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BEARD & BELLY

6155-6157 N BROADWAY, CHICAGO, IL 60660 · Restaurant

10 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 CLEAN THE BOTTOM SHELF OF THE PREP TABLE BEHIND THE LINE PREP COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE FLOOR AND WALLS OF THE FOOD PREP AREA UNDER THE 3-COMPARTMENT SINK AND BEHIND THE BAR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 REMOVE THE EXCESSIVE CLUTTER AND UNUSED ITEMS IN THE BASEMENT STORAGE AREAS TO ELIMINATE PEST HARBORAGE CONDITIONS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO PROVIDE A FOOD HANDLER TRAINING CERTIFICATE FOR ALL FOOD HANDLING EMPLOYEES.
  2. Canvass

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED LIVE SMALL FLYING INSECTS BEHIND THE CORNER OF THE BAR. OBSERVED APPROX. 20 LIVE SMALL FLYING INSECTS ON THE WALLS OF THE BAR AREA BENEATH THE COUNTER. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE BOTTOM SHELF OF THE PREP TABLE BEHIND THE LINE PREP COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR AND WALLS OF THE FOOD PREP AREA UNDER THE 3-COMPARTMENT SINK AND BEHIND THE BAR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE THE EXCESSIVE CLUTTER AND UNUSED ITEMS IN THE BASEMENT STORAGE AREAS TO ELIMINATE PEST HARBORAGE CONDITIONS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO PROVIDE A FOOD HANDLER TRAINING CERTIFICATE FOR ALL FOOD HANDLING EMPLOYEES.
  3. Canvass

    3 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES AND BOWLS ON METAL STORAGE RACK IN KITCHEN NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE ICE BUILDUP ON THE VENTS OF PIE DISPLAY COOLER IN FRONT CASHIER/SERVICE AREA. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP ON FLOOR BEHIND AND ON WHEELS OF COOKING EQUIPMENT AND DEEP FRYERS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER COOKING EQUIPMENT AND ALONG WALLS
  4. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED DIRTY EXTERIOR OF BULK FOOD CONTAINERS IN THE KITCHEN AND BASEMENT DRY FOOD STORAGE.----INTERIOR OF THE BASEMENT ONE DOOR MEAT FREEZER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKS UNDER THE KITCHEN THREE COMPARTMENT SINK AND THE BAR 4 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXCESSIVE PILED CARDBOARD BOXES IN THE BASEMENT AND ALL STORED ITEMS THROUGHOUT SEVERAL AREAS OF THE BASEMENT WITH ITEMS THAT MUST BE ELEVATED AND ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR UNDER THE KITCHEN ONE COMPARTMENT SINK AND DEEP FRYER WITH EXCESSIVE GREASE.FLOOR IN THE BASEMENT LARGE WALK-IN COOLER WITH SPILLAGE. MUST CLEAN AND MAINTAIN ALL.----DAMAGED CRACKED FLOOR TILES ON THE COOKS LINE. MUST REPLACE.-----BLACKENED AND MOLDY WALL CAULKING AT THE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.----LARGE OPEN WALL IN THE BASEMENT HALL, HOLE IN WALL FROM PLUMBING INSTALLATION OF WATER LINE TO THE SODA DISPENSING SYSTEM. MUST SEAL ALL.----MISSONG FLOOR DRAIN COVER IN THE BASEMENT AREA WHERE THE WALK-IN COOLERS ARE. MUST REPLACE COVER.
  5. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASHING SIGNS AT ALL HAND WASH SINKS. INSTRUCTED TO HAVE HAND WASH SINGS AT ALL HAND WASH SINKS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED 2 DOOR REFRIGERATION IMPROPERLY SET-UP IN AT THE DINING AREA/ HALL WAY LEADING TO THE KITCHEN. MUST RELOCATE REFRIGERATION OR PROVIDE A PROTECTIVE DEVICE TO PROTECT THE EQUIPMENT OR MOVE TO A MORE PROTECTED AREA.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED MISSING LIDS AT THE FOOD STORAGE CONTAINER AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO PROVIDE PROPER COVERS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED DISHES STORED UNDERNEATH NON PORTABLE PIPES AT THE BASEMENT FOOD DRY STORAGE AREA. INSTRUCTED TO REMOVE OR RELOCATE THE DRY DISHES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE BOTTOM PIPE OF THE 3 COMPARTMENT SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE EMPLOYEE BATHROOM DOOR AT THE BASEMENT FOOD DRY STORAGE AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HOLES AND OPENING ON WALL AT THE BASEMENT FOOD DRY STORAGE. ALSO NOTED ROUGH FLOORS AT THE SAME. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS WHERE EVER NEEDED TO PREVENT ENTRY PLACES FOR PEST. MUST ALSO REGROUT THE FLOOR AND MAKE THEM SMOOTH AND EASILY CLEANABLE.
  6. Canvass

