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BRICKHOUSE

1258 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

BRICKHOUSE has been inspected 3 times by Chicago Department of Public Health since April 28, 2010. The most recent inspection, on October 28, 2013, found no infractions.

1 of 3 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 and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on April 29, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 28, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6 times across 2 separate inspections, most recently on April 29, 2010. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on April 29, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Tag Removal

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. FOODS IN THE WALK-IN COOLER ARE NOT LABELED. MUST LABEL AND DATE PREPARED FOODS.
    • 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. DETAIL CLEAN THE FOLLOWING ITEMS: SHELF BELOW THE PREP TABLES, WAFFLE MAKER, WIRE RACKS IN DRY STORAGE AREA, FOOD STORAGE CONTAINERS, TOP OF PIZZA OVEN, DUST ON TRACK LIGHTING IN REAR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF PREP COOLERS, MIXER TABLE, DRY STORAGE SHELVES.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AROUND THE DISHWASH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DRAIN LINE WATER LEAK AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR.
  3. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES INSIDE OF THE ICE MACHINE. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240. SERIOUS VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. FOODS IN THE WALK-IN COOLER ARE NOT LABELED. MUST LABEL AND DATE PREPARED FOODS.
    • 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. DETAIL CLEAN THE FOLLOWING ITEMS: SHELF BELOW THE PREP TABLES, WAFFLE MAKER, WIRE RACKS IN DRY STORAGE AREA, FOOD STORAGE CONTAINERS, TOP OF PIZZA OVEN, DUST ON TRACK LIGHTING IN REAR PREP AREA, INTERIOR OF MICROWAVE, INTERIOR OF PREP COOLERS, MIXER TABLE, DRY STORAGE SHELVES.
    • 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. DETAIL CLEAN THE FLOOR UNDER THE DISHMACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AROUND THE DISHWASH AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DRAIN LINE WATER LEAK AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR.

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