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TEXAS DE BRAZIL

49 E OHIO ST, CHICAGO, IL 60611 · Restaurant

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSIDE SURFACES OF ICE MAKER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUSTY PIPES ABOVE CLEAN GLASSES RACKS. INSTRUCTED TO CLEAN.
  3. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: DRAIN BASKET OF THE BAR DISHMACHINE (1st FLOOR BAR), SINK DRAINBOARDS AT 2nd FLOOR BAR, CABINETS AT BUFFET AREA-DUE TO FOOD DEBRIS/STAINS/SPILLS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT 1st FLOOR BAR ENTRANCE-MUST FIX. FLOORS ALONG WALLBASES UNDER PREP TABLES/HEAVY EQUIPMENT AT THE FRONT AREA OF THE MAIN KITCHEN & UNDER SINKS OF 2nd FLOOR BAR, NEED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST ADDRESSED: SLOW-DRAINING HANDSINK AT THE 2nd FLOOR BAR; LEAKY FAUCETS AT FRONT HANDSINK/PREP SINK IN MAIN KITCHEN; LEAK AT WATER SUPPLY LINE UNDER THE DISHMACHINE. 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.
  4. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BAR SINK DRAINS NEED CLEANING; INTERIOR OF GARBAGE BINS MUST BE KEPT DRY BEFORE USE; COMPRESSORS OF BAR COOLER MUST BE FREE OF DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AT DISHROOM MUST BE KEPT DRY & FLOOR DRAINS UNDER HEAVY EQUIPMENT MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE DRIP PAN OF THE BAR COOLER COMPRESSOR IS CLOGGED-MUST FIX. 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.
  5. Special Events (Festivals)

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARDS MUST BE INSTALLED AT HANDSINKS IN THE BAR AT 3-COMP SINK IN DISHROOM, & BESIDE PREP TABLES ACROSS THE WALK-IN COOLER. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS & ALONG WALLBASE OF THE THE BAR AREA MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOLLOWING NEED CLEANING: WALL UNDER DISHMACHINE & AT BAR AREA BELOW SODA DISPENSER & BAR COUNTER. ANY OPENINGS AROUND PIPES MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PLUMBING ISSUES MUST BE FIXED: LEAK AT BOTTOM PIPE OF 3-COMP SINK IN DISHROOM; AT RIGHT BOTTOM CORNER OF DISHMACHINE DOOR, FAUCET HEAD OF HANDSINK IN KITCHEN. 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.
  6. Complaint-Fire

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. SALAD BAR AREA IN NEED OF CLEANING TO REMOVE DUST FROM WORK CREWS, MUST CLEAN BEFORE THE START OF SERVICE. CLEAN AND MAINTAIN.
    • 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. FLOORS IN NEED OF CLEANING TO REMOVE ALL BUILD UP.
    • 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. Use dustless cleaning methods. ALL WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
  7. Consultation

    0 infractions

  8. Canvass

    5 infractions

    • 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 ON SITE AT TIME OF INSPECTION. MANAGER AWARE OF PROBLEM, PLUMBER ON THE WAY. PREMISES IS NOT OPEN OR OPERATING AT THIS TIME. ALL RESERVATIONS FOR TONIGHT HAVE ALREADY BEEN CANCELLED. NO PREPING OF FOOD AT THIS TIME. INSTRUCTED MANAGER TO FAX A LETTER TO CDPH WHEN PROBLEM IS CORRECTED. PREMISES MAY NOT OPEN DOORS UNTIL REINSPECTED BY CDPH. FAX NUMBER 312-746-4240. NO CITATION ISSUED DUE TO NO OPERATION.
    • 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. FLOORS IN 1ST FLOOR COFFEE STATION, 2ND FLOOR PREP AREA IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 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. Use dustless cleaning methods. WALLS IN 2ND FLOOR BAR AREA IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. THE FOLLOWING LEAKS IN NEED OF REPAIR: 1ST FLOOR BAR SINK, 1 COMP PREP SINK 1ST FLOOR. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL REACH-IN COOLERS. MUST BE VISIBLE TO MONITOR TEMPERATURE AT ALL TIMES.