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SHERRY'S BAR

5652 N WESTERN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

SHERRY'S BAR has been inspected 6 times by Chicago Department of Public Health since June 17, 2011. The most recent inspection, on November 5, 2021, found no infractions.

3 of 6 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 Protecting food from contamination.

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 June 24, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on June 17, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 7 times across 3 separate inspections, most recently on October 2, 2013. 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 3 times across 3 separate inspections, most recently on October 2, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BAR ICE BIN PIPE LEAKING. MUST REPAIR/MAINTAIN ICE BIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED PEANUTS AND POPCORN CRUMBS INSIDE UNUSED PREP REACH IN COOLER. MUST CLEAN INTERIOR OF COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR AT BAR (BY ICE BIN). MUST KEEP FLOOR DRY AND CLEAN THROUGHOUT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SMALL HOLES/CRACKS IN METAL ICE SCOOP. MUST REPLACE ICE SCOOP.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Remains to be corrected.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Remains to be corrected.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Remains to be corrected.
  6. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND INTERIOR PANEL OF THE ICE MACHINE WITH WET BLACK SUBSTANCE MOLDY TYPE ON THE TUBE WHERE THE WATER IS COMING FROM AND ON THE SURFACE OF THE INTERIOR PLASTIC COVER. INSTRUCTED TO CLEAN ,SANITIZE THE INTERIOR PANEL AND THE SURFACE OF THE PLASTIC COVER.TAGGED THE ICE MACHINE .INSTRUCTED NOT TO USE UNTIL IT'S ALREADY CLEANED AND SANITIZED. INSTRUCTED NOT TO REMOVE THE TAG. PLEASE FAX LETTER OT 312-746-4249 TO REMOVE THE TAG. ATTENTION:BRIAN TURKALY. CITATION ISSUED SERIOUS 7-38-005 A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CONSUMABLE ICE IN CONTACT WITH THE SODA TUBING, BEHIND THE BAR.INSTRUCTED TO PROPERLY SEPARATE THE ICE FROM THE TUBING AND PROVIDE A LID FOR THE ICE BIN. OR PROVIDE A SEPARATOR FOR CONSUMABLE ICE. MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE 3 COMPT SINK.
    • 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 BEHIND THE BAR. UNDER THE COOLER, 3 COMPT SINK, UNDER THE FLOOR MAT AND UNDER THE CABINETS-WITH DEBRIS, BEER CAPS, DUST BUILT UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 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. WALL VENT INSIDE THE MEN'S WASHROOM, WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE HANDLING AND PREPARING FOODS MUST WEAR A HAIR RESTRAINT.BASEBALL CAPS OR HAIR NET.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCO0P MUST BE STORED IN A SEPARATE CONTAINER BEHIND THE BAR, NOT ON TOP OF THE ICE.

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