BEEF AND BRANDY RESTAURANT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR TILES BROKEN AND MISSING AT THE 2ND FLOOR WALK IN BEER COOLER. INSTRUCTED TO REPAIR AND MAINTAIN THE FLOOR TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED UNSHIELDED LIGHTS OVER THE 3 COMPARTMENT SINK ON THE 3RD FLOOR. INSTRUCTED TO SHIELD ALL LIGHTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHTS UNDER THE HOODS IN THE PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE TOP OF THE GREASE TRAP LEAKING AT THE 2ND FLOOR 3 COMPARTMENT SINK WHEN WATER IS DRAINED FROM THE SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO EXPOSED HAND SINK AT THE BASEMENT BAR. INSTRUCTED TO INSTALL AND MAINTAIN AN EXPOSED HAND SINK AT THE BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE PLUMBING UNDER THE RIGHT BASIN LEAKING OF THE 2ND FLOOR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD HANDLER REQUIREMENTS MET - Comments: OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE CERTIFIED FOOD HANDLERS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITATION, FOUND A LOW TEMP DISH WASHING MACHINE WITH NO SANITIZER AT FINAL RINSE, INSTRUCTED MANAGER TO PROVIDE PROPER SANITIZER CONCENTRATION, MACHINE WAS BEING USED DURING INSPECTION. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL INSPECTION WHEN READY. CRITICAL CITATION ISSUED 7-38-30.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DAMAGED RUBBER GASKET AT PREP COOLER DOORS IN FIRST FLOOR KITCHEN, INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: HEAVY GREASE AND FOOD DEBRIS ACCUMULATION ON PIPES BEHIND COOKING LINE AT FIRST FLOOR KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN ALONG WALL BASE OF FIRST FLOOR KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT NOTED ON CEILING OF DISH WASHING ROOM, INSTRUCTED TO REMOVE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WEAK HOT WATER PRESSURE AT 2ND FLOOR KITCHEN HAND SINK AND 3-COMP SINK, INSTRUCTED TO PROVIDE WATER UNDER CITY PRESSURE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR GASKET AT 3DOOR REFRIGERATOR ON THE 1STFLOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN INTERIOR OF DEEP FRYER AT BSMT KITCHEN AREA TO REMOVE EXCESSIVE GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAINTAIN FLOORS DRY AT THE MEN'S RESTROOM IN THE BSMT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL ALL RAW WOOD AT BSMT LIQUOR STORAGE AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND MIDDLE WALK-IN COOLER ON THE 2ND FL PREP AREA NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 50.2F. UNIT WAS TAGGED AND CANNOT BE USED UNTIL SERVICED AND MAINTAINING A TEMPERATURE OF 40F OR LOWER. MUST FAX A LETTER TO 312-746-4240 ATTN: SUPERVISOR SALAZAR WHEN READY FOR A REINSPECTION OF THE UNIT. CRITICAL 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES HELD IN THE MIDDLE WALK IN COOLER. TEMPERATURES RANGED FROM 49.8F-71.7F AND INCLUDED MILK, TUNA, EGGS, CHEESE, COOKED HASHBROWNS, COOKED NOODLES, COTTAGE CHEESE, YOGURT, MARINARA SAUCE AND WHIPPED CREAM. ALL ITEMS WERE DENATURED AND DISCARDED A COMBINED APPROX. WEIGHT OF 20LBS VALUED AT $200. INSTRUCTED TO MONITOR AND KEEP POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND A HIGH TEMP. DISH MACHINE THAT WAS CONVERTED INTO A LOW TEMP. MACHINE NOT ABLE TO MAINTAIN (TEMPERATURE WISE NOR WITH SANITIZING AGENT.) UNIT WAS TAGGED AND CAN NOT BE USED UNTIL PROPERLY SANITIZING AND REINSPECTED BY INSPECTOR. CRITICAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS IN THE PREP AREA ON THE 1ST FL WITH DEEP, DARK GROOVES AND STAINS IN THEM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE THE WORN RUBBER GASKETS