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BROWN BAG SEAFOOD CO

125 S CLARK ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

BROWN BAG SEAFOOD CO has been inspected 8 times by Chicago Department of Public Health since July 20, 2016. The most recent inspection, on November 9, 2021, found no infractions.

2 of 8 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.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on February 4, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 across 2 separate inspections, most recently on February 4, 2020. For example: APPROVED THAWING METHODS USED

  • 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 November 1, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on December 12, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 3 separate inspections, most recently on March 3, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 FOUND CEILING ABOVE 1ST FLOOR KITCHEN DOOR ENTRANCE AREA, AND PASSING HALLWAY UNFINISHED AND BROKEN. FOOD IS PREPARED IN BASEMENT AND TRANSPORTED THROUGH SAID DOOR AND HALLWAY. INSTRUCTED TO PROVIDE SMOOTH, EASILY CLEANABLE CEILINGS.
  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK LOCATED IN DISHWASHING AREA/REAR FOOD PREPARATION AREA INACCESSIBLE. SAID SINK IS FILLED WITH POTS,BOWLS,AND PANS. ALSO FOUND CART WHERE FOOD (RANCH) IS PREPPED IN FRONT OF SAID SINK. A HANDWASHING SINK MUST BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED RARE SEARED TUNA THAWED IN VACUUM PACKAGE LOCATED IN REACH IN REFRIGERATOR AND WALK IN COOLER. THAWING INSTRUCTIONS LOCATED ON PACKAGE STATES"REMOVE FROM VACUUM PACKAGING AND THAW UNDER REFRIGERATION. IMMEDIATELY BEFORE USE.". INSTRUCTED TO REMOVE TUNA FROM VACUUM PACKAGE BEFORE THAWING.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CONTINUED NON-COMPLIANCE. THE FOLLOWING PREVIOUS CORE VIOLATION WAS NOT CORRECTED BY CORRECT BY DATE FROM INSPECTION REPORT# 2320972: FOUND CEILING OVER FOOD PREPARATION AREA UNFINISHED AND BROKEN. MUST PROVIDE SMOOTH, EASILY CLEANABLE CEILINGS. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  4. Canvass

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED UNDERCOOKED TUNA ON MENU. SAID ITEM CAN BE ORDERED UNDER COOKED. FOUND DISCLOSURE AND REMINDER. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE REMINDER AND FOOTNOTE FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CEILING OVER FOOD PREPARATION AREA UNFINISHED AND BROKEN. MUST PROVIDE SMOOTH, EASILY CLEANABLE CEILINGS.
  5. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES. OBSERVED 5 LBS OF TARTAR SAUCE AT 72.0F IN THE FOOD PREP AREA, AT THE TIME OF THE INSPECTION THE INDIVIDUAL SMALL CONTAINERS OF TARTAR SAUCE WERE SITTING IN A LARGE CONTAINER OF WATER. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO LID FOR THE SMALL CROCK POT LOCATED AT THE BOTTOM SHELF OF THE PREP TABLE IN THE FOOD PREP AREA. INSTRUCTED A LID IS NEEDED FOR THE SMALL CROCK POT FOR THE QUINOA AND BROWN RICE MIXTURE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNDER THE PREP COOLER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CLAM CHOWDER SOUP AND COOKED VEGETABLES) ARE BEING PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE A HAIR RESTRAINT WHILE HANDLING FOOD.
  7. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  8. License

    0 infractions

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