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Brown Bag Seafood Co
May 15, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings3
- critical findings1
Failed findings
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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 COLD HOLDING TEMPERATURES. OBSERVED 5 LBS OF TARTAR SAUCE AT 72.0F IN THE FOOD PREP AREA, AT THE TIME OF THE INSPECTION THE INDIVIDUAL SMALL CONTAINERS OF TARTAR SAUCE WERE SITTING IN A LARGE CONTAINER OF WATER. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED NO LID FOR THE SMALL CROCK POT LOCATED AT THE BOTTOM SHELF OF THE PREP TABLE IN THE FOOD PREP AREA. INSTRUCTED A LID IS NEEDED FOR THE SMALL CROCK POT FOR THE QUINOA AND BROWN RICE MIXTURE AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: OBSERVED FLOORS UNDER THE PREP COOLER WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass w/ Conditions on May 9, 2017: 3 findings appeared for the first time. 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.