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CHIEF O'NEILL'S PUB & RESTAURANT

3471-3479 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER AT IMPROPER TEMPERATURE AT 50-55'F. INSTRUCTED MANAGER THAT COOLER MUST MAINTAIN A TEMPERATURE OF 40'F OR BELOW. COOLER TAGGED, INSTRUCTED TO FAX LETTER FOR RE-INSPECTION OF COOLER WHEN IT READS 40'F AND BELOW, FAX NUMBER 312746-8040, CITATION ISSUED CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE PREP COOLER WITH A TEMPERATURE OF 50-55'F. SUCH AS BURGERS, STEAKS, MEATLOAF, LAMB, AND CORNED BEEF, ALL AT IMPROPER TEMP, FOOD DISCARDED AT A COST $1000.00, AND ABOUT 75 POUNDS, MANAGER DUMPED AND DENATURED PRODUCT, CITATION ISSUED CRITICAL 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS AT BAR AREAS, SPLASH GUARD AT EXPOSED HAND SINKS AT BAR AND KITCHEN AREAS, AND HANDLES FOR PREP AREA COOLER LIDS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN/REPAIR WALL BY DISH MACHINE AREA, REMOVE BLACK SUBSTANCE, AND REPAIR HOLES,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, AND PROVIDE EXPOSED HAND SINK BEHIND BAR AREAS,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,
  4. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP COOLER AT IMPROPER TEMPERATURE AT 60.0F. INSTRUCTED MANAGER THAT ALL COOLER MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A).TECHNICIAN ARRIVED ON SITE DURING INSPECTION AND WAS ABLE TO FIX THE COOLER TEMPERATURE. PREP COOLER TEMPERATURE WENT DOWN AT 41.0F.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER WITH A TEMPERATURE OF 60.0F. SUCH AS SALMON AT 64.0F, CHICKEN AT 67.0F, MEATLOAF AT 60.0F, LAMB AT 60.0F. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DENATURED THE SAID PRODUCTS WORTH $50.00 TOTAL 11 LBS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR INSIDE THE GARAGE BEING USED AS A STORAGE ROOM FOR CHAIRS AND TABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE CEILING IN THE PREP AREA WITH FOOD SPLASHED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST RE CAULK AROUND THE SPLASHED GUARD OF THE DISH MACHINE AND AROUND THE MOP SINK. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
  5. Canvass

    0 infractions

  6. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES IN BOTH KITCHEN MUST BE PROPELY STORED TO PREVENT CONTAMINATION AND DUST.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS AT BAR AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND GREASE ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE COOKING EQUIPMENT AT BOTH KITCHENS, MOP SINK AT 1ST FLOOR KITCHEN, FREEZER AND DRIED FOOD STORAGE CONTAINERS AT 2ND FLOOR KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE ON FLOORS, MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS IN BOTH KITCHENS, BASEMENT, BAR AREAS AND INSIDE OUT SIDE GARAGE STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR CEILING AND REMOVE PEELING PAINT ON CEILING ABOVE PREP TABLES/PREP COOLERS AT 1ST FLOOR KITCHEN. ALSO MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH KITCHENS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKING FAUCETS FOR 3PART AND 2PART SINKS AT 1ST FLOOR KITCHEN AND 1PART SINK AT 2ND FLOOR KITCHEN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED INSIDE GARAGE STORAGE AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.