Harry Caray's Tavern Navy Pier: health inspection history

May 12, 2026 Canvass

• 16.FOOD-CONTACT SURFACES: CLEANED & SANITIZEDInspector comment: OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINES. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.
• 47.FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Oct 14, 2025 Canvass Re-Inspection

• 47.FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USEDInspector comment: 4-501.11 OBSERVED RUSTED RACKS ON INTERIOR OF WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
• 55.PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEANInspector comment: 6-501.13 OBSERVED STICKY FLOORS IN BAR AREA OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

Oct 6, 2025 Canvass

• 22.PROPER COLD HOLDING TEMPERATURESInspector comment: OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 47-59 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 5 POUNDS CUT LEAFY GREENS, 5 POUNDS OF DICED CHICKEN, AND 2 POUND OF SLICED TOMATOES ($120) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• 33.PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLInspector comment: OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS ARE HELD AT 41 F AND BELOW. MANAGER CONTACTED VENDER PRIOR TO INSPECTION. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.
• 47.FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USEDInspector comment: OBSERVED RUSTED RACKS ON INTERIOR OF WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
• 55.PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEANInspector comment: OBSERVED STICKY FLOORS IN BAR AREA OF FACILITY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

Sep 10, 2024 Short Form Complaint

No violations listed in this record.

Jul 26, 2024 Canvass

• 10.ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLEInspector comment: OBSERVED THE FOLLOWING HANDWASHING SINKS MISSING HANDWASHING SIGNAGE: HANDWASHING SINK AT FAR END OF MAIN COOK LINE, HANDWASHING SINK IN COFFEE PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
• 35.APPROVED THAWING METHODS USEDInspector comment: OBSERVED FISH RECEIVED FROM MANUFACTURER IN REDUCED OXYGEN PACKAGING (ROP), BEARING LABEL INDICATING FISH MUST BE KEPT FROZEN WHILE IN ROP, THAWED UNDER REFRIGERATION WHILE STILL CONTAINED IN SEALED REDUCED OXYGEN PACKAGING. INSTRUCTED TO REMOVE REDUCED OXYGEN PACKAGED FISH FROM SEALED PACKAGING PRIOR TO THAWING UNDER REFRIGERATION AND MAINTAIN.
• 39.CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAYInspector comment: OBSERVED CLEAN LINENS STORED IN CONTACT WITH FOOD (RIBS) IN UPRIGHT HOT-HOLDING UNIT. INSTRUCTED TO REMOVE LINENS FROM FOOD AND CEASE USE OF LINENS IN CONTACT WITH FOOD UNLESS USED TO LINE A CONTAINER FOR DIRECT SERVICE TO CONSUMERS AND MAINTAIN.
• 47.FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USEDInspector comment: OBSERVED ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP USED TO LINE OR TIE DOWN VARIOUS NONFOOD-CONTACT SURFACES OF EQUIPMENT ALONG MAIN COOK LINE (GRILL GREASE PANS, SHELVING, SALAMANDER OVEN BASE). INSTRUCTED TO REMOVE ALUMINUM FOIL AND FOOD-GRADE PLASTIC WRAP AND MAINTAIN ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
• 49.NON-FOOD/FOOD CONTACT SURFACES CLEANInspector comment: OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS (GRILL, SALAMANDER OVEN, STOVETOP). INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF EQUIPMENT WITH APPROPRIATE CLEANING MATERIALS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPSOITS AND MAINTAIN.
• 51.PLUMBING INSTALLED; PROPER BACKFLOW DEVICESInspector comment: OBSERVED SOILED WIPING CLOTHS AND PLASTIC WRAP USED TO LINE OVERHEAD PLUMBING FIXTURES ABOVE CLEAN EQUIPMENT AND SINGLE-SERVICE ARTICLES IN THE 2ND FLOOR STORAGE AREA. INSTRUCTED TO REMOVE SOILED WIPING CLOTHS AND PLASTIC WRAP AND REPLACE WITH A SMOOTH AND EASILY-CLEANABLE SURFACE FOR LINING PLUMBING FIXTURES AND MAINTAIN.
• 55.PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEANInspector comment: OBSERVED BASE COVING MISSING IN THE REAR KITCHEN PREP AREA (NEAR EXTERIOR DOOR TO PATIO), WITH ADJOINING WALL AND FLOOR JUNCTION IN POOR REPAIR. INSTRUCTED TO REPAIR WALL JUNCTION AND REPLACE BASE COVING AND MAINTAIN ADEQUATE BASE COVING AND SEALING ALONG WALL JUNCTIONS IN ALL AREAS IN WHICH FOOD IS PREPARED AND METHODS OTHER THAN WATER FLUSHING ARE USED FOR CLEANING FLOORS.

