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THREE BROTHER

900 N FRANCISCO AVE, CHICAGO, IL 60622 · Grocery Store

Inspection summary

THREE BROTHER has been inspected 3 times by Chicago Department of Public Health since October 2, 2014. The most recent inspection, on April 30, 2020, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and 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.

  • 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 April 30, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 April 30, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 22, 2016. 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 August 22, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 2, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN A KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS AND A PROCEDURE ON SITE AT ALL ITMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK LOCATED IN REAR OF STORE NEAR HOT WATER TANK. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN COOLER CONTAINING MILK AND EGGS. INSTRUCTED INSTRUCTED TO INSTALL AND MAINTAIN.
  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARDS ARE USED FOR SHELF LINERS OR DIVIDERS INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE REMOVE FROM PREMISES MEAT SLICER KNIVES AND KNIVE RACK(NO LONGER SLING MEAT NOT DELI MEAT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS ICE BUILD-UPS INSIDE THE CHEST FREEZER BY THE REAR EXIT DOOR,INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE DEBRIS AND DUST BUILD-UP BEHIND THE COOLERS,UNDER TEH SHELVES,REPLACE BROKEN AND MISSING FLOOR TILES BEHIND UNIT MENTIONED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
  3. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN SLICED HAM, TURKEY HAM, AND HOT HEAD CHEESE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST INTERIOR OF MEAT DISLAY COOLER(ICE BUILDUP ON TOP AND SIDES OF COOLER).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SLICER AND CUTTING BOARD IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES. PROVIDE SCREEN ON FANS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHATTERPROOF BULB OR LIGHT SHIELD IN DISH WASHING AREA.

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