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Business Info

Restaurant: Gt Fish & Oysters
Address: 531 N Wells St, Chicago, IL 60654
Type: Restaurant
Total inspections: 5
Last inspection: Apr 4, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. NO CONSUMER ADVISORY NOTICE WAS POSTED IN THE RESTAURANT. MANAGEMENT WAS GIVEN A COPY OF THE CONSUMER ADVISORY AND WAS INSTRUCTED TO POST IT IN VIEW OF CUSTOMERS OR WRITE IT ON THE MENU.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE MIDDLE PREP COOLER WITH AN AIR TEMPERATURE OF 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CLAM CHOWDER, RAW SHUCKED MUSSELS AND CLAMS, ETC. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN ALL COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND BASEMENT WALK-IN COOLER. OBSERVED SHRIMP AT 50F, RAW SHUCKED MUSSELS AT 52F, FISH AT 48F, RAW SHUCKED CLAMS AT 53F, CLAM CHOWDER AT 51F, REMOULADE SAUCE AT 48F, MILK AT 49F, EGGS AT 49F, STEAKS AT 49F, COOKED PASTA AT 46F, PORK BELLY AT 46F, SAUSAGE AT 47F, CREAM CHEESE AT 47F, CREME FRAICHE AT 46F, MARSCAPONE CHEESE AT 46F, HOT DOGS AT 48F, SOUR CREAM AT 47F, RICOTTA CHEESE AT 45F, YOGURT AT 47F, FOIE GRAS AT 46F, MASHED POTATOES AT 48F, LIQUID EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $3000. CRITICAL VIOLATION 7-38-005A.
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. OBSERVED LIVE FRUIT FLIES IN THE 1ST FLOOR AND BASEMENT PREP AREAS AND STORAGE AREAS. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED AN EXCESSIVE AMOUNT OF GARBAGE AND LITTER ON THE GROUND SURROUNDING THE GARBAGE DUMPSTERS. OBSERVED A STACK OF CARDBOARD BOXES STORED AGAINST THE BUILDING WALL BEHIND THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE ALLEY. SERIOUS VIOLATION 7-38-020.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA AND STORAGE AREA WITH THE ICE MACHINES.
MUST PROVIDE 3 SINK STOPPERS AT THE BASEMENT 3 COMPARTMENT SINK.

MUST PROVIDE 1 SINK STOPPER AT THE BASEMENT 3 COMPARTMENT SINK.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRES DETAIL CLEANING.
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.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.
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.MUST PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.All clean single service utensils must be stored with handles up to prevent contamination before use.
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.OBSERVED LIVE FRUIT FLIES IN THE BASEMENT PREP AREAS,STORAGE AREAS,EMPLOYEE LOCKER ROOM,DISHMACHINE AREA. APPROXIMATELY 10 LIVE FRUIT FLIES WERE OBSERVED.SEAL NOTICEABLE OPENINGS ON WALLS/CEILINGS WERE NOTED IN BASEMENT AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.FOUND NO CONSUMER ADVISORY SIGNAGE POSTED IN THE RESTAURANT.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers.PREVIOUS INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. MANAGEMENT GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.
Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED 2 CONTAINERS OF PORTION SIZED MUSSELS HELD IN WALK-IN-COOLER LOCATED IN BASEMENT LACKING THE REQUIRED SHELLFISH TAG. OBSERVED 2 CONTAINERS INSIDE THE OYSTER 2 DOOR COOLER LACKING THE REQUIRED SHELLFISH TAG. MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOOD PRODUCTS-APPROXIMATELY 90#'s ,TOTAL DOLLAR VALUE$382.24. CRITICAL VIOLATION 7-38-005 (B).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.All clean single service utensils must be stored with handles up to prevent contamination before use.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING IN EMPLOYEE LOCKER ROOM AND FLOOR DRAIN BENEATH DISHMACHINE REQUIRES DETAIL CLEANING.
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.STEAMER UNIT AT COOK LINE MUST BE STORED DIRECTLY BENEATH HOOD AS REQUIRED,DRAINAGE ALONG BAR AREA MUST BE PROPERLY CONNECTED SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN.
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.MUST PROVIDE VISIBLE THERMOMETERS INSIDE ALL COOLERS,FREEZERS.
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR IN BASEMENT'S .DRY STORAGE ROOM. FLOOR DRAIN UNDER DISHMANCHINE MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
EVIDENCE OF MILDEW ON THE CAULKING ON WALLS & SPLASHGUARD AROUND THE DISHMACHINE, & AT BAR HANDSINK-MUST RE-CAULK. The walls and ceilings shall be in good repair and easily cleaned.
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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4. Chicago, IL Restaurants