All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED LOBSTER BISQUE SOUP IN THE WALK-IN COOLER AT 44-45F. SOUP WAS LABELED AS BEING COOKED ON 6/6/11. MANAGEMENT VOLUNTARILY DISCARDED 9 GALLONS OF SOUP WORTH $200. CRITICAL VIOLATION 7-38-005A. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE LIQUOR ROOM.
ALL 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. SINK DRAINS AT THE BAR & COMPRESSORS OF SMALL COOLERS IN THE KITCHEN MUST BE FREE OF FOOD DEBRIS OR DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ANY MILK OR BREAD 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. (7-38-012) NO ONE ON PREMISES WITH AN ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO HAVE A CITY CERTIFIED MANAGER & THE ORIGINAL CERTIFICATE ON HAND. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
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