✕

Brown Bag Seafood Co.

September 6, 2023 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings0

Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: WE OBSERVED TSC FOOD AT IMPROPER TEMPERATURE, STORED INSIDE THE PREP COOLER ACROSS FROM COOKING EQUIPMENT: 4LB OF LOBSTERS AT TEMP OF 48.6F TO 49.7F; 12 OF COLESLAWS AT TEMP OF 46F; 1 PAN OF CUT LETTUCE AT TEMP OF 45.9F TO 47.6F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 18, VALUE $78 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
code 22
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. • SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS
code 47
Hot & Cold Water Available; Adequate Pressure

Inspector note: FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS AT FRONT PREP AREA AT 77.4F TO 84.7, HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR PREP/DISHWASHING AREA AT 88.3F, HOT WATER TEMPERATURE AT BOTH 3-COMPARTMENT SINK AT 89.3F TO 90F. THE HOT WATER TEMPERATURE AT THE HAND SINK IN THE NORTH BATHROOM WAS 88.5F INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. THE HOT WATER TEMPERATURE AT THE 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F PROPERLY TO WASH, RINSE, AND SANITIZE UTENSILS AND EQUIPMENT. PLUMBER CALLED PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. ON 9-7-23, ON SITE TO FINISH REPORT AND CITATION. PLUMBER ON SITE.UNABLE TO RESOLVE ISSUE
code 50
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: REPAIR COLD WATER HANDLE AT HANDWASHING SINK IN SOUTH BATHROOM. COLD WATER MAINTAINS TEMP OF 85.8F TO 87.9F. MUST REMOVE A METAL RESTRAINT PLATE INSIDE THE FLOOR DRAIN UNDER THE COMPARTMENT SINK AND TEMP DISH MACHINE DUE TO DRAIN WATER BEING UNABLE TO DRAIN PROPERLY AND SPILL ONTO FLOOR.REPAIR ISSUE.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: DEBRIS BEHIND THE HIGH TEMP DISHMACHINE. CLEAN AND MAINTAIN • BROKEN CAULKING WITH BLACK SLIME SUBSTANCE BEHIND THREE-COMPARTMENT SINK IN DISHROOM.REPAIR ISSUE. SURFACE MUST BE SMOOTH CLEANABLE, AND NON-ABSORBENT MATERIAL
code 55

What changed since the previous inspection?

Compared with Pass on November 17, 2022: 5 findings appeared for the first time. 1 finding recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in North Center

See every restaurant in North Center →

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.