Mr Brown'S Lounge

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED WHEN TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS CHICKEN TENDERS, CHEESE BURGERS, RICE ETC,. INSTRUCTED THAT CERTIFIED FOOD MANAGER HAS TO BE ON SIT...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS GLOVES, MASK, DISPOSABLE MOPS AND APPROPRIATE SANITIZER. PRIORITY FOUND...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK ACCESSIBLE OR ADJACENT TO 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER PROVIDE SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7038-0309(C)....

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED A HIGH TEMPERATURE DISHMACHINE NOT BEING USED TO WASH MULTI-USE UTENSILS AND PROPERLY SANITIZING. THE FINAL RINSE SANITIZER IS READING 120.0F. MUST HAVE FINAL RINSE OF 180.0F. INSTRUCTED TO USE 3-COMPARTMENT SINK TO WASH RINSE AND SANITIZE ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED A TRAY WITH RAW CHICKEN STORE AT ROOM TEMPERATURES ON TOP OF PREP TABLE. INTERNAL TEMPERATURE OF RAW CHICKEN RANGING BETWEEN 52.7F TO 56.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCAR...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS, INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED ICE SCOOPS INSIDE ICE BIN IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE IN REAR PREP AREA. MUST INSTALL A BACKFLOW PREVENTER DEVICE SO THAT CAN BE VISIBLE TO BE SERVICE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT, INSIDE WALK-IN COOLER AND THROUGHOUT REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED OPENINGS INTO WALLS AND AROUND PIPES IN REAR PREP AREA AND REAR STORAGE AREA. MUST SEAL OPENINGS AND MAINTAIN. OBSERVED WALL IN POOR REPAIR BEHIND 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN AND MUST CLEAN WALL BEHIND DISH MACHINE AND 3-COM...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE AND DUST ACCUMULATION ON LIGHT SHIELDS COVERS THROUGHOUT REAR PREP AREA. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED DUST ACCUMULATED ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED HEAVY DUST ACCUMULATION ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGERS WITHOUT THE ALLERGEN TRAINING INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD MANAGERS ARE REQUIRED TO COMPLETE FOOD ALLERGEN TRAINING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 51F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED CHEESE AT 49.6F, MACARONI AND CHEESE AT 52F, RANCH DRESSING AT 44.8F, EGGS AT 49.5F, FISH AT 52.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#...

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

THE WASH TEMPERATURE FOR THE LOW TEMPERATURE DISHMACHINE WAS AT 114F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE WASH TEMPERATURE ABOVE 120F. CRITICAL VIOLATION 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AT 174.6F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING P...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE THE TORN DOOR GASKET INSIDE OF THE DOOR TO THE 2 DOOR PREP COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE VENTILATION HOOD AND FILTERS WITH EXCESSIVE SOOT AND DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE COOLERS AND PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OR SANITIZER WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Found raw wood shelving in dry storage room behind bar, must paint or stain. Must maintain same.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Found excessive grease build up (2-3 inches of hard grease) on the sides of fryers. Must remove grease and dirt, clean and sanitize area. Found grease trap with excessive grease and dirt build up on exterior. Must remove, clean and sanitize. Must ma...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Found unsealed floors throughout kitchen. Must paint or seal flooring. All surface must be smooth and easily cleanable. Must maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Found hoods over cooking area with excessive dust build up. Must remove, clean and sanitize. Must maintain same.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Found 3 compartment sink with leak at the faucet. Must repair. Must maintain same.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST REPLACE WORN LABELS ON ALL BULK FOOD/SPICE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

TORN/MISSING RUBBER DOOR GASKET ON THE KITCHEN TALL TWO DOOR REACH-IN COOLER. MUST REPLACE. MUST NOT USE TIN FOIL OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT INCLUDING INSIDE COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOORS IN THE FOLLOWING AREAS IN POOR REPAIR WITH MISSING/DAMAGED TILES, CEMENT OR WOOD. THROUGHOUT DINING ROOM, AT THE LADIES WASHROOM, IN THE KITCHEN PREP, IN THE WALK-IN COOLER. MUST REPAIR ALL TO MAKE SMOOTH AND CLEANABLE. FLOOR/WALL COVING ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILINGS WITH PEELING PAINT ABOVE THE STEAM TABLE AND REAR DISH AREA. MUST REMOVE/REPAIR. HOLE IN THE WALL IN HALLWAY OUT SIDE OF THE WOMANS WASHROOM. MUST SEAL. CEILING ABOVE THE STEAM TABLE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULBS ABOVE THE COOKS LINE COOKING EQUIPMENT. DIRTY LIGHT SHIELD IN REAR DRY FOOD STORAGE ROOM. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A METAL STEM THERMOMETER AND INTERNAL THERMOMETER INSIDE THE COOKS LINE SMALL TWO DOOR COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL UNNECESSARY ITEMS STORED THROUGHOUT FAR REAR STORAGE AREA MUST BE REMOVED AND ALL OTHER ITEMS STORED ELEVATED AND ORGANIZED.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATES FOR REQUIRED EMPLOYEES OR PROOF OF TRAINING. MUST PROVIDE FOR ALL FOOD HANDLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN PREP AND BAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS IN STORAGE AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE ICE BUILDUP IN BOTTOM OF WHITE UPRIGHT FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF STOVE, FRYERS, BAR 3-COMPARTMENT SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE VENTILATION IN WOMEN WASHROOM. REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINKS IN PREP AND BAR AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Storage racks inisde walk-in cooler and water coil inside ice machine not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor in corners in storage areas not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Ceiling not maintained above dish machine in prep area. Instructed to remove peeling paint and repaint ceiling. Light covers in prep area not cleaned. Instructed to detail clean.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Unnecessary articles stored in rear storage rooms. Instructed to remove articles and elevate supplies 6 inches or higher and away from wall.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER IN REAR STORAGE AREA IN N...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND RUST ON BOTTOM OF WORK TABLE USE A NON-TOXIC FINISH,FOUND LOOSE GASKET AT REAR 2 DOOR COOLER.

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.FLOOR ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING INCLUDING BAR,STORAGE AREAS AT REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS AND CEILINGS THROUGHOUT THE FOOD PREP,DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES.