BIG JONES Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1482493 ON OCTOBER 30, 2014: (32) 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. (33)INTERIOR OF ICE MACHINE WITH A SLIGHT MINERAL BUILD-UP INSTRUCTED TO CLEAN AND SANITIZE UNIT. DUST BUILD-UP ON SHELVES BY THE DISH MACHINE ,EAST SIDE INSTRUCTED TO CLEAN AND MAINTAIN. (36)LIGHT SHIELD WITH DUST INSIDE THE LIGHT FIXTURE IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. MUST CORRECT PREVIOUS MINOR VIOLATIONS THAT STILL EXIST AT TIME OF TODAYS INPSECTION IN 7 DAYS. 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: REPLACE RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER ON THE 1ST FLOOR AND MAINTAIN. REPLACED RIPPED/TORN GASKETS ON THE 2-DOOR REACH-IN COOLER IN THE KITCHEN AND MAINTAIN.

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: DETAIL CLEAN LOWER COMPARTMENT OF THE DEEP FRYERS TO REMOVE GREASE BUILDUP ON LOWER COMPONENTS AND INTEIROR DOOR OF FRYERS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN LOWER COMPARTMENT OF THE DEEP FRYERS TO REMOVE GREASE BUILDUP ON LOWER COMPONENTS AND INTEIROR DOOR OF FRYERS.

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.