Brownstone Tavern & Grill

July 16, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND DISPLAY PREP COOLER IN KITCHEN AT IMPROPER TEMPERATURE(49.7F TO 51 6F).POTENTIALLY HAZARDOUS FOOD WERE STORE IN IT,AND THE WERE SERVED TO CUSTOMERS.(GUACAMOLE,VARIOUS KIND OF CHEESE,CHICKEN ETC.)A TECHNICIAN WAS CALLED,REPARED UNIT, PRESENTLY MAINTAINS TEMP OF 41F,INSTRUCTED TO CONTINUE TO MONITOR UNIT.CRITICAL VIOLATION:7-38-005(A) HOOOO62898-17
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE DISPLAY PREP COOLER: GUACAMOLE AT TEMP OF 51.5F;SOUR CREAM AT TEMP OF 52F; COLE SLAW AT TEMP OF 49.4F; VARIOUS KIND OF CHEESE(MOZZARELLA,PROVOLONE ,SWISS,)AT TEMP OF 60F; SLICED TOMATOES AND AVOCADO AT TEMP OF 60F -61.2F; DICED CHICKEN AT TEMP OF 57F;ALSO COOKE DICED CHICKEN WAS FOUND STORED INSIDE TWO DOOR COOLER AT IMPROPER TEMPERATURE:57.7F TO 60.4F.(UNIT MAINTAIN TEMPERATURE OF 39.6F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED BY MANAGER.POUND 15,VALUE 100.CRITICAL VIOLATION:7-38-005(A) H000062898-17
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.LOW TEMP DISH MACHINE NOT DISPENSING SANITIZING SOLUTION (OPPM).MACHINE IN USE OBSERVED EMPLOYEE WASHING LUNCH DISHES MANAGER AND EMPLOYEE WORKED ON UNIT WITH THE HELP OF TECHNICIAN VIA PHONE FOR 1 HOUR OR BETTER,FINALLY UNIT DISPENSE AND MAINTAIN PROPER STRENGTH OF SANITIZE SOLUTION 1O0PPM.INSTRUCTED TO REWASH DISHES ALREADY WASHED.CRITICAL VIOLATION:7-38-030 HOOOO62899-18
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OUTER OPENING NOT PROTECTED,OBSERVE REAR DOOR WITH GAPS( 2"onTOP AND BOTTOM OF DOOR,SIDE HAS 1" OF GAP),OBSERVED 10 HOUSE FLIES IN PREP AREA(ON TOP COOKED FOOD,AND CLEAN DISHES),IN DINING AREA.INSTRUCTED REPAIR DOOR TO DOOR FRAME (TIGHT FITTED ).REMOVE HOUSE FLIES.SERIOUS VIOLATION:7-38-020 HOOOO62899-18
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR DOORS UNDER THE DISPLAY COOLER, NOT ABLE TO CLOSE PROPERLY.NEED TO REPLACE INSIDE DOOR LINER FROM CHEST FREEZER(IN POOR REPAIR)IN BASEMENT AREA.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.RESEAL PLASTIC BASEBOARD WALL IN KITCHEN, BEHIND THE DISPLAY COOLER (SOUTH WALL).
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REORGANIZE STORAGE AREA, NEXT TO REAR DOOR.
code 41

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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.