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JB BRANDY'S

5200 S CICERO AVE, CHICAGO, IL 60638 · Restaurant

Inspection summary

JB BRANDY'S has been inspected 3 times by Chicago Department of Public Health since January 12, 2010. The most recent inspection, on January 4, 2013, 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: 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.

  • 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 August 3, 2011. 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 August 3, 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 once on January 12, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 3, 2011. For example: LINEN: CLEAN AND SOILED PROPERLY STORED

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. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • UPRIGHT REACH-IN COOLER IN USE IN POOR REPAIR, INTERNAL TEMPERATURE OF 60.1F. UNIT TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL ABLE TO MAINTAIN 40F OR BELOW AND REINSPECTED BY CDPH. FAX LETTER TO (312) 746-4240 TO REQUEST REINSPECTION. CITATION ISSUED 7-38-005A CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLER: STEAK (59.9F), HAMBURGER PATTIES (55.5F), CHICKEN (52F-60F). APPROXIMATELY 25LBS. $150 VALUE. CITATION ISSUED 7-38-005A CRITICAL. INSTD TO MAINTAIN PRODUCT 40F OR BELOW AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR OF DISHMACHINE NOT CLEAN. BOTTOM OF PREP TABLES, INTERIOR OF WALK-IN RUSTED, BUCKLING. INSTD TO REPAIR SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER, COUNTERTOP UNDER MEAT SLICER NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VARIOUS SECTIONS OF CEILING AND WALL IN POOR REPAIR, HOLES, MISSING TILES. REPAIR SAME. EXPOSED INSULATION IN WALL IN EMPLOYEE CHANGING ROOM. REPAIR SAME. MISSING WALLBASE THRU-OUT, GAP AT BASE. INSTD TO PROVIDE 4-INCH COVING.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • SOILED APRONS IMPROPERLY STORED IN CARDBOARD BOX. INSTD TO STORE PROPERLY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE DISPENSING UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
  3. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO WRAP OR PLACE SETTINGS AS CUSTOMERS SEATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY WIRE RACKS IN WALK-IN COOLER AND FREEZER AND ALSO RUSTED OUT BOTTOM OF PREP TABLE NEXT TO STOVE. INSTD TO REMOVE RUST, OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE GREASE BUILD-UP AROUND FRYERS. CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN COVERS AND CEILING OF WALK-IN COOLERS NOT CLEAN, DUST ACCUMULATION. CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING UNDER BAR EXPOSED HANDSINK. REPAIR SAME.

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