BROTHERS BEEF Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF GLASS SLIDING REACH IN COOLER AT 48.7F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT,ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED COOLER SUCH AS 12LBS. RAW HAMBURGER PATTIES 50.0F-50.5F,20LBS.COOKED ITALIAN BEEF 50.2F,4LBS.RAW CHICKEN 50.8F,4LBS. TURKEY BURGERS 50.9F,6.7LBS. POLISH 47.6F,6LBS.PIZZA PUFFS 49.8F,3LBS; MEATBALLS 50.0F,5LBS. HOT DOGS 48.5F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.60.7LBS.$263.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1537378 4/27/15 #45-IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL ALL EMPLOYEES AND MAINTAIN.(SERIOUS 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON PREP COOLER.MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,FRYER CABINET,SODA MACHINE,WALK IN COOLER & FREEZER FAN GUARDS AND WALK IN COOLER SHELVES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,FRYER CABINET,SODA MACHINE,WALK IN COOLER & FREEZER FAN GUARDS AND WALK IN COOLER SHELVES.

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.