Harry Caray's Tavern Navy Pier

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.11 observed rusted racks on interior of walk in cooler. Instructed manager to repaint or replace racks.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13 observed sticky floors in bar area of facility. Instructed manager to clean and maintain floors.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rusted racks on interior of walk in cooler. Instructed manager to repaint or replace racks.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed sticky floors in bar area of facility. Instructed manager to clean and maintain floors.

Frozen food was thawed the wrong way.

Inspector’s note: Observed fish received from manufacturer in reduced oxygen packaging (rop), bearing label indicating fish must be kept frozen while in rop, thawed under refrigeration while still contained in sealed reduced oxygen packaging. Instructed to remove reduced oxygen packaged fish from sealed packaging prior to thawing under refrigeration and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed clean linens stored in contact with food (ribs) in upright hot-holding unit. Instructed to remove linens from food and cease use of linens in contact with food unless used to line a container for direct service to consumers and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed aluminum foil and food-grade plastic wrap used to line or tie down various nonfood-contact surfaces of equipment along main cook line (grill grease pans, shelving, salamander oven base). Instructed to remove aluminum foil and food-grade plastic wrap and maintain all non-food contact surfaces of equipment smooth and easily-cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed food- and nonfood-contact surfaces of cooking equipment along main cook line to be soiled with encrusted grease deposits (grill, salamander oven, stovetop). Instructed to clean food- and nonfood-contact surfaces of equipment with appropriate cleaning materials at adequate frequency to prevent build up of encrusted grease depsoits and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed soiled wiping cloths and plastic wrap used to line overhead plumbing fixtures above clean equipment and single-service articles in the 2nd floor storage area. Instructed to remove soiled wiping cloths and plastic wrap and replace with a smooth and easily-cleanable surface for lining plumbing fixtures and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed base coving missing in the rear kitchen prep area (near exterior door to patio), with adjoining wall and floor junction in poor repair. Instructed to repair wall junction and replace base coving and maintain adequate base coving and sealing along wall junctions in all areas in which food is prepared and methods other than water flushing are used for cleaning floors.

In-use utensils weren’t stored properly.

Inspector’s note: Keeping knives wedged between coolers, instructed to keep on a clean surface. unable to detach ice scoop holder from wall to wash, instructed to wash scoops regularly.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Old date stickers not removed from pans during washing, instructed to remove.

Equipment and surfaces were dirty.

Inspector’s note: Soda gun holder not clean at main bar, instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: leak noted at drain pipe of prep sink at rear prep area, Instructed to repair and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed no recent proof of pest control service. Must provide log book from a licensed, commercial pest control service, complete with recent proof of service. Priority foundation violation 7-38-020(c).

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed high temperature dish machine on site without proper testing device. Must provide an irreversible temperature measuring device (such as heat strips) to accurately measure the utensil surface. Priority foundation 7-38-005.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive dust and grease accumulation on interior of hood over cook line. Must detail clean and sanitize. Must maintain same.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: - observed foods, that have been previously cooked today, cooling in the walk in cooler in deep pans and wrapped tightly with plastic wrap. Must remove and provide a proper cooling method that adequately provides all foods to be cooled from 135f to 41f or below in four hours or less. -

Thermometers were missing or inaccurate.

Inspector’s note: - must provide easily readable and conspicuously placed thermometers inside all coolers and maintain. -

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Some fry area reach in coolers door rubber gaskets ripped. Instructed manager to repair/replace damaged door gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor littered under shelf racks inside liquor storage cage. Instructed manager to clean and maintain floor at liquor storage room.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found missing grout at floor tiles located in front of the swinging doorway entrance into the main larger bar area.must repair/replace missing grout so as to have floor be smooth and easily cleanable. Found grime build-up at floor under all sinks and bar equipment at the outside bar area on the west side of the restaurant. Must clean, sanitize and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Found a missing cold water faucet handle at the mop sink closet. Must repair broken cold water faucet handle at the mop sink.must provide.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed accumulated food debris inside prep area reach in coolers door rubber gaskets, on prep area shelves, on lower side of dishmachine drain boards and slight calcium build up inside ice machine (next to pump room). Must clean and maintain equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed missing/cracked floor tiles under beer walk in cooler door. Must repair/replace damaged floor tiles/keep floor dry and clean.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed food debris/dirt build up on walls around mop sink. Must clean walls and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Pot wash 3-compartment sink right side faucet leaking at base also mens/womens washroom handwash bowls hot/cold water push buttons not with continuous running water for minimum of 15 seconds. Must repair and maintain sinks, washrooms handwash bowls push buttons hot/cold water must run continuous water for a minimal of 15 seconds.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed missing some coolers missing thermometers. Must provide thermometers for all coolers.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Front bar floor cluttered by unused 1-compartment sink. Must elevate all items 6" off floor or remove items.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed knife stored between prep station and equipment in prep area. Must properly store. Invert dishes at rear waiter station and at outside bar.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor in kitchen area of food spill debris.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Inadequate lighting at hood in kitchen above stove/grill area. Must provide.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Drain at front exposed hand wash sink by dish machine in kitchen with slight slow drain. Must repair.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting board on the cookline with dark deep grooves. Instructed to replace and maintain cutting boards.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed rear soda nozzles near outdoor patio with accumulated build up. Instructed to clean and maintain soda nozzles.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed blown lights over expo, cookline and prep area. Instructed to provide and maintain adequate lighting.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Observed broken light shields over expo and prep line. Instructed to repair and maintain light shields.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the following leaks:outside bar faucet base, cold knob of 3 compartment sink left faucet. Instructed to repair and maintain all plumbing.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed prep coolers on cookline without thermometers. Instructed to provide and maintain thermometers

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the interior of the bottom of the fryers on the prep line with accumulated grease. Instructed to clean and maintain the interior of cooking equipment.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the can opener with accumulated food debris. Instructed to clean and maintain food equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed hood vents on the cook line in the prep area with accumulated dust. Instructed to clean and maintain hood vents.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed wall tiles at mop sink in disrepair. Instructed to repair and maintain wall tiles.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed metered faucets at the washbowls not running for at least 15 seconds in the restrooms of the facility. Instructed to provide and maintain metered faucets running at least 15 seconds.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed wet mops in the mop sink and in the mop bucket at the mop sink. Instructed to hang or invert mops.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found food containers not stored properly on shelving units.(must store inverted)

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found some syrup spillage behind bag in the box syrup. Must clean to prevent fruit fly harborage.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must install splashguard between 3 compartment sink and high temperature dishmachine.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Soda dispenser guns in all bar service lines not clean, instructed to clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Standing water along wall base, dirt and food debris behind cooking line, instructed mgr to clean, and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must creat a wall or a barrier at the stair case adjacen to pizza prep table to prevent contamination to perp table next to stairs.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Inaccurate thermometer in coolers, instructed to provide good working thermometers in all coolers in an easy to view area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoops stored on ice cubes, instructed to store off cubes.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BROKEN LID ON ICE CREAM CHEST FREEZER MUST BE REPLACED ALSO. SOME GASKETS IN MAIN KITCHEN ARE IN OOR REPAIR-MUST FIX. AN OPEN SEAM ON THE SPRAYER SINK AT THE DISHMACHINE MUST BE SELAED, TO PREVENT WATER SEEPAGE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: POOR FLOOR GROUTING AT COOK'S LINE & DISHMACHINE AREA MUST BE FIXED, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 12-SMALL/FRUIT FLIES ON WALLS/CEILING AROUND THE SODA SYRUP RACK BY THE BEER COOLER AT BAR AREA; 16-ON WALLS/CEILING AT SMALL SODA SYRUP ROOM AT REAR OF MAIN KITCHEN; 13-ON SHELVES & CEILING AROUND A WAIT STAFF STATION BY ENTRY WAY TO MAIN KITCHEN. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BROKEN LID ON ICE CREAM CHEST FREEZER MUST BE REPLACED ALSO. SOME COOLER GASKETS IN MAIN KITCHEN ARE IN POOR REPAIR-MUST FIX. AN OPEN SEAM ON THE SPRAYER SINK OF THE DISHMACHINE MUST BE SEALED TO PREVENT WATER SEEPAGE, THAT CAN CAUSE PEST HARBORAGE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: FOLLOWING NEED CLEANING: GASKETS OF COOLER DOORS, INTERIOR PANEL OF ICE MACHINE, FILTERS OF HOOD ABOVE OVEN, INTERIOR OF VENTS AT BOTH ENDS OF DISHMACHINE. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: POOR FLOOR GROUTING AT COOK'S LINE & DISHMACHINE AREA MUST BE FIXED TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: WALLS BELOW THE DISHMACHINE DRAINBOARD & BEHIND IT MUST BE KEPT CLEAN. WALLS/CEILINGS AFFECTED BY PEST MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: INADEQUATE PEST CONTORL (7-38-020). NOTED AT LEAST 16-SMALL/FRUIT FLIES ON WALL & CEILING AROUND WAIT STAFF AREA BY THE BAR; 4-ON SODA SYRUP BOXES BY MOP SINK & 4-ON EXTERIOR DOOR OF BEER COOLER. INSTRUCTED TO CONTACT P.C.O., ELIMINATE PESTS & CLEAN ALL AFFECTED AREAS. 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.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: INADEQUATE PLUMBING (7-38-030). FOUND BOTTOM PIPE AT LEFT SIDE OF 3-COMP SINK (IN DISHROOM) LEAKING PROFUSELY ONTO THE FLOOR. INSTRUCTED TO FIX & MAINTAIN, TO KEEP FLOORS DRY. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: CUTTING BOARDS WITH DEEP 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.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: FLOOR DRAINS IN BAR AREA & AT REAR OF KITCHEN (BY SODA SYRUP ROOM) NEED CLEANING-DUE TO FOOD DEBRIS/DIRT. ALL SUPPLIES/STOCK MUST BE ELEVATED OFF THE FLOOR (MEZZANINE LEVEL). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: MISSING LIGHT SHIELDS IN WALK-IN COOLER & AT 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.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY 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.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 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. FOUND FRUIT FLY ACTIVITY IN THE FOLLOWING AREAS: FRONT INSIDE BAR, OUTSIDE BAR, COFFEE STATION, REAR PREP AREA. APPROX 35 FLIES NOTED. MUST CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. FOUND DISHMACHINE WITH TEMPERATURE GAUGE IN POOR REPAIR. GAUGE STUCK ON 152.0 DEGREES. MACHINE TEMPERATURE AT 182.0O ECOLAB ARRIVED ON SITE TO CORRECT GAUGE. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACEING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH-IN COOLER, COOKING EQUIPMENT TO REM0VE BUILD-UP. MUST CLEAN AND MAINTAIN.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE BUILD-UP AND MUST BE KEPT DRY. CLEAN UNDER AND AROUND ALL EQUIPMENT . AREAS IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING AREA IN WAIT STATION IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 2ND FLOOR HOT WATER HEATER, OUTSIDE BAR BEER TAP AND ICE MACHINE LEAK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

Linen: clean and soiled properly stored

Inspector’s note: Soiled and clean linens, coats, and aprons shall be properly stored. LINEN AND LINEN BAGS MUST BE STORED IN AN ORDERLY FASHION.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE SCOOPS MUST BE STORED IN A CLEAN SANITIZE CONTAINER. NOT STORED IN ICE.