BIG JONES Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. WITH GRYISH,BLACK MOLDY LIKE SUBSTANCE ON THE SURFACES AND PLASTIC TUBE. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE THE SURFACES AND PLASTIC TUBE. SERIOUS VIOLATION 7-38-005(A). INSTRUCTED NOT TO USE THE ICE MAKER NOT UNTIL IT IS CLEANED AND SANITIZED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL DRY BULK FOOD CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE LID FOR THE ICE BIN IN THE SERVICE STATION. DEFROST REACH IN FREEZER IN THE KITCHEN, AND REACH IN FREEZER IN THE BASEMENT ,WITH HEAVY ICE BUILD-UP AND MAINTAIN. RUBBER GASKET RIPPED OFF ALONG THE DOORS OF THE PREP COOLER. MUST REPAIR AND MAINTAIN. LOOSE 2 COMPARTMENT SINK(MOVING) NOT STEADY. MUST ATTACH TO THE WALL 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: CLEAN AND SANITIZE THE FOLLOWING: ALL BULK FOOD CONTAINERS, ALL LIDS OF THE HOT HOLDING UNITS, ALL CHOPPING BOARDS, PREP TABLES,SOLID LIGHT SHIELD IN FRONT OF THE WALK IN COOLER, AND INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER IN THE BASEMENT (WITH FOOD CRUMBS AND DEBRIS)AND MAINTAIN.

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: MISSING FLOOR DRAIN COVER ON THE BASEMENT FLOOR DRAIN. MUST PROVIDE FLOOR DRAIN COVER. CLEAN THE FLOOR THRU-OUT BASEMENT ALONG THE WALL BASE ALL CORNER AND MAINTAIN.

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: PEELING PAINT ON THE WALLS CLOSE TO THE WASHBOWL SINK INSIDE THE MENS WASHROOM. MUST SCRAPE PEELING PAINT AND RE PAINT WALLS. SEAL GAP AROUND THE CONDUIT AND PIPES THRU-OUT THE KITCHEN PREP/COOK LINE AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH DUST ACCUMULATED . MUST CLEAN REMOVE DUST AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISBLE THERMOMETR IN SOME COOLERS. MUST PROVIDE VISIBLE THERMOMETER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISBLE THERMOMETR IN SOME COOLERS. MUST PROVIDE VISIBLE THERMOMETER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.