Skip to content
Loading map…

LAKEVIEW TAPROOM

1426 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant (Liquor)

Inspection summary

LAKEVIEW TAPROOM has been inspected 2 times by Chicago Department of Public Health since June 25, 2020. The most recent inspection, on June 26, 2020, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. 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 Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on June 26, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on June 26, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 26, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 25, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 separate inspections, most recently on June 26, 2020. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

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.

2 inspections

  1. License Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE VISIBLE AND WORKING THERMOMETER INSIDE FRONT BAR REFRIGERATOR AND MUST MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL SPLASH GUARD AT THE FRONT BAR HAND WASHING SINK. MUST INSTALL AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW UNFINISHED WOOD NEXT TO DISH WASHING MACHINE IN FRONT BAR AREA SURFACES MUST BE SMOOTH EASILY CLEANABLE AN NON ABSORBENT SURFACE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE GARBAGE AREA SURFACES WAS GRAVEL. ACCORDING TO CODE OUTSIDE STORAGE SURFACES SHALL BE CONSTRUCTED OF NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT AND SHALL BE SMOOTH, DURABLE AND SLOPED TO DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE CARDBOARD BOXES CONSTRUCTION MATERIALS FROM REAR STORAGE ROOMS AND MUST MAINTAIN.
  2. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN BOTH WASHROOMS. MUST PROVIDE AND MAINTAIN,
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE VISIBLE AND WORKING THERMOMETER INSIDE FRONT BAR REFRIGERATOR AND MUST MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL SPLASH GUARD AT THE BAR HAND WASHING SINK. MUST INSTALL AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW UNFINISHED WOOD NEXT TO DISH WASHING MACHINE IN FRONT BAR AREA SURFACES MUST BE SMOOTH EASILY CLEANABLE AN NON ABSORBENT SURFACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-025 NO CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OUTSIDE GARBAGE AREA SURFACES WAS GRAVEL. ACCORDING TO CODE OUTSIDE STORAGE SURFACES SHALL BE CONSTRUCTED OF NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT AND SHALL BE SMOOTH, DURABLE AND SLOPED TO DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE CARDBOARD BOXES CONSTRUCTION MATERIALS FROM REAR STORAGE ROOMS AND MUST MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN BOTH WASHROOMS. MUST PROVIDE MECHANICAL VENTILATION AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website