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BROTHERS TO GO

3000 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

BROTHERS TO GO has been inspected 2 times by Chicago Department of Public Health since August 24, 2020. The most recent inspection, on August 4, 2021, found no infractions.

1 of 2 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: Cleaning and sanitizing, Food temperature control 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.

  • 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 2 times on August 24, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on August 24, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 24, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 5 times on August 24, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 once on August 24, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

2 inspections

  1. Canvass

    0 infractions

  2. License

    11 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INACCURATE INTERNAL THERMOMETER INSIDE THE WALK-IN COOLER. MUST REPLACE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE FRONT PREP HAND WASHING SINK BETWEEN THE SINK AND THE ICE MACHINE. INSTALL A SPLASH GUARD BETWEEN THE UTILITY SERVICE SINK AND THE CLEAN DRYING DISH RACK AT THE THREE COMPARTMENT SINK. A SPLASH GUARD BETWEEN THE DISH HAND WASHING SINK AND THE CLEAN STORED DISHES/UTENSILS ON SHELVING TO THE RIGHT SIDE.----MUST NOT STORE CLEAN POTS/PANS/UTENSILS DIRECTLY ABOVE THE UTILITY SERVICE SINK AND THE WASH COMPARTMENT OF THE THREE COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN/MISSING DOOR HANDLE ON THE COOKS LINE COOLER WITH ENCRUSTED FOOD DEBRIS. MUST REPLACE HANDLE/CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SHELVING UNDER COOKS LINE FLAT GRILL AND GREASE CATCH BASIN WITH GREASE, DIRT AND FOOD DEBRIS.----INTERIOR OF THE BAKING OVEN DIRTY. MUST CLEAN AND MAINTAIN ALL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • RAW WOODEN SHELVING IN THE DINING ROOM MUST BE PAINTED/SEALED. WOODEN SHELVING THROUGHOUT THE COOKS LINE DAMAGED AND IN POOR REPAIR. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO GREASE TRAP LOCATED ON THE DISH WASHING THREE COMPARTMENT SINK. MUST INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING VENTILATION FAN IN THE WOMAN'S WASHROOM NOT SECURED TO THE CEILING. MUST PROPERLY SECURE TO BE TIGHT FITTING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE DUCT TAPE AS A SEALANT OR A MEANS OF REPAIR ON THE REAR EXIT DOOR.----WATER DAMAGED CEILING TILES IN THE CEILING HALLWAY TO REAR EXIT. MUST REPLACE.-----FLOOR NEXT TO THE ICE MACHINE BETWEEN THE WALL AND MACHINE WITH DIRT AND DEBRIS.----FLOOR UNDER THE COOKS LINE COOLER WITH POOLING LIQUID, AND DEBRIS MUST MAKE FLOOR SMOOTH AND CLEANABLE, REMOVE POOLING LIQUID, CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BASEBOARD COVING INSIDE THE WALK-IN COOLER WITH OPEN GAP BETWEEN WALL AND COVING. MUST SEAL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CRACKED LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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