O'SHAUGHNESSY'S PUBLIC HOUSE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE SUCH AS,HAMBURGER AT 55.0F,10 LBS; TURKEY BURGER AT 53.3F,5 LBS; CHICKEN CHIPOTLE AT 54.1F,2 LBS; SALMON AT 53.5F, 2 LBS; STEAK AT 52.4F, 2 LBS; AND CHICKEN CURRY AT 54.2F,1 LB. INSIDE THE PREP COOLER. PREP COOLER TEMPERATURE AT 40.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMP OF 40.0F OR BELOW DURING STORAGE INSIDE THE PREP COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DENATURED/DISCARDED THE SAID PRODUCTS WORTH $36.00, 22 LBS TOTAL.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: TWO ICE MAKER IN THE BASEMENT ARE NOT MAINTAINED. ICE ARE NOT PROTECTED DURING STORAGE. TUBES WHERE THE WATER IS COMING FROM, INTERIOR RIGHT AND LEFT CORNER OF THE SURFACES, AND PLASTIC LID WITH WET,BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE. INSTRUCTED NOT TO USE THE ICE MAKER UNTIL IT IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ONE OUT OF THREE CHEST FREEZER IN THE BASEMENT WITH HEAVY ICE BUILD-UP. MUST DEFROST AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LEFT CORNER OF THE HOOD IN THE COOK LINE WITH GREASE AND DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LEFT CORNER OF THE HOOD IN THE COOK LINE WITH GREASE AND DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.