Francesca's Bryn Mawr

September 16, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: NOTED SHELLFISH (MUSSELS) IN A BUS PAN INSIDE WALK IN COOLER OF BASEMENT FOOD PREP AREA WITH NO TAGS ATTACHED TO CONTAINER. PREMISES EMPTIED BAGS OF MUSSELS INTO ONE CONTAINER (PER CHEF ON DUTY). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED ON SHELLFISH THROUGH DENATURING PROCESS.(SEE VIOLATION #3 FOR LBS AND COST OF PRODUCTS DENATURED). INSTRUCTED TO ALWAYS HAVE SHELLFISH TAGS ON INDIVIDUAL BAGS AS DELIVERED UNTIL EACH BAG IS EMPTIED AND THEN TAGS NEED TO BE STORED IN A FILE FOR 90 DAYS AFTER CONSUMPTION. PREMISES PRESENTED TAGS FOR SHELLFISH ON FILE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B).
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEM INSIDE SERVICE COOLER AND ON FOOD PREP TABLE AT THE FIRST FLOOR PREP AREA TO BE IMPROPER BETWEEN 44F TO 121F BEING OFFERED FOR SALE.PASTA/SPINACH 45.8F,CREAM OF BROCCOLI SOUP 121.8F,SPAGHETTI (COOKED)53.7F, PASTA 55.6F,SAUSAGE 44.3F,CALAMARI 54.3, CHICKEN BREAST 44.7F, SALMON 44.7F, VEGETABLE SOUP 75.7F (SINK AT BASEMENT FOOD PREP AREA). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 55LBS WORTH $147.00 THROUGH DENATURING PROCESS. TEMPERATURE OF COOLERS ARE MAINTAINING PROPER TEMPERATURES OF 39.8F. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED EMPLOYEES WASHING DISHES AT THE DISH MACHINE ON THE FIRST FLOOR WITH STRENGTH OF CHLORINE SANITIZER READING 0PPM. INSTRUCTED NOT TO USE UNTIL MACHINE IS CHECKED. MANAGER IMMEDIATELY CALLED ECOLAB FOR MAINTENANCE. MANAGER ALSO SET UP 3 COMPARTMENT SINK FOR WASHING OF DISHES. ECOLAB REPRESENTATIVE ARRIVED ON SITE AT ABOUT 3:50PM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED LID AND DRIPPING DOWN THE SIDES.ALSO NOTED LID OF CONTAINER REMOVED ALLOWING FOR EASY ACCESS OF FOOD SOURCE FOR PEST. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
code 19
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: NOTED ASSORTED SERVING UTENSILS(PLATES,CUPS, BOWLS ETC) ON SHELVING AT THE PREP AREA (1ST FLOOR) NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING DISHES OR PROVIDE A PROTECTIVE COVER DURING STORAGE TO PREVENT DUST ACCUMULATION AND/OR CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED LOOSE/THORN GASKET LINING INSIDE COOLERS AT THE FOOD PREP AREA.(FIRST FLOOR). INSTRUCTED TO REPAIR AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO CLEAN CHEESE SLICER AT THE BASEMENT FOOD PREP TABLE WITH OLD CRUMBS OF FOOD PARTICLES. ALSO CLEAN SODA GUN HOLDER AT THE BAR WITH SODA SPILLS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE FOLLOWING AREAS: UNDERNEATH DISH MACHINE, STOCK ROOM (ALSO BROKEN TILES AT CORNER BASE), DRY STORAGE AREA AND EMPLOYEE LOCKER ROOMS ALL AT THE BASEMENT FOOD PREP AREA. MUST ALSO CLEAN DRAINS THROUGHOUT AND STANDING WATER INSIDE DRAIN PAN AT THE BAR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING OF BASEMENT FOOD PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT PEST ENTRY.MUST CLEAN WALLS ALONG LINING OF ONE COMPARTMENT SINK THROUGH 3 COMPARTMENT SINK AND REPLACE SILICONE LINING WITH MOLD AT THE DISH WASHING ROOM.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NOTED LEAKING PIPE UNDERNEATH DISH WASHER AT THE DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
code 38

What changed since the previous inspection?

Compared with Pass on August 13, 2012: 9 findings appeared for the first time. 1 finding recurred.

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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.