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Brunch Room Chicago

September 4, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings5

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Failed findings

no certified food manager on dutycritical

Official wording: Person In Charge Present, Demonstrates Knowledge, And Performs Duties
Inspector note: 2-102.11(A)PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY AND PRIORITY FOUNDATION VIOLATIONS. PRIORIOTY FOUNDATION NO CITAION • 2-102.11(B) PERSON IN CHARGE DIDNT HAVE A ORIGINAL VALID CITY OF CHICAGO FOOD CERTIFICATE. PRIORITY FOUNDATION
code 1Priority
handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: 5-202.12(A)OBSERVED EMPLOYEE (MEN) WASHROOM HAND SINK WITH MIXING VALVE TEMPERATURE 67.F. INSTRUCTED THAT WATER TEMPERATURE MUST BE (100F)THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-030(C).
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: 2-102.12 PERSON IN CHARGE HAS NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE, AND NO PERSON ON DUTY AT THIS TIME OF INSPECTION WHEN FOODS ARE BEING HANDLED AND PREPARED, COOKED TO ORDER FOR CUSTOMER- SAUSAGE, EGGS,ETC.INSTRUCTED THAT MANAGER ON DUTY MUST PROVIDE A VALID CITY OF CHICAGO FOOD CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012.
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-102.14(F)(F) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 NO EMPLOYEE HEALTH POLICY FOR CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION
code 5Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-501.112(A)(2) OBSERVED HIGH TEMPERATURE DISH MACHINE FINAL RINSE 165F. INSTRUCTED FINAL RINSE TEMPERATURE MUST BE 180F. INSTRUCTED MACHINE WILL BE TAGGED. DO NOT TO USE MACHINE UNTIL REINSPECTED BY THE HEALTH DEPT. INSTRUCTED TO USE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-025
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: 3-501.16(A)(2)-OBSERVED APPROX 2-LBS OF COOKED PORK SAUSAGE INSIDE PREP COOLER AT IMPROPER TEMPERATURE OF 65.F AND APPROX 2-LBS OF SALMON AT 67.0F AT COST APPROX $20.00.INSTRUCTED TO MAINTAIN SAFETY FOODS COLD HOLDING AT 41.F OR BELOW. FOODS REMOVED AND DISCARDED BY CHEF,COS. PRIORITY VIOLATION ISSUED 7-38-005
code 22
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: 3-603.11(A) OBSERVED NO DISCLOSURE ON MENU WITH REMINDER FOR UNDERCOOKED FOODS,(EGGS, BURGERS,ETC) INSTRUCTED TO INSTALL ON MENU. PRIORITY FOUNDATION NO VIOLATION
code 25

What changed since the previous inspection?

Compared with Pass on July 31, 2017: 8 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.