GREAT CHICAGO FIRE BREWERY & TAP ROOM Inspection – February 27, 2025

High Priority 1

#6High Priority09-05-5

High Priority – Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. -No hand antiseptic.

Intermediate 3

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Roast beef, cooked onions.

#9Intermediate29-28-4

Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes on prep table.

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. -By three compartment sink.

#4Basic25-05-4

Basic – Single-service articles improperly stored. -To go trays on floor.

#5Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Three compartment sink.

Florida Food Watch