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Brickhouse Tavern

September 10, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - -
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-601.11(A) LARGE ICE MACHINE LOCATED AT FIRST FLOOR PREP AREA WITH A BUILD-UP OF BLACK SLIME SUBSTANCE,DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INTERIOR METAL BAR OF ICE BIN WITH EXCESS RUST. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN . PRIORITY FOUNDATION VIOLATION:7-38-005.CITATION ISSUED -
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND TCS FOOD AT IMPROPER TEMPERATURE: RAW MARINATE CHICKEN BITE AT TEMP OF 48.6F TO 50.4F; STORED INSIDE THE 4 DRAWERS OF COOLER AT COOK LINE,SECOND FLOOR CHICKEN. COOKED CHICKEN WINGS STORED INSIDE WALK-IN COOLER(FIRST FLOOR PREP AREA) WITH BBQ SAUCE AT TEMP OF 71.5F TO 75.4F,ALSO PARTIALLY COOKED CHICKEN WINGS AT TEMP OF 75F TO 81F. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 100,VALUE 162,. PRIORITY VIOLATION:7-38-005 CITATION ISSUED
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.
code 23
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: 3-302.12 FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD.
code 37
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: 3-304.14 (B)(1) OBSERVED WIPING CLOTHS FOR WIPING COUNTERS NOT STORED IN CHEMICAL SANITIZER BETWEEN USES. MUST HOLD WIPING CLOTHS IN SANITIZER SOLUTION AND PROPER CONCENTRATION.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: 4-202.16 MUST NOT USE MILK CRATES AS MEANS OF SHELVING IN THE KITCHEN. PROVIDE PROPER RAISED SHELVING. - • 4-101.19 PROVIDE MISSING LIDS FOR ICE BINS IN ALL BARS. PROVIDE AND MAINTAIN
code 47
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-201.11 DEBRIS AND EXCESS WATER ON FLOOR UNDER THREE COMPARTMENT SINK AND UNDER PIPES AT BAR AREAS. CLEAN AND MAINTAIN
code 55
allergen training missing

Official wording: Allergen Training As Required
Inspector note: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. -
code 58

What changed since the previous inspection?

Compared with Pass on June 15, 2017: 10 findings appeared for the first time.

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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.