Food Safety Report: Nikko Sushi Izakaya, 2047 W Division St, Chicago, Il, USA.

Chicago, 60622 Illinois, United States

Report date: Aug 25, 2025
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: pic doesn't have a certified food managers certificate must provide and maintain. (priority foundation 7-38-012)

2. City of chicago food service sanitation certificate
- comments: observed no certified food manager on duty nor a certificate posted to view while tcs foods are being prepared,handled nad served such as (tuna,salmon,sushi rice,etc)must provide and maintain. (priority foundation 7-38-012)(citation issued)

3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no signed employees health policies must provide and maintain. (priority foundation 7-38-010)(citation issued)

5. Procedures for responding to vomiting and diarrheal events
- comments: observed no clean-up policy procedure and items for vomiting and diarrhea must provide and maintain. (priority foundation 7-38-005)(citation issued)

6. Proper eating, tasting, drinking, or tobacco use
- comments: obsered female food handler chewing while handling food in prep area. Instructed no eating while preparing food only in a designated area.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no soap at hand sinks in front sushi prep area and bar prep area. Must provide and maintain. (priority foundation 7-38-030(c)(citation issued)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand drying devices at hand sinks in front sushi prep area and bar must provide and maintain. (priority foundation 7-38-030(c)(consolidated violation)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand washing sink in mezzanine prep area where fish is prepped and soda machine is located. Must install a hand sink with hot and cold running water, soap, and towels, and maintain. (priority foundation 7-38-030(c)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand washing signs at hand sinks in front sushi prep area,bar,toilet rooms must provide and maintain.

21. Proper hot holding temperatures
- comments: observd improper temperature of appx. 10lbs. Cooked sushi rice at 78. 4f. Product was discarded by manager must have hot foods at 135. 0f. Appx. 10lbs. $40. (priority 7-38-005)(citation issued)(cos)

29. Compliance with variance/specialized process/haccp
- comments: observed no variance obtained for room temperature sushi rice. Must obtain variance for sushi rice. Instructed to provide updated letter from a certified lab, verifying the ph of the sushi rice or keep a ph meter onsite capable of determining the ph. (priority foundation 7-38-005)(citation issued)

32. Variance obtained for specialized processing methods
- comments: must obtain variance for sushi rice. Instructed to provide updated letter from a certified lab, verifying the ph of the sushi rice or keep a ph meter onsite capable of determining the ph. (priority foundation 7-38-005)(citation issued)

36. Thermometers provided & accurate
- comments: observed no probe thermometer for taking internal temperatures of tcs foods must provide and maintain. (priority foundation 7-38-005)(citation issued)

36. Thermometers provided & accurate
- comments: must provide thermometers for reach in coolers in mezzanine.

37. Food properly labeled; original container
- comments: must label food storage containers when food is not in original package.

38. Insects, rodents, & animals not present
- comments: observed no pest control log book with required documents must provide and maintain. (priority foundation 7-38-020(c)(citation issued)

39. Contamination prevented during food preparation, storage & display
- comments: must provide a splash guard between hand sink and 3- compartment sink in rear dish washing area.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must remove foil lined on overhead shelf at grill.

56. Adequate ventilation & lighting; designated areas used
- comments: must replace burntout lights at hood of cooking equipment.

56. Adequate ventilation & lighting; designated areas used
- comments: must clean grease and food debris build up from filters and hood at cooking equipment.

57. All food employees have food handler training
- comments: observed no food handlers training for employees must provide and maintain.

Source: chicago.gov