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BROWN'S CHICKEN LLC

5601 W LAWRENCE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

BROWN'S CHICKEN LLC has been inspected 13 times by Chicago Department of Public Health since May 2, 2011. The most recent inspection, on March 16, 2017, found no infractions.

3 of 13 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, Pests and Cleaning and sanitizing.

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.

  • 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 April 7, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on April 7, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 7, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on June 12, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 June 12, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed torn refrigeration gaskets on units throughout facility. Instructed facility to replace and maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed dirt buildup in refrigeration gaskets throughout facility. Instructed to clean and maintain. Observed dirt and grease buildup on the faucet at the three compartment sink. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed water stained ceiling tiles above the hot holding area. Instructed facility to repair and maintain.
  3. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found 7lbs of cooked chicken (valued at $55) at an improper temperature of 77.5f on top of an unused fryer. Operator discarded and denatured said food. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • Upon arrival noted water temperature throughout facility at 72.5f. Operator noted that hot water heater was not functioning. Operator repaired during inspection and water temperature reached 112.3f. Instructed facility to maintain hot water at least 110f at all times. Critical citation issued 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Observed 20 fruit flies in the rear prep area. Instructed facility to remove all pests and maintain. Recommended to contact a licensed pest control provider for service. Serious citation issued 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No City of Chicago certified foodservice manager on site at time of inspection. Instructed facility that a City of Chicago certified foodservice manager must be on site at all times when potentially hazardous foods (chicken, beef, etc) are being prepared and/or served. Serious citation issued 7-38-012(a).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Observed the three compartment sink not properly maintained. When more than one compartment is let out the floor drain can not contain and receive all the water without overflowing onto the floor. Instructed facility to repair and maintain. Serious citation issued 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Previous minor violations not corrected from inspection # 1482806, dated 6-19-15: Violation 33-"GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(USED AND UNUSED EQUIPMENT).GREASE BUILD-UP ON PIPES ,WHEELS,ETC THROUGHOUT THE PREMISES.NEED TO CLEAN AND MAINTAIN." Violation 34-"FLOOR THROUGHOUT THE PREMISES WITH A BUILD-UP OF GREASE,FOOD AND DEBRIS,INCLUDED INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO CLEAN AND MAINTAIN METAL SHEET USED ON FLOOR BY THE FRYERS AND UNUSED OVEN NOT SEALED TO FLOOR INSTRUCTED TO SEAL ALSO REMOVE GREASE AND KEEP IT CLEAN." Violation 35-"CLEAN BOTTOM WALLS THROUGHOUT THE PREMISES,GRIMES BUILD-UP." Violation 38-"WATER SLOWLY DRAINING AT URINAL AT MEN'S WASHROOM,INSTRUCTED TO REPAIR." Instructed facility to correct all and maintain. Serious citation issued 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed torn refrigeration gaskets on units throughout facility. Instructed facility to replace and maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed dirt buildup in refrigeration gaskets throughout facility. Instructed to clean and maintain. Observed dirt and grease buildup on the faucet at the three compartment sink. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed water stained ceiling tiles above the hot holding area. Instructed facility to repair and maintain.
  4. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRESH ICE CREAM IS SCOOPED ON PREMISES. OBSERVED ICE CREAM SCOOP DIRTY WITH FOOD PRODUCT STORED INSIDE A CONTAINER.INSTRUCTED TO INSTALL A DIPPER WELL BY THE CHEST FREEZER RUSTY SHELF AT EAST SIDE OF INSIDE OF WALK-IN COOLER,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.SPLASH GUARD IS NEEDED BETWEEN THE CHEMICAL TABLE AND THREE COMPARTMENT SINK,OR RELOCATE CHEMICALS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(USED AND UNUSED EQUIPMENT).GREASE BUILD-UP ON PIPES ,WHEELS,ETC THROUGHOUT THE PREMISES.NEED TO CLEAN AND MAINTAIN.ICE BUILD-UP INSIDE THE ICE CREAM CHEST FREEZER.INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE PREMISES WITH A BUILD-UP OF GREASE,FOOD AND DEBRIS,INCLUDED INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO CLEAN AND MAINTAIN METAL SHEET USED ON FLOOR BY THE FRYERS AND UNUSED OVEN NOT SEALED TO FLOOR INSTRUCTED TO SEAL ALSO REMOVE GREASE AND KEEP IT CLEAN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LARGE HOLES ON CEILING AROUND THE PIPES,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIALS.FOOD LIQUID STAINS ON CEILING TILES ABOVE THE JUICE BOXES AND AT RAW CHICKEN PREP AREA,CLEAN AND MAINTAIN.CLEAN BOTTOM WALLS THROUGHOUT THE PREMISES,GRIMES BUILD-UP
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER SLOWLY DRAINING AT URINAL AT MEN'S WASHROOM,INSTRUCTED TO REPAIR
  5. Canvass

