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BRIANNA'S RESTAURANT

4911 N WESTERN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

BRIANNA'S RESTAURANT has been inspected 7 times by Chicago Department of Public Health since October 30, 2013. The most recent inspection, on October 7, 2016, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on November 5, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on October 23, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 23, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 30, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 5 separate inspections, most recently on April 16, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT, STORAGE SHELVES, PREP TABLES, THREE COMPARTMENT SINK, UTENSILS,INTERIOR OF COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN FURNACE ROOM, IN PREP AND STORAGE AREAS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  3. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS AND FREEZERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN FREEZER AND STEAM TABLE. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT, STORAGE SHELVES, PREP TABLES, THREE COMPARTMENT SINK, UTENSILS,INTERIOR OF COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVER IN TOILET ROOM NOT CLEAN. INSTRUCTED TO REMOVE EXCESSIVE DUST AND DETAIL CLEAN.
  4. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. INADEEQUATE FOOD PROCESS TO KEEP FOODS COLD. FOODS HAD BEEN BROUGHT OUT OF REFRIGERATOR IN INDIVIDUAL FOOD CONTAINERS BEING KEPT COLD WITH CONTACT OF ICE ONLY AT BOTTOM OF TRAY. OBSERVED ICE AT BOTTOM OF TRAY AS A METHOD OF KEEPING POTENTIALLY HAZARDOUS FOOD COLD. FOUND 3 LBS 0F COOKED BEANS AT 54.2 F, 2 LBS OF COOKED PORK AT 54.4 F AND 2 LBS OF COOKED BEANS AT 50.7 F. INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS-COLD MUST BE KEPTED AT 40 F OR BELOW IN PROPER REFRIGERATION. CRITICAL CITATION ISSUED 7-38-005(A). MANAGER VOLUNTARILY DENATURED AND DISCARDED. VALUE $21, 7 LBS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF RODENT ACTIVITY FOUND ON PREMISES. OBSERVED 30 PLUS RAT DROPPING INSIDE FURNACE ROOM ALONG STEEL BEAMS. INSTRUCTED TO REMOVE ALL ACTIVITY, HAVE LICENSED PEST CONTROL SERVICE PREMISES. SERIOUS CITATION ISSUED 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS AND FREEZERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED IN FREEZER AND STEAM TABLE. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER OR STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT, STORAGE SHELVES, PREP TABLES, THREE COMPARTMENT SINK, UTENSILS,INTERIOR OF COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN FURNACE ROOM, IN PREP AND STORAGE AREAS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVER IN TOILET ROOM NOT CLEAN. INSTRUCTED TO REMOVE EXCESSIVE DUST AND DETAIL CLEAN.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INISDE COOLER NOT PROEPRLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS NOT PROPERLY STORED INSIDE COOLERS AND FREEZERS. INSTRUCTED TO STORE FOODS IN FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE RACKS, EXTERIOR OF COOKING EQUIPMENT, EXHAUST HOOD AND FILTER, THREE COMPARTMENT SINK. PREP TABLE AND COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DAILY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP AREA NOT CLEANED. INSTRUCTED TO REMOVE HEAVY GREASE BUILD-UP BEHIND EQUIPMENT AND DETAIL CLEAN THROUGH-OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED INSIDE COOLERS. INSTRUCTED TO PROVIDE THERMOMETER CONSPICUOUSLY INSIDE ALL COOLERS.
  6. License Re-Inspection

    0 infractions

  7. License

    10 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND WASHING SINK AT 1ST PREP AREA; INSTRUCTED TO PROPERLY INSTALL SINK WITH HOT/COLD WATER.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR SANITARY HAND DRYING DEVICES AT THE 2ND PREP AREA EXPOSED SINK. MUST PROVIDE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER 30 RAT DROPPINGS NOTED ON THE FLOOR, ALONG NORTH WALL INSIDE THE FURNACE ROOM. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE AND SEAL OPENINGS TO PREVENT PEST ENTRY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND WASHING SINK AT 2ND PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, ICE MACHINE, SHELVES, MOP SINK, ALL EQUIPMENT THRU-OUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE/DEBRIS/FOOD DEBRIS ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS THRU-OUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR/REPAINT WALLS AT DINING ROOMS, AND 2ND PREP AREA, TO SEAL ALL CRACKS/CREVICE ON WALLS AND CEILING AT PREP AREAS AND DINING ROOMS TO PREVENT PEST HARBORAGE. ALSO DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • RUST ON GREASE TRAP UNDER 3 COMPARTMENT SINK AND LEAKY FAUCET FOR SAME SINK. INSTRUCTED TO REMOVE RUST AND REPAINT TRAP AND REPAIR/OR REPLACE FAUCET.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER AT REAR STORAGE AREA; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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