BIG JONES Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLERS AT THE KITCHEN PREP AREA TO IMPROPER AT 45.3F AND 49.1F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A). EQUIPMENT MAINTAINING PROPER TEMPERATURES BY END OF INSPECTION.

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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD INSIDE SERVICE COOLER TO BE IMPROPER:-RICE 43.9F, MUSHROOMS 45.9F, POTATOES 46.9F, CHEESE 47.4F, CHEESE 51.3F, CATFISH 44.6F, CHICKEN 48.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 12 LBS OF PRODUCTS WORTH $89.00 THROUGH DENATURING PROCESS. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED NO SNEEZE GUARD OR PROTECTION AT THE COUNTER BETWEEN THE KITCHEN PREP AND WHERE FOOD IS PLACED FOR WAITERS TO PICK UP FOR SERVICING AND CUSTOMER SITTING AREA (COUNTER). INSTRUCTED TO PROVIDE A SNEEZE GUARD OR PROTECTION AT THE COUNTERTOP AREA. SERIOUS VIOLATION #7-38-005(A)

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING ON THE SIDES TO THE GROUND. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NOTED EMPLOYEES WASHING DISHES AT THE LOW TEMP DISHWASHER, AND 3 COMPARTMENT SINK SET-UP, WITH NO SANITIZER TEST STRIP KIT. INSTRUCTED TO PROVIDE TEST STRIP KITS FOR THE 3 COMPARTMENT SINK AND THE DISH WASHER TO MONITOR THE FINAL RINSE SANITIZING STRENGTH OF THE SANITIZERS. SERIOUS VIOLATION #7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CONSUMER ADVISORY, REGARDING CONSUMPTION OF UNDER COOKED ANIMAL FOODS, NOT POSTED. MUST POST ADVISORY.

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: NOTED MULTIPLE CUTTING BOARDS WITH DIRT AND DEEP CUTS. INSTRUCTED TO DETAIL CLEAN, SMOOTHEN SURFACE FOR EASY CLEANING AND/OR REPLACE. -NOTED TORN RUBBER GASKETS AT THE SERVICE COOLER DRAWER DOOR AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. -NOTED LID OF SERVICE COOLER IN POOR REPAIR WITH MISSING KNOBS AND LOOSE GASKET. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED NO LID AT THE ICE STORAGE BIN (USING SERVING TRAY FOR LID AT THE DINING AREA. INSTRUCTED TO PROVIDE A LID FOR THE ICE BIN. -NOTED WASTE WATER PIPING ABOVE THE DRINKS (LIQUOR) AT THE BASEMENT LIQUOR ROOM NOT ENCASED. INSTRUCTED TO REMOVE AND/OR PROVIDE A SOLID, PROTECTIVE COVER FOR THE WASTE WATER PIPES. -NOTED SOILED LINENS CONTAINER AT THE ALLEY BY THE DUMPSTER AREA WITH NO LID. INSTRUCTED TO PROVIDE A COVER FOR THE STORAGE BIN. -NOTED CONSUMABLE ICE STORED IN GARBAGE BAGS INSIDE THE DEEP FREEZER OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REMOVE AN PROVIDE APPROPRIATE FOOD STORAGE CONTAINERS FOR THE ICE.

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: NOTED MINERAL DEPOSITS AND A SLIGHT DISCOLORATION AT THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

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: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE HOT WATER TANK ROOM. GAPS ALONG WALL-FLOOR JUNCTIONS BEHIND BAR. MUST INSTALL COVING.

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: NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPING THROUGHOUT ESTABLISHMENT. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED NO HAND WASH SINK AT THE DISHWASHING AREA.INSTRUCTED TO INSTALL ADDITIONAL HAND WASH SINK AT THE DISHWASHING AREA. NO BACK FLOW PREVENTION DEVICES ON WATER LINES TO SODA SYSTEM IN BASEMENT AND COFFEE EQUIPMENT AT WAIT STATION. MUST INSTALL.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS (SHOES) ON SHELVING WITH DRY GOODS AT THE BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS (SHOES) ON SHELVING WITH DRY GOODS AT THE BASEMENT FOOD PREP/STORAGE AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.