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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 35 LBS OF BLANCHED (COOKED) POTATOES ON A STORAGE RACK IN THE KITCHEN AT 84.2F. 5 LBS CHICKEN SOUP IN A DEEP CONTAINER WITH A TIGHT FITTING LID IN THE TALL REACH-IN COOLER AT 102.3F. REVIEWED PROPER COOLING METHODS. ALL FOODS DISCARDED. ESTIMATED VALUE TO $50.00. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED ICE FOR CONSUMPTION NOT PROTECTED DURING STORAGE/PREPARATION. NOTED A BLACK SLIME SUBSTANCE IN THE UPPER WATER RESERVOIR OF THE ICE MACHINE ON ICE CONTACT SURFACES AND DRIPPING DOWN INTO THE ICE. INSTRUCTED TO REMOVE BLACK SUBSTANCE AND SANITIZE INTERIOR OF THE MACHINE. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON PREMISES TO CHECK SANITATION LEVEL AT THE KITCHEN AND THE BARS THREE COMPARTMENT SINKS USING QUATERNARY AS A SANITIZER. HIGH TEMPERATURE DISH MACHINE GAGE ON THE KITCHEN DISH MACHINE NOT OPERATIONAL. GAGE READING STUCK ON 110F. INSTRUCTED TO PROVIDE QUATERNARY TEST STRIPS AND REPAIR/REPLACE BROKEN DISH MACHINE GAGE. SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER THE BASEMENT BAG IN BOX SODA DISPENSING SYSTEM WITH SPILLAGE. MUST CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK UNDER THE KITCHEN THREE COMPARTMENT SINK INTO A BUCKET. LEAK ON BOTH NOZZLES OF THE SAME SINK. MUST REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A METAL STEM THERMOMETER TO CHECK FOOD TEMPERATURES DURING THE COOLING PROCESS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY, UNUSED ITEMS SUCH AS COOLERS AND FURNITURE MUST NOT BE STORED ON THE REAR WALKWAY TO PREVENT RODENT HARBORING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY, UNUSED ITEMS SUCH AS COOLERS AND FURNITURE MUST NOT BE STORED ON THE REAR WALKWAY TO PREVENT RODENT HARBORING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.