BIG JONES Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD INCLUDING COOK TOUCHING COOKED CHICKEN TO PUT ON TOP OF SALAD AND COOK TOUCHING SLICED AVOCADO. CERTIFIED FOOD MANAGER WAS INSTRUCTED THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. COOKS WERE INSTRUCTED TO WASH HANDS AND PUT ON GLOVES. PRIORITY VIOLATION 7-38-010

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK NEEDED IN DISH ROOM CONTAINING 3 COMPARTMENT SINK AND LOW TEMPERATURE DISH MACHINE. INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROLLED FOODS IN BASEMENT WALK IN COOLER AT IMPROPER TEMPERATURE INCLUDING 120 LBS OF RAW CHICKEN AT 48.9F VALUED AT $200, 40 LBS OF RAW PORK VALUED AT $120 AT 48.6F, 25 LBS OF COOKED POTATOES AT 49.0F VALUED AT $15, 10 LBS BATTER CONTAINING EGGS AND MILK AT 49.5F VALUED AT $15,10 LBS OF PORK HEADS AT 51.3 VALUED AT $30, 30 LBS OF PORK BELLY VALUED AT $120 AT 49.7, 30 GALLONS OF DAIRY INCLUDING MILK, CREAM AND BUTTERMILK VALUED AT $250 AT 50.0F. ALL FOOD WAS VOLUNTARILY DISCARDED AND DENATURED. PRIORITY VIOLATION 7-38-005.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY AND DISCLOSE SUCH FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 DOOR REACH IN COOLER ON EAST END OF COOKING LINE AT 73F. OBSERVED WALK IN COