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Brudder's

May 25, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: WASTE WATER BACKING UP FROM THE 3RD COMPT SINK AND IST COMPT SINK WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE COMPT SINK. INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK. CRITICAL VIOLATION 7-38-030. MANAGER CALLED THE PLUMBER DURING INSPECTION. JOE ZIMMERMAN FROM ZIMMERMAN PLUMBING COMPANY ARRIVED ON SITE AND WAS ABLE TO FIX THE PROBLEM. 3 COMPT SINK IS NOW DRAINING WELL.
code 10Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER. MARINATED CHICKEN AT 44.6F, 3LBS; CHICKEN WINGS AT 64.0F-57.2F,ILB; CRITICAL VIOLATION 7-38-005(A). INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW DURING STORAGE. MANAGER DISCARDED/DENATURED THE SAID PRODUCTS WORTH $30.00, TOTAL 4 LBS.
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN IN DETAIL THE EXTERIOR SIDES OF THE DEEP FRYER, STOVE AND GRILL(WITH DUST AND GREASE BUILD-UP). AND MAINTAIN. CLEAN,REMOVE HEAVY GREASE BUILD -UP ON THE BOTTOM COMPARTMENT OF THE DEEP FRYER AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN THE FLOOR ALONG THE WALL BASE ALL CORER,UNDER AND BEHIND THE COOKING EQUIPMENTS,3 COMPT SINK, AROUND THE ICE MAKER AND COOLERS AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN IN DETAIL THE WALLS BEHIND AND AROUND THE 3 COMPT SINK AND MAINTAIN.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL CONTAINERS/BUCKET WITH FOODS MUST BE STORED 6"OFF THE FLOOR INSIDE THE WALK IN COOLER OR PROVIDE RAISED SHELVINGS TO STORE THE BUCKET/CONTAINERS WITH FOOD.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES HANDLING,PREPARING FOODS IN THE PREP AREA,MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR. ALSO EMPLOYEES COOKING /PREPARING THE FOOD WITH FACIAL HAIR/BEARD MUST WEAR A BEARD RESTRAINT .
code 42

What changed since the previous inspection?

Compared with Pass on June 16, 2016: 7 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.