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DELICIAS BRIANNA

4911 N WESTERN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

DELICIAS BRIANNA has been inspected 4 times by Chicago Department of Public Health since December 30, 2011. The most recent inspection, on October 30, 2013, found no infractions.

2 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, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on April 18, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 April 18, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 30, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on December 30, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 2 separate inspections, most recently on April 18, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION, OBSERVED EMPLOYEE WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INSTRUCTED/DEMONSTRATED PROPER SET-UP OF 3COMPARTMENT SINK FOR PROPER SANITATION USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED SINK AT BASEMENT PREP AREA NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED TEN SMALL UTENSILS, (LIDS/CONTAINERS, SPOONS), INSIDE THE SINK; LARGE CONTAINER COVERING ABOVE SINK AND AN HOSE ATTACHED TO FAUCET. INSTRUCTED TO REMOVE ALL ARTICLES AND HAVE SINK ACCESSIBLE FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME PREP FOODS INSIDE THE STORAGE REACH IN COOLER AND DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED, INSTRUCTED TO DATA/LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT. INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, MICROWAVE OVEN AND BOTTOM PANEL OF STEAM TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS AND WATER ON FLOORS, MUST DETAIL CLEAN AND KEEP DRY TO PREVENT PEST; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREAS/DISH WASHING AREA AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DRIED FOOD DEBRIS ON WALLS AT COOKING/PREP AREA AND GREASE BUILD-UP ON FILTERS; INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOT DRAIN STOPPERS AND RUST ON GREASE TRAP, INSTRUCTED TO PROVIDE STOPPERS FOR 3PART SINK AND CLEAN AND RESEAL GREASE TRAP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP IMPROPERLY STORED, (INSIDE THE ICE), MUST PROPERLY STORED SCOOP IN AN APPROVED SANITIZER.
  3. License Re-Inspection

    0 infractions

  4. License

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. MUST INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE . PROVIDE WITH PAPER TOWEL AND SOAP IN THE PREP AREA.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE OUTSIDE GREASE DISPOSAL.
    • 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. MUST SEAL THE FLOOR THROUGHOUT THE BASEMENT PREP AREA. SCRAPE PEELING PAINT AND REPAINT WITH NON TOXIC PAINT.
    • 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. GAP AND CREVICES ON THE CEILING AND WALLS IN THE PREP AREA BASEMENT. MUST SEAL AND MAINTAIN. RAW WOOD ON THE RIM OF THE DOOR IN THE PREP AREA/DINING AREA. MUST SEAL OR PAINT. MUST SEAL ALONG THE RIM OF THE DOOR IN THE SAME AREA ALL THE GAP/CREVICES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • WOODS AND DRY WOODS UNDER THE STAIR OUTSIDE THE EXIT DOOR. MUST REMOVE AND CLEAN THE AREA.

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