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BROTHER'S SUBMARINE INC

1158 W 63RD ST, CHICAGO, IL 60621 · Restaurant

Inspection summary

BROTHER'S SUBMARINE INC has been inspected 10 times by Chicago Department of Public Health since August 9, 2012. The most recent inspection, on October 8, 2020, found no infractions.

2 of 10 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 temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 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 4 times across 2 separate inspections, most recently on December 10, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 separate inspections, most recently on March 5, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 December 10, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 24, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 23 times across 8 separate inspections, most recently on February 19, 2016. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF ALL REFRIGERATION UNITS AND UPRIGHT FREEZER AT REAR OF FOOD DEBRIS. CDETAIL CLEAN INTERIOR BOTTOM OF DEEP FRYERS OF HEAVY GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN WALL AT REAR PREP AREA OF FOOD SPLASHES WHERE OPEN FLOUR FOR BATTER IS STORED.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED ASHTRAY AT REAR OF PREMISES. INSTRUCTED THAT NO ASHTRAYS SHOULD BE PRESENT ON PREMISES.
  4. Short Form Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED FOOD DEBRIS IN BETWEEN THE THE COOKING EQUIPMENT. MUST DETAIL CLEAN TO REMOVE GREASE AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
  5. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE FRONT PREP COOLER, REAR UPRIGHT FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSRTUCTED MANAGER TO PROVIDE AND MAINTAIN PROPER HAIR RESTRAINS IN FOOD PREP AREAS AT ALL TIMES.
  6. Complaint Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE WALLS BEHIND THE FURNACE SO NO INSECT OR RODENT HARBORAGE
  7. Complaint

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND TWO LIVE ROACHES ON THE SIDE OF THE FURNACE IN THE REAR AREA. MANAGER KILLED THEM. HOWEVER MUST CLEAN UP THE AREA AND CALL THE PEAT CONTROL TECH TO COME HERE AND SERVICE THIS ESTABLISHMENT AND HAVE A RECIEPT DATED TODAY OR BEFORE THE INSPECTORS RETURN. SERIOUS VIOLATION 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING VIOLATIONS NOT CORRECTED FROM REPORT# 1375753 DATE 12/02/2013 INSPECTOR'S BADGE# 341. SERIOUS VIOLATION 7-42-090. VIOLATION #30 ALL FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED. #31 ALL SINGLE-SERVICE UNTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP(INVERTED). #32 ALL RUSTY STORAGE RACKS IN COOLERS AND FREEZERS AND STORAGE SHELVES THAT ARE NO LONGER EASILY CLEANABLE MUST BE PAINTED OR REPLACED. REMOVE ALL BOXES FROM SHELVES UNDERNEATH PREP TABLES. USING POP BOXES AS FOOD STORAGE CONTAINERS IN REFRIGERATOR, INSTRUCTED TO DISCONTINUE THIS PRACTICE AND USE FOOD STORAGE CONTAINERS. #34 DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES(GREASE AND DIRT BUILD-UP), IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REMOVE CARD BOARD BOXES FROM FLOOR BY COOKING EQUIPMENT. #35 ALL WALLS MUST BE EASY CLEANABLE WITHOUT ANY HOLES, CRACKES,CREVICES PREVENTING ANY INSECT ENTRANCE/HORBAGE. NOTED SOME WALLS AND DOOR FRAMES IN DISREPAIR REPAIR SAME MAKING THEM ALSO TIGHT FITTING. #36 REPLACE MISSING END CAPS ON LIGHTS IN FOOD PREP AND DISHWASHING AREAS. #40 PROVIDE ACCURATE THERMOMETERS FOR ALL COOLERS, REFRIGERATORS AND FREEZERS.EMPTY DIRTY MOP WATER FROM BUCKET AND HANG MOP TO AIR DRY TO PREVENT BREEDING. #41
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE WALLS BEHIND THE FURNACE SO NO INSECT OR RODENT HARBORAGE.
  8. Short Form Complaint

    11 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UNTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP(INVERTED).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RUSTY STORAGE RACKS IN COOLERS AND FREEZERS AND STORAGE SHELVES THAT ARE NO LONGER EASILY CLEANABLE MUST BE PAINTED OR REPLACED. REMOVE ALL BOXES FROM SHELVES UNDERNEATH PREP TABLES. USING POP BOXES AS FOOD STORAGE CONTAINERS IN REFRIGERATOR, INSTRUCTED TO DISCONTINUE THIS PRACTICE AND USE FOOD STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, REFRIGERATORS, FOOD STORAGE CONTAINERS, CABINET INTERIORS OF DEEP FRYERS, SIDES OF COOKING EQUIPMENT, GRILL, STORAGE SHELVES, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES(GREASE AND DIRT BUILD-UP), IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REMOVE CARD BOARD BOXES FROM FLOOR BY COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FOOD SPLATTERS, GREASE BUILD-UP, AND DIRT FROM WALLS AND BASE BOARDS THROUGHOUT. CLEAN GREASY BUILD-UP AND DIRT FROM PIPES ATTACHED TO WALLS BEHIND COOKING EQUIPMENT. REPLACE ALL STAINED CEILING TILES IN CUSTOMER WAITING AREA. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NOT CLEAN. REPAIR BOTTOM RIGHT SIDE OF FRONT DOOR TO PREVENT RODENT ENTRY. CLEAN ALL DOORS WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHTS IN FOOD PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET AT 3 COMPARTMENT SINK AT 3 COMPARTMENT SINK. MUST REMOVE HOSE FROM FAUCET AT 3 COMOARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETERS FOR ALL COOLERS, REFRIGERATORS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPTY DIRTY MOP WATER FROM BUCKET AND HANG MOP TO AIR DRY TO PREVENT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER MUST WEAR A HAIR RESTRAINT.
  9. Canvass

