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BROWN'S RESTAURANT LLC

5254 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

BROWN'S RESTAURANT LLC has been inspected 7 times by Chicago Department of Public Health since June 29, 2018. The most recent inspection, on June 24, 2022, found no infractions.

3 of 7 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: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on March 26, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 March 13, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 13, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 July 9, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on March 26, 2020. For example: ALLERGEN TRAINING AS REQUIRED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATE 2 INCH GAP ON THE TOP OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT SEAL TO PREVENT PESTS AND RODENTS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CAKE WITHOUT LABELS IN INDIVIDUAL CONTAINERS. INSTRUCTED TO LABEL WITH INGREDIENTS AND ALLERGY INFORMATION AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK ON SITE.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(c)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATE 2 INCH GAP ON THE TOP OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT SEAL TO PREVENT PESTS AND RODENTS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING SOLUTION TESTING DEVICES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN PRIORITY FOUNDATION VIOLATION 7-38-005
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO COMMERCIAL GARBAGE DUMPSTER ON SITE. ALL licensed RETAIL FOOD ESTABLISHMENTS and establishments with a liquor license shall have at least one commercial dumpster with commercial REFUSE removal. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(b)
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  5. Canvass

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETER FOR THE INSIDE OF THE REFRIGERATOR.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED BULK STORAGE CONTAINERS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO LABEL DRY GOODS IN BULK STORAGE CONTAINER WITH THE NAME OF PRODUCT. ALSO LABEL PRECOOKED FOOD ITEMS IN THE REFRIGERATOR WITH THE DATE, TIME AND NAME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • INSTRUCTED MANAGER TO PROPERLY STORE IN-USE UTENSILS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED RAW WOOD AROUND THE HOT HOLDING STEAM TABLE AND COUNTER. MUST SEAL, MUST BE SMOOTH AND EASILY CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE BETTER WATER PRESSURE AT THE HAND SINK IN THE WASHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED WATER STAINED CEILING TILES IN THE REAR DISH WASHING/ STORAGE AREA. MUST REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PREMISES CERITIFIED MANAGER DO NOT HAVE HER ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE OR CITATIONS WILL FOLLOW.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO EXPOSED HAND SINK AT HOT LINE AREA.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HANDSINK WITH SOAP AND PAPER TOWELS AND IF NEXT TO A FOOD PREP STATION SPLASHGUARDS NEED TO BE INSTALLED. CRITICAL VIOLATION 7-38-030
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSEREVED NO SELF CLOSING DEVICE AT RESTROOM DOOR.INSTRUCTED MANAGEMENT TO INSTALL A SELF CLOSING DEVICE AT RESTROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW AT MOPSINK.INSTRUCTED MANAGEMENT TO INSTALL BACKFLOW DEVICE AT MOPSINK. OBSERVED NO SINK STOPPERS AT 3-COMP SINK.INSTRUCTED MANAGEMENT TO PROVIDE STOPPERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER REQUIREMENTS NOT MET.

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