ON THE PREP REACH IN COOLER IN THE 1ST FL PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE BAR GUN HOLDERS IN THE LOWER LEVEL BAR AREA. MUST CLEAN THE EXTERIOR OF THE GREASE TRAP ON THE 2ND FL AND THE INTERIOR OF THE COOKING EQUIPMENT THROUGH OUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST PROVIDE MISSING FLOOR TILES ON THE SECOND FLOOR BY THE WALK IN FREEZER. MUST PROVIDE A COVER TO THE FLOOR DRAIN IN FRONT OF THE 3 COMP. SINK ON THE 2ND FL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE CEILING VENTS IN THE DINING ROOM AND IN THE TOILET ROOMS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BROKEN/DAMAGED LIGHT SHIELDS IN THE PREP AREA ON THE 1ST FL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAKS AT THE BASE OF THE FAUCETS ON THE 3-COMP SINKS IN THE 2ND FL PREP AREA AND LOWER LEVEL BAR AREAS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND WASH SINK AT 2ND FLOOR KITCHEN BLOCKED BY STATIONARY PREP TABLE AND ROLLING CARTS, ONLY ONE HAND SINK AT LISTED KITCHEN. INSTRUCTED MGR TO KEEP HAND SINK UNOBSTRUCTED AT ALL TIMES AND PROMOTE FREQUENT HANDS WASHING FOR FOOD HANDLERS. BY THE END OF INSPECTION TABLE WAS MOVED AWAY FROM HAND SINK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST STORE ALL DISPOSABLE FOOD CONTAINERS PROTEDTED FROM CONTAMINATION. NOT ALLOWED TO USE DISPOSABLE PLASTIC CONTAINERS AS A MULTI USE SCOOP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SEVERAL COOLER DOORS WITH RIPPED RUBBER GASKETS, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOOD SHELVES, COUNTER TOPS, EXTERIOR SURFACES OF COOKING EQUIPMENT AND INSEIDE SURFACES OF COOLERS NOT CLEAN, DIRT AND FOOD DEBRIS NOTESD. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR NOT CLEAN IN ALL PREP AREAS, DEBRIS STUCK BETWEEN FLOOR TILES, MISSING GROUT, INSTRUCTED TO CLEAN FLOOR AND GROUT KITCHEN FLOOR SO ITS EASY TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. DAMAGED WALL NEXT TO LARGE ICE MAKER, INSTRUCTED TO REPAIR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING FOOD ITEMS HELD AT IMPROPER TEMPS: 10 LBS OF COOKED BEEF AT 92.3F, 3 LBS RAW BEEF AT 52.6F, 5LBS OF COOKED CHICKEN AT 124.7F, 3 LBS OF TUNA SALAD AT 52.8F AND 1LB OF SAUTÉ ONIONS AT 94.6F. INSTRUCTED TO KEEP SUCH FOOD ITEMS AT PROPER HOLDING TEMPS.( ITEMS WERE HELD AT KITCHEN SHELF AT ROOM TEMPS), INSTRUCTED TO KEEP SUCH FOOD ITEMS HELD AT PROPER TEMPS. ITEMS DISCARDED VALUED AT $50.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST KEEP ICE BINS OFF FLOOR, ALSO FOOD ITEMS OFF FLOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN RUBBER GASKETS AT BASEMENT PREP COOLERS DOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALL NEXT TO STOVE IN BASEMENT KITCHEN IN POOR REPAIR, INSTRUCTED TO REPAIR AND MAINTAIN.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED A FOOD HANDLER AT THE MAIN PREP AREA HANDLING A PIECE OF RAW BEEF AND THEN CONTINUED ON HANDLING READY TO EAT FOODS WITHOUT WASHING HIS HANDS. INSTRUCTED MGR TO HAVE ALL FOOD HANDLERS TO WASH THEIR HANDS ACCORDING TO HEALTH CODE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. 3 COMPARTMENT SINK NOT SET UP PROPERLY, WASHING MULTI-USE UTENSILS WITHOUT USING ANY SANITIZER, INSTRUCTED MGR TO WASH, RINSE AND SANITIZE ALL UTENSILS PROPERLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVES IN PREP AREA AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MACHINE INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL HOLES IN KITCHEN WALLS, WALL BASE COVERINGS IN POOR REPAIR, INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST INSTALL A BACK FLOW PREVENTION DEVICE TO THE HOSE WITH THE SPRAY GUN IN THE DISH MACHINE AREA.