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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - MUST INSTALL A HANDWASH SINK IN THE REAR FOOD PREP AREA OR PROVIDE FACILITY TO HAVE AN EXISTING HANDWASH SINK BE ACCESSIBLE TO THE REAR PREP AREA. PRIORITY FOUNDATION VIOLATION#: 7-38-030(C). NO CITATION ISSUED. WITH THE ADAPTION OF THE MOST RECENT CITY OF CHICAGO FOOD CODE, A 90 DAY GRACE PERIOD WAS GIVEN FOR THIS NEW PRIORITY FOUNDATION VIOLATION. IF NOT CORRECTED; CITATIONS WILL BE ISSUED ON THE NEXT INSPECTION AFTER 90 DAY GRACE PERIOD FOR THESE VIOLATIONS. -

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: - 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. -

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: - 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. -

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.