BRANDON'S FOOD MART

Recorded violations

• 1

  SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. FOUND 3 GALLONS OF MILK WITH THE EXPIRATION OF 08-03-10 INSIDE OF WALK-IN COOLER, CAKES,COOKIES AND SEVERAL BAGS OF POTATOE CHIPS WITH EXPIRATION DATE OF JULY 27 ITEMS WERE DISCARDED (OWNER STATES THAT CHIPS, CAKES AND COOKIES ARE GOING TO BE PICKED UP BY COMPANY SO THAT HE CAN BE ISSUED A CREDIT FOR THE ITEMS). INSTRUCTED TO MONITOR AND REMOVE ITEMS FROM COOLER WHEN IT HAS EXPIRED. *NO CITATION ISSUED.*

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK-IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. COOLER'S AIR TEMPERATURE WAS 80.2F. INSTRUCTED TO GET COOLER FIXED SO AS TO MAINTAIN THE PROPER TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH INPSECTOR. *NO CITATION ISSUED.*

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE (MILK-80F, EGGS 78F AND CHEESE 78.8F) STORED INSIDE THE WALK-IN COOLER. ALL ITEMS WERE DISCARDED (11-GALLONS OF MILK, 2-HALF GALLONS, 2-16OZS. 3 PINTS, 1 DOZEN OF EGGS, HALF OF PAN OF NACHO CHEESE AND 7-8OZS. PCAKS OF CHEESE SLICES), ALL VALUED AT APPROX. $60.00 *NO CITATION ISSUED*

• 11

  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. MUST PROPERLY INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/CODE RUNNING WATER PER CITY CODE IN FRONT COUNTER AREA. MUST STOCK WITH SOAP/PAPER TOWELS. *NO CITATION ISSUED*

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CURRENT AND ORIGINAL CITY OF CHICAGO CERTIFICATE AND MANAGER ON THE PREMISES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. *NO CITATION ISSUED*

• 33

  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 DETAIL CLEAN AND SANITIZE ALL STOCK/STORAGE SHELVES THROUGHOUT, FAN COVERS IN WALK-IN COOLER, INTERIOR OF COOKING/HOT HOLDING UNIT EQUIPMENT AND COUNTERS BEHIND FRONT COUNTER.

• 34

  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. MUST REPAIR DAMAGED FLOOR IN REAR AND THROUGHOUT AS NEEDED, REPLACE/PROVIDE MISSING/DAMAGED FLOOR TILES THROUGHOUT AND REATTACH DOOR STRIP TO FRONT DOOR. FLOORS MUST BE DETAILED CLEANED AND SANITIZED THROUGHOUT.

• 35

  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 REPAIR ALL DAMAGED WALLS AND CEILING, REATTACH LOOSE WALL PANELS AND SEAL ALL CRACK/CREVICES THROUGHOUT.

• 38

  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 PROPERLY INSTALL A 3-COMP. SINK WITH COMPARTMENTS LARGE ENOUGH TO SUBMERGE THE LARGEST UTENSIL, A METAL DRAINBOARD AND GREASE TRAP ATTACHED, WITH HOT/COLD WATER PER CITY CODE AND STOPPERS FOR ALL COMPARTMENTS.

• 40

  REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.