BIG BOWL Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISH MACHINE (BEHIND BAR) AT IMPROPER FINAL SANITIZING RINSE CONCENTRATION OF 0 PPM (CHLORINE) CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. DISHMACHINE TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL FIX. CRITICAL VIOLATION 7-38-030

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE. (CORRECTED DURING INSPECTION - PLUMBER ON SITE) HOT RUNNING WATER NOW PROVIDED AT 120F. CRITICAL VIOLATION 7-38-030

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.

This violation was corrected during the inspection.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK IN PREP/DISH WASHING AREA NOT EASILY ACCESSIBLE AND NOT PROPERLY MAINTAINED. NOTED ELECTRIC STRIP, PHONE CHARGER AND A STORAGE RACK BLOCKING ACCESS TO HAND WASHING AND ALSO NO HOT AND COLD RUNNING WATER AVAILABLE. INSTRUCTED TO REPAIR. (PLUMBER ON SITE) CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND 3 COMPARTMENT SINK NOT PROPERLY MAINTAINED. NOTED WASTEWATER BACKING UP FROM SECOND COMPARTMENT INTO THIRD COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO FIX. (CORRECTED DURING INSPECTION - PLUMBER ON SITE). SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR OR REPLACE BROKEN RUBBER GASKET AROUND REACH IN (UPPER) COOLER DOOR IN PREP/COOKING AREA NEXT TO COOKING LINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAM IN REAR PREP/DISH WASHING AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH EXCESSIVE BLACK MOLD LIKE ACCUMULATION BEHIND/UNDERNEATH MOP SINK IN REAR DISH WASHING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH EXCESSIVE BLACK MOLD LIKE ACCUMULATION BEHIND/UNDERNEATH MOP SINK IN REAR DISH WASHING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.