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BEN & JERRY'S AT NAVY PIER

600 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

BEN & JERRY'S AT NAVY PIER has been inspected 7 times by Chicago Department of Public Health since July 31, 2015. The most recent inspection, on July 18, 2024, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on August 16, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 18, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 31, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 9 times across 5 separate inspections, most recently on July 18, 2024. For example: IN-USE UTENSILS: PROPERLY STORED

  • 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 2 times across 2 separate inspections, most recently on July 18, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

7 inspections

  1. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS STORED WITH HANDLE BENEATH FOOD IN FRUIT CONTAINERS AT THE FRONT LINE COOLER. INSTRUCTED TO STORE IN-USE UTENSILS WITH HANDLE ABOVE THE FOOD AND TOP OF THE CONTAINER BETWEEN USES TO PREVENT CONTAMINATION AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FOLLOWING NONFOOD-CONTACT SURFACES OF EQUIPMENT TO BE SOILED: WATER AND DRY FOOD DEBRIS ON INTERIOR CAVITY OF 2-DOOR REACH-IN COOLER IN FRONT AREA, DUST BUILD UP ALONG CONDENSERS OF DISPLAY FREEZERS IN FRONT SERVICE LINE. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR BENEATH SHELVES AND CABINETS IN THE FRONT SERVICE AREA TO BE SOILED WITH DRY FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
  2. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • weak hot water pressure at front hand wash sink, instructed to provide under city pressure.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Ice scoop places on Ice cubes, instructed to keep in a clean holder.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 1-DOOR STAND UP MILK REACH IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPLACE DAMAGED DOOR RUBBER GASKET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ONE CEILING TILE NOT TIGHT FITTED ABOVE DISHWASH AREA HANDWASH BOWL. INSTRUCTED MANAGER TO MAKE SAID CEILING TILE TIGHT FITTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PLASTIC ICE SCOOP CRACKED BY HANDLE. INSTRUCTED MANAGER TO REPLACE DAMAGED ICE SCOOP.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED RUBBER GASKET AT REAR ONE DOOR COOLER, INSTRUCTED TO REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT REAR PREP CEILING LIGHT FIXTURE, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DISPOSABLE PLASTIC CUP USED AS AN ICE SCOOP, INSTRUCTED TO USE PROPER SCOOPS. FOOD HANDLERS NOT WEARING RESTRAINT, INSTRUCTED TO WEAR.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT WATER UNDER CITY PRESSURE AT THE EXPOSED HAND SINK IN THE REAR. THE HOT WATER DRIPS WHEN YOU FIRST TURN THE FAUCET HANDLE ON BUT SHORTLY AFTER THERE IS NO HOT WATER PRESSURE. 48 HOUR NOTICE GIVEN TO FACILITY: THE EXPOSED HAND SINK IN THE FRONT PREP/SERVICE LINE CONTAINS HOT/COLD WATER UNDER CITY PRESSURE- INSTRUCTED EMPLYOEES TO USE THE FRONT HAND SINK UNTIL REAR HAND SINK IS REPAIRED. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR THE REAR EXPOSED HAND TO PROVIDE HOT WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030
  7. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES HAS AN UPRIGHT COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. NO READING AT THIS TIME. REPAIR PERSON ON PREMISES AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005(A). PREMISES NOT OPERATING. NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL AROUND EXPOSED HANDWASH SINK AT FRONT SERVICE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE ALL FOOD CONTACT SURFACES AND COUNTETOPS OF DUST BUILD-UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CONSTRUCTION DEBRIS, EQUIPMENT AND CLUTTER ORGANIZE AND MAINTAIN AT ALL TIMES.

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