BREHON PUB Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER AT THE KITCHEN HAND WASH SINK AND AT THE 3 COMPARTMENT SINK.TEMPERATURE OF WATER AT THE HAND WASH SINK IS 73.9F AND TEMPERATURE OF WATER AT THE 3 COMPARTMENT SINK IS 40F.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A BROWNISH AND PINKISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF THE ICE MACHINE DRIPPING ON TO THE ICE.MACHINE RUSTED IN SOME AREAS AND LEAKING THRU THE SEAMS. ALSO NOTED A BIG HOLE WITH MOLD LIKE SUBSTANCE ON CEILING IN THE BASEMENT BY THE 3 COMPARTMENT SINK, WATER SEEPING FROM THE BROKEN CEILING. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN THE ICE MACHINE AND ALSO REPAIR THE HOLE ON CEILING. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 15 LIVE ROACHES AT CEILING WITH HOLE IN THE BASEMENT BY BASEMENT FOOD PREP AREA. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NOTED WASTE WATER BACKING UP INTO 2 COMPARTMENT SINKS AND EVENTUALLY DRAINING WHEN WATER IS RELEASED FROM THE THIRD COMPARTMENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1401985 DATED 3/14/2014 NOT CORRECTED:#32)NOTED LID OF CHEST FREEZER AT THE BASEMENT PREP AREA IN POOR REPAIRS WITH NO INSULATION ON LID AND DAMAGED LID. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.#36)NOTED NOT LIGHT INSIDE UPRIGHT FREEZER ON FIRST FLOOR BY THE PREP AREA. INSTRUCTED TO PROVIDE PROPER LIGHTING INSIDE FREEZER.#38) NOTED THE FOLLOWING: LEAKING FAUCET AT THE EXPOSED HAND WASH SINK OF FIRST FLOOR PREP AREA, 3 COMPARTMENT SINK AND ON PIPPING UNDERNEATH THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED WASTE WATER PIPPING ON CEILING RUNNING ABOVE THE 3 COMPARTMENT SINK AND ICE MACHINE AT THE BASEMENT FOOD PREP AND DRY STORAGE AREA. INSTRUCTED TO PROVIDE AN INSULATION OR A PROTECTIVE COVER ABOVE THE PIPES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED LOOSE AND BROKEN TILES ON FLOOR INSIDE THE MENS BATHROOM ON THE FIRST FLOOR. INSTRUCTED TO REPAIR, AND/OR REPLACE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED LOOSE AND BROKEN TILES ON FLOOR INSIDE THE MENS BATHROOM ON THE FIRST FLOOR. INSTRUCTED TO REPAIR, AND/OR REPLACE 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.