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Business Info

Restaurant: The Kerryman
Address: 661 N Clark St, Chicago, IL 60654
Type: Restaurant
Total inspections: 5
Last inspection: Sep 28, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. Must label bulk containers in prep area.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Cutting boards in poor repair (pits in surface of boards) and reach in prep cooler rubber door gaskets ripped (cooler at end of cookline). Must replace damaged cutting boards and gaskets.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The following not clean- observed food build up on lower side of dishmachine drain board, on exterior of dishmachine and food build up inside reach in coolers door rubber gaskets. Must clean and maintain all unclean equipment.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed standin water on floor under pot wash 3-compartment sink and by cookline. Must keep floor dry throughout.
The walls and ceilings shall be in good repair and easily cleaned. Must detail clean walls throughout dishmachine area and maintain.
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. Bottom bar handwash bowl pipe leaking and Womens washroom left side handwash bowl water pressure low. Must repair and maintain sinks.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND REPAINT THE GREASE TRAP UNDER THE DISHMACHINE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAIN UNDER THE BAR.
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 A THERMOMETER INSIDE OF THE COOLER BELOW THE GRILL.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAIN UNDER THE BAR.
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 A THERMOMETER INSIDE OF THE COOLER BELOW THE GRILL.

REPAIR THE LIGHT SHIELDS IN THE HALLWAY NEAR THE WALK-IN COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE STAINLESS STEEL SHELVING IN THE PREP AREA, INTERIOR OF MICROWAVE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY UNDER EQUIPMENT AND ALONG WALLS. REGROUT THE FLOOR BEHIND THE MAIN BAR.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER THE DISHMACHINE AND 3 COMPARTMENT SINK AND BEHIND WALLS OF COOKING EQUIPMENT. SEAL ALL CRACKS AND CREVICES IN THE KITCHEN AREA AND BACK STAIRWELL. CAULK ANY OPENINGS IN THE WALLS TO PREVENT PEST HARBORAGE.
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 AIR TEMPERATURE OF WALK-IN COOLER AT 48F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS, POULTRY, CHEESES AND DAIRY PRODUCTS. UNIT TAGGED HELD FOR INSPECTION. MUST 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 TEMEPRATURES. OBSERVED HAM AT 45F, EGGS AT 46F, CHEESE AT 46F, CREAM CHEESE AT 46F, HAMBURGERS AT 44F, CHICKEN AT 44F, BLUE CHEESE AT 44F, FETA CHEESE AT 44F. MANAGEMENT DISCARDED 90# OF FOOD WORTH $336. CRITICAL VIOLATION 7-38-005A.
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 LIVE COCKROACHES IN THE KITCHEN AREA AND THE BACK STAIRWELL ADJACENT TO THE KITCHEN. 4 LIVE COCKROACHES WERE OBSERVED IN THESE AREAS. MUST SEAL ALL OPENINGS TO PREVENT PEST HARBORAGE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE SOILED BUS RACKS USED TO STORE DISHES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND WIRE RACKS IN THE WALK-IN COOLER.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA ESPECIALLY UNDER THE DISHMACHINE AND 3 COMPARTMENT SINK AND BEHIND WALLS OF COOKING EQUIPMENT. SEAL ALL CRACKS AND CREVICES IN THE KITCHEN AREA AND BACK STAIRWELL. CAULK ANY OPENINGS IN THE WALLS TO PREVENT PEST HARBORAGE.

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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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4. Chicago, IL Restaurants