Johnny Brown Bag

• resultPass w/ Conditions
• critical violations1
• last inspectedFebruary 28, 2017
• address5406 N Clark St, Chicago 60640

Is Johnny Brown Bag clean?

Johnny Brown Bag is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 28, 2017. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Johnny Brown Bag?

These are the violations recorded at the most recent inspection on February 28, 2017, in plain English, with the city's own wording underneath.

• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • OBSERVED POOR HYGIENIC PRACTICES. NOTED COOK CUTTING AND HANDLING READY TO EAT PIZZA WITH BARE HANDS, USING BARE HANDS TO SCOOP CHEESE FROM COOLER TO TOP COOKED PIZZA THEN SERVE. ALSO NOTED OTHER COOK ENTER THE COOKS LINE FROM THE BASEMENT AND PUT ON ONE GLOVE ON HIS LEFT HAND WITHOUT WASHING HANDS. WHEN ABOVE POOR HYGIENIC PRACTICES MENTIONED TO COOKS, OBSERVED COOK THEN WASH HANDS IN THE THREE COMPARTMENT SINK, NOT THE EXPOSED HAND WASHING SINK. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGER ON DUTY. CRITICAL VIOLATION 7-38-010(A).
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • OBSERVED THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE. PLASTIC CONTAINER OF BEATEN RAW EGGS BEING STORED ON THE TOP SHELVING OF THE COOKS LINE COOLER DIRECTLY OVER FRESH, UNCOVERED READY TO EAT SPINACH USED FOR SALADS AND LOOSELY COVERED READY TO EAT DELI MEATS. ALSO OBSERVED SEVERAL DOZENS OF RAW EGGS IN THE WALK-IN COOLER STORED ON THE TOP SHELVING DIRECTLY ABOVE READY TO EAT DELI MEATS, DELI CHEESES AND A CASE OF FRESH TOMATOES. THE COOK RE-ARRANGED ALL COOLERS TO PROTECT FOODS. SERIOUS VIOLATION 7-38-005(A).
• ☠️toxic items stored near food
  No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors • OBSERVED OUTER OPENING NOT PROTECTED FROM INSECTS OR RODENTS. REAR DOOR TO BACK WALKWAY TO ALLEY OBSERVED BEING PROPPED OPEN WITHOUT A SCREENED DOOR. LOOSELY FITTING WOODEN PLANK ON THE BOTTOM THRESHOLD OF THE DOOR 6" TALL MEANT TO PROTECT THE OUTER OPENING. MUST PROVIDE A TIGHT FITTING ON ALL SIDES, SCREENED DOOR OR CLOSE OUTER DOOR AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE FOODS WERE BEING PREPARED, SERVED AND NOT PROTECTED DURING STORAGE AS MENTIONED IN VIOLATION #16. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • BULK FOOD CONTAINERS MUST BE LABELED.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • BULK FOOD CONTAINERS MUST BE LABELED.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE. STORED TO GO FOOD CONTAINERS IN THE BASEMENT MUST BE STORED INVERTED.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE. STORED TO GO FOOD CONTAINERS IN THE BASEMENT MUST BE STORED INVERTED.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT. FLOORS MUST BE ACCESSIBLE FOR MONITORING AND CLEANING. CUTTING BOARD ON THE PIZZA PREP COOLER IN POOR REPAIR WITH DEEP BLACKENED CUTS/GROOVES. MUST REPLACE OR RE-SURFACE.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT. FLOORS MUST BE ACCESSIBLE FOR MONITORING AND CLEANING. CUTTING BOARD ON THE PIZZA PREP COOLER IN POOR REPAIR WITH DEEP BLACKENED CUTS/GROOVES. MUST REPLACE OR RE-SURFACE.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • DIRTY FLOORS WITH DIRT AND FOOD DEBRIS UNDER THE THREE COMPARTMENT SINK AND BEHIND THE COOKS LINE COOLERS. MUST CLEAN AND MAINTAIN.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • DIRTY FLOORS WITH DIRT AND FOOD DEBRIS UNDER THE THREE COMPARTMENT SINK AND BEHIND THE COOKS LINE COOLERS. MUST CLEAN AND MAINTAIN.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • WALLS AND CEILINGS AT THE BASEMENT ONE COMPARTMENT PREP SINK AND THE ELECTRIC SLICER PREP TABLE WITH PEELING PAINT AND CHIPPING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • WALLS AND CEILINGS AT THE BASEMENT ONE COMPARTMENT PREP SINK AND THE ELECTRIC SLICER PREP TABLE WITH PEELING PAINT AND CHIPPING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • MUST INSTALL AN EXPOSED HAND WASHING SINK AT THE ELECTRIC SLICER PREPPING AREA OR REMOVE PREPPING EQUIPMENT OR MOVE TO THE BASEMENT PREP AREA THAT HAS AN EXPOSED HAND SINK.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS. ALL CLUTTER AND UNNECESSARY ITEMS STORED BETWEEN THE WALL AND THE WALK-IN COOLER MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORE 6" OR ABOVE FROM THE FLOORS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION WHEN NOT IN USE.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION WHEN NOT IN USE.

When was Johnny Brown Bag last inspected?

Johnny Brown Bag has 13 inspections on record going back to August 9, 2012. The 12 most recent are shown below.

Johnny Brown Bag vs Edgewater

Edgewater runs 64% clean across 997 tracked restaurants — 633 clean, 186 mid, 172 cooked.

Against the 997 spots Cooked tracks in Edgewater, this one comes out cleaner than 23% of them.

Other spots in Edgewater

• ✓ Bellyfull
  clean · May 31, 2012
• ✓ Hopleaf Bar
  clean · September 8, 2025
• ✓ Hopleaf Bar
  clean · May 17, 2012
• ✓ Ann Sather Restaurant Granville
  clean · October 2, 2012
• ✓! Crumb/Co-Op Sauce
  mid · June 19, 2020
• ✓ Forever Yogurt Andersonville
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See every restaurant inspection in Edgewater →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated February 28, 2017. Inspection results describe one moment in a kitchen's life, not a permanent verdict.