    14 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES NOT MAINTANING ADEQUATE TEMPERATURES. REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA AND REFRIGERATOR IN DISHWASHING AREA NOT MAINTAINING ADEQUATE TEMPERATURES, AIR TEMPERATURES RECORDED AT 45.1F AND 53.1F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND TO CONTACT REFRIGERATION REPAIRMAN. UNITS TAGGEED HELD FOR INSPECTION. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • SEASONED CHICKEN WINGS-51.1F, COOKED CHICKEN WINGS-50.9F, ROAST BEEF-48.8F, PIZZA PUFFS-49.3F, CHICKEN-47.8F, TACO MEAT-47.7F, GROUND BEEF-48.8F, GROUND BEEF-44.9F, SOUR CREAM-44.8F, CUT TOMATOES-48.6F-ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UNTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP(INVERTED).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL RUSTY STORAGE RACKS IN COOLERS AND FREEZERS AND STORAGE SHELVES THAT ARE NO LONGER EASILY CLEANABLE MUST BE PAINTED OR REPLACED. REMOVE ALL BOXES FROM SHELVES UNDERNEATH PREP TABLES. USING POP BOXES AS FOOD STORAGE CONTAINERS IN REFRIGERATOR, INSTRUCTED TO DISCONTINUE THIS PRACTICE AND USE FOOD STORAGE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, REFRIGERATORS, FOOD STORAGE CONTAINERS, CABINET INTERIORS OF DEEP FRYERS, SIDES OF COOKING EQUIPMENT, GRILL, STORAGE SHELVES, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES(GREASE AND DIRT BUILD-UP), IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REMOVE CARD BOARD BOXES FROM FLOOR BY COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FOOD SPLATTERS, GREASE BUILD-UP, AND DIRT FROM WALLS AND BASE BOARDS THROUGHOUT. CLEAN GREASY BUILD-UP AND DIRT FROM PIPES ATTACHED TO WALLS BEHIND COOKING EQUIPMENT. REPLACE ALL STAINED CEILING TILES IN CUSTOMER WAITING AREA. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NOT CLEAN. REPAIR BOTTOM RIGHT SIDE OF FRONT DOOR TO PREVENT RODENT ENTRY. CLEAN ALL DOORS WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING END CAPS ON LIGHTS IN FOOD PREP AND DISHWASHING AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET AT 3 COMPARTMENT SINK AT 3 COMPARTMENT SINK. MUST REMOVE HOSE FROM FAUCET AT 3 COMOARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETERS FOR ALL COOLERS, REFRIGERATORS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPTY DIRTY MOP WATER FROM BUCKET AND HANG MOP TO AIR DRY TO PREVENT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER MUST WEAR A HAIR RESTRAINT.
    • 70. NO SMOKING REGULATIONS
      • FOUND ASHTRAY WITH CIGARETTE BUTTS IN IT IN WASHROOM ON FLOOR BY TOILET. CITATION ISSUED 7-32-010(C).
  10. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.OBSERVED SINGLE SERVICE ITEM (FORKS) NOT PROPERLY STORED INSTRUCTED TO INVERT HANDLE UP SO YOU TAKE THE HANDLE NOT THE EATING SIDE OF THE UTENSIL.
    • 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. OBSERVED WALK-IN FREEZER RUSTY STORAGE RACKS NEED TO REMOVE RUST.
    • 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.DEFROST UPRIGHT FREEZER REAR STORAGE EXCESSIVE ICE,INSIDE FRYER DOORS, AND INTERIOR FAN GUARD COVERS IN 2 DOOR COOLER, HOOD AND FLITERS. CLEAN AND SANITIZE REAR SLICER.
    • 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.CLEAN FLOOR UNDER FRYERS.
    • 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.CLEAN DUSTY CEILING AND WALL VENT'S FRONT AND REAR.CLEAN WALL BEHIND GRILL,REAR PREP, AND SIDE STORAGE WALL NEEDS REPAIR BEHIND BOX FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.SOME CLUTTER IN FROMT STORAGE AREA REMOVE ITEMS NOT BEING USED.

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