Oct 4, 2023 Canvass

• 43.IN-USE UTENSILS: PROPERLY STOREDInspector comment: Keeping knives wedged between coolers, instructed to keep on a clean surface. unable to detach ice scoop holder from wall to wash, instructed to wash scoops regularly.
• 44.UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLEDInspector comment: Old date stickers not removed from pans during washing, instructed to remove.

Jun 21, 2022 Canvass

• 49.NON-FOOD/FOOD CONTACT SURFACES CLEANInspector comment: Soda gun holder not clean at main bar, instructed to clean and maintain.
• 51.PLUMBING INSTALLED; PROPER BACKFLOW DEVICESInspector comment: leak noted at drain pipe of prep sink at rear prep area, Instructed to repair and maintain.

Jun 23, 2021 Canvass Re-Inspection

No violations listed in this record.

Jun 14, 2021 Canvass

• 10.ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLEInspector comment: MUST PROVIDE SIGNAGE AT ALL HAND WASHING SINKS.
• 16.FOOD-CONTACT SURFACES: CLEANED & SANITIZEDInspector comment: OBSERVED DISH MACHINE IN USE NOT PROPERLY SANITIZING. OBSERVED FINAL RINSE TEMPERATURE @ 151F. MUST PROVIDE MINIMUM FINAL RINSE TEMPERATURE OF 180F TO PROPERLY SANITIZE UTENSIL IN DISH MACHINE. OPERATOR RESTORED FINAL RINSE TEMPERATURE OF 180F DURING INSPECTION. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
• 22.PROPER COLD HOLDING TEMPERATURESInspector comment: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE PREP COOLER AND ON RACKS IN PREP AREA. FOUND CHEESE AND SAUSAGE RAVIOLI @ 51F-49.4F; CHICKEN @ 74.3F; RIBS @ 73.7F; BEEF @ 62F. INSTRUCTED MUST KEEP ALL TCS FOODS @ 41F (OR 135F OR HIGHER) AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED ALL DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
• 25.CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOODInspector comment: OBSERVED CONSUMER ADVISORY NOT CORRECTLY NOTED ON MENUS. MUST PROVIDE CONSUMER ADVISORY FOOTNOTE, DISCLOSURE STATEMENT, AND REMINDERS (*) NEXT TO EACH ITEM ON MENU IT APPLIES TO ON MENU. PRIORITY FOUNDATION VIOLATION.
• 38.INSECTS, RODENTS, & ANIMALS NOT PRESENTInspector comment: OBSERVED NO RECENT PROOF OF PEST CONTROL SERVICE. MUST PROVIDE LOG BOOK FROM A LICENSED, COMMERCIAL PEST CONTROL SERVICE, COMPLETE WITH RECENT PROOF OF SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
• 48.WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPSInspector comment: OBSERVED HIGH TEMPERATURE DISH MACHINE ON SITE WITHOUT PROPER TESTING DEVICE. MUST PROVIDE AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (SUCH AS HEAT STRIPS) TO ACCURATELY MEASURE THE UTENSIL SURFACE. PRIORITY FOUNDATION 7-38-005.
• 56.ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USEDInspector comment: OBSERVED EXCESSIVE DUST AND GREASE ACCUMULATION ON INTERIOR OF HOOD OVER COOK LINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.