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BROWN'S CHICKEN & PASTA

5601 W LAWRENCE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

BROWN'S CHICKEN & PASTA has been inspected 4 times by Chicago Department of Public Health since June 8, 2010. The most recent inspection, on August 7, 2013, found no infractions.

1 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: Food temperature control and Food source, labelling and allergens.

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 2 times on June 8, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 10, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 7 times across 3 separate inspections, most recently on November 21, 2011. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 across 3 separate inspections, most recently on November 21, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving, racks that had peeling paint, rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean need need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen prep area,rear storage room under shelving racks not clean need detailed cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Missing exhaust vent guard above prep table in rear kitchen prep area, shall be provided.
  3. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.Found some food items not properly dated/labeled in coolers, must date and label all food items in coolers.
    • 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.Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices), prep tables lower shelving not clean need detailed cleaning, non food contact surfaces of ice machine not clean need detailed cleaning.Rear storage shelving, front counter shelving need cleaning.
    • 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.Floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning. floors in rear storage room, walk in cooler need cleaning(detailed).
    • 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. Use dustless cleaning methods.Walls, ceiling tiles in kitchen prep areas not clean need detailed cleaning, damaged/stained ceiling tiles in prep areas shall be replaced, ceiling tiles that had peeling paint shall be replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.Missing light shields/damaged light shields in prep areas shall be replaced, light shields in walk in cooler, prep areas not clean need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.Exhaust vents(ventilation)in kitchen prep areas, Walk in cooler, coolers not clean need detailed cleaning.
  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER -BEEF AT 45.1F, 46.2F, AND 47.OF. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMP OF 40F DURING STORAGE INSIDE THE COOLER. PREP COOLER TEMPERATURE AT 38.7F. CITATION ISSUED 7-38-005A. MANAGER DISCARDED THE SAID PRODUCT TOTAL 6LBS. AT $80.00 TOTAL
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING,RINSING MULTI USE UTENSILS ON THE 3 COMPT SINK BUT NOT SANITIZING. FINAL SANITIZING RINSE AT 0 PPM. DEMONSTRATED HOW TO PROPERLY SET UP 3 COMPARTMENT SINK USING QUATENARY AMMONIA AT 200 PPM. CITATION ISSUED CRITICAL 7-38-005B
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • FOUND NO SOAP OR HAND CLEANSER IN THE MEN'S WASHROOM. INSTRUCTED MANAGER THAT TOILET ROOMS MUST HAVE SOAP OR HAND CLEANSER ALL THE TIMES. MANAGER ASKED HIS EMPLOYEE TO PROVIDE SOAP IN THE MEN'S WASHROOM WHILE I WAS TYPING THE REPORT. CITATION ISSUED SERIOUS 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE, AND THE PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR UNDER THE DEEP FRYER, BEHIND THE ICE MACHINE,BEHIND THE REACH IN COOLER, UNDER THE PREP TABLE AND INSIDE THE WALK IN FREEZER WIRE RACKS AND MAINTAIN.

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