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CAVANAUGH'S BAR & RESTAURANT

53 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

CAVANAUGH'S BAR & RESTAURANT has been inspected 11 times by Chicago Department of Public Health since September 9, 2010. The most recent inspection, on June 20, 2018, found no infractions.

1 of 11 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: Food temperature control and Food source, labelling and allergens.

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.

  • 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 4 times across 4 separate inspections, most recently on March 24, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on January 19, 2016. 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 29 times across 10 separate inspections, most recently on January 4, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 11 times across 10 separate inspections, most recently on January 4, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on March 24, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS INSIDE THE WALK IN COOLER AND IN THE PREP AREA. REMOVE DIRT AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND THE DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL THE OPENING ON THE LOWER SURFACE OF THE WALL UNDER THE DISH MACHINE IN THE PREP AREA. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK IN THE REAR PREP AREA. MAINTAIN SAME.
  3. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED BULK FOOD CONTAINER NOT LABLES IN REAR PREP AREA,IE FLOUR,ETC.MUST LABLE ALL CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STORAGE ITEMS STORED ON FLOOR IN BASEMENT.MUST ELEVATE ALL STORAGE AT LEAST 6-INCHES ON ADEQUATE SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING LIGHTSHIELD COVERS IN PREP AREA DUST/DEBRIS.MUST CLEAN/MAINTAIN. ALSO LOWER WALL LEDGE UNDER DISH MACHINE NOT CLEAN OF EXCESSIVE DEBRIS.MUST CLEAN/MAINTAIN.
  4. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REMOVE DEBRI FROM ALL CORNERS IN THE BASEMENT AREA AND THE CHEF'S CORNER DESK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK BOTTOM SIDE OF WALL AT THE STAIRS TO SEAL OPENING, STAFF BASEMENT RESTROOM WALL REPAIR HOLE AND WALL BEHIND ICE BOX FREEZER IN THE BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE ADDITIONAL LONG STEM THERMOMETERS FOR FOOD PREP STAFF. PREMISES ONLY HAS ONE THERMOMETER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.
  5. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REMOVE DEBRI FROM ALL CORNERS IN THE BASEMENT AREA AND THE CHEF'S CORNER DESK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK BOTTOM SIDE OF WALL AT THE STAIRS TO SEAL OPENING, STAFF BASEMENT RESTROOM WALL REPAIR HOLE AND WALL BEHIND ICE BOX FREEZER IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TEMPERATURE VALVE AT THE CUSTOMER MEN'S RESTROOM SO THAT WATER RUNS FOR A MINIMUM OF 15 SECONDS AT 85F AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE ADDITIONAL LONG STEM THERMOMETERS FOR FOOD PREP STAFF. PREMISES ONLY HAS ONE THERMOMETER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.
  6. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND REMOVE DEBRI FROM ALL CORNERS IN THE BASEMENT AREA AND THE CHEF'S CORNER DESK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK BOTTOM SIDE OF WALL AT THE STAIRS TO SEAL OPENING, STAFF BASEMENT RESTROOM WALL REPAIR HOLE AND WALL BEHIND ICE BOX FREEZER IN THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST TEMPERATURE VALVE AT THE CUSTOMER MEN'S RESTROOM SO THAT WATER RUNS FOR A MINIMUM OF 15 SECONDS AT 85F AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE ADDITIONAL LONG STEM THERMOMETERS FOR FOOD PREP STAFF. PREMISES ONLY HAS ONE THERMOMETER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENTS FOR THE NEXT ROUTINE INSPECTION.
  7. Canvass

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING: INTERIOR OF REACH IN COOLERS, INTERIOR OF WALK IN COOLER, COOKING EQUIPMENT,AND RUBBER GASKETS ON REACH INS. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN ALL FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT, FLOORS IN BASEMENT STORAGE AREA, AND IN FRONT BAR AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE WASHROOM IN BASEMENT AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT P-TRAP AT 3 COMPARTMENT SINK IN NEED OF REPAIRING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ARTICLE IN STORAGE AREAS MUST BE REMOVED AND OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE UTENSILS MUST BE STORED IN A CLEAN, SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN.
  8. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN WALK IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE COVERS TO THE ICE BINS IN THE BAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE PREP TABLES, CAN OPENER AND COOKING EQUIPMENT IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN THE WALLS/CEILING IN THE PREP AREA- REMOVE DIRT/DUST AND FOOD SPILLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST HAND MOPS UP TO DRY WHEN NOT IN USE.
  9. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON THE PREMISES WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E BEEF, PORK, CHICKEN, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LIDS FOR THE ICE BINS IN THE BAR AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE DAMAGED DOOR ON THE CHEST REACH IN FREEZER IN THE BASEMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: BAR GUN HOLDERS AT THE BAR, INTERIOR OF COOKING EQUIPMENT, CHEST FREEZERS AND WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR AND MAINTAIN LEAKS AT THE BASE OF THE 3-COMP. FAUCET AND AT THE PIPES UNDER THE 3-COMP SINK IN THE PREP AREA.
  10. Canvass

    4 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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE(UPPER PORTION). MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 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. FLOOR TILES DAMAGED IN DISWASH AND PREP AREA. MUST REGROUT/REPAIR DAMAGED FLOOR TILES.
    • 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. POT WASH 3-COMPARTMENT SINK LEFT SIDE FAUCET AND 1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  11. Canvass

    3 infractions

    • 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. Found floors not clean at main kitchen areas.
    • 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. Found ceiling at main kitchen areas not clean.(dusty)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Found cleaning equipment not stored properly. (brooms, mops, etc.)

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