Canvass
May 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 8, 2026 · Original Source
Restaurant · Chicago, IL
Billy Goat
222 W Merchandise Mart Plz
Last inspected May 8, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsCanvass
Jun 2, 2025
Pass
3 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING BEING DONE ON CHICKEN.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE WALK IN COOLER OVER NIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED KNIVE IMPROPERLY STORED ON THE HANDLE AT THE BOTTOM COMPARTMENT OF THE DEEP FRYER.INSTRUCTED TO PROPERLY STORE KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jun 2, 2025 · Original Source
Canvass Re-Inspection
Aug 12, 2024
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE SOILED WITH FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Aug 12, 2024 · Original Source
Canvass Re-Inspection
Aug 7, 2024
Pass
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15: OBSERVED CENTRAL HANDWASHING SINK (NEAR 2-DOOR UPRIGHT COOLER) TO BE SLOW-DRAINING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK PLUMBING TO ALLOW FOR ADEQUATE DRAINAGE AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE SOILED WITH FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12: OBSERVED FLOOR AND WALLS NEAR UTILITY SINK TO BE SOILED WITH OLD FOOD DEBRIS. INSTRUCTED TO CLEAN PHYSICAL FACILITIES SUCH AS FLOORS AND WALLS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Aug 7, 2024 · Original Source
Canvass
Jun 14, 2024
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING: RAW BEEF AT 48.1F IN THE 2-DOOR UPRIGHT COOLER, RAW CHICKEN AT 55.4F IN THE FRONT AREA SMALL LINE COOLER. INSTRUCTED TO DENATURE AND DISCARD OUT OF TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DENATURED AND DISCARDED FOOD ITEMS AT TIME OF INSPECTION. APPROXIMATELY 25 LBS. VALUED APPROXIMATELY $50 DISCARDED ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED CONDIMENT LINE/REACH-IN COOLER IN FRONT AREA IS NOT IN USE AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE THAT COOLER DOES NOT MAINTAIN SUFFICIENT TEMPERATURE TO STORE TCS FOODS AT 41.0F OR BELOW AND REMOVED ALL TCS FOODS PRIOR TO INSPECTION. COOLER TAGGED AND HELD FOR INSPECTION AT TIME OF INSPECTION. CURRENT INTERNAL TEMPERATURE AT 58.0F DEGREES. INSTRUCTED NOT TO USE COOLER TO STORE TCS FOOD UNTIL ABLE TO MAINTAIN 41.0F OR BELOW AND COOLER IS RE-INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED NONFOOD-CONTACT SURFACES OF ICE MACHINE TO BE SOILED WITH FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED CENTRAL HANDWASHING SINK (NEAR 2-DOOR UPRIGHT COOLER) TO BE SLOW-DRAINING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK PLUMBING TO ALLOW FOR ADEQUATE DRAINAGE AND MAINTAIN IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOOR AND WALLS NEAR UTILITY SINK TO BE SOILED WITH OLD FOOD DEBRIS. INSTRUCTED TO CLEAN PHYSICAL FACILITIES SUCH AS FLOORS AND WALLS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jun 14, 2024 · Original Source
Canvass
Dec 4, 2023
Pass
1 recorded violation
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
Refrigerator thermometer placed in the back behind food containers, instructed to keep in warmest part in an easy-to-view place.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Chicago Department of Public Health, Dec 4, 2023 · Original Source