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Business Info

Restaurant: Goose Island Brewing Co
Address: 1800 N Clybourn Ave, Chicago, IL 60614
Type: Restaurant
Total inspections: 9
Last inspection: Mar 22, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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 MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED IN BOTH ICE MACHINES, ICE AND WATER IN RESERVOIRS AND STORED BIN CONTAMINATED WITH BLACK AND PINK SLIME SUBSTANCE. ICE DISCARDED AND MACHINES HELD TAGGED FOR INSPECTION AND MAY NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. CONTACTED OR FAX REQUEST TO INSPECT AND REMOVE TAGS.FAX #312-746-4240.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 4-13-09 #154992 NOT CORRECTED. #32-OBSERVED STAINED AND WARPED CUTTING BOARDS ON PREP LINE. INSTRUCTED TO REPLACE.#34-FLOORING IN DISREPAIR, NOT SMOOTH AND CLEANABLE IN DRY STORAGE ROOM NEAR OFFICE, MUST REPAIR. #41-UNNECESSARY ARTICLES STORED IN STORAGE ROOM NEAR EMPLOYEE WASHROOMS MUST REMOVE, STORE ALL ITEMS ORGANIZED, ELEVATED TO ALLOW FOR CLEANING.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED OUTDOOR COOKER/SMOKER NEAR OUTDOOR WASTE RECEPTACLES BEING PREPARED TO COOK/SMOKE FOODS. INSTRUCTED OUTDOOR COOKING IS NOT PERMITTED BY C.D.P.H. EQUIPMENT TAGGED HELD FOR INSPECTION AND MUST NOT USE. MUST REMOVE FROM PREMISES.
All food not stored in the original container shall be stored in properly labeled containers.BULK FOOD CONTAINERS IN DRY STORAGE MUST LABEL.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CEMENT FLOOR IN BASEMENT BREWERY NEXT TO EXPOSED HAND SINK CRACKED WITH OPEN HOLE, MUST REPAIR/SEAL. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.
The walls and ceilings shall be in good repair and easily cleaned.CEILING VENT ABOVE ENTRANCE TO MAIN WALK IN COOLER MUST CLEAN.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.INSIDE ALL WALK IN COOLERS.

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All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED COOKS LINE DRAWER COOLER WITH TEMPERATURE OF 49.3F WITH FOODS SUCH AS CALAMARI AT 49.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED AT 312-746-7855 FOR INSPECTION AND TAG REMOVAL.
All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 15LBS. OF COOKED CHICKEN WINGS AT 45.6F. 4LBS. OF SHRIMP AT 46.9F. 2LBS CALAMARI AT 49.2F. 3LBS. BACON JAM AT 53.4F IN THE SALAD COOLER. ALL FOODS DISCARDED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL ITEMS IN REAR PARTY CLOSET AND REAR HALLWAY STORAGE MUST BE STORED ELEVATED FROM FLOOR 6' OR ABOVE AND ACCESSIBLE TO SWEEP/MOP.
The walls and ceilings shall be in good repair and easily cleaned. WALL CAULKING AT KITCHEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK IN POOR REPAIR, CRACKED AND DAMAGED. MUST REPLACE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. METAL BOTTOM OF COOKS LINE COOLER BROKEN AND IN POOR REPAIR. UNABLE TO MAINTAIN CLEAN. MUST PROPERLY REPAIR OR REPLACE. METAL SHELVING RACKS IN DAIRY WALK-IN COOLER WITH EXCESSIVE RUST. MUST REMOVE OR REPLACE. ALSO MUST NOT USE RAW WOODEN PLANK TO PROP UP SHELVING IN SAME COOLER. BAR SERVER STATION GUN HOLDERS MUST CLEAN AND BEHIND BAR GUN HOLDER MUST HAVE PROPER DRAINAGE LINE.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD ABOVE COFFEE STATION.
All food not stored in the original container shall be stored in properly labeled containers. BULK CHIP CONTAINERS MUST BE LABELED AND PROPERLY STORED NOT IN ELECTRICAL ROOM WITH LAWN CARE CHEMICALS.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE FOR DAIRY WALK-IN COOLER.

VIOLATION REMAINS FROM 2-1-11.
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VIOLATION REMAINS FROM 2-1-11 #517207
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All hot food shall be stored at a temperature of 140F or higher. OBSERVED APPROXIMATELY 10LBS COOKED RICE IN CONTAINER ON PREP TABLE NEXT TO HOT HOLDING UNIT AT 108F. MANAGEMENT STATED IF RICE IS ADDED TO HOT BROTH IN HOT HOLDING UNIT,IT THICKENS THE SOUP. INSTRUCTED HOT FOODS MUST BE HELD HOT. COLD FOODS MUST BE HELD COLD. RICE DISCARDED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING UNDER SINKS IN MENS WASHROOM WITH CLUTTER AND DEBRIS. MUST CLEAN/ORGANIZE. BULK FLOUR CONTAINER LID CRACKED/BROKEN. MUST REPLACE.
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. EXTREMELY SLOW DRAIN AT KITCHEN EXPOSED HAND SINK. MUST REPAIR.
All employees shall be required to use effective hair restraints to confine hair. ALL IN FOOD PREP.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES FOUND IMPROPERLY STORED ON COOKS LINE BETWEEN PREP TABLES AND CLEAN KNIVES BETWEEN KNIFE HOLDER AND WALL, NOT INSIDE KNIFE HOLDER. MUST STORE PROPERLY.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CEMENT FLOORS ON COOKS LINE UNEVEN WITH LARGE DIPS/CREVICES. MUST MAKE SMOOTH AND CLEANABLE. NO POOLING LIQUID OR FOOD DEBRIS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 4 DOOR COOLER BELOW THE GRILL WITH AN AIR TEMPERATURE OF 55F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AT LAMB, TURKEY AND VEGGIE BURGERS. MANAGEMENT CALLED A TECHNICIAN TO SERVICE THE COOLER. UNTI TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE LINE PREP COOLERS. OBSERVED FISH AT 47-48F, CHICKEN AT 48-50F, ROASTED RED PEPPERS AT 45F, GOAT CHEESE AT 47F, CHEESE CURDS AT 51F, SAUSAGES AT 47F, CHORIZO AT 48F, CALAMARI AT 47F, VEGGIE BURGERS AT 49F, LAMB BURGERS AT 46F, TURKEY BURGERS AT 48F, SLICED AND SHREDDED CHEESE AT 45-47, PORK AT 49F, FLANK STEAK AT 46F, EGGS AT 54-60F, HUMMUS AT 47F, BLUE CHEESE AT 48F, HAM AT 45F, HEAVY CREAM AT 48F. MANAGEMENT DISCARDED 160# OF FOOD WORTH APPROXIMATELY $730. CRITICAL VIOLATION 7-38-005A.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA AND ANY STAINED CEILING TILES. CLEAN AND PAINT WALLS OF THE MEN'S EMPLOYEE WASHROOM AND REPAIR THE DRYWALL BEHIND THE TOILET.
REPAIR THE DRAIN STOPPER FOR THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE DISHWASH AREA.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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