Aller au contenu
Chargement de la carte…

BROWN CAFE CHICAGO

1400 S JEFFERSON ST, CHICAGO, IL 60607 · Restaurant

5 inspections

  1. Canvass

    0 infraction

  2. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOODSERVICE MANAGER ON DUTY/SITE WHILE POTENTALLY HAZARDOUS FOODS ARE BEING PREPARE AND SERVED SUCH AS CHICKEN,ITALIAN BEEF,RICE,HOT DOGS AND FISH. INSTRUCTED MANAGER TO HAVE MORE EMPLOYEES ENROLLED IN SANITATION CLASS. SERIOUS CITATION ISSUED #7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND/OR DEBRIS. MUST MAINTAIN. ALSO DETAIL CLEAN SHELVING AND ROLLING RACK IN WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING TO REMOVE GREASE,SPILLS AND DEBRIS FROM AROUND COOKING AND HEATING EQUIPMENT. ALSO FLOORS IN PAPER GOODS STORAGE ROOM NEEDS CLEANING. MUST MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FILTER ABOVE COOKING EQUIPMENT NEEDS DETAIL CLEANING TO REMOVE GREASE AND DEBRIS BULID UP. MUST MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED FAUCETS AND BOTTOM OF 3-COMP SINK IN POOR REPAIR(LEAKS). MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP INSIDE ICE BIN ON ICE. MUST PROVIDE A ICE SCOOP HOLDER TO PROPERLY STORE SCOOP. NOTED RAGS IN DIRTY WATER BY COOKING EQUIPMENT. MUST CHANGE WATER WITH SANITIZER MORE FREQUENTLY.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FRONT KITCHEN HOOD AND FILTERS ARE DUSTY, CLEAN OUT THE FRONT HOOD INTERIOR. THE INOPERATIVE FRONT 2-DOOR COOLER INTERIOR IS DIRTY; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN. THE ICE MACHINE HAS SOME DUST INSIDE THE DOOR AND LIP AREA, WIPE AREA WITH A SANITIZING SOLUTION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS AROUND THE FRYER ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. THE ICE SCOOP HOLDER IS DIRTY, CLEAN AND SANITIZE THE HOLDER.
  4. License Re-Inspection

    0 infraction

  5. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean and degrease the equipment and surfaces in detail.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE OR REPAIR AND SANITIZE OLD COOLERS THROUGHOUT THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. INSTALL A VENTILATION FAN IN BOTH WASHROOMS. INSTALL A MOP SINK CLOSE TO THE KITCHEN TO FACILITATE CLEANING THE FLOORS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.