BIG JONES Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE,PRESENTLY AMBIENT AIR TEMPERATURE OF 46.7F-47.8F AND 62.2F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:PORK,FRESH EGGS.CHEESE,ETC.)OTHER COOLER ON PREMISES MAINTAINING AIR TEMP OF 38F TO 40.1F.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW,TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:PULLED COOKED CHICKEN AT TEMP OF 46,6F TO 48.9F; COOKED SHREDDED POTATOES AT TEMP OF61.1F; 10 EACH FRESH EGGS AT TEMP OF 50.3F; SOFT CHEESE AT TEMP OF 53.3F.COOKED DICED PORK AND FRESH BEANS IN GRAVY AT TEMP OF 46.8F TO 47F.PRODUCTS MENTIONED WERE STORED INSIDE THE DISPLAY COOLER,IN THE KITCHEN.FOOD DISCARDED AND DENATURED.POUNDS 4 VALUE 50. CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED,AND SERVED. AT LEAST ONE PERSON ON DUTY MUST BE CERTIFIED IN FOOD SANITATION DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED, HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(a)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: LID FROM CHEST FREEZER IS BROKEN FROM HINGES,ALSO INTERIOR LINER IS BROKEN AND ALREADY TAPED UP,INSTRUCTED TO REPAIR/REPLACE INTERIOR LINER AND LID,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. NO COVERS FOR THE TWO ICE BINS BEHIND THE BAR AREA,INSTRUCTED TO PROVIDED THEM TO MINIMIZE SOURCE OF CONTAMINATION.

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: INTERIOR OF DEEP FRYERS GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.MINERAL BUILD-UP INSIDE THE POP GUN DISPENSER BEHIND THE BAR AREA,ALSO INSIDE THE ICE MACHINE,CLEAN AND SANITIZE UNITS MENTIONED.

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: GREASE BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.DUST AND DEBRIS ON FLOOR THROUGHOUT THE BASEMENT AREA,INCLUDED OFFICE/LIQUOR ROOM.ITEMS STORED ON FLOOR MUST BE ELEVATED 6' OFF THE FLOOR. ALSO PUDDLES OF WATER ON FLOOR INSIDE THE WALK-IN COOLER,INSTRUCTED TO REMOVE WATER AND KEEP FLOOR DRY AT SAID AREA.BASEMENT THROUGHOUT IS NEEDED

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: WALLS, CEILING AND VENT COVER WITH DUST AND GREASE.GREASE AND DUST DANGLING FROM VENT COVERS IN PREP AREA,INSTRUCTED TO WASH,PAINT, CLEAN WALLS,CEILING TILES AND VENT COVERS.

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: LIGHT SHIELD WITH DUST INSIDE THE LIGHT FIXTURE IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER PIPE LEAKING UNDER THE EXPOSED HAND SINK AT BAR AREA.INSTRUCTED TO REMOVE GRAY TAPE AND PROPERLY REPAIR IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER PIPE LEAKING UNDER THE EXPOSED HAND SINK AT BAR AREA.INSTRUCTED TO REMOVE GRAY TAPE AND PROPERLY REPAIR IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.