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THE BRICK INN THE WALL BAR & 2 GRILLS

7915 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60619 · Restaurant

Inspection summary

THE BRICK INN THE WALL BAR & 2 GRILLS has been inspected 4 times by Chicago Department of Public Health since May 16, 2013. The most recent inspection, on June 17, 2014, 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 and Pests.

The last 2 inspections in a row found no infractions. 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 once on May 16, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 May 16, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 24, 2013. 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 2 times across 2 separate inspections, most recently on May 24, 2013. 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 May 16, 2013. For example: WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

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

    0 infractions

  3. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIORS OF GREASE TRAPS. REMOVE RUSTY DEPOSITS FROM CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING THE INTERIOR AND EXTERIOR OF BBQ PITT, EXTERIORS AND INTERIORS OF ALL COOKING EQUIPMENT, COOLERS, PREP TABLES, SINKS AND ALL OTHER SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTINUE DETAIL CLEANING FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN OR REPLACE LIGHT SHIELDS IN FOOD PREP AREA.
  4. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ALL COOLERS AND FREEZERS MUST BE CONNECTED AND CAPABLE OF MAINTAINING 40 DEGREES AND 0 DEGREES AT NEXT VISIT. NO CITATION ISSUED.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON PREMISES, GAS HAS NOT BEEN TURNED ON. NO CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 20-30 MICE DROPPINGS NOTED SCATTERED ALONG THE BASES OF THE WALLS AND ON FLOORS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY CRACKS AND OPENINGS FOUND IN FLOORS, WALLS etc AND REQUEST SERVICE FROM PEST CONTROL COMPANY(WHICH SHOULD ALSO INCLUDE OBTAINING A PEST CONTROL LOG BOOK). NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIORS OF GREASE TRAPS. REMOVE RUSTY DEPOSITS FROM CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE. PAINT RAW WOOD BEHIND JUICE BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF BBQ PITT, EXTERIORS AND INTERIORS OF ALL COOKING EQUIPMENT, COOLERS, PREP TABLES, SINKS AND ALL OTHER SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL CRACK IN LOWER CORNER OF WALL IN MEN'S WASHROOM. CLEAN OR REPLACE UNCLEAN CEILING TILES IN KITCHEN AREA. CLEAN LIGHT SHIELDS THROUGHOUT WHERE NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERTY LINE IN BACK OF BUSINESS MUST BE MAINTAINED IN A CLEAN, NEAT MANNER, AND MUST BE COMPLETELY SEPARATE FROM OTHER BUSINESS IN AREA CLOSE TO ALLEY.

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