Chief O'neill's Pub & Restaurant
Last inspected: Sep 9, 2014
100
Score
Chief O'neill's Pub & Restaurant has been inspected four times since 2012. On Sep 9, 2014, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer. Note that Chief O'neill's Pub & Restaurant's inspection history hasn't been updated since Sep 9, 2014; current conditions may have shifted from what the file shows.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to zero violations per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited three times.
Chief O'neill's Pub & Restaurant's latest score of 100 sits above the Chicago average of 81. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 9, 2014
Reinspection
No violations found.
100
Jun 27, 2014
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FOUND PREP COOLER AT IMPROPER TEMPERATURE AT 50-55'F. INSTRUCTED MANAGER THAT COOLER MUST MAINTAIN A TEMPERATURE OF 40'F OR BELOW. COOLER TAGGED, INSTRUCTED TO FAX LETTER FOR RE-INSPECTION OF COOLER WHEN IT READS 40'F AND BELOW, FAX NUMBER 312746-8040, CITATION ISSUED CRITICAL 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE PREP COOLER WITH A TEMPERATURE OF 50-55'F. SUCH AS BURGERS, STEAKS, MEATLOAF, LAMB, AND CORNED BEEF, ALL AT IMPROPER TEMP, FOOD DISCARDED AT A COST $1000.00, AND ABOUT 75 POUNDS, MANAGER DUMPED AND DENATURED PRODUCT, CITATION ISSUED CRITICAL 7-38-005(A).
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS AT BAR AREAS, SPLASH GUARD AT EXPOSED HAND SINKS AT BAR AND KITCHEN AREAS, AND HANDLES FOR PREP AREA COOLER LIDS,
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN/REPAIR WALL BY DISH MACHINE AREA, REMOVE BLACK SUBSTANCE, AND REPAIR HOLES,
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, AND PROVIDE EXPOSED HAND SINK BEHIND BAR AREAS,
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,
40
67
Aug 28, 2013
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: FOUND PREP COOLER AT IMPROPER TEMPERATURE AT 60.0F. INSTRUCTED MANAGER THAT ALL COOLER MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A).TECHNICIAN ARRIVED ON SITE DURING INSPECTION AND WAS ABLE TO FIX THE COOLER TEMPERATURE. PREP COOLER TEMPERATURE WENT DOWN AT 41.0F.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER WITH A TEMPERATURE OF 60.0F. SUCH AS SALMON AT 64.0F, CHICKEN AT 67.0F, MEATLOAF AT 60.0F, LAMB AT 60.0F. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DENATURED THE SAID PRODUCTS WORTH $50.00 TOTAL 11 LBS.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN IN DETAIL THE FLOOR INSIDE THE GARAGE BEING USED AS A STORAGE ROOM FOR CHAIRS AND TABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN IN DETAIL THE CEILING IN THE PREP AREA WITH FOOD SPLASHED.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST RE CAULK AROUND THE SPLASHED GUARD OF THE DISH MACHINE AND AROUND THE MOP SINK. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.
36
74
Nov 28, 2012
Routine
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES IN BOTH KITCHEN MUST BE PROPELY STORED TO PREVENT CONTAMINATION AND DUST.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS AT BAR AREAS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOOD DEBRIS AND GREASE ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE COOKING EQUIPMENT AT BOTH KITCHENS, MOP SINK AT 1ST FLOOR KITCHEN, FREEZER AND DRIED FOOD STORAGE CONTAINERS AT 2ND FLOOR KITCHEN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOOD DEBRIS AND GREASE ON FLOORS, MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS IN BOTH KITCHENS, BASEMENT, BAR AREAS AND INSIDE OUT SIDE GARAGE STORAGE ROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPAIR CEILING AND REMOVE PEELING PAINT ON CEILING ABOVE PREP TABLES/PREP COOLERS AT 1ST FLOOR KITCHEN. ALSO MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH KITCHENS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO REPAIR LEAKING FAUCETS FOR 3PART AND 2PART SINKS AT 1ST FLOOR KITCHEN AND 1PART SINK AT 2ND FLOOR KITCHEN
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: CLUTTER NOTED INSIDE GARAGE STORAGE AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
41
70
Frequently Asked Questions
When was Chief O'neill's Pub & Restaurant last inspected?
The most recent health inspection at Chief O'neill's Pub & Restaurant on file is from Sep 9, 2014. The public record contains four inspections in total.
What is the most common violation at Chief O'neill's Pub & Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Chief O'neill's Pub & Restaurant.
Has Chief O'neill's Pub & Restaurant's inspection record improved over time?
Yes. Recent inspections at Chief O'neill's Pub & Restaurant have averaged around zero violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chief O'neill's Pub & Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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