BRO-N-LAWS BAR-B-Q LLC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO VISIBLE THERMOMETER IN WALKIN FREEZER IN REAR STORAGE. INSTRUCTED TO PROVIDE VISIBLE THERMOMETERS IN ALL COLD HOLDING UNITS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 80 RAT DROPPINGS IN FACILITY, IN AREAS SUCH AS SMALL UTILITY CLOSET, BEHIND GREASE TRAP, UNDERNEATH STAIRS IN REAR STORAGE , IN AND OUTSIDE SMALL CLOSET NEXT TO EXIT DOOR AND NEAR PILES OF CHOPPED WOOD. OBSERVED TEN LARGE FLIES AND TEN SMALL FLIES THROUGHOUT FACILITY. INSTRUCTED TO ELIMINATE RAT, LARGE FLY AND SMALL FLY ACTIVITY. INSTRUCTED TO REMOVE RAT DROPPINGS AND CLEAN AFFECTED AREAS. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 10/17/2023. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EMPTY BBQ SAUCE BUCKETS STORED ON FLOOR IN REAR PREP AREA AND CHOPPED WOOD STORED ON FLOOR IN REAR STORAGE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY AND TO PREVENT AREAS FOR PEST HARBORAGE. OBSERVED CARDBOARD USED AS SHELF LINER ON SHELF IN DISHWASHING AREA. INSTRUCTED TO REMOVE CARDBOARD SHELF LINER. ALL NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF SMOOTH MATERIAL FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY STORE BAGS AND GARBAGE BAGS USED FOR STORING FOOD IN REFRIGERATOR, CHEST FREEZER AND WALKIN FREEZER. INSTRUCTED TO ELIMINATE GROCERY AND GARBAGE BAGS FOR FOOD STORAGE AND PROVIDE FOOD GRADE STORAGE BAGS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WHITE HEAVILY STAINED CUTTING BOARD ON SMALL TABLE NEAR SMOKER IN FRONT PREP AREA. INSTRUCTED TO REPLACE HEAVILY STAINED CUTTING BOARD.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DAMAGED GASKETS ON BOTH DOORS OF TWO DOOR REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO REPAIR/REPLACE GASKETS ON TWO DOOR REFRIGERATOR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED RED SPILLAGE ON INTERIOR BASE OF TWO DOOR REFRIGERATOR IN REAR STORAGE. OBSERVED DRIED RED SPILLAGE ON INTERIOR OF CHEST FREEZER IN REAR STORAGE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BOTH FAUCETS LEAKING ON THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR BOTH LEAKING FAUCETS AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO TOILET TISSUE IN WOMEN OR MEN'S WASHROOMS. INSTRUCTED TOILET TISSUE SHALL BE AVAILABLE IN ALL WASHROOMS AT TIMES. CORRECTED ON SITE TOILET TISSUE PROVIDED FOR BOTH WASHROOMS. PRIORITY FOUNDATION VIOLATION. 7-38-010 CITATION ISSUED.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

This violation was corrected during the inspection.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN WOMENS WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE IN WOMENS WASHROOM AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ON EXTERIOR OF SMOKER IN REAR PREP AREA. INSTRUCTED TO CLEAN EXTERIOR OF SMOKER AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY DUST BUILDUP ON CEILING VENT COVERS IN BOTH WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY DUST BUILDUP ON CEILING VENT COVERS IN BOTH WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.