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MCGUIGANS

3358 N ASHLAND AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

MCGUIGANS has been inspected 2 times by Chicago Department of Public Health since September 22, 2011. The most recent inspection, on October 17, 2011, found no infractions.

1 of 2 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: 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.

  • 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 September 22, 2011. 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 5 times on September 22, 2011. 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 2 times on September 22, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 22, 2011. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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

    0 infractions

  2. License-Task Force

    9 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER PROVIDED THROUGHOUT THE PREMISES,PWNER TURNE OFF THE VALVE OF THE HOT WATER TANK.INSTRUCTED TO TURN IT ON UPON ON OUR REINSPECTION.CRITICAL VIOLATION-NO CITATION ISSUED, NOT OPERATING.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. NO PEST CONTROL SERVICE OR NOR PEST CONTROL LOGBOOK PROVIDED.INSTRUCTED TO PROVIDED IT UPON OUR REINSPECTION.SERIOUS VIOLATION-NO CITATION ISSUED.NOT OPERATING.
    • 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. REMOVE PLASTIC SHELF LINER AT CABINET BEHIND BAR AREA.(SURFACE MUST BE SMOOTH AND CLEANABLE).PROVIDE FITTED COVERS FOR ICE BINS BEHIND THE BAR AREA,SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN INTERIOR OF 3 COMPARTMENT SINK (DEBRIS), ALSO INTERIOR OF ICE BINS.DETAIL CLEAN UNDER THE BAR AREA(DUST BUILD-UP).
    • 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. REPLACE MISSING FLOOR TILE UNDER THE BAR AREA(EAST SIDE),ALSO SEAL ALL HOLES ON FLOOR THROUGHOUT THE PREMISES.SWEEP FLOOR THROUGHOUT THE BASEMENT 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. REMOVE PEELING PAINT AND REPLACE BROKEN WALLS IN ELECTRICAL ROOM,AND ABOVE THE STAIRCASE THAT GOES TO BASEMENT.SEAL OPENINGS AT CEILING TILES IN LARGE 3 COMPARTMENT SINK ROOM.PAINT RAW WOOD WALL UNDER THE BAR COUNTER,AND INSIDE CABINETS.
    • 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. MEN'S WASHROOM DOORS MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO INSTALL A MOP SINK WITH A BACK FLOW PREVENTER,ALSO FOLLOW THE CITY PLUMBING CODE, INSTRUCTED TO INSTALL AN EXPOSED HAND SINK BEHIND THE BAR AREA,PREFERABLE IN THE MIDDLE FOR BETTER ACCESS TO EMPLOYEE OF BOTH SIDE OF THE BAR AREA. REMOVE A WATER PIPE USED AS A FAUCET AT 3 COMPARTMENT SINK, BEHIND THE BAR AREA. PROVIDE UN THREAD FAUCET FOR THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. OUTSIDE BAR COUNTER NEEDS TO BE PAINTED AND PROVIDE A SMOOTH SURFACE AT RAW WOOD, INSTRUCTED TO PAINT(SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL) OR REMOVE IT.

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