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BROTHERS GROCERY & GENERAL MERCHANDISE

5607 S RACINE AVE, CHICAGO, IL 60636 · Grocery Store

Inspection summary

BROTHERS GROCERY & GENERAL MERCHANDISE has been inspected 4 times by Chicago Department of Public Health since October 15, 2020. The most recent inspection, on August 11, 2025, found no infractions.

2 of 4 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on March 24, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on February 23, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 February 23, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 23, 2021. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 2 separate inspections, most recently on March 24, 2021. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • INSTRUCTED TO PROVIDE HEALTH POLICY FOR EMPLOYEES HEALTH. PRIORITY FOUNDATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO COMMERCIAL VENTILATION SYSTEM IN PREP AREA ABOVE COOKING AREA. INSTRUCTED TO INSTALL
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES
  3. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • SEE VIOLATION #2
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • PERSON IN CHARGE HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE.( PREMISES WILL PREPARE AND SERVE OPEN FOODS). INSTRUCTED TO PROVIDE . PRIORITY FOUNDATION
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • INSTRUCTED TO PROVIDE HEALTH POLICY FOR EMPLOYEES HEALTH. PRIORITY FOUNDATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HANDSINK IN PREP AREA. MUST PROVIDE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED NO COOLERS ON PREMISES CONNECTED. INSTRUCTED TO HAVE ADEQUATE COLD HOLDING FACILITIES FOR PREP AREA AND ALL TCS PREPACKAGED FOODS. PRIORITY VIOLATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER TO MONITORING FOOD TEMPERATURES. PRIORITY FOUNDATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SNEEZE GUARDS INSTALLED AT COUNTER OF PREPARATION AREA WHERE FOOD WILL BE PREPARED AND HOT HOLDING UNITS WILL BE DISPLAYED IN PREP AREA. INSTRUCTED TO INSTALL SNEEZE GUARDS FOR ADEQUATE FOOD PROTECTION. ALSO MUST INSTALL BARRIER AT ENTRY WAY INTO PREP AREA. PRIORITY FOUNDATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZING TEST KIT FOR 3- COMPARTMENT SINK. INSTRUCTED TO PROVIDE FOR SANITIZER THAT WILL BE USED. PRIORITY FOUNDATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER OF UNCLEAN UNUSED EQUIPMENT STORED IN REAR STORAGE AREA. GRILLS,ETC. INSTRUCTED TO REMOVE ALL EQUIPMENT AND UNNECESSARY ITEMS FROM PREMISES NOT BEING USED TO PREVENT A PEST HARBORAGE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO COMMERCIAL VENTILATION SYSTEM IN PREP AREA ABOVE COOKING AREA. INSTRUCTED TO INSTALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES
  4. License

    0 infractions

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