BROWN BAG SEAFOOD CO. Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED THE COOK WITH GLOVED HANDS TOUCHING NON-FOOD ITEMS SUCH AS SWING DOOR, MOVING GARBAGE CONTAINER FROM BETWEEN THE EQUIPMENT.ALSO OBSERVED THE COOK RESTRAIN HIS HAIR AND GLOVED HIS HANDS AND CONTINUE TO PREPARING FOODS.NO HAND WASHING BETWEEN TASKS.INFORMATION GIVEN ON MANAGERS .HAND WASHING EVERY POSSIBLE CONTAMINATION AND PRIOR TO GLOVE HANDS.MANGER RESOLVED ISSUED. PRIORITY VIOLATION:7-38-010,CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: AFTER INTRODUCING MYSELF TO FEMALE EMPLOYEE I WAS TOLD TO WAIT FOR A MANAGER.AS I WAITED I OBSERVED THE COOK IN PREP AREA(VISIBLE TO CUSTOMERS)WITH NO GLOVES ON, ONE HAND HAD A FOOD SPATULA WHICH HE KEPT ON TURNING FOOD WITH THE OTHER UNGLOVED HAND KEPT ON TOUCHING WITH FINGERS THE FOOD(FISH).COOK RE-TOUCHED FOOD WITH BARE HAND CONTACT AND PLATED TO BE SERVE TO CUSTOMERS.INSTRUCTED MANGER TO DISCARD THE FOOD AND THE REASON WHY. PRIORITY VIOLATION:7-38-010,CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND ALL THREE HANDWASHING SINKS IN PREP AREA AND DISH ROOM WITH WATER TEMP OF 77.6F TO 87F. MUST PROVIDE HOT WATER OF MINIMUM OF 100F. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED ON 11-21-2019 PLUMBERS ON SITE CHANGED THERMOSTAT AT HOT WATER TANK. PRESENTLY HOT WATER AT TEMP OF 100F AND ABOVE

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURE: COLESLAW AT TEMP OF 51F,STORED INSIDE THE PREP COOLER IN PREP AREA. ALSO FOUND DIFFERENT KIND PLASTIC BOTTLES OF DRESSING() AT TEMP OF 47.7F TO 52F. AT ROOM TEMPERATURE AT SELF SERVING COUNTER AREA.MANAGER STATED CREAMY DRESSING IS MADE ON SITE WITH PASTEURIZED EGGS(WHICH NO PASTEURIZED EGGS FOUND ON SITE) AND NO DAIRY PRODUCTS. HOWEVER CREAMY DRESSING IS MADE WITH COMMERCIAL MAYO(WHICH CLEARLY STATES ON BOTTLE "REFRIGERATOR AFTER OPENING".MAYO CONTAINS EGGS. TCS FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.BOTH FOOD MENTION WAS DISCARDED BY THE MANAGER.POUNDS 6,VALUE 10 PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU POSTED ON WALL DISPLAY DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND THE POTENTIAL HAZARD OF CONSUMING SUCH FOOD (TUNA ) MUST DISCLOSE AND REMIND SUCH ITEMS IN WRITTEN FORM ON MENU. PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED. PRESENTLY OWNER CORRECTED THE WALL BOARD WITH CORRECT INFORMATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: INADEQUATE AIR TEMPERATURE(47.7F TO 51.4F) INSIDE SMALL REACH-IN COOLER AT SELF SERVING AREA WERE TCS FOOD(CREAMY DRESSING WITH DAIRY PRODUCTS) ARE STORED IN IT.COOLER MUST MAINTAIN AIR TEMP OF 41F AND BELOW.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED. UPON MY RETURN ON 11-21-19,,FOUND UNIT AT AIR TEMP OF 41.2F. UNTAGGED UNIT.INSTRUCTED TO MONITOR.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED. SIDE DOOR WITH GAP OF 1/4" BETWEEN BOTTOM DOORS,INSTRUCTED TO PROTECT DOORS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: WASTE WATER PIPES ABOVE CONDIMENTS AT FRONT PREP AREA MUST BE ENCASED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR DRAIN COVER UNDER THE THREE COMPARTMENT SINK IS BROKEN(STANDING WATER) INSTRUCTED TO REPLACE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR DRAIN COVER UNDER THE THREE COMPARTMENT SINK IS BROKEN(STANDING WATER) INSTRUCTED TO REPLACE.

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.