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The Curragh Irish Pub
October 30, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings6
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: 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)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: 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)
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: 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
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consumer advisory missingOfficial wording: Toxic Items Properly Stored, Labeled And UsedInspector note: 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).
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: 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.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: 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.
What changed since the previous inspection?
Compared with Pass w/ Conditions on May 6, 2013: 4 findings appeared for the first time. 2 findings recurred. 5 previous findings did not recur.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.