PASS W/ CONDITIONS
Risk 1 (High)
BROWN BAG SEAFOOD CO. Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 30, 2022
Canvass
License #2642181
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED HOT FOODS ON STEAM TABLE AT MAIN PREPLINE AT IMPROPER TEMPERATURES: CHICKEN 125F. PRIORITY VIOLATION CITATION ISSUED 7-38-005. DISPOSED 1 POUND TCS FOODS. VALUE 40 DOLLARS. MUST MAINTAIN HOT FOOD AT 135F OR ABOVE.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS LOCATED IN PREP COOLERS ON HOT LINE AT IMPROPER COLD HOLDING TEMPERATURES. FOUND FISH CURRY AT 49F AND KIMCHI AT 46F. MANAGER DISCARDED SAID TCS FOODS AT APPROX 2LB WITH A $50 COST. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
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
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS LOCATED IN PREP COOLERS ON HOT LINE AT IMPROPER COLD HOLDING TEMPERATURES. FOUND FISH CURRY AT 49F AND KIMCHI AT 46F. MANAGER DISCARDED SAID TCS FOODS AT APPROX 2LB WITH A $50 COST. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
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