FAIL
Risk 1 (High)
JOHNNY BROWN BAG Fails Health Inspection - Chicago Restaurant
January 29, 2013
License
License #2184977
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on January 29, 2013. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #12
CRITICAL
Violation Details
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO EXPOSED HAND SINK IN BASEMENT FOOD PREP/UTENSIL WASHING AREA. MUST INSTALL EXPOSED HAND SINK SUPPLIED WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, PROPERLY DRAINED TO CITY SEWER AND STOCKED WITH SOAP AND DISPOSABLE TOWELS.
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD PREP TABLES AND EQUIPMENT STORED UNDER WASTE WATER PIPES IN BAESMENT (DRAIN LINES FOR 3 COMPARTMENT AND HAND SINKS). MUST RELOCATE PREP AREAS AND UTENSILS/EQUIPMENT FROM UNDER DRAIN LINES.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD PREP TABLES AND EQUIPMENT STORED UNDER WASTE WATER PIPES IN BAESMENT (DRAIN LINES FOR 3 COMPARTMENT AND HAND SINKS). MUST RELOCATE PREP AREAS AND UTENSILS/EQUIPMENT FROM UNDER DRAIN LINES.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
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