Brasa Roja Restaurant

July 20, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings3

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: COOKS LINE EXPOSED HAND SINK NOT MAINTAINED. COLD WATER HANDLE DOES NOT TURN OFF. COLD WATER FOUND TURNED OFF FROM VALVE UNDER THE SINK. INSTRUCTED TO REPAIR SO HOT AND COLD WATER ARE PROVIDED FROM THE HANDLES ON THE SINK. CRITICAL VIOLATION 7-38-030.
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. FRONT DINING ROOM COOLER FOUND AT 59.4F WITH FOODS SUCH AS FLAN AT 56.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 6 LBS FLAN IN THE ABOVE MENTIONED COOLER AT 56.3F. 4 LBS MILK AT 46.2F IN SAME COOLER. 90 LBS COOKED CHICKENS IN THE FRONT PREP HOT HOLDING UNIT AT TEMPERATURES RANGING BETWEEN 103.7F TO 119.3F. UNIT TEMPERATURE WAS SET AT 120F. 8LBS COOKED POTATOES ON SHELF UNDER FRONT PREP BROILER AT 112.4F AND 4 LBS COOKED PLANTAIN ON SAME SHELF AT 96F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $180.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM 10-24-14 NOT CORRECTED. #32- INSTRUCTED TO REMOVE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN BASEMENT AND RE CAULK.#36-INSTRUCTED TO PROVIDE SHATTERPROOF LIGHT BULB INSIDE CHICKEN HOT HOLDING UNIT IN FRONT PREP AREA.#41- INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES STORED IN BASEMENT ELECTRICAL STORAGE ROOM (NEXT TO WALK-IN FREEZER) AND IN DINING STORAGE ROOM (UNDERNEATH STAIRCASE) TO PREVENT PEST HARBORING. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: BULK RICE CONTAINER MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST PROVIDE FOOD SCOOPS WITH HANDLES FOR THE COOKS LINE. MUST NOT STORE DIRTY POTS/PANS ON THE REAR PATIO.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST INSTALL A SPLASH GUARD BETWEEN THE BASEMENT EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE WALK-IN FREEZER. MUST BE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT FRONT PREP AREA. MISSING CERAMIC FLOOR TILES AT THE ENTRANCE TO THE WALK-IN FREEZER MUST BE REPLACED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CHIPPING PLASTER AND PEELING PAINT ON THE WALLS TO THE BASEMENT FOOD PREP AREA. MUST REPAIR.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN FREEZER AND LIGHT SHIELDS THROUGHOUT THE BASEMENT FOOD PREP AND DRY FOOD STORAGE AREAS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: LEAK AT THE NOZZLE OF THE BASEMENT THREE COMPARTMENT SINK. MUST REPAIR.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE FRONT CHICKEN HOT HOLDING UNIT AND PROVIDE METAL STEM THERMOMETERS FOR ALL THE FOOD PREP AREAS.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL PREP AREA WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on October 24, 2014: 8 findings appeared for the first time. 5 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.