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Levy Restaurants at Wrigley Field

1060 W ADDISON ST, CHICAGO, IL 60613 · Restaurant

Inspection summary

Levy Restaurants at Wrigley Field has been inspected 12 times by Chicago Department of Public Health since April 5, 2010. The most recent inspection, on April 16, 2019, found no infractions.

3 of 12 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, Pests and Handwashing and staff hygiene.

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.

  • 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 April 29, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 14, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on August 19, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 12 times across 7 separate inspections, most recently on June 7, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 4 separate inspections, most recently on June 21, 2017. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DINING TABLES IMPROPERLY PRESET WITH EXPOSED TABLEWARE. MUST COVER TABLEWARE OR SET TABLES AS CUSTOMERS ARE SEATED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK AT REAR UTENSIL WASHING AND FOOD PREP AREA. MUST INSTALL A PLUMBED HAND SINK WITH HOT AND COLD RUNNING WATER AND STOCK WITH HAND SOAP AND DISPOSABLE TOWELS. VENTILATION IN WOMEN'S WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN VENTILATION. UNAPPROVED PORTABLE HAND SINK INSTALLED AT DINING ROOM SERVICE BAR (COFFEE BEVERAGES, MIXED DRINKS ETC.). MUST INSTALL A PLUMBED HAND SINK.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • UNCLEAN FLOOR DRAIN COVER AT MAIN BAR. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK AT DINING AREA SERVICE BAR (COFFEE, COCKTAILS WITH GARNISHES, ETC.) MUST INSTALL EXPOSED HAND SINK.
  4. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED PASTA 42.2F, CRUMBLE BLUE CHEESE AT 44.0F, DICED CHICKEN 43.8F, SHREDDER TURKEY 43.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS APPROXIMATELY 2.2 IBS TOTAL COST $5.50 CRITICAL VIOLATION 7-38-005(A).
  5. Canvass Re-Inspection

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION BEFORE USE. VENTILATION COVERS ABOVE UTENSIL SHELVES NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REFRIGERATOR GASKETS, DEEP FRYER CABINET, AND OVEN NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT PROVIDED INSIDE STORAGE ROOM. INSTRUCTED TO INSTALL LIGHT INSIDE ROOM.
  6. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ENTRY DOORS HAVE A 1/4 INCH GAP OPENING ACROSS THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT PROOF AND INSECT ENTRY. CITIATION ISSUED. SERIOUS VIOLATION 7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION BEFORE USE. VENTILATION COVERS ABOVE UTENSIL SHELVES NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REFRIGERATOR GASKETS, DEEP FRYER CABINET, AND OVEN NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT PROVIDED INSIDE STORAGE ROOM. INSTRUCTED TO INSTALL LIGHT INSIDE ROOM.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO COVER PROVIDED AT ICE BINS. INSTRUCTED TO PROVIDE A COVER, SURFACES MUST BE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT MATERIAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GRIME BUILDUP IN AND AROUND THE FLOOR DRAIN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING AND BURNED OUT LIGHT BULBS UNDER THE HOOOD TO PROVIDE ADEQUATE LIGHTING.
  8. Complaint

    0 infractions

  9. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SEVERAL TYPES OF SOFT CHEESES AT THE CHEF'S TABLE AT 60.1-63.5F AND COOKED CHICKEN WINGS STORED IN A CONTAINER AT THE COOK'S LINE AT 130.5F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH APPROXIMATELY $36. CRITICAL VIOLATION 7-38-005A.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED AN ICE CREAM SCOOP FOR HAND SCOOPED ICE CREAM STORED IN A CONTAINER OF WATER ON THE PREP TABLE. MUST INSTALL A DIPPER WELL WITH RUNNING WATER TO STORE ICE CREAM SCOOPS.
  10. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ICE SCOOPS STORED IN THE ICE BINS AT THE BARS. MUST STORE ICE SCOOPS IN A CONTAINER OUTSIDE OF THE ICE BINS.
  11. Canvass

    0 infractions

  12. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED MICE DROPPINGS(40 OR MORE) IN THE DUGOUT CLOSET. THE STORAGE AREA IS CLUTTER WITH BOXES, EMPLOYEE PERSONAL ITEMS,CHAIRS TABLES, BROOMS, ETC.ALSO DROPPINGS WERE OBSERVED ON BOTTOM WOOD SHELF, WHERE CLEAN DISHES ARE STORED IN ,DINING AREA INSTRUCTED TO REMOVE UNNECESSARY ITEMS,ELEVATE ITEMS NEEDED.REMOVE DROPPINGS, CLEAN AND SANITIZE AREA.SERIOUS VIOLATION :7-38-020 HOOOO59444-10 VIOLATION WAS CORRECTED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND BROKEN SURFACE OF EXTERIOR OF CABINET UNDER WASH BOWL IN MEN'S WASHROOM, INSTRUCTED TO REPAIR OR REPLACE.REMOVE DIRTY CAULKING AROUND BASEBOARD UNDER DISH MACHINE(BLACK SLIME).RE CAULK 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.SODA GUNS BEHIND BAR AREA NEED TO BE CLEANED, MINERAL BUILD-UP
    • 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.DRAIN STOPPERS IS NEEDED IN SOUTH-WEST BAR.

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