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JOHNNY'S ICE HOUSE

1350 W MADISON ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

JOHNNY'S ICE HOUSE has been inspected 9 times by Chicago Department of Public Health since October 13, 2010. The most recent inspection, on May 4, 2021, recorded 1 infraction.

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: Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on October 6, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 December 9, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 8 times across 6 separate inspections, most recently on October 6, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on May 4, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS BEHIND THE BAR, ESPECIALLY NEAR THE MOTOR UNIT. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  2. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES.INSTRUCTED TO PROVIDE AND MAINTAIN DOCUMENTS ON SITE FOR REVIEW.DOCUMENTS PROVIDED. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE POSTED OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FACILITY. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENT ABOVE SEATING AREA WITH ACCUMULATED DUST AND DIRT DEBRIS. MUST CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN UNDERNEATH PIZZA OVENS AND INBETWEEN EXTERIOR SIDES OF COOLERS AND CABINETS FREE OF DEBRIS, DUST.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME.
  5. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING SPLASHGUARD INBETWEEN ICE BIN AND EXPOSED HANDSINK. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXCESSIVE DUST BUILD-UP FROM THE SIDES OF ALL EQUIPMENT IN FOOD PREP AND BAR AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN DIRT AND DUST BUILD-UP FROM FLOOR ALONG THE BASS OF THE WALLS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREP AND BAR AREA. CLEAN FLOOR IN LAUNDRY/MOP SINK ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • POP LINES STORED INSIDE ICE THAT IS USED FOR CONSUMPTION IN ICE BIN BEHIND THE BAR. MUST REMOVE THESE LINES FROM THE ICE BIN AND ALSO OBTAIN LIDS TO COMPLETELY COVER BIN WHEN NOT IN USE. UNABLE TO DETERMINE WHETHER MECHANICAL VENTILATION IS IN BOTH WASHROOMS VENTS UP TOO HIGH TO VERIFY, MUST MAKE SURE BOTH WASHROOMS HAVE MECHANICAL VENTILATION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED MANAGER TO INSTALL SPLASH GUARD BETWEEN THE HAND SINK AND ICE BIN AT BAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN COUNTER WHERE PIZZA OVENS ARE STORED TO REMOVE DEBRIS.
  8. Canvass

    1 infraction

    • 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. The ice machine door is dirty inside; wash, rinse and sanitize the ice machine door interior.
  9. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Flush out the soda gun drain line.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

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