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PHILLY BROS

734 W FULLERTON AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

PHILLY BROS has been inspected 4 times by Chicago Department of Public Health since July 31, 2017. The most recent inspection, on December 4, 2018, 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: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 2 times on August 17, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on August 17, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 17, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 August 17, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 5 times across 2 separate inspections, most recently on August 17, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)(A)THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINATIN.PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 THE PRSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO A VOMITING AND DIARRHEAL EVENTS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO SOAP AT THE HANDWASHING IN REAR FOOD PREPARATION AREA AND AT THE HANDWASHING SINK LOCATED ON 2ND FLOOR PREP/DISHWASHING AREA.SOAP WAS PROVIDED DURING INSPECTION. MUST PROVIDE SOAP AT ALL HAND SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED COS
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(D)(D)OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED. INSTRUCTED ABOVE THAT PREPARED FOOD ITEMS HELD OVER 24 HOURS NEED TO BE LABELED WITH DISCARDED DATE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUEDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MENU DOES NOT DISCLOSE AND INFORM CONSUMERS TO SPECIFIC MENU ITEMS THAT ARE UNDERCOOKED AND POTENTIAL HAZARD OF CONSUMING SUCH FOODS (HAMBURGERS)PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED BULK CONTAINERS OF FLOUR NOT PROPERLY LABELED IN THE 2ND FLOOR FOOD PREPARATION AREA . MUST LABEL BULK CONTAINERS AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(B) OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 OBSERVED RUSTY STORED SHELVING INSIDE 2-DOOR TALL REFRIGERATOR. MUST REPAINT OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A)OBSERVED GREASE AND DIRT BUILD UP UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 6-501.12(A)OBSERVED DIRT AND FOOD DEBRIS IN THE INTERIOR SURFACES OF ALL PREP COOLERS IN FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 6-201.11 OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD MANAGERS ON SITE WITH REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING REQUIREMENTS IN ACCORDANCE WITH PA 100-0367
  3. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DISCONTINUE USE OF MILK CRATES AS STORAGE RACKS IN 2ND FLOOR PREP AREA. DEFROST 2-DOOR REACH IN FREEZER IN UPSTAIRS PREP AREA. REPAIR BROKEN HANDEL ON 2-DOOR REACH IN COOLER IN 1ST FLOOR PREP. INSTRUCTED TO MAINTAIN..
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF 2-DOOR REACH IN COOLER & FREEZER. CLEAN DEBRIS FROM WINDOW SILLS. ALSO DETAIL CLEAN DRIED FOOD DEBRIS FROM MOUNTED CAN OPENER IN 1ST FLOOR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST RE-GROUT FLOORS THROUGHOUT 1ST FLOOR PREP AREA. CLEAN DUST FROM FLOORS THROUGHOUT PREMISES ON 1ST & 2ND FLOORS. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN DUST FROM ALL CEILING VENTS THROUGHOUT THE PREMISES ON 1ST & 2ND FLOORS, AND IN ALL TOILET ROOMS. CLEAN SPIDER WEBS AND DUST FROM HOOD AND FILTERS IN 1ST FLOOR PREP AREA. REPAIR SMALL HOLES IN WALLS IN UPSTAIRS PREP AREA. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN 1ST & 2ND FLOOR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE AND ORGANIZE CLUTTER FROM 2ND FLOOR PREP AREA. ELEVATE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORGE. INSTRUCTED TO MAINTAIN.
  4. License

    0 infractions

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