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CHIEF O'NEILL'S PUB & RESTAURANT

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

Inspection summary

CHIEF O'NEILL'S PUB & RESTAURANT has been inspected 6 times by Chicago Department of Public Health since November 28, 2012. The most recent inspection, on April 16, 2015, found no infractions.

3 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 2 separate inspections, most recently on June 27, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 3 separate inspections, most recently on June 27, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on June 27, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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.

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