Brown's Chicken & Pasta
Last inspected: Oct 9, 2014
100
Score
Inspectors have visited Brown's Chicken & Pasta 12 times, with records going back to 2010. The most recent visit was on Oct 9, 2014. A low risk rating suggests inspectors haven't found much to be concerned about lately. The file hasn't been updated since Oct 9, 2014, so take the current picture with that in mind.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited seven times.
Brown's Chicken & Pasta's latest score of 100 sits above the Chicago average of 81. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 9, 2014
Reinspection
No violations found.
100
Aug 25, 2014
Complaint
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: FOUND REACH-IN COOLER WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF BELOW 40F. NOTED THE SAID COOLER WITH AN AIR TEMPERATURE OF 51.6F. INSTRUCTED MANAGER COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. COOLER WAS TAGGED 'HELD FOR INSPECTION'. MUST FIX. WHEN REPAIRED, MUST FAX A REQUEST FOR REINSPECTION AT 312-746-4240 OR EMAIL AT CDPHFOOD@CITYOFCHICAGO.ORG TO PROPERLY ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS STORED INSIDE REACH-IN COOLER (NEXT TO STEAM TABLE) IN PREP AREA AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE. COLESLAW INTERNAL TEMPERATURE OF 49.1F, COOKED FRIED CHICKEN AT 52.7F, COOKED PASTA AT 51.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. THE SAID FOOD PRODUCTS HAS BEEN DISCARDED. TOTAL VALUE $30.00. TOTAL WEIGHT OF 10 LBS. CRITICAL VIOLATION ISSUED 7-38-005 (A)
3
Wash and rinse water: clean and proper temperature
Inspector notes: FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK DURING FOOD PREPARATION. INSTRUCTED TO PROVIDE. HOT RUNNING WATER NEEDED TO PROPERLY WASH, RINSE, AND SANITIZING OF MULTI-USE UTENSILS. (CORRECTED DURING INSPECTION, HOT RUNNING WATER PROVIDED AT THE END OF INSPECTION WITH TEMPERATURE OF 125.2F. EMPLOYEE TURNED HOT WATER TANK ON (WHICH WAS TURNED OFF OVERNIGHT.) CRITICAL VIOLATION ISSUED 7-38-030
7
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND EVIDENCE OF OVER 10 LIVE SMALL FLIES IN REAR FOOD PREP AREA, ON WALLS AND CEILING. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREA. RECOMMEND TO CONTACT LICENSE PEST CONTROL FOR SERVICE. SERIOUS VIOLATION ISSUED 7-38-020
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, MICROWAVE OVENS, PREP AND STORAGE SHELVES THROUGHOUT, EXTERIOR SURFACES/SIDES OF ALL COOKING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD DEBRIS, FRONT COUNTER SHELVES, WALK-IN COOLER DOOR AROUND HANDLE WITH BLACK MOLD LIKE BUILD-UP, STEAM TABLE AND PREP COOLER WITH HEAVY DRIED FOOD SPILLAGE, SHELF UNDERNEATH GRILL, FRYERS, AND STEAM TABLE, STORAGE SHELVES AND RACKS INSIDE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL AND MAINTAIN FLOORS THROUGHOUT PREMISES ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH FRYERS AND STEAM TABLE WITH EXCESSIVE GREASE AND FOOD DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH HEAVY DRIED FOOD SPILLAGE BEHIND AND NEXT TO STEAM TABLE, BEHIND 3 COMPARTMENT SINK, AND BEHIND COOKING EQUIPMENT.----------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE WALK-IN COOLER
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AN ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND REORGANIZE FRONT COUNTER SHELVES.
41
64
Jun 24, 2014
Routine
7 minor violations.
View 7 violations
Wash and rinse water: clean and proper temperature
Inspector notes: FOUND NO HOT RUNNING WATER PROVIDED AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK. INSTRUCTED TO PROVIDE. HOT RUNNING WATER NEEDED TO PROPERLY WASH, RINSE, AND SANITIZING OF MULTI-USE UTENSILS. (CORRECTED DURING INSPECTION, HOT RUNNING WATER PROVIDED AT THE END OF INSPECTION WITH TEMPERATURE OF 110F. EMPLOYEE TURNED HOT WATER TANK ON (WHICH TURNED OFF OVERNIGHT) AND ALSO EMPLOYEE ADJUST THERMOSTAT TO REACH 110F.) CRITICAL VIOLATION ISSUED 7-38-030
7
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES O ALL COOLERS, PREP AND STORAGE SHELVES THROUGHOUT, EXTERIOR SURFACES/SIDES OF ALL COKING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD DEBRIS, FRONT COUNTER SHELVES, WALK-IN COOLER DOOR AROUND HANDLE WITH BLACK MOLD LIKE BUILD-UP, STEAM TABLE AND PREP COOLER WITH HEAVY DRIED FOOD SPILLAGE, SHELF UNDERNEATH GRILL, FRYERS, AND STEAM TABLE, STORAGE SHELVES AND RACKS INSIDE WALK-IN COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL AND MAINTAIN FLOORS THROUGHOUT PREMISES ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH FRYERS AND STEAM TABLE WITH EXCESSIVE GREASE AND FOOD DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH HEAVY DRIED FOOD SPILLAGE BEHIND AND NEXT TO STEAM TABLE, BEHIND 3 COMPARTMENT SINK, AND BEHIND COOKING EQUIPMENT.----------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE WALK-IN COOLER.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AN ACCURATE INSIDE ALL COOLERS.-------MUST PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE OF HOT AND COLD HOLDING OF FOOD PRODUCTS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.--------MUST CLEAN AND REORGANIZE FRONT COUNTER SHELVES.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
43
70
Sep 3, 2013
Reinspection
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: CUSTOMER TOILET ROOM HAS DRIPPING PIPE ON TOILET (NEAR FLOOR AND ADJACENT TO EAST WALL). NEED TO REPAIR WATER LINE ON TOILET.
38
95
Aug 26, 2013
Complaint
5 minor violations.
View 5 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. WATER TEMPERATURE AT THREE COMPARTMENT SINK WAS AT 84.6F . COOK REPORTED HOT WATER TANK WAS OFF. COOK TURNED ON HOT WATER TANK DURING INSPECTION. AFTER HOT WATER TANK WAS TURN ON, WATER AT THE THREE COMPARTMENT SINK REACHED 120F. WATER TEMPERATURE AT THREE COMPARTMENT SINK WAS CORRECTETED DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
9
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND 30 MOUSE DROPPING IN REAR PREP AREA SURROUNDING BASE OF WATER TANK. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SERIOUS VIOLATION 7-38-020.
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BUILD UP OF GRIME AND GREASE UNDER HEAVY COOKING EQUIPMENT, CORNERS AND CREVICES. NEED TO DETAIL CLEAN PREP AREA AND WALK IN COOLER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BOTTOM LINE ON TOILET IS DRIPPING WATER. NEED TO REPAIR LINE ON TOILET.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NEED TO PROVIDE STEM THEROMETERS. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
40
78
Feb 28, 2013
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. SERIOUS CITATION ISSUED7-38-012(A) .
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RACKS IN WALK IN COOLER HAVE BUILD OF GRIME. MUST DETAIL CLEAN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS AROUND BASEBOARDS , UNDER COOKING EQIUMENT HAVE BUILD UP OF GREASE. MUST DETAIL CLEAN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VENT COVERS IN DINING AN PREP AREA HAVE BUILD UP OF DUST . MUST CLEAN.D
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO REFRIGERATIOM AND METAL STEM THERMOMETER. (WALK IN NCOOLER). MUST PROVIDE THERMOMETERS.
40
78
Apr 16, 2012
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: Found some food items not properly dated/labeled in walk in cooler, display cooler, must date and label food items in walk in cooler, display cooler.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices), non food contact surfaces of ice machine, prep table lower shelving not clean , need detailed cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under heavy equipment, cooking equipment, steam table, and prep tables not clean need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls that had peeling paint in rear kitchen area shall be repaired/sealed. Ceiling, wallls in mop sink area had exposed wallboard, peeling paint, shall be repaired/sealed.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Light shields in kitchen prep area not clean, need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation) in walk in cooler, prep area not clean need detailed cleaning.
38
74
Apr 18, 2011
Tag Removal
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NEXT REGULAR INSPECTION
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NEXT REGULAR INSPECTION
33
90
Mar 30, 2011
Routine
7 minor violations.
View 7 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE NOT WASHING HANDS IN BETWEEN TASK FROM HOLDING MONEY TO SERVING FOOD CHICKEN,MASHED POTATOES AND GRAVY,AND PREPARING HOTDOG SANDWICHES ,CRITICAL VIOLATION,CITATION ISSUED;INSTRUCTED MUST WASH HANDS IN BETWEEN TASK FROM TOUCHING MONEY TO SERVING FOOD TO CUSTOMERS
6
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HANDSINK NOT MAINTAINED,CRITICAL VIOLATION,CITATION ISSUED,FOUND HANDSINK IN POOR REPAIR,NOT ABLE TO USE HANDSINK,INSTRUCTED TO USE WASHBOWL SINK IN WASHROOM FOR HANDWASHING;TAG HANDSINK ,MUST FAX LETTER TO CDPH 312-746-4240 WHEN HANDSINK HAS BEEN REPAIRED
11
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED-FRIED CHICKEN,HOTDOG SANDWICHES,MASHED POTATO AND GRAVY,SERIOUS VIOLATION,CITATION ISSUED,INSTRUCTED MUST ALWAYS HAVE A FOOD CERTIFIED MANAGER ON SITE
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASHGUARD BETWEEN 1 COMPARTMENT SINK AND STEAMTABLE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL SHELVES FOR DRY INGREDIENTS UNCLEAN,MUST CLEAN AND MAINTAIN
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR AT THE BOILER AREA UNCLEAN,MUST CLEAN AND MAINTAIN
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHTBULB WITH LIGHTSHIELD INSIDE WALK IN FREEZER
36
70
Dec 1, 2010
Suspected Food Poisoning
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Prep tables, storage shelves not cleaned. Instructed to detail clean and sanitize.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors behind equipment not cleaned. Instructed to detail clean daily.
34
90
Oct 29, 2010
Reinspection
No violations found.
100
Oct 22, 2010
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: Evidence of rodent droppings found on premises. Found evidence of approximately 20-30 mice dropping in rear near hot water tank and south east corner. Instructed to remove all rodent activity and detail clean area. Serious citation issued 7-38-020.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Can opener, storage shelves under prep tables, prep tables, sink and deep fryer cabinets not cleaned. Instructed to detail clean and sanitize.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors in corners and behind equipment not cleaned. Instructed to detail clean.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Ventilation covers not cleaned. Instructed to detail clean.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Thermometer not provided in cooler. Instructed to have thermometer conspicuous inside all coolers.
40
78
Frequently Asked Questions
When was Brown's Chicken & Pasta last inspected?
The most recent health inspection at Brown's Chicken & Pasta on file is from Oct 9, 2014. The public record contains 12 inspections in total.
What is the most common violation at Brown's Chicken & Pasta?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited seven times, more than any other issue at Brown's Chicken & Pasta.
Has Brown's Chicken & Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Brown's Chicken & Pasta have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Brown's Chicken & Pasta means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants