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J.J BRAIN'S

5241 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

J.J BRAIN'S has been inspected 6 times by Chicago Department of Public Health since March 5, 2013. The most recent inspection, on September 4, 2015, found no infractions.

2 of 6 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, Pests 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 3 times across 2 separate inspections, most recently on February 19, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 7, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 19, 2014. 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 8 times across 3 separate inspections, most recently on February 19, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 on March 5, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    1 infraction

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • INSPECTOR OBSERVE OUTSIDE GARBAGE DUMPTER FULL AND RUNNING OVER, PREVENTING LID FROM CLOSING. HE ALSO OBSERVED BOXES ON GROUND.INSTRUCTED TO MAINTAIN DUMPTER AREA AT ALL TIMES . RECOMMENDED MANAGER TO INCREASE PICK UP SERVICES. MANAGER PICK UP BOXES FROM GROUND AND CLOSE LID ON DUMPTER. SERIOUS VIOLATION 7-38-020
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO PROVIDE FOOD GRADE FREEZER BAGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE DAMAGE CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO MAINTAIN GREASEB TRAP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO OBTAIN METAL STEM THERMOMETERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ITEMS IN FRONT STORAGE AREA NEED TO BE SIX INCHES OFF FLOOR AND SIX INCHES FROM WALLS TO PREVENT RODENT HARBORAGING.
  4. Canvass

    0 infractions

  5. License Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN,ORGANIZE STORAGE CLOSET,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE KEPT NEAT,ORGANIZED 6" OFF FLOOR/WALL.ALL CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA.
  6. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • TALL REACH IN COOLER IN THE KITCHEN FOOD PREP AREA NOT MAINTAINING PROPER TEMPERATURE AMBIENT AIR MEASURED 49.6F DURING THIS INSPECTION. THE COOLER MUST BE CAPABLE OF MAINTAINING 40F OR BELOW AT ALL TIMES.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • FOUND THE MENS TOILET ROOM NOT OPERABLE THE TOILET IS UNABLE TO FLUSH DURING THIS INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASHGUARD IS NEEDED AT THE EXPOSED HANDSINK IN THE KITCHEN FOOD PREP AREA AND REPAIR OR REMOVE A ICE MAKER NOT CONNECTED BEHIND FRONT SERVICE COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR/EXTERIORS OF HOT COOKING EQUIPMENTS AND INSIDE THE OVENS,DEEP FRYER,SHELVINGS,EXHAUST FAN ABOVE DOOR IN THE KITCHEN FOOD PREP AREAS REQUIRE A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING AND SEAL OPENING ON FLOOR IN THE HOT WATER TANK ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS IN THE KITCHEN FOOD PREP AREAS MUST BE SHIELDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR WATER LEAKS AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK AND A BACKFLOW PREVENTION DEVICE IS NEEDED AT THE MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN A VISIBLE THERMOMETER INSIDE THE FRONT REACH IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DETAIL CLEAN,ORGANIZE STORAGE CLOSET,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ARTICLES MUST BE KEPT NEAT,ORGANIZED 6" OFF FLOOR/WALL.ALL CLEANING EQUIPMENTS MUST BE PROPERLY STORED IN A DESIGNATED AREA.

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