BIG JONES Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISHMACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, MUST BE SANITIZING AT 100 PPM CHLORINE. DISHMACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS AT DISHWASH 3-COMPARTMNET SINK. CRITICAL VIOLATION 7-38-030. DISHMACHINE IS TAGGED BY CDPH AT THIS TIME. FAX CDPH AT (312)746-4240 WHEN DISHMACHINE IS REPAIRED.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 1O LIVE SMALL FLIES IN WOMENS WASHROOM AND AT PREP AND DISHMACHINE AREA. INSTRUCTED MANAGER TO REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION (07/16/13). SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1229461 DATED ON 03/09/12 NOT CORRECTED- #32 PROVIDE A LID FOR THE ICE BIN AT THE BAR, #33 INSTRUCTED TO CLEAN SHELVES INSIDE THE WALK IN COOLER, ENCRUSTED FOOD DEBRIS, ALSO CLEAN INTERIOR BOTTOM PART OF DEEP FRYER (GREASE BUILD-UP),#34 DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS, ALONG WALLS UNDER THE COOKING EQUIPMENT, SWEEP FLOOR BASEMENT THROUGHOUT, ELEVATE ALL ITEMS 6" OFF FLOOR. INSTRUCTED MANAGER ALL THE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (07/16/13). SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED ALSO OBSERVED ICE MACHINE UPPER PANEL COVER MISSING. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED DOOR GASKETS AND PROVIDE UPPER PANEL FOR ICE MACHINE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST/GREASE BUILD UP ON EXTERIOR OF VENTILATION HOOD/HOOD FILTERS AND HOOD SPRINKLERS. MUST CLEAN VENTILATION HOOD/FILTERS/SPRINKLERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON FLOOR UNDER DISHMACHINE DRAIN BOARD AND ALONG WALL/CORNER BEHIND COOKING EQUIPMENT. MUST KEEP FLOOR DRY/CLEAN ALSO MUST CLEAN INTERIOR OF ALL FLOOR DRAINS.

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: OBSERVED FOOD DEBRIS/BUILD UP AND SMALL HOLES IN WALLS THROUGHOUT DISHWASH AND PREP AREA. MUST CLEAN ALL UNCLEAN WALLS AND SEAL ALL HOLES/CRACKS AND CREVICES IN WALLS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED ONE CRACKED CEILING LIGHT COVER ABOVE DISHMACHINE. MUST REPLACE DAMAGED LIGHT COVER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED ONE CRACKED CEILING LIGHT COVER ABOVE DISHMACHINE. MUST REPLACE DAMAGED LIGHT COVER.

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.