MAY 13
2015
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BRASSERIE BY LM.
BEAT. 45/100
800 S MICHIGAN AVE · SOUTH LOOP, CHICAGO
Last inspected May 13, 2015 · passed with conditions
Failed 3 of 8 inspections. 7 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
8
4 passed · 1 w/ conditions · 3 failed
VIOLATIONS
36
includes 7 critical
RECORDS COVER
4 YEARS
since May 2011
INSPECTION HISTORY
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
OBSERVED NO PAPER TOWELS AT ANY OF THE EXPOSED HAND SINKS INSIDE OF THE PREP, SERVER OR BAR AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT THE EXPOSED HAND SINKS. CRITICAL VIOLATION 7-38-030
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED 33LBS OF CHICKEN, 10LBS OF FISH, 11LBS OF BEEF, 7LBS OF STEAK AND 3LBS OF PORK VACUUM PACKAGED BY THE FACILITY PER MANAGEMENT IN A 3 DOOR PREP COOLER, 2 DOOR PREP COOLER ALONG THE COOKLINE AND INSIDE OF THE WALK IN COOLER AND WALK IN FREEZER. ALSO OBSERVED A CRYOVAC MACHINE ON THE PREMISES. THE FACILITY DOES NOT HAVE A CITY OF CHICAGO HEALTH DEPARTMENT APPROVED HACCP PLAN. MANAGER VOLUNTARILY DISCARDED AND DENATURED ALL OF THE ABOVE MENTIONED FOOD. CRYOVAC MACHINE IS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005(A)
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
OBSERVED BULK FOOD ITEMS/SEASONINGS IN THE PREP AREA WITHOUT LABELS. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS/SEASONINGS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED THE OPEN SITE FLOOR DRAINS IN THE PREP AREA WITH ACCUMULATED BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE SERVER STATION EXPOSED HAND SINK FAUCET BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
DEC 112014PASSED4 violationsDETAILS
DEC 11
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR OF ALL REACH IN FREEZERS AND COOLERS TO REMOVE ALL BUILD UP AND FOOD SPILLS, CLEAN EXTERIOR OF ICE MACHINE, AND CLEAN ALL SINKS TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS AT DISH MACHINE AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CEILING TILES IN LIQOUR STORAGE AREA IN NEED OF REPLACEING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. ALL DRAINS IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES
DEC 32014FAILED5 violations1 CRITICALDETAILS
DEC 3
2014
FAILED
5 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
FOUND FRUIT FLY ACTIVITY AT DISHWASHING AREA. NOTED APPROXIMATELY 25-30 FLIES ON WALLS SURROUNDING DISH MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED INSECT ACTIVITY.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR OF ALL REACH IN FREEZERS AND COOLERS TO REMOVE ALL BUILD UP AND FOOD SPILLS, CLEAN EXTERIOR OF ICE MACHINE, AND CLEAN ALL SINKS TO REMOVE ALL FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS AT DISH MACHINE AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER AND BUILD UP. CEILING TILES IN LIQOUR STORAGE AREA IN NEED OF REPLACEING. MUST CORRECT AND MAINTAIN AT ALL TIMES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. ALL DRAINS IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
APR 182014FAILED4 violations1 CRITICALDETAILS
APR 18
2014
FAILED
4 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
EVIDENCE OF FRUIT FLY ACTIVITY AT FRONT BAR AND REAR DISH AREA. 30-35 FLIES ON SITE. INSTRUCTED MANAGER TO CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM 2-13-13 REPORT#1114672 INSPECTOR #333 #32 MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA. #34 MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST PROVIDE COVERS FOR THE FLOOR DRAINS IN FRONT OF THE COOKING EQUIPMENT AND IN FRONT OF THE DISH MACHINE. MUST REPLACE THE BROKEN FLOOR TILE IN FRONT OF THE PREP COOLER AND COOKING EQUIPMENT IN THE PREP AREA. #35 MUST DETAIL CLEAN/REMOVE MOLD FROM WALLS AROUND THE DISH MACHINE. MUST CORRECT ALL VIOLATIONS AND MAINTAIN. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINOR VIOLATIONS NOT CORRECTED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
ALL MULTI USE UTENSILS MUST BE INVERTED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ALL UNNECESSARY ARTICLES MUST BE REMOVED. ALL CLUTTER MUST BE REMOVED FROM THE CORNERS AND UNDER TABLES. MUST CORRECT AND MAINTAIN AT ALL TIMES.
show all 8 inspections →
FEB 132013PASSED10 violationsDETAILS
FEB 13
2013
PASSED
10 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST SEAL/PAINT RAW WOOD SHELVES INSIDE THE LIQUOR STORAGE AREA.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT AND THE CAN OPENER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST PROVIDE COVERS FOR THE FLOOR DRAINS IN FRONT OF THE COOKING EQUIPMENT AND IN FRONT OF THE DISH MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REPLACE THE BROKEN FLOOR TILE IN FRONT OF THE PREP COOLER AND COOKING EQUIPMENT IN THE PREP AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST DETAIL CLEAN/REMOVE MOLD FROM WALLS AROUND THE DISH MACHINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE A SHIELD TO THE LIGHT IN THE VENTILATION HOOD IN THE PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST FIX THE LEAK AT THE BOOSTER ON THE DISH MACHINE AND REPLACE THE HOT WATER KNOB ON THE RIGHT FAUCET ON THE 3-COMP. SINK.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
MAY 192011FAILED8 violations4 CRITICALDETAILS
MAY 19
2011
FAILED
8 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL COOLERS AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW AND 0 F FOR FREEZERS. NO CITATION ISSUED.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISHMACHINE MUST BE PROPERLY SANITIZING AT 100 PPM CHLORINE. NO CITATION ISSUED.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. NO HANDWASH BOWL AT BAR. MUST PROVIDE AND INSTALL BAR HANDWASH BOWL WITH RUNNING HOT/COLD WATER. NO CITATION ISSUED.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 1/2 IN GAPS AT DOOR SWEEPS OF REAR EXIT DOORS LEADING TO ALLEY AND MICHIGAN AVENUE SIDE DOOR. MUST PROVIDE AND INSTALL DOOR SWEEPS. NO CITATION ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR/INTERIOR OF ALL EQUIPMENT MUST BE DETAIL CLEANED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS THROUGHOUT ESTABLISHMENT.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NO BACKFLOW PREVENTION DEVICE AT MOP SINK. MUST PROVIDE /INSTALL DEVICE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS/FREEZERS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →