Brownstone Tavern & Grill

April 12, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings4

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: EXPOSED HAND SINK AT SERVING STATION BY THE BAR, UNABLE TO USE FOR HAND WASHING,DUE TO SAID SINK WAS IN USE FOR A DUMP SINK(STRAINER INSIDE THE SINK WITH A LOT OF USED STRAWS).THE OTHER EXPOSED HAND SINK AT WEST BAR NO SOAP PROVIDED.INSTRUCTED EXPOSED HAND SINK IS ONLY FOR HAND WASHING.SOAP PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD NOT MAINTAINED.FOUND COOKED RICE STORED INSIDE HOT HOLDING UNIT AT TEMP OF 90F-98.5F AND 105F.UNIT MAINTAIN TEMP OF 140F. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE. FOOD DISCARDED AND DENATURED.POUNDS 7,VALUE 20. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES.OBSERVED BARTENDER WITH BARE HANDS FILLING GLASSES WITH ICE CUBES DIRECTLY FROM ICE BIN AND SERVED TO CUSTOMERS.NO HAND WASHING AND NO USAGE OF ICE SCOOP.ALSO OBSERVED ONE EMPLOYEES IN THE KITCHEN HANDLING FOOD AND READY TO EAT FOOD FROM LETTUCE TO TORTILLAS. AFTER MY ARRIVAL EMPLOYEE GLOVED HANDS WITHOUT HAND WASHING.ONE EMPLOYEE WITH GLOVED HANDS WIPED CUTTING BOARD WITH A CLOTH,CONTINUE IN AND OUT THE KITCHEN AND HANDLING DIRTY UTENSILS,THAN PICKED UP A CONTAINER WITH BBQ SAUCE ONE HAND HOLD CONTAINER THE OTHER HAND SCRAPED OFF ALL REMAINING BBQ SAUCE TO A SMALL CONTAINER,NEVER CHANGED GLOVES BETWEEN TASK,NOR HAND WASHING.INFORMATION GIVEN ON HAND WASHING AND FOOD GLOVES PROCEDURE. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. FINAL RINSE 0PPM CHLORINE. DISHMACHINE TAGGED"HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH RINSE AND SANITIZE.UNIT PRESENTLY IN USE(DISHES AT DISH RACK INSIDE THE UNIT) CRITICAL VIOLATION. 7-38-030. TECHNICIAN WAS CALLED ABLE TO REPAIR CAUSE,UNIT PRESENTLY ABLE TO DISPENSE SANITIZER SOLUTION AT FINAL RINSE,100ppm.
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE WASTE OIL CONTAINER WITH EXCESS SEMI-SOLID GREASE ON TOP THE LID,WITH GREASE DRIPPING ON GROUND,INSTRUCTED TO CLEAN AND MAINTAIN TO MINIMIZE RODENT/INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED MIDDLE COMPARTMENT SINK OF THREE COMPARTMENT SINK IN USE FOR DUMP SINK(STRAINER INSIDE THE SINK WITH USED STRAWS)AND THE OTHER TWO COMPARTMENT SINK SET UP WITH SOAP AND SANITIZER SOLUTION(100ppm).INSTRUCTED TO INSTALL A DUMP SINK BEHIND THE BAR OR DO NOT USE OTHER COMPARTMENT SINK TO WASH RINSE AND SANITIZE,WHILE SINK IS USED FOR DUMP SINK.IF DUMP SINK IS INSTALLED MUST BE INSTALLED UNDER CITY PLUMBING CODE. LID OF WHITE CHEST FREEZER IS BROKEN AND HAS EXCESS TAPE AND EXPOSED INSULATION,NO LONGER CAN BE REPAIRED,INSTRUCTED TO REPLACE LID.CONDENSER UNIT INSIDE THE BEER COOLER REPAIRED WITH EXCESS DUCT TAPE WHICH WATER IS STILL LEAKING ON FLOOR,MUST REMOVE DUCT TAPE AND REPAIR CAUSE,DUCT TAPE IS PROHIBITED.CONDENSER UNIT INSIDE THE WALK-IN FOOD COOLER HAS EXCESS ICE BUILD-UP AND DISCHARGE WRAPPED PIPES ARE BROKEN,REPAIR. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT WITH EXCESS GREASE,ENCRUSTED FOOD AND GRIMES.NEED TO CLEAN PIPES BEHIND THE AND UNDER THREE COMPARTMENT SINK IN KITCHEN,BAR AND BASEMENT AREA,INCLUDED SODA/BEER HOSES.ALSO MUST CLEAN PIPES UNDER THE LOW TEMP DISH MACHINE. RUST ON PANELS OF ICE BIN OF ICE MACHINE IN BASEMENT AREA,INSTRUCTED TO REMOVE(MUST USE FOOD GRADE MATERIAL) OR REPLACE UNIT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR IN NEED OF DETAIL CLEAN:GREASE AND DEBRIS THROUGHOUT THE PREMISES,INCLUDED BAR AREA,WALK-IN COOLER/FREEZER ALSO WALK-IN BEER COOLER.FLOOR INSIDE THE FIRST FLOOR STORAGE AREA NOT SMOOTH,PITTED,ROUGH SURFACE,NOT CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: BROKEN WALLS AND CEILING AT SODA BOXES STORAGE AREA IN BASEMENT.WALL BY THE WHITE CHEST FREEZER CRUMBLE TO THE TOUCH(BASEMENT),AND HOLE UNDER THE THREE COMPARTMENT SINK AT FIRST FLOOR.KITCHEN WALLS ARE BROWN IN COLOR DUE TO TOO MUCH COOKING SMOKE, SPECIALLY BESIDE THE HOOD. CLEAN/PAINT.SEAL HOLES ON PIPES THROUGHOUT THE PREMISES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: BROKEN LIGHT SHIELD IN THE KITCHEN ABOVE THE PREP COOLER ACROSS FROM THREE COMPARTMENT SINK
code 36

What changed since the previous inspection?

Compared with Pass on August 18, 2017: 8 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.