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KASEY'S TAVERN

701 S DEARBORN ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

KASEY'S TAVERN has been inspected 10 times by Chicago Department of Public Health since September 14, 2010. The most recent inspection, on December 11, 2024, recorded 2 infractions.

2 of 10 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 and Cleaning and sanitizing.

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.

  • 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 December 11, 2024. 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 June 28, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 13 times across 5 separate inspections, most recently on September 7, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 5 separate inspections, most recently on December 11, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 3 times across 2 separate inspections, most recently on June 28, 2022. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

10 inspections

  1. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND WOMEN'S EMPLOYEE AND CUSTOMER TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 56F AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A MINIMUM WATER TEMPERATURE OF 100F AT ALL HANDWASHING SINKS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.SINK SERVICED AT TIME OF INSPECTION HANDWASHING SINK WATER TEMPERATURE NOW AT 100F.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE. FACILITY PREPARES TCS FOODS SUCH AS PIZZA. INSTRUCTED MANAGER TO HAVE VALID CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST STRIPS ON SITE FOR MEASURING QUAT SANITIZER OR CHLORINE. INSTRUCTED MANAGER TO PROVIDE TEST STRIPS. (PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WOMEN'S RESTROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THERE ARE NO LIDS FOR THE ICE BINS BEHIND THE BAR. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE BOTTOM SURFACE ON THE INTERIOR OF THE BEER REACH IN COOLERS WITH A THICK, PINKISH BUILD UP, RUST AND DIRT. ALSO, THE BAR GUN HOLDERS AND NOZZLES WITH A BROWNISH BUILD UP ON THE SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOLERS IN THE BAR AND FOOD PREPARATION AREA HAS DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
  6. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP STORED ON ICE CUBS AT BAR, INSTRUCTED TO SORE OFF CUBES
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD SHELVES IN FRONT BAR AREA IN NEED OF SEALING. MUST CORRECT AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET AT REACH INCOOLER/FREEZER IN NEED OF REPLACING. WORN, DAMAGED. MUSR CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING. CLEANING TO INTERIOR OF REACH IN COOLER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL WASTE LINES MUST GO TO OPEN DRAIN SITES OR WASTE LINES. MUST CORRECT AND MAINTAIN.
  8. 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 ON SITE WHILE SERVING/HANDLIN POTENTIALLY HAZARDOUS FOODS (I.E. PIZZA.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A PARTITIONER TO SEPARATE THE BEVERAGE LINES FROM THE CONSUMABLE ICE IN THE BAR AREA OR RE-ROUTE BEVERAGE LINES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE AND MAINTAIN A LID FOR THE ICE BINS IN THE BAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE CABINETS/SHELVES IN THE BAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND HEAVY EQUIPMENT AND IN THE BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE CLUTTER AND ORGANIZE AREA IN (REAR) BASEMENT.
  9. Canvass

    2 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. OBSERVED PIZZA CUTTING BOARD SURFACE WITH SMALL DARK PITS. INSTRUCTED MANAGER TO REPAIR/REPLACE CUTTING BOARD.
    • 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. THE FOLLOWING NOT CLEAN- FOUND SLIGHT LIME BUILD UP IN BAR GUN HOLDERS AND INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
  10. Canvass

    2 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 basemnet.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found no backflow prevention devices at ice machine and soda machines.

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