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP PROVIDED AT SOAP DISPENSER AT EXPOSED HAND SINK BY RAW CHICKEN STATION.FOUND SANITIZER SOLUTION INSTALLED ABOVE THE EXPOSED HAND SINK WITH SANITIZER IN IT.INSTRUCTED TO REMOVE SANITIZER DISPENSER AND ONLY USE SOAP FOR PROPER HAND WASHING.EMPLOYEE WAS HANDLING FOOD. MANAGER STATED AWAITING FOR DELIVERY.DISH SOAP WAS PROVIDED AT EXPOSED HAND SINK UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING PREPARATION AND STORAGE.FOUND THE HOT WATER UNIT WERE PASTA IS COOKED NOT CLEANED:INSIDE THE UNIT ACCUMULATION OF MINERAL BUILD-UP THAT IS SO THICK UNABLE TO SEE METAL BARS,ALSO A METAL SHELF COATED WITH PLASTIC,THE PLASTIC IS BROKEN. ALSO TWO METAL PASTA BASKET ARE EXTREMELY DIRTY AND WITH A BUILD-UP OF MINERAL.PASTA BASKET ARE DIPPED IN THAT SAID UNIT.INSTRUCTED TO CLEAN ,REMOVE MINERAL BUILD-UP AND REPLACED BROKEN SHELF.INTERIOR OF ICE MACHINE WITH ENCRUSTED PINK MINERAL BUILD-UP ON FRONT PANEL OF ICE BIN.BLACK AND BROWN SUBSTANCE AT WATER RESERVOIR,INSTRUCTED TO CLEAN AND SANITIZE UNIT. SERIOUS VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRESH ICE CREAM IS SCOOPED ON PREMISES. OBSERVED ICE CREAM SCOOP DIRTY WITH FOOD PRODUCT STORED INSIDE A CONTAINER.INSTRUCTED TO INSTALL A DIPPER WELL BY THE CHEST FREEZER RUSTY SHELF AT EAST SIDE OF INSIDE OF WALK-IN COOLER,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. DRAIN UNDER THE TABLE WERE RAW CHICKEN IS STORED IS CLOGGED.INSTRUCTED TO UNCLOG SAID PIPE SPLASH GUARD IS NEEDED BETWEEN THE CHEMICAL TABLE AND THREE COMPARTMENT SINK,OR RELOCATE CHEMICALS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(USED AND UNUSED EQUIPMENT).GREASE BUILD-UP ON PIPES ,WHEELS,ETC THROUGHOUT THE PREMISES.NEED TO CLEAN AND MAINTAIN.ICE BUILD-UP INSIDE THE ICE CREAM CHEST FREEZER.INSTRUCTED TO CLEAN AND MAINTAIN. BLOOD AND WATER ON SHELF WERE RAW CHICKEN IS STORED INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE PREMISES WITH A BUILD-UP OF GREASE,FOOD AND DEBRIS,INCLUDED INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO CLEAN AND MAINTAIN METAL SHEET USED ON FLOOR BY THE FRYERS AND UNUSED OVEN NOT SEALED TO FLOOR INSTRUCTED TO SEAL ALSO REMOVE GREASE AND KEEP IT CLEAN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LARGE HOLES ON CEILING AROUND THE PIPES,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIALS.FOOD LIQUID STAINS ON CEILING TILES ABOVE THE JUICE BOXES AND AT RAW CHICKEN PREP AREA,CLEAN AND MAINTAIN.CLEAN BOTTOM WALLS THROUGHOUT THE PREMISES,GRIMES BUILD-UP
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER SLOWLY DRAINING AT EXPOSED HAND SINK BY THE RAW CHICKEN STATION AND URINAL AT MEN'S WASHROOM,INSTRUCTED TO REPAIR
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER AREA NOT MAINTAINED, GROUND LITTERED WITH GARBAGE, POTENTIAL PEST HARBORAGE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN DUMPSTER AREA. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- EXTERIOR OF SINKS/SINK HANDLES WITH FOOD DEBRIS AND CALCIUM BUILD UP, INTERIOR ICE MACHINE WITH SLIGHT CALCIUM BUILD UP AND VENTILATION HOOD FILTERS WITH GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/GREASE BUILD UP ON FLOOR DRAIN COVERS IN PREP AREA AND FOOD DEBRIS ON FLOOR IN PREP AND DISHWASH AREA ALONG ALL WALLS AND CORNERS. INSTRUCTED MANAGER TO CLEAN FLOOR DRAIN COVERS AND FLOOR THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT BUILD UP ON WALLS AROUND MOP SINK, MISSING CEILING VENTILATION COVERS ABOVE DISHWASH AREA AND CEILING TILES PAPER PEELING ABOVE SODA SYRUP ROOM AND ABOVE CHICKEN HOT HOLDING UNIT. INSTRUCTED MANAGER TO REPLACE DAMAGED CEILING TILES AND CEILING VENTILATION COVERS/CLEAN WALLS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE LEAKING. INSTRUCTED MANAGER TO REPAIR SINK PIPE.
