Goose Island Wrigleyville
Last inspected: Sep 25, 2015
86
Score
Goose Island Wrigleyville has been inspected six times since 2010. The most recent report on file is from Sep 25, 2015. Low risk indicates the latest report didn't flag anything that would worry the average customer. Goose Island Wrigleyville's record stops at Sep 25, 2015, more than two years back, so current conditions may differ.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited five times.
Among Chicago restaurants, the typical score is 81; Goose Island Wrigleyville is comfortably above that bar. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 25, 2015
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED AN EMPLOYEE USING A PLATE AS A SCOOP TO SERVE POTATO CHIPS ON THE FOOD LINE. INSTRUCTED TO USE A HANDLED SCOOP WITH THE HANDLE STORED OUT OF THE FOOD OR IN A SEPERATE CONTAINER TO AVOID INDIRECT HAND CONTACT WITH READY TO EAT FOODS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST ON THE CEILING TILES AND CEILING VENT DIRECTLY ABOVE THE PREP AREA WHERE COOKED DISHES ARE PLACED AFTER BEING PLATED PRIOR TO WAITER/WAITRESS DELIVERING ITEMS TO TABLE. INSTRUCTED TO DETAIL CLEAN ABOVE MENTIONED AREAS AND MAINTAIN.
35
86
Aug 20, 2014
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED A CONTAINER OF BRATWURST AT 55.6F AND 3 CONTAINERS OF CHICKEN AT 59.8F IN THE REACH-IN COOLER AT TIME OF INSPECTION. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $40. CRITICAL VIOLATION 7-38-005A.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND THE FOOD STORAGE RACKS IN THE DRY FOOD CLOSET SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN FREEZER TO REMOVE HEAVY DUST BUILDUP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND PATCHES OF ICE ON THE FLOOR OF THE WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE/DEFROST ICE AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND THE FLOOR DRAIN UNDER THE DISHMACHINE AND DISH WASHING AREA SOILED WITH FOOD DEBRIS AND GRIME. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND THE EXPOSED HAND SINK IN THE PREP KITCHEN WITH A SLOW DRAINING SINK AND A LEAK UNDER THE ELBOW DRIPPING ONTO THE FLOOR. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
38
74
Oct 29, 2013
Reinspection
No violations found.
100
Oct 17, 2013
Routine
9 minor violations.
View 9 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NOTED PREMISES WASHING DISHES AND NOT PROPERLY SANITIZING. TEMPERATURE OF WATER WAS 140F AT THE RINSE GAGE (WORKING PROPERLY). MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. MAINTENANCE ARRIVED ON SITE AT ABOUT 1:30PM AND REPAIRED THE DISH MACHINE. BY END OF INSPECTION TEMPERATURE OF EQUIPMENT WAS READING 182F. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
8
Food protected during storage, preparation, display, service and transportation
Inspector notes: NOTED A GRAYISH, YELLOWISH, SLIMY SUBSTANCE INSIDE UPPER COMPARTMENTS OF ICE MACHINE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. BY END OF INSPECTION ICE MACHINE COMPANY ARRIVED AT ABOUT 2:30PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED OVER 50 FLYING INSECTS ON WALLS, CEILING AND UTENSILS AT THE KITCHEN FOOD PREP AREAS, BAR AND DISH MACHINE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. MANAGER IMMEDIATELY CALLED PEST CONTROL COMPANY FOR CONSULTATION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED ASSORTED UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVING AT THE PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DIRT ACCUMULATION AND/OR CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED HEAVY ICE BUILT UP INSIDE CONDENSATION UNIT OF WALK IN FREEZER.ALSO NOTED DEEP CUTS AND DIRT ON CUTTING BOARDS.INSTRUCTED TO CLEAN AND MAINTAIN
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING EQUIPMENT NEED DETAIL CLEANING AND MAINTAIN FREE FROM HEAVY GREASE,FOOD PARTICLES AND SPILLS. INSIDE ELECTRICAL UNITS OF DEEP FRYERS AT THE PREP KITCHEN, MEAT SLICER AT THE MAIN KITCHEN AND SODA GUN HOLDERS AT THE BARS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED THICK GREASE ON FLOOR UNDERNEATH COOKING STOVE AT THE KITCHEN PREP AREA,FLOOR DRAINS BY THE EXPOSED HAND WASH SINK AT SAME, FLOOR DRAINS THROUGH OUT PREMISES, FLOORS INSIDE UTILITY SINK ON SECOND FLOOR AND ALONG WALL BASE BEHIND BAR.INSTRUCTED TO DETAIL CLEAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED DIRT AND GREASE ON WALL BY THE OVEN AT THE KITCHEN PREP AREA, STAINED CEILING AT THE DISH WASHER ROOM AND MENS EMPLOYEE WASH ROOM. INSTRUCTED TO CLEAN AND/OR REPLACE STAINED TILES AT THE CEILING.MUST ALSO SEAL ALL HOLES AND OPENINGS ON CEILING OF EMPLOYEE BATHROOMS AND WHERE EVER NEEDED TO PREVENT PEST ENTRY.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED SLOW DRAIN AT THE EXPOSED HAND WASH SINK OF KITCHEN PREP AREA, LEAKING PIPING UNDERNEATH SPRAY SINK AT THE DISH WASHER ROOM. MUST REPAIR AND MAINTAIN. ALSO INSTRUCTED TO CLEAN AND MAINTAIN FANS INSIDE REFRIGERATION UNIT AT THE MAIN KITCHEN AND MAINTAIN FREE FROM DUST.
38
64
Nov 2, 2010
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE COOKING EQUIPMENT AND GAS LINES BEHIND THE COOKING EQUIPMENT IN THE REAR KITCHEN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN THE DISHWASH AREA IS NOT SMOOTH AND EASILY CLEANABLE. MUST SMOOTH AND LEVEL THE FLOOR IN SEVERAL AREAS TO PREVENT STANDING WATER FROM COLLECTING.
34
90
Oct 26, 2010
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. OBSERVED RAW CHICKEN BREASTS AT 49F, AND COOKED CHICKEN AT 48F IN THE PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $25. CRITICAL VIOLATION 7-38-005A.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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 INSECTS IN THE PREP AREA AND REAR EXIT DOOR IS NOT RODENT PROOF. OBSERVED APPROXIMATELY 15 LIVE COCKROACHES IN THE DISHWASH AREA AND MAIN KITCHEN. ALSO OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES ON THE WALL AND CEILING OF THE MAIN KITCHEN. REAR EXIT DOOR IS NOT RODENT PROOF WITH A 1/4" GAP AT THE BOTTOM OF THE DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF THE DOOR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE ROACH AND FLY ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED EXPOSED INSULATION INSIDE OF THE DOOR OF THE CHEST FREEZER. MUST REPAIR OR REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 BROILER, TOP OF SHELVES ABOVE THE PREP COOLER, TOP OF DISHMACHINE, TOP OF OVEN IN REAR KITCHEN, WIRE RACKS IN THE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND ALL BARS, IN MAIN KITCHEN BELOW THE STAINLESS STEEL COUNTER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL WALL OPENINGS IN THE PREP AREAS. REPLACE THE VINYL BASEBOARD OR REGLUE IT TO THE WALL WHERE NECESSARY.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THE LEFT WASHBOWL IN THE 2ND FLOOR MEN'S WASHROOM IS NOT OPERATIONAL. MUST REPAIR.
38
70
Frequently Asked Questions
When was Goose Island Wrigleyville last inspected?
The most recent health inspection at Goose Island Wrigleyville on file is from Sep 25, 2015. The public record contains six inspections in total.
What is the most common violation at Goose Island Wrigleyville?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Goose Island Wrigleyville.
Has Goose Island Wrigleyville's inspection record improved over time?
Yes. Recent inspections at Goose Island Wrigleyville have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Goose Island Wrigleyville means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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