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Beef And Brandy Restaurant

June 26, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND MIDDLE WALK-IN COOLER ON THE 2ND FL PREP AREA NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 50.2F. UNIT WAS TAGGED AND CANNOT BE USED UNTIL SERVICED AND MAINTAINING A TEMPERATURE OF 40F OR LOWER. MUST FAX A LETTER TO 312-746-4240 ATTN: SUPERVISOR SALAZAR WHEN READY FOR A REINSPECTION OF THE UNIT. CRITICAL 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES HELD IN THE MIDDLE WALK IN COOLER. TEMPERATURES RANGED FROM 49.8F-71.7F AND INCLUDED MILK, TUNA, EGGS, CHEESE, COOKED HASHBROWNS, COOKED NOODLES, COTTAGE CHEESE, YOGURT, MARINARA SAUCE AND WHIPPED CREAM. ALL ITEMS WERE DENATURED AND DISCARDED A COMBINED APPROX. WEIGHT OF 20LBS VALUED AT $200. INSTRUCTED TO MONITOR AND KEEP POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND A HIGH TEMP. DISH MACHINE THAT WAS CONVERTED INTO A LOW TEMP. MACHINE NOT ABLE TO MAINTAIN (TEMPERATURE WISE NOR WITH SANITIZING AGENT.) UNIT WAS TAGGED AND CAN NOT BE USED UNTIL PROPERLY SANITIZING AND REINSPECTED BY INSPECTOR. CRITICAL VIOLATION 7-38-030
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPLACE CUTTING BOARDS IN THE PREP AREA ON THE 1ST FL WITH DEEP, DARK GROOVES AND STAINS IN THEM. • MUST REPLACE THE WORN RUBBER GASKETS ON THE PREP REACH IN COOLER IN THE 1ST FL PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE BAR GUN HOLDERS IN THE LOWER LEVEL BAR AREA. MUST CLEAN THE EXTERIOR OF THE GREASE TRAP ON THE 2ND FL AND THE INTERIOR OF THE COOKING EQUIPMENT THROUGH OUT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. • MUST PROVIDE MISSING FLOOR TILES ON THE SECOND FLOOR BY THE WALK IN FREEZER. MUST PROVIDE A COVER TO THE FLOOR DRAIN IN FRONT OF THE 3 COMP. SINK ON THE 2ND FL.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN THE CEILING VENTS IN THE DINING ROOM AND IN THE TOILET ROOMS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE BROKEN/DAMAGED LIGHT SHIELDS IN THE PREP AREA ON THE 1ST FL.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST FIX THE LEAKS AT THE BASE OF THE FAUCETS ON THE 3-COMP SINKS IN THE 2ND FL PREP AREA AND LOWER LEVEL BAR AREAS.
code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 10, 2011: 5 findings appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.