  8. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WALK IN COOLER DOOR RUBBER GASKETS RIPPED/MISSING ALSO OBSERVED PREMISES USING TIN FOIL AS COVER ON TOP OF SHELF UNDER UNUSED VENTILATION HOOD. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS AND REMOVE TIN FOIL, SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD BUILD UP ON 3-COMPARTMENT SINK HOT AND COLD WATER HANDLES AND ON EXTERIOR OF SAME SINK. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP.
  9. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN, REMOVE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AND RE CAULK AROUND 1 COMPARTMENT/PREP SINK AT REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ADDITIONAL CLEANING AND MAINTAINING THE FOLLOWING ITEMS WITH GREASE BUILD-UP: EXTERIOR SURFACES OF COOLING EQUIPMENT, SIDES OF FRYERS, PREP SHELVES, COOKING EQUIPMENT, PIPES AND ELECTRICAL CONDUITS, FOOD RACKS, FILTER BOX AND PIPES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ADDITIONAL CLEANING OF FLOORS UNDERNEATH STORAGE RACKS INSIDE WALK-IN COOLER, FLOORS UNDERNEATH COOKING AND HOT HOLDING UNIT WITH GREASE AND DRIED FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3RD COMPARTMENT (FAR RIGHT) OF THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  10. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING AND COOLING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION, (2) EXPOSED HAND SINKS, PREP SINK, 3 COMPARTMENT SINK, FREEZERS AND STORAGE RACKS WITH GREEN MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER AND INTERIOR SURFACES OF MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS (STICKY AND GREASY)THROUGHOUT PREMISES (FRONT/REAR, INSIDE WALK-IN COOLER, WALK-IN FREEZER) ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT AND FLOOR THROUGHOUT DINING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH BLACK MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.------CLEAN, REPAIR AND MAINTAIN WALLS BEHIND PREP SINK OR 1 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER AND INSIDE WALK-IN FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GARBAGE AREA WITH SOME LITTER ON GROUND UNDER AND AROUND CONTAINER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
  11. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found/observed no certified food mgr with City of Chicago food sanitation certificate at time of inspection, while handling/preparing potentially hazardous foods (Chicken, Cooked meatball, Italian beef, sausage).Citation Issued.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine, prep table lower shelving not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler not clean, need detailed cleaning.
  12. License Re-Inspection

    0 infractions

  13. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in freezer shelving/racks that had rust, peeling paint, shall be replaced. Front counter shelving that had exposed raw wood, peeling paint, shall be repair/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving racks not clean need detailed cleaning(crevices).Non food contact surfaces of storage shelving racks, cooking equipment, front counter shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipmen, storage shelving, dining areas not clean need detailed cleaning(corners), damaged floor tiles in kitchen prep areas shall be replaced.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls, ceiling tiles in prep areas need cleaning(detailed), damaged stained ceiling tiles in kitchen prep areas, bathrooms, shall be replaced, repair.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep areas not clean need detailed cleaning, damaged/broken light shields shall be replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy had excess grease build up needs detailed cleaning, exhaust vent(ventilation)in coolers, prep areas, dining areas and bathrooms need detailed cleaning.

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