FAIL
Risk 1 (High)
BRO-N-LAWS BAR-B-Q LLC Fails Health Inspection - Chicago Restaurant
September 27, 2016
Complaint
License #2442895
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #18
CRITICAL
Violation Details
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 MICE DROPPINGS ON FLOOR ALONG WALL BASE AND CORNERS INSIDE THE HOT WATER TANK STORAGE CLOSET INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA AND OBSERVED 6 FLIES IN THE REAR OF PREMISES ,SERIOUS VIOLATION 7-38-020
Why This Matters
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Food Code Requirement
Building openings must be protected against pest entry.
Specific Requirements
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
CDPH Food Code: Section 6-202.15, 6-501.111
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE CHEMICAL TEST STRIPS FOR THE 3 COMPARTMENT SINK,TO TEST THE STRENGTH OF THE SANITIZE,WHEN SINK IS SET UP FOR WASH,RINSE AND SANITIZE,SERIOUS VIOLATION 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE CHEMICAL TEST STRIPS FOR THE 3 COMPARTMENT SINK,TO TEST THE STRENGTH OF THE SANITIZE,WHEN SINK IS SET UP FOR WASH,RINSE AND SANITIZE,SERIOUS VIOLATION 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection