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JOHNNY O'S

3465 S MORGAN ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

JOHNNY O'S has been inspected 9 times by Chicago Department of Public Health since February 9, 2010. The most recent inspection, on May 10, 2021, found no infractions.

1 of 9 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: Handwashing and staff hygiene, Pests and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on October 17, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 across 2 separate inspections, most recently on October 10, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on September 16, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 20 times across 7 separate inspections, most recently on October 10, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFICATE ON PREMISES/NOR POSTED AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR CLEANING UP VOMIT AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING, INSTRUCTED TO PROVIDE.
  3. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE AT THIS TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION,NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VAILD CITY OF CHICAGO CERTIFICATE ON PREMISES/NOR POSTED AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS, INSTRUCTED TO PROVIDE ALONG WITH THE NECESSARY ITEMS NEEDED AND A DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL /NOR LOG BOOK ON PREMISES AT THIS TIME. PRIORITY FOUNDATION 7-38-020(C), CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS WITH MANY CRACKED, LOOSE TILES, INSTRUCTED TO REPAIR/REPLACE. ALSO CLEAN FLOORS UNDER EQUIPMENT. REPLACE ALL WATER DAMAGED CEILING TILES IN RESTAURANT AND UNUSED STORE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING, INSTRUCTED TO PROVIDE.
  4. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS )BEEF, PORK, SLICED TOMATOES) IN THE REFRIGERATORS AND HELD FOR OVER 24 HOURS WITHOUT THE PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUULATED DUST ON THE VENT LOCATED IN THE WASHROOM. OBSERVED ACCUMULATED DIRT DEBRIS ON THE WALLS AND CEILINGS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO EXPOSED HANDSINK IN THE REAR FOOD PREP AREA WHERE PREPPING IS BEING DONE. INSTRUCTED TO PROVIDE EXPOSED HAND SINK OR REMOVE PREP TABLE AND PREP ONLY IN AN AREA WITH AN EXPOSED HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETERS ARE NEEDED INSIDE OF REFRIGERATION UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10 LARGE FLIES FLYING IN THE FOOD PREP AREA. ALSO OBSERVED NO SCREEN ON SERVING WINDOW. MANAGER PROVIDED SCREEN AT THE END OF INSPECTION. INSTRUCTED TO REMOVE ALL LARGE FLIES AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1561393 DATED ON JULY 20, 2015; 33 - CLEAN INTERIOR AND EXTERIOR OF GRILL, FRYERS, PREP TABLES, STEAM TABLES, COOLERS, FREEZERS, SINKS(EXCESSIVE FOOD DEBRIS). 34 - CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATIONS AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS )BEEF, PORK, SLICED TOMATOES) IN THE REFRIGERATORS AND HELD FOR OVER 24 HOURS WITHOUT THE PROPER LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUULATED DUST ON THE VENT LOCATED IN THE WASHROOM. OBSERVED ACCUMULATED DIRT DEBRIS ON THE WALLS AND CEILINGS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO EXPOSED HANDSINK IN THE REAR FOOD PREP AREA WHERE PREPPING IS BEING DONE. INSTRUCTED TO PROVIDE EXPOSED HAND SINK OR REMOVE PREP TABLE AND PREP ONLY IN AN AREA WITH AN EXPOSED HAND SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THERMOMETERS ARE NEEDED INSIDE OF REFRIGERATION UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER BETWEEN 2 DOOR REFRIGERATOR AND WALL. INSTRUCTED TO REMOVE ALL CLUTTER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NEW EMPLOYEE WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED TO PROVIDE WITHIN 30 DAYS OF HIRE AND MAINTAIN WITH ALL NEW EMPLOYEES.
  6. Complaint

    10 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUSTY SURFACES ON UTENSIL STORAGE SHELVES IN DISH WASHING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF GRILL, FRYERS, PREP TABLES, STEAM TABLES, COOLERS, FREEZERS, SINKS(EXCESSIVE FOOD DEBRIS).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. REPLACE DAMAGED FLOOR TILES IN ALL AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL OPENINGS ALONG CEILING IN PREP AREA AND WEST STORAGE AREA. REPLACE ALL STAINED AND DAMAGED CEILING TILES IN DISH WASHING AREA. CLEAN AND PAINT WALLS IN REAR STORAGE AND DISH WASHING AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION IN WASHROOM IN SALES AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE ALL COOLERS. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR FOR EASY CLEANING AND PEST CONTROL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  7. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING COOKING EQUIPMENT THRU-OUT NOT CLEAN, EXCESSIVE GREASE, DUST BUILD-UP: FLAT TOP GRILL, COUNTERTOP UNDERNEATH, SIDES, INTERIOR, LEGS, WHEELS OF FRYERS, AND ALL ATTACHED PIPING OF COOKING EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER COOKING LINE WITH EXCESSIVE GREASE BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME. REPLACE MISSING FLOOR TILE BY FRYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT PREP AREA NOT CLEAN. CLEAN AND PAINT IF NEEDED AFTER CLEANING. REPLACE MISSING CEILING TILES THRU-OUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN PREP AREA. PROVIDE SAME.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN EXCESSIVE DEBRIS FROM FLOORS THRUOUT BASEMENT AND ELEVATE ALL STORAGE OFF FLOORS ON PALLET OR STORAGE SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.INSTALL MISSING CEILING TILES IN WASHROOM IN STORE AND PREP AREA DISH AREA.. ALSO SEAL OPENINGS IN WALL AREAS. IN RESTAURANT.
  9. Complaint

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT OR REPLACE RUSTY STORAGE SHELVES BEHIND COUNTER IN GROCERY AREA OF PREMISES
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE FOLLOWING: INTERIOR CABINETS & EXTERIORS OF DEEP FRYERS, EXTERIORS OF ALL COOKING EQUIPMENT IN FOOD PREP AREA, ALL SHELVES & DRAWERS IN FOOD PREP AREA, INTERIORS & EXTERIORS OF ALL COOLERS & FREEZERS WHERE NEEDED,AND ALL OTHER UNCLEAN SURFACES THROUGHOUT. MUST EITHER REMOVE OR KEEP CLEAN ALL UNUSED EQUIPMENT STORED ON PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR AREA BY 3 COMPARTMENT SINK. DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT (LOT'S OF DEBRIS NOTED - THIS INCLUDES THE BASEMENT, UNUSED BAR, & UNSUSED SEATING AREA).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL WALLS THROUGHOUT WHERE NEEDED. SEAL OPEN CRACKS IN WALLS IN FOOD PREP AREA & WHEREVER NEEDED. REPAIR FRONT DOOR, MUST BE TIGHT-FITTING AT BOTTOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ELIMINATE ALL CLUTTERY AREAS THROUGHOUT BASEMENT & UNUSED AREAS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL FOOD DISPENSING UTENSILS (i.e. TONGS FOR PICKLES) MUST BE STORED IN A WAY THAT PROTECTS THEM FROM CONTAMINATION.
    • 70. NO SMOKING REGULATIONS
      • Smoking shall be prohibited in all public places. 4 ASHTRAYS FOUND ON PREMISES (2 ON SALES FLOOR , 1 ON SHELF BEHIND FRONT SERVICE COUNTER & 1 IN UNUSED BAR AREA WHICH HAD 5 BUTTS IN IT). ALSO FOUND 6 BUTTS ON FLOOR IN BASEMENT, & BEHIND COOLER ON SALES FLOOR - CITATION ISSUED- SERIOUS 7-32-020

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