REPAIR, MUST BE REPLACED
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST KEEP DISHROOM FLOORS DRY & DEEP CLEAN BAR DRAINSM, TO PREVENT PEST HARBORAGE. MUST REPLACE BROKEN/MISSING TILES BY FRYERS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. LEAKY ELBOW PIPE UNDER HANDSINK AT SMALL BAR IN KITCHEN & UNDER A DUMP SINK AT REAR COFFEE STATION MUST BE FIRXED.
38
78
Frequently Asked Questions
When was Nine last inspected?
The most recent health inspection at Nine on file is from Nov 6, 2012. The public record contains five inspections in total.
What is the most common violation at Nine?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Nine.
Has Nine's inspection record improved over time?
Results have been roughly steady. Inspections at Nine have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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