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THE CROSSING TAVERN

2542-2548 N SOUTHPORT AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

THE CROSSING TAVERN has been inspected 9 times by Chicago Department of Public Health since March 8, 2011. The most recent inspection, on April 12, 2016, found no infractions.

5 of 9 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, Food source, labelling and allergens and Pests.

The last 3 inspections in a row found no infractions. 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 on July 19, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 19, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on July 19, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 4 separate inspections, most recently on October 1, 2015. 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 2 times across 2 separate inspections, most recently on October 1, 2015. 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.

9 inspections

  1. License

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP AREA AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL THE LIGHT SHIELD INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN COOLER BEHIND THE OUTDOOR PATIO AND MAINTAIN. MANAGER AND CHEF CLEANED THE FLOOR DURING INSPECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL DIPPER WELL FOR THE ICE CREAM IN THE PREP AREA/KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER INSIDE THE GARAGE BEING USED AS A STORAGE AREA IN THE OUTSIDE PATIO, INSTRUCTED TO ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR, ORGANIZE THE AREA TO PREVENT RODENT/INSECTS HARBORAGE.
  5. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND EXPOSED HAND SINK BEING USED AS STORAGE AREA. OBSERVED X2 FISHBOWLS WITH WINE BOTTLE COVERS STORED ON THE EXPOSED HAND SINK IN THE PATIO BAR. INSTRUCTED MANAGER THAT EXPOSED HAND SINK IS FOR WASHING HANDS ONLY AND NOT FOR STORAGE. MANAGER REMOVED THE X2 FISHBOWLS FROM THE HAND SINK DURING INSPECTION. CITATION ISSUED CRITICAL 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE CABINET BEHIND THE EAST BAR (WITH DUST ACCUMULATED) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL ITEMS/ARTICLES IN THE STORAGE AREA ,IST FLOOR AND 2ND FLOOR BY THE PATIO BAR TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR AND PREVENT RODENT/INSECTS HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INISDE BOTH WASHROOMS WITH DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 2 GALLONS PREVIOUSLY COOKED THEN COOLED PREPARED WING SAUCE MADE STORED IN CONTAINERS ON SHELVING IN DRY FOOD STORAGE AND ON COOKS LINE PREP TABLE AT 74.1F. ALL DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 50 TO 75 DRAIN FLIES IN VARIOUS LOCATIONS THROUGHOUT ESTABLISHMENT. AT ALL THREE INDOOR BARS, AT KITCHEN STORAGE. INSTRUCTED TO ELIMINATE OR MINIMIZE FLY ACTIVITY. REMOVE ALL MOIST ORGANIC BREADING GROUNDS AND CLEAN ALL AFFECTED AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS AND BAR MIXERS MUST BE LABELED AND DATED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING/TORN WALL CAULKING AT DISH THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DIRTY DISH EXPOSED HAND SINK. MUST CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.
  9. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS MUST BE LABELED. MANAGEMENT CORRECTED DURING INSPECTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD AREAS. MANAGEMENT CORRECTED DURING INSPECTION.

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