BRANDY'S RESTAURANT Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1401242 DATED ON 02/14/14 NOT CORRECTED-#31 OBSERVED SINGLE SERVICE UTENSILS NOT ADEQUATELY PROTECTED. INSTRUCTED MANAGER TO SHIELD/PROTECT SINGLE SERVICE UTENSILS AND MAINTAIN, #32 OBSERVED LARGE CUTTING BOARDS IN REAR PREP AND DISHWASH ARE WITH DEEP, DARK GROOVES. INSTRUCTED MANAGER TO REPLACE/MAINTAIN DAMAGED CUTTING BOARDS. INSTRUCTED MANAGER THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD BUILD UP INSIDE REACH IN COOLERS/FREEZERS AROUND DOORS AND CORNERS AND FOOD BUILD UP INSIDE COOLERS/FREEZERS DOOR GASKETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON FLOOR UNDER AND AROUND FRYERS AND FOOD/DIRT BUILD UP ALONG WALLS/CORNERS THROUGHOUT PREP AND DISHWASH AREAS. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FLOOR BASE TILES IN POOR REPAIR/LOOSE FROM WALL ADJACENT TO FRONT PREP EXPOSED HANDWASH BOWL, CRACKS AND CREVICES BETWEEN WALL PANELS AT REAR PREP AREA BY 3-COMPARTMENT SINK, OBSERVED SMALL HOLES IN WALL ABOVE 3-DOOR REACH IN COOLER AT REAR PREP AREA ALSO FOOD STAINS ON WALLS THROUGHOUT REAR PREP/DISHWASH AREA. MUST CLEAN WALLS AND SEAL ALL HOLES/CRACKS/CREVICES AND DAMAGED FLOOR BASE TILES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED CEILING LIGHT COVER CRACKED/DAMAGED ABOVE MEAT SLICER AT REAR PREP AREA. MUST REPLACE DAMAGED LIGHT COVER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED CEILING LIGHT COVER CRACKED/DAMAGED ABOVE MEAT SLICER AT REAR PREP AREA. MUST REPLACE DAMAGED LIGHT COVER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.