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BILLY GOAT TAVERN

330 S WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

BILLY GOAT TAVERN has been inspected 13 times by Chicago Department of Public Health since June 11, 2010. The most recent inspection, on May 2, 2017, found no infractions.

2 of 13 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, Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 on November 4, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 November 4, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 26, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 22 times across 10 separate inspections, most recently on March 29, 2016. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT 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 7 times across 7 separate inspections, most recently on March 29, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT NOT CLEAN OF DEBRIS.MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WALL AREAS IN BASEMENT CLUTTERED.MUST REMOVE ANYTHING NOT USING AND ORGANIZE STORAGE IN BASEMENT STORAGE AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE NEW (IDPH) ILLINOIS FOOD TRAINING CERTIFICATES FOR EMPLOYEES.
  4. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:-EGGS 65.8F, HAM (54.5F/51.5F),CHEESE 50.7F HOT DOGS 44.7F, LIQUID EGGS 52F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $ 15.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEE WHILE WEARING GLOVES WENT FROM THE PREP AREA TO THE BASEMENT FOOD STORAGE AREA AND BACK (OPENING DOORS, HOLDING THE STAIR WAY RAILS LEADING TO THE BASEMENT),THEN BACK TO THE PREP AREA AND CONTINUED PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE AREA TO ANOTHER AND MUST ALSO WASH HANDS WHEN EVER GLOVES ARE CHANGED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AT THE KITCHEN PREP SINK AND AT THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS ALWAYS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THORN RUBBER GASKET AT DOOR OF 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE PREP AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS THROUGH OUT THE KITCHEN PREP AREA ESPECIALLY UNDERNEATH EQUIPMENT AND ALONG WALL BASE WITH DIRT, OLD FOOD DEBRIS AND GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY DUST ACCUMULATION OF CEILING ESPECIALLY AT THE DINING AREA AND KITCHEN, STAIN CEILING TILES AT THE BASEMENT DRY STORAGE AREA, HOLE AND OPENINGS ALONG PIPING OD SAME. INSTRUCTED TO DETAIL CLEAN CEILINGS, REPLACE STAINED TILES AND SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW WATER DRAIN AT THE EXPOSED HAND WASH SINK AND 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. MUST ALSO PROVIDE A SPLASH GUARD AT THE HAND WASH SINK.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE LOCATED IN THE BASEMENT STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A HAND WASHING SINK AT THE FRONT BAR AREA CONNECTED TO CITY WATER SOURCE WITH AND COLD RUNNING WATER. MUST REPAIR LEAKING HOT AND COLD WATER FAUCET HANDLES THE 3-COMP SINK IN THE FOOD PREP AREA ON THE 1ST FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE THE BASEMENT DRY STORAGE AREA AS WELL AS THE EXTRA OFFICE ROOM STORAGE AREA SO AS TO HAVE ITEMS 6 INCHES OFF THE FLOOR AND TO PREVENT PEST BREEDING.
  6. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND FRONT SERVICE COUNTER AND PREP AREA, ALSO IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER DAMAGED/MISSING CEILING TILES WHERE NECESSARY AT FRONT AND IN BASEMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE ICE SCOOPER TO PREVENT HANDLE CONTACT WITH ICE IN ICE BIN.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE FOLLOWING AREAS; PREP AREA UNDER SHELVING, DININING AREA AND IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN BASEMENT ORGANIZE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE WASH CLOTHS IN 100PPM SANITIZING SOLUTION WHEN NOT IN USE.
  8. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOOR AT MAIN KITCHEN AREA TO REMOVE FOOD DEBRIS.
  9. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN COOLERS MUST BE DATED/LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LEFT DOOR GASKET OF UPRIGHT COOLER IN PREP AREA IS RIPPED, MUST FIX. WORKING STOPPERS NEEDED AT THE 3-COMP SINK IN PREP AREA, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON CONDENSER & FAN GUARDS OF WALK-IN COOLER IN BASEMENT, MUST KEEP CLEAN.
  10. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED MOISTURE BUILD UP INSIDE STAND UP REACH IN COOLER(BASEMENT). MUST CLEAN AND SANITIZE UNCLEAN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED GREASE/FOOD BUILD UP ON UNDER FRYER. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AT PREP AREA.
  11. Short Form Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SEE REPORT DATED ON 06/03/11.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED STAINED PLASTIC TUBES INSIDE UPPER PORTION OF ICE MACHINE. MUST REPLACE UNCLEAN TUBES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PREP AREA HANDWASH BOWL DRAINING SLOWLY. MUST ROD OUT SINK PIPE AND MAINTAIN.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must fix loose door gasket at 2-door reach-in cooler in cooking area.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: interior floor of cooler & interior panel of ice machine in basement, due to food debris or lime spots.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around corners at bar area & under bar sink need cleaning, due to debris.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Some water/grease stained ceiling tiles in basement must be replaced.

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