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BEACON TAP

13300 S BRANDON AVE, CHICAGO, IL 60633 · Restaurant (Liquor)

Inspection summary

BEACON TAP has been inspected 5 times by Chicago Department of Public Health since August 16, 2013. The most recent inspection, on November 14, 2022, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on May 29, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times on August 16, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 22, 2015. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Short Form Complaint

    0 infractions

  2. Short Form Complaint

    0 infractions

  3. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE REAR UNUSED KIYCHEN AREA,ALONG WALL BASE AND CORNERS AND BEHIND THE BAR AREA
  4. Complaint

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT #1319705 DATE 08-16-2013(32)MUST PROVIDE ICE BIN COVERS AT THE CONSUMABLE ICE BINS. ALSO PROPERLY PROTECT CONSUMABLE ICE FROM SODA LINES,INSTRUCTED TO CORRECT VIOLATION,SERIOUS VIOLATION 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE REAR UNUSED KITCHEN AREA, ALONG WALL BASE AND CORNERS AND BEHIND THE BAR AREA.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ICE BIN COVERS AT THE CONSUMABLE ICE BINS. ALSO PROPERLY PROTECT CONSUMABLE ICE FROM SODA LINES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL SINKS,COUNTER TOPS,TOILETS,SINKS AND ALL DIRTY SURFACES THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS BEHIND BAR AND THROUGHOUT REAR AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM REAR STORAGE AREAS. MUST REMOVE ALL UNUSED COOKING EQUIPMENT OR PROPERLY MAINTAIN. (MAY NOT USE STOVE FOR COOKING UNLESS PROPERLY VENTED DUCT TO ROOF. MUST ALSO HAVE ADEQUATE HAND WASHING FACILITIES.)

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