    8 infractions

    • 19. PROPER REHEATING PROCEDURES FOR HOT HOLDING
      • OBSERVED ASSORTED COOKED PORK AND BEEF SLOWLY REHEATED IN A HOT WATER BATH ON THE STOVE TOP. PORK WAS NOTED AT 119.6F, 121.6F, BEEF AT 116.9F, AND 62.6F. ALL FOODS DISCARDED. REVIEWED PROPER REHEATING OF TCS FOODS TO BE RAPIDLY REHEATED TO 165 F, THEN HELD HOT AT A MINIMUM OF 135F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURE ON THE STEAM TABLE. CHEESE SAUCE AT 91.4F, GRAVY AT 102.6F, AND CHILI AT 94.8F. REVIEWED PROPER HOT HOLDING TEMPERATURE OF A MINIMUM OF 135.F. ALL FOODS DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #19 FOR CITATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED A WORKSHOP WITH A WORKBENCH, TOOLS, SAWDUST, AND DIRT LOCATED DIRECTLY NEXT TO THE ENTRANCE OF THE BASEMENT WALK-IN COOLER. MUST REMOVE OR PROVIDE AN EFFECTIVE BARRIER BETWEEN THE WORKSHOP AREA AND THE WALK-IN COOLER.
    • 40. PERSONAL CLEANLINESS
      • ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR AND BEARD RESTRAINTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE FOLLOWING EQUIPMENT WAS NOTED DIRTY WITH EXCESSIVE FOOD DEBRIS: INTERIOR AND EXTERIOR OF THE OVEN. INTERIOR AND EXTERIOR OF THE TALL TWO-DOOR REACH-IN KITCHEN FREEZER. MUST CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT STORE MOTORIZED SCOOTERS INSIDE THE DINING ROOM.----ALL UNNECESSARY ITEMS STORED THROUGHOUT THE BASEMENT IN VARIOUS STORAGE AREAS MUST BE REMOVED, AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT PEST HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BACKSPLASH WALL AT THE KITCHEN HAND WASHING SINK IN POOR REPAIR WITH PEELING/DAMAGED PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.-----DIRTY FLOOR DRAIN UNDER THE KITCHEN THREE-COMPARTMENT SINK.----FLOORS THROUGHOUT THE BASEMENT WITH GREASE, DIRT, AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.
  7. Canvass Re-Inspection

    0 infraction

  8. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND FPREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT DATED 3-10-2020 INSPECTION #2365461. VIOLATION 51.OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON WATER LINE AT COFFEE MACHINE IN BAKERY AREA. MUST PROVIDE. VIOLATION 51.OBSERVED NO DUMP SINK AT COFFEE STATION AREA IN BAKERY. MUST INSTALL ONE COMPARTMENT SINK. VIOLATION 58.OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION. NO CITTION ISSUED.7-42-090. MUST CORRECT ALL MENTIONED.
  9. Non-Inspection

    0 infraction

  10. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND WASHING SINKS IN BAR, KITCHEN PREP AND BAKERY AREAS. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON WATER LINE AT COFFEE MACHINE IN BAKERY AREA. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO DUMP SINK AT COFFEE STATION AREA IN BAKERY. MUST INSTALL ONE COMPARTMENT SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD MANAGER CERTIFICATE.