Skip to content
Loading map…

JOHNNY O' HAGAN'S

3374 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

JOHNNY O' HAGAN'S has been inspected 2 times by Chicago Department of Public Health since October 22, 2013. The most recent inspection, on October 30, 2013, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on October 22, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 22, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 22, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6 times across 2 separate inspections, most recently on October 30, 2013. 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 2 separate inspections, most recently on October 30, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

2 inspections

  1. License Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASHGUARDS AT EXPOSED HANDSINKS AT BARS,PROVIDE ICE BIN COVER FOR ICE BIN AT BAR AND REMOVE BLACKENED CAULK ALONG THE KITCHEN DISHMACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN,SANITIZE INTERIOR/EXTERIORS OF COOLERS,INTERIOR BASINS OF SINKS,COOKING EQUIPMENTS,PREP TABLE CUTTING BOARD,DEEP FRYERS ETC.THROUGHOUT THE PREMISES 2ND FLOOR DRY STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS AND BASEMENTS REQUIRE A DETAIL CLEANING AND FLOOR INSIDES THE WALK-IN-COOLERS MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE 2ND FLOOR DRY STORAGE/FURNACE DUE TO POTENTIAL PEST HARBORAGE.
  2. License

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • PROVIDE SOAP AND HANDPAPERTOWELS AT BAR EXPOSED HANDSINKS.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE A BARRIER OR SWINGING DOOR AT BAR ENTRY AREAS THE SAID AREAS MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND RODENT MICE DROPPINGS APPROXIMATELY 25 IN THE 2ND FLOOR DRY STORAGE AREAS,FURNACE ROOM.MUST CLEAN AND SANITIZE ALL AFFECTED AREAS,SEAL NOTICEABLE OPENINGS ALONG THE BASEBOARDS.FOUND FIVE (5) DOORS ARE NOT INSECT PROOFED APPROX:1/4" MODE OF ENTRY.MUST MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY.THE PEST CONTROL LOG BOOK MUST BE COMPLETE WITH ALL REQUIRED DOCUMENTS INCLUDE A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.PEST CONTROL SERVICE NOW RECCOMENDED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND NO OUTSIDE WASTE GREASE CONTAINER FOR DISPOSING OF WASTE GREASE OIL FROM THE KITCHEN DEEP FRYERS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST HAVE ORIGINAL FOOD SANITATION CERTIFICATE ON PREMISES AT TIME OF INSPECTION, XEROX COPY IS NOT ACCEPTABLE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL SPLASHGUARDS AT EXPOSED HANDSINKS AT BARS,PROVIDE ICE BIN COVER FOR ICE BIN AT BAR AND REMOVE BLACKENED CAULK ALONG THE KITCHEN DISHMACHINE .
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN,SANITIZE INTERIOR/EXTERIORS OF COOLERS,INTERIOR BASINS OF SINKS,COOKING EQUIPMENTS,PREP TABLE CUTTING BOARD,DEEP FRYERS ETC.THROUGHOUT THE PREMISES 2ND FLOOR DRY STORAGE ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS AND BASEMENTS REQUIRE A DETAIL CLEANING AND FLOOR INSIDES THE WALK-IN-COOLERS MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE 2ND FLOOR DRY STORAGE/FURNACE DUE TO POTENTIAL PEST HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website