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O'BRIENS RESTAURANT

45 E RIVERWALK SOUTH, CHICAGO, IL 60601 · Restaurant

Inspection summary

O'BRIENS RESTAURANT has been inspected once by Chicago Department of Public Health, on October 5, 2016. The most recent inspection, on October 5, 2016, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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.

  • 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 on October 5, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 5, 2016. 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 once on October 5, 2016. 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 once on October 5, 2016. 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.

1 inspection

  1. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED THE PREP TOP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 54 DEGREES WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE TAG HAS BEEN REMOVED BY THE CDPH. INSTRUCTED TO MAINTAIN COLD HOLDING FACILITIES AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE PREP TOP COOLER: EGGS, 54 DEGREES, 1 LB; CUT FRESH TOMATOES, 51 DEGREES, 2.5 LBS; CHEESE, 53 DEGREES, 3 LBS; HUMMUS, 57 DEGREES, 4 LBS; CUT FRESH MELON, 54 DEGREES, 5 LBS. OPERATOR VOLUNTARILY DISCARDED AND DENATURED APPROX. $40 WORTH OF PRODUCT. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED WHOLE PRODUCE (TOMATOES, LETTUCE, LEMONS, ORANGES, MELON) ON SITE STORED IN THE WALK IN COOLER. ALSO OBSERVED EMPLOYEE CUTTING LETTUCE AND TOMATOES IN THE COOK LINE DURING INSPECTION. FACILITY DOES NOT HAVE APPROVAL TO SLICE PRODUCE ON SITE DUE TO LACK OF PRODUCE WASHING FACILITIES AND LACK OF DISH WASHING FACILITIES. INSTRUCTED FACILITY TO CEASE PRODUCE SLICING AND REMOVE ALL WHOLE PRODUCE FROM LOCATION. FACILITY MUST PROVIDE PRE-SLICED PRODUCE FROM AN APPROVED COMMISSARY. SERIOUS CITATION ISSUED: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE ACCUMULATION ON THE CONDENSER UNIT INSIDE THE WALK IN COOLER. INSTRUCTED TO DEFROST THE UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARBOARD BEING USED AS FLOOR COVERING IN THE COOK LINE. INSTRUCTED TO REMOVE THE CARDBOARD AND MAINTAIN FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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