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BRYN MAWR DELI

1101 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

BRYN MAWR DELI has been inspected 3 times by Chicago Department of Public Health since November 2, 2010. The most recent inspection, on January 24, 2012, found no infractions.

1 of 3 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 Food temperature control.

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 2 times across 2 separate inspections, most recently on November 12, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 12, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 November 2, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 8 times across 2 separate inspections, most recently on November 12, 2010. 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 2 times across 2 separate inspections, most recently on November 12, 2010. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CORRECT VIOLATION NOTED ON 11.4.10 INSPECTION REPORT #428783.
  3. Complaint

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND A PREP COOLER RIGHT OF CASH REGISTER WITH MEASURED AIR TEMPERATURE OF 50.6 DEGREES F CONTAINING POTENTIALLY HAZARDOUS FOODS NOTED IN VIOLATION #03. INSTRUCTED MANAGER TO HAVE UNIT REPAIRED TO MAINTAIN PROPER FOOD TEMPERATURES OF 40 DEGREES F OR BELOW. TAGGED HELD FOR INSPECTION. CITATION #63781-18 COURT DATE 12.09.10, 400 W SUPERIOR, ROOM 112 AT 10AM.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOODS IN PREP COOLER RIGHT OF CASH REGISTER NOTED IN VIOLATION #2; RARE SLICED ROAST BEEF, SLICED TURKEY, SLICED CHEESE, CHOPPED ONIONS, TOMATOES AND PEPPERS IN OIL MIX AT TEMPERATURES RANGING FROM 47.2 - 50.1 DEGREES F. INSTRUCTED OWNER TO DISPOSE AND DENATURE FOODS. OWNER COMPLIED. TOTAL WEIGHT LBS, VALUE $ . ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION # 63781-18 COURT DATE 12.09.10, 400 W SUPERIOR, ROOM 112, 10AM
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AVAILABLE FOR HANDSINK IN FRONT PREP AREA DUE TO MISSING FAUCET. INSTRUCTED OWNER TO REPAIR. OWNER COMPLIED DURING INSPECTION. CITATION #63783-10 COURT DATE 12.09.10 AT 400 W SUPERIOR, ROOM 112 AT 10AM.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 1/4" GAP UNDER FRONT AND UNDER AND ON SIDES OF SIDE DOOR IN REAR PREP AREA. INSTRUCTED OWNER TO SEAL TO PREVENT PEST ACCESS. CITATION #63783-10 COURT DATE 12.09.10 AT 400 W SUPERIOR, ROOM 112 AT 10 AM.
    • 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 HUMMUS WITHOUT LABELS. MUST LABEL ANY TAKE HOME CONTAINER WITH INGREDIENTS AND NAME AND ADDRESS OF ESTABLISHMENT AND DATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD BETWEEN HANDSINK AND DRAIN BOARD OF 3 COMPARTMENT SINK LEFT OF FRONT SERVICE AREA. MUST INSTALL SNEEZE GUARD FOR SELF SERVING SOUP CONTAINER NEXT TO DINING TABLES. MUST INSTALL HANDSINK IN REAR PREP AREA.
    • 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. WALLS INCOMPLETE AND UNPAINTED IN REAR PREP AREA. MUST FINISH WALLS AND PAINT TO SEAL HERE AND TRHROUGHOUT PREMISES. REPLACE ALL STAINED CEILING TILES AS NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS ALONG ENTIRE FRONT SERVICE AREA, IN REFRIGERATION UNITS, IN REAR PREP AREA AND AS NEEDED THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE 2" AIR GAP BETWEEN MOP SINK DRAIN PIPE AND FLOOR DRAIN IN REAR PREP AREA. ALSO MUST DISCONNECT COFFEE MACHINE CONNECTED TO UNPROTECTED PIPE OR INSTALL A BACK FLOW PREVENTION DEVICE. REPAIR SLOW DRAINING 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE BOXES, PAPER, ETC FROM AROUND DUMPSTER AREA OUTSIDE.

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