Skip to content
Loading map…

THE CURRAGH IRISH PUB

6705-6707 N NORTHWEST HWY, CHICAGO, IL 60631 · Restaurant

Inspection summary

THE CURRAGH IRISH PUB has been inspected 9 times by Chicago Department of Public Health since December 23, 2011. The most recent inspection, on August 25, 2015, found no infractions.

2 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, Food source, labelling and allergens and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on October 30, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 May 6, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 30, 2013. For example: TOXIC ITEMS PROPERLY STORED, LABELED AND USED

  • 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 May 6, 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 20 times across 7 separate inspections, most recently on April 8, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. License

    0 infractions

  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS NOT MAINTAINED ON PREP COOLER DOORS. INSTRUCTED TO REPLACE WORN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER CABINETS, GASKETS IN PREP COOLER DOORS, ALONG EXTERIOR SIDES OF COOKING EQUIPMENT, CAN OPENER ATTACHED TO PREP TABLE AND COOLER SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FODD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT AND VENTILATION COVERA IN PREP AREA NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE UNDER THREE COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK. SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. VENTILATION FAN IN TOILET ROOM FIRST NOT WORKING. INSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES IN WATER ROOM TANK ROOM. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • IN THE BASEMENT STORAGE AREA ROOMS WHERE THE ICE MACHINE IS LOCATED AND THE OTHER ROOMS THE CEILING TILES ARE MISSING AND CEILING IS NOT FINISHED. MUST REPLACE/REPAIR ABOVE STATED AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR TEMPERATURE GAUGE AT THE HIGH TEMP DISH WASHING MACHINE. TEMP GAUGE MUST ALWAYS BE IN WORKING CONDITION. MACHINE PROPERLY SANITIZING AT 180F HOT WATER. HIGH TEMPERATURE STRIPS WERE USED DURING INSPECTION.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS AND FOOD DEBRIS/DUST BUILD UP ON ALL SHELVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD BUILD UP ON WALLS BEHIND DISHWASH 3-COMPARTMENT SINK/MILDEW BUILD UP AROUND CAULK AT SAME SINK ALSO OBSERVED DUST BUILD UP ON CEILING INSIDE WALK IN COOLER. MUST CLEAN AND MAINTAIN WALLS AND CEILING.
  6. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURES SERVICE COOLER INSIDE KITCHEN TO BE 49.8F AND CONDIMENT COOLER STATION TO BE 45.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING TEMPERATURES OF 40F OR BELOW. PREMISES HAS OTHER COOLERS ON PREMISES MAINTAINING TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT THE KITCHEN AND CONDIMENT COOLER TO BE IMPROPER BETWEEN 44F TO 47F:- FISH FILLET 45.5F, COLE SLAW 45.6F, HUMUS 45.4F, THOUSAND ISLAND DRESSING 47.8F, HORSE REDDISH DRESSING 47.6F BLUE CHEESE 47.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19LBS OF PRODUCTS WORTH $55.53 THROUGH DENATURING PROCESS.INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (SOUP, CHICKEN, BEEF,SALADS ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES.BY END OF INSPECTION STILL NO CERTIFIED FOOD MANAGER. UPON RETURN TO COMPLETE INSPECTION TODAY 10/31/2013 CERTIFIED FOOD MANAGER WAS ON DUTY CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • NOTED TOXIC CHEMICALS STORED ON SHELVING BELOW HOT HOLDING PREP TABLE AT THE KITCHEN FOOD PREP AREA (OVEN GRILL CLEANER, HEAVY DUTY DEGREASER AND DELIMER). MANAGER IMMEDIATELY HAD EMPLOYEE REMOVE CHEMICAL PRODUCTS FROM THE SHELVE.INSTRUCTED TO PROPERLY STORE ALL CHEMICAL AT A DESIGNATED AREA AWAY FROM FOOD PRODUCTS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED WATER DRIPPING FROM INSIDE SERVICE COOLER AT THE PREP AREA AND CONTAINED WITH HAND WASH CLOTHS INSIDE COOLER.....NOTED SHELVES INSIDE SAME WITH RUST. INSTRUCTED TO REPAIR AND/OR REPLACE OR REPAINT SHELVES WITH NON TOXIC FOOD GRADE PAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR DRAINS AT THE BAR AND REAR KITCHEN PREP AREA OR WHERE EVER NECESSARY TO PREVENT FOOD SOURCE FOR FLYING INSECTS....ALSO MUST MAINTAIN DRY FLOORS INSIDE BEER WALK IN COOLER AT THE BASEMENT FOOD STORAGE.
  7. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A YELLOWISH SLIMY SUBSTANCE INSIDE THE INNER LINING AND UPPER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIME. MAINTENANCE PERSON ARRIVED ON SITE AT ABOUT 2:00 PM TO CLEAN ICE MACHINE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(a)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL ALL FOOD ITEMS INSIDE COOLERS AND FREEZERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL PLATES,CUPS BOWLS ETC ON SHELVING DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED PEELING PAINT OFF THE SHELVES INSIDE THE SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN INSIDE AND AROUND SODA GUN HOLDERS AT THE BAR AND MAINTAIN FREE OF SODA SPILLS AND SLIM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOOR DRAINS ESPECIALLY AT THE FOOD PREP AREA BY THE DISH WASHER, 3 COMPARTMENT SINK, ONE COMPARTMENT SINK AND WHERE EVER NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES AND MISSING TILES AT THE ROOM WITH ICE MACHINE AND INSIDE BEER/PRODUCE COOLER AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPLACE MISSING TILES AND SEAL ALL HOLES AND OPENINGS.
  8. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated/labeled in walk in cooler, reach in cooler, must date and label food items in walk in cooler, reach in cooler.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks, reach in cooler shelving not clean, need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • floors under heavy equipment, cooking equipment not clean, need cleaning, floors under shelving/racks in storage room need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceiling tiles in kitchen prep areas not clean need detailed cleaning, ceiling in women's bathroom had peeling paint/plaster, shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken light shield in kitchen prep area, shall be replaced, light shields not clean, need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean needs detailed cleaning in 2nd prep area, exhaust vents(ventilation)in kitchen areas, bathrooms need cleaning(detailed).
  9. Canvass

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall not sealed along wallbase in utility room. Instructed to seal gap or install 4 inch rubber coving along wallbase. Light and ventilation covers in prep area not cleaned. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light not provided in basement storage room. Instructed to install adequate light fixtures.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Neck of faucet at three compartment sink leaking. Instructed to repair or replace washer to prevent leak. Hot water handle at exposed hand sink in prep area not maintained. Instructed to repair and provided adequate water pressure.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in prep cooler in waiter station and thermometer broken in kitchen cooler. Instructed to provide thermometer conspicuous inside both coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Storage and liquor room not maintained. Instructed to remove all unused articles and elevate supplies 6inches or higher and away from wall.

Nearby inspected facilities

Own this business? Add a badge to your website