HARRY CARAY'S TAVERN NAVY PIER Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER AIR TEMPERATURE AT 55.8F, COOLER IS USED FOR MEAT STORAGE. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT CDPH FOR TAG REMOVAL REQUEST WHEN READY.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING FOOD ITEMS STORED IN SAID COOLER AT TEMPERATURE RANGING BETWEEN 56.4F-51.4F. 20LBS OF RAW CHICKEN, 20LBS OF RAW FISH, 5LBS OF HEAVY CREAM, ASLO FOUND 20LBS OF CHILI BEANS STORED IN A LARGE CONTAINER IN WALK-IN COOLER AT 55.4F, CONTAINER PLACED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO KEEP ALL SUCH FOODS AT 40F OR LOWER, AND ALL HOT FOOD MUST BE COOLED DOWN WITHIN 6 HOURS OR LESS. FOOD DISCARDED VALUED AT $150.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SODA DISPENSER GUNS IN ALL BAR SERVICE LINES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STANDING WATER ALONG WALL BASE, DIRT AND FOOD DEBRIS BEHIND COOKING LINE, INSTRUCTED MGR TO CLEAN, AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INACCURATE THERMOMETER IN COOLERS, INSTRUCTED TO PROVIDE GOOD WORKING THERMOMETERS IN ALL COOLERS IN AN EASY TO VIEW AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INACCURATE THERMOMETER IN COOLERS, INSTRUCTED TO PROVIDE GOOD WORKING THERMOMETERS IN ALL COOLERS IN AN EASY TO VIEW AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.