BIG BOWL Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK BEHIND FRONT SERVICE COUNTER.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: FOUND IMPROPER PEST CONTROL APPLICATION. NOTED WHITE POWDERY SUBSTANCE APPLIED (FOR COCKROACHES) ALONG THE WALLS AND CORNERS OF THE FOOD PREP/COOKING AND STORAGE AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-015 CITATION ISSUED

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF PREP AND REACH-IN COOLERS WITH DRIED FOOD DEBRIS, SIDES OF ALL COOKING EQUIPMENT ENCRUSTED WITH GREASE AND DRIED FOOD, STORAGE AND PREP SHELVES WITH DRIED FOOD AND GREASE ACCUMULATION, ELECTRICAL PIPES WITH HEAVY GREASE BUILD-UP IN PREP/COOKING AND IN REAR DISH WASHING AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH GREASE, SPILLS AND DRIED FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS, UNDER AND AROUND COOKING AND COOLING EQUIPMENT

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH GREASE AND DRIED FOOD SPILLAGE AROUND PREP/COOKING, REAR DISHWASHING AREA AND BY MOPSINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEANING SUPPLIES (SANITIZER, DETERGENT ETC.) MUST BE STORED OFF THE FLOOR UNDERNEATH 3 COMPARTMENT SINK FOR EASY ACCESS ON CLEANING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEANING SUPPLIES (SANITIZER, DETERGENT ETC.) MUST BE STORED OFF THE FLOOR UNDERNEATH 3 COMPARTMENT SINK FOR EASY ACCESS ON CLEANING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.