FAIL
Risk 1 (High)
BRYANNA'S RESTAURANT Fails Health Inspection - Chicago Restaurant
December 28, 2016
Canvass
License #2433163
3
Total Violations
2
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED BACK UP AT 3 COMPARTMENT SINK WHEN MIDDLE COMPARTMENT IS FILLED WITH WATER AND THEN DRAINED WATER AND FOOD PARTICLES BACK UP ONTO FAR LEFT COMPARTMENT. MUST ABATE BACK UP AND MAINTAIN 3 COMPARTMENT SINK AT ALL TIMES. SERIOUS VIOLATION 7-38-005 (A)
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1937845 DATED 6/29/16 VIOLATION # 45 NO PROOF OF FOOD HANDLER CERTIFICATION. MUST PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1937845 DATED 6/29/16 VIOLATION # 45 NO PROOF OF FOOD HANDLER CERTIFICATION. MUST PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
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