BIG JONES Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED INADEQUATE SANITIZING AT THE LOW TEMPERATURE CHEMICAL DISH MACHINE. 0PPM CHLORINE NOTED AFTER SEVERAL CYCLES RUN OF THE MACHINE WHILE DISHES WERE BEING WASHED. REPAIRMAN ARRIVED DURING THE INSPECTION AND REPAIRED MACHINE. RECOMMEND TO TEST SANITATION LEVEL WITH CHLORINE CHEMICAL TEST STRIPS ON SITE DAILY. CRITICAL VIOLATION 7-38-030.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE BASEMENT DRY FOOD STORAGE. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE BASEMENT STORAGE, DISH AREA AND PREP.

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: EXTERIOR OF THE ONE DOOR COOLER MISSING MOTOR COVER AND MOTOR SHELVING WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND REPLACE MOTOR COVER. SOME AREAS OF THE INTERIOR OF THE ICE MACHINE NEEDS CLEANING.

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: POOLING WATER ON THE FLOOR UNDER THE STAND MIXER PREP TABLE. MUST CLEAN/REMOVE AND MAINTAIN DRY.

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: BASEBOARD WALL COVING MISSING/DAMAGED AT THE BAR AND ENTRANCE TO THE REAR WALK-IN COOLER HALLWAY FROM DISH ROOM. MUST REPLACE. EXCESSIVE DUST ON CEILING AND VENTS ON THE COOKS LINE. DIRTY WALLS AT THE DISH MACHINE AND SCRAPER SINK. MUST CLEAN AND MAINTAIN ALL. METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK SEPARATING FROM WALL WITH OPEN HOLE/SEAM IN WALL. MUST REPAIR AND SEAL ANY DAMAGE TO WALL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BASEBOARD WALL COVING MISSING/DAMAGED AT THE BAR AND ENTRANCE TO THE REAR WALK-IN COOLER HALLWAY FROM DISH ROOM. MUST REPLACE. EXCESSIVE DUST ON CEILING AND VENTS ON THE COOKS LINE. DIRTY WALLS AT THE DISH MACHINE AND SCRAPER SINK. MUST CLEAN AND MAINTAIN ALL. METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK SEPARATING FROM WALL WITH OPEN HOLE/SEAM IN WALL. MUST REPAIR AND SEAL ANY DAMAGE TO WALL.

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.