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Beef And Brandy Restaurant
March 28, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings6
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: OBSERVED A 2 DOOR PREP COOLER AT 52.4F WITH POTENTIALLY HAZARDOUS FOODS (SALAD DRESSING, TZATZIKI SAUCE, COOKED PASTA, COOKED RICE AND COLE SLAW). INSTRUCTED TO PROVIDE AND MAINTAIN ALL PREP COOLERS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES SUCH AS 1 1/2 DOZEN OF SHELLED EGGS ON THE COUNTER AT 82.1F, 5LBS OF UNDERCOOKED BACON IN THE STEAM TABLE AT 104.0F-112.0F, 8LBS OF MASHED POTATOES IN THE STEAM TABLE AT 117.6F, 2LBS OF COOKED PASTA INSIDE OF A 2 DOOR PREP COOLER AT 51.1F, 7LBS OF COOKED RICE INSIDE OF A 2 DOOR PREP COOLER AT 57.7F, 2 GALLONS OF RANCH AND FRENCH SALAD DRESSING IN THE 2 DOOR PREP COOLER AT 48.7F-50.2F, 1LB OF COLE SLAW IN A 2 DOOR PREP COOLER AT 51.8F AND 1LB OF TZATZIKI SAUCE IN A 2 DOOR PREP COOLER AT 50.6F. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 42LBS OF FOOD VALUED AT $. INSTRUCTED TO PROVIDE AND MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOODS AT 140.0F OR ABOVE. CRITICAL VIOLATION 7-38-005(A)
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: OBSERVED 3 ROACHES UNDER THE 2ND FLOOR 3 COMPARTMENT SINK INSIDE OF THE KITCHEN. THE BACK DOOR HAS A 1 INCH GAP AT THE BOTTOM OF THE DOOR. INSTRUCTED TO CLEAN AND SANITIZE AROUND THE 3 COMPARTMENT SINK, PROVIDE ADDITIONAL PEST CONTROL AND RODENT PROOF THE BACK DOOR. SERIOUS VIOLATION 7-38-020
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cold food not cold enoughOfficial wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge CockInspector note: OBSERVED THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE NOT WORKING AND NO QUATERNARY AMMONIUM SANITIZER TEST KIT ON SITE TO MONITOR SANITIZER CONCENTRATION. INSTRUCTED TO REPAIR THE HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE AND PROVIDE A QUATERNARY AMMONIUM SANITIZER TEST KIT. SERIOUS VIOLATION 7-38-030
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: OBSERVED THE FLOOR WITH ACCUMULATED GREASE IN THE 1ST FLOOR KITCHEN UNDER THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: OBSERVED THE CEILING ABOVE THE HIGH TEMPERATURE DISH MACHINE IN DISREPAIR AND HANGING LOW. OBSERVED HOLES IN THE WALLS IN THE REAR STAIRWELL GOING TO THE 2ND FLOOR AND IN THE BASEMENT AT THE BAR UNDER THE WALL MOUNTED T.V. INSTRUCTED TO REPAIR AND MAINTAIN ALL CEILINGS AND SEAL ALL HOLES IN THE WALLS.
What changed since the previous inspection?
Compared with Pass on October 4, 2016: 5 findings appeared for the first time. 1 finding recurred. 3 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.