JOHNNY O' HAGAN'S Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: PROVIDE SOAP AND HANDPAPERTOWELS AT BAR EXPOSED HANDSINKS.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST PROVIDE A BARRIER OR SWINGING DOOR AT BAR ENTRY AREAS THE SAID AREAS MUST BE PROTECTED AGAINST PUBLIC CONTAMINATION AT ALL TIMES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND RODENT MICE DROPPINGS APPROXIMATELY 25 IN THE 2ND FLOOR DRY STORAGE AREAS,FURNACE ROOM.MUST CLEAN AND SANITIZE ALL AFFECTED AREAS,SEAL NOTICEABLE OPENINGS ALONG THE BASEBOARDS.FOUND FIVE (5) DOORS ARE NOT INSECT PROOFED APPROX:1/4" MODE OF ENTRY.MUST MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY.THE PEST CONTROL LOG BOOK MUST BE COMPLETE WITH ALL REQUIRED DOCUMENTS INCLUDE A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT.PEST CONTROL SERVICE NOW RECCOMENDED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND NO OUTSIDE WASTE GREASE CONTAINER FOR DISPOSING OF WASTE GREASE OIL FROM THE KITCHEN DEEP FRYERS.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: MUST HAVE ORIGINAL FOOD SANITATION CERTIFICATE ON PREMISES AT TIME OF INSPECTION, XEROX COPY IS NOT ACCEPTABLE.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL SPLASHGUARDS AT EXPOSED HANDSINKS AT BARS,PROVIDE ICE BIN COVER FOR ICE BIN AT BAR AND REMOVE BLACKENED CAULK ALONG THE KITCHEN DISHMACHINE .

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN,SANITIZE INTERIOR/EXTERIORS OF COOLERS,INTERIOR BASINS OF SINKS,COOKING EQUIPMENTS,PREP TABLE CUTTING BOARD,DEEP FRYERS ETC.THROUGHOUT THE PREMISES 2ND FLOOR DRY STORAGE ROOM.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS AND BASEMENTS REQUIRE A DETAIL CLEANING AND FLOOR INSIDES THE WALK-IN-COOLERS MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.