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MCCORMICK & SCHMICK'S SEAFOOD RESTAURANT

41 E CHESTNUT ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

MCCORMICK & SCHMICK'S SEAFOOD RESTAURANT has been inspected 13 times by Chicago Department of Public Health since August 11, 2010. The most recent inspection, on November 2, 2017, found no infractions.

3 of 13 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on September 26, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on December 1, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 11, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 30, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 21 times across 10 separate inspections, most recently on June 12, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN CUTTING BOARD STORED ON FLOOR, UTENSILS STORED IN A STANDING WATER, INSTRUCTED TO KEEP AT A DRY CLEAN SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA GUN DISPENSERS AT BAR NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER AT 2ND FLOOR KITCHEN, INSTRUCTED TO KEEP DRY AS POSSIBLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING A LIGHT SHIELD AT CEILING LIGHT FIXTURE AT 1ST FL KITCHEN, INSTRUCTED TO INSTALL.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SCOOPS LYING HANDLE DOWN IN THE FOOD ON THE COLD-HOLDING REFRIGERATION UNITS ON THE LINE. INSTRUCTED TO STORE THE SCOOPS WITH THE HANDLES FACING UP OUT OF THE FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE MISSING HANDLE FOR THE ICE BIN AT THE WAITRESS SERVICE LINE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE RUSTED FOOD STORAGE SHELVES IN THE 2-DOOR REACH-IN AND THE COLD-HOLDING DESSERT COOLER ON THE SIDE OF THE FRONT LINE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYERS AND THE CAN OPENER HOLSTER ON THE 2ND FLOOR TO REMOVE GREASE & FOOD DEBRIS BUILDUP--MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM THE CEILING VENT, LIGHT SHIELDS AND POT STORAGE RACKS ABOVE THE PREP AREA ON THE 2ND FLOOR.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • PREMISES HAS NO HOT RUNNING WATER AT THIS TIME OF INSPECTION DUE TO REPAIRMEN SHUTING IT OFF TO REPAIR A LEAK. PREMISES NOT OPENED AT THIS TIME HOWEVER FOOD PREPARATION TAKING PLACE ON 1ST FLOOR MAIN LINE AND 2ND FLOOR PREP AREA. MUST PROVIDE HOT RUNNING WATER FOR HAND WASHING AND EQUIPMENT SANITIZING WHILE FOOD IS BEING HANDLED AND PREPARED. CRITICAL VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • GREASE TRAP AT 3-COMP SINK IN DISHROOM HAS SERIOUS LEAK AT TOP AND AROUND BOTTOM, NO SEWAGE BACK-UP. MUST REPAIR/SEAL. SERIOUS VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE FOLLOWING AREAS: 2ND FLOOR WALK-IN COOLER AND DRY FOOD STORAGE AREA. REMOVE WATER FROM FLOOR IN DISHROOM, CLEAN AND SANITIZE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AT REAR BY EXIT DOOR IN THE FORM OF GARBAGE CONTAINERS AND CARDBOARD BOXES. ORGANNIZE AND MAINTAIN AT ALL TIMES.
  6. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (OYSTERS, SHRIMP, TUNA, EGGS AND BLEU CHEESE CRUMBLES) AT IMPROPER TEMPERATURES OF 50.8F-51.9F ON COUNTER TOP. INSTRUCTED TO STORE POTENTIALLY HAZARDOUS COLD FOOD AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 16LBS OF FOOD VALUED AT $164. CRITICAL VIOLATION 7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE IN THE WALL AT THE 3 COMPARTMENT SINK GREASE TRAP. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS OVER DISH MACHINE IN DISH ROOM AND UNDER HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  7. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INADEQUATE HAND WASHING FACILITIES FOUND. NO SOAP OR PAPER TOWELS AT BAR EXPOSED HAND SINK, NO SOAP AT COOKS LINE EXPOSED HAND SINK. MANAGEMENT PROVIDED DURING THE INSPECTION. REVIEWED IMPORTANCE OF HAND WASHING AND GOOD HYGIENIC PRACTICES. CRITICAL CITATION ISSUED 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE AT ICE SHOOT DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER 1ST FLR. BAR WITH SYRUP SPILLAGE AND FLOOR OF 1ST FLR. MOP CLOSET WITH SPILLAGE AND STANDING WATER. MUST CLEAN ALL AND MAINTAIN. FOOD ENCRUSTED LARGE FLOOR DRAIN IN 2ND FLR. PREP AREA. MUST CLEAN AND MAINTAIN.
  8. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND HIGH TEMPERTATURE DISHMACHINE NOT SANITIZING. FINAL RINSE AT 120F. TAGGED DISHMACHINE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER AT 55.2F WHERE PERISHABLES ARE STORED IN, INSTRUCTED MGR TO KEEP COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE. MUST CONTACT CDPH WHEN REPAIRED FOR TAG REMOVAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 2LBS OF HEAVY CREAM AT 55.1F, 4LBS OF COLD SOUP WITH DICED ONIONS AT 51.3F STORED IN SAID COOLER. INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS AT 40F OR LOWER, 140F OR HIGHER. FOOD ITEMS DISCARDED VALUED AT $15.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP NOR HAND DRYING DEVICE PROVIDED AT BAR AREA WHERE ORANGES AND LIMES ARE CUT, 2 CUTTING BOARD AND KNIVES AT BAR AREA. ALSO THE ONLY HAND SINK AT SECOND FLOOR KITCHEN WAS BLOCKED BY A LARGE CART WITH EMPTY PAPER TOWEL DISPENSERS. INSTRUCTED MGR TO PROVIDE SOAP AND HAND DRYING DEVICES AT ALL HAND SINKS UNOBSTRUCTED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK FAUCET NOT REACHING TO ALL SINKS, MUST INSTALL A FAUCET WITH LONG NICK THAT REACHES TO ALL COMPARTMENTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON ICE CUBES, INSTRUCTED TO STORE OFF CUBES IN A CLEAN ONTAINER.
  11. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SOME SECTIONS OF THE BAR COUNTER & THE WAIT STAFF STATION COUNTERS HAVE EXPOSED BARE WOOD SHOWING (FROM WEAR & TEAR)-MUST SEAL/REPLACED. ICE BIN LIDS MUST BE PROVIDE AT ALL ICE BINS AT THE BOTH BARS. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ANY MISSING CEILING TILES IN DRY STORAGE ROOMS MUST BE REPLACED. WALLS BEHIND HEAVY EQUIPMENT HAVE EVIDENCE OF DUST/FOOD STAINS/MILDEW, MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CRACKED LIGHT SHIELD BY THE 3-COMP SINK IN MAIN DISHROOM MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET NECK OF THE 3-COMP SINK IN THE DISHROOM IS NOT REACHING THE LEFT & RIGHT COMPARTMENTS-MUST REPLACE. 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.
  12. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES THRU-OUT PREMISES MUST BE REPLACED. THE BASE OF THE HANDSINK (1-st FLOOR COOK'S LINE) SHOULD BE OPEN OR HAVE AN EASY ACCESS TO CLEANING/MONITORING. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: CABINETS/SINK AT 2nd FLOOR BAR; EXTERIOR OF BULK FOOD CONTAINERS (2nd FL KITCHEN)-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN AT COOK'S LINE (2nd FL KITCHEN), AROUND HEAVY EQUIPMENT AT BOTH KITCHENS, AT 2nD FLOOR BAR AREA-NEED CLEANING & MAINTAINING. THE METAL PLATE FLOORING OF WALK-IN COOLER (LIQUOR) IS PULLING AWAY FROM THE FLOOR-MUST FIX. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDER DISHMACHINE AREA IN MAIN KITCHEN, AROUND PREP TABLES AT SAME FLOOR-MUST BE KEPT CLEAN. ANY WATER/GREASE STAINED CEILING TILES AT 2nd FLOOR DRY STORAGE ROOM & AT DOWNSTAIRS BATHROOMS-MUST BE REPLACED (LEAKS FIXED, IF ANY). The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER HANDSINK (2nd FL KITCHEN), FAUCET AT 3-COMP SINK (SAME FLOOR), LEAK UNDER FRONT PANEL OF DISHMACHINE (MAIN KITCHEN). 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.
  13. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING PREVIOUS MINOR VIOLATIONS STILL EXIST FROM REPORT #164013 DATED 11/03/09- #32 RACKS IN REACH IN COOLERS IN NEED OF REPLACING, RUSTY #33 THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, DRINK DISPENSERS, INTERIOR OF ALL REACH IN COOLERS, SHELVES THROUGHOUT PREP LINE,#35 WALLS IN DISHWASH AREA AND PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE FOOD SPLATTERS, ALL HOLES IN WALLS MUST BE SEALED, #40 MUST PROVIDE THERMOMETERS FOR ALL COOLERS. ALL THE ABOVE VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (08/18/10). CITATION ISSUED, TICKET #H000062270 10.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR AND FLOOR TILES IN POOR REPAIR AT DISHWASH AREA (PITTED) AND 2ND FLOOR PREP AREA. MUST MAKE FLOOR SMOOTH AND EASY TO CLEAN/KEEP DRY AND REPAIR/REGROUT ALL DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILD UP ON CEILING TILES ABOVE DISHMACHINE AREA AND PREP AREA. MUST CLEAN/REPLACE ALL UNCLEAN CEILING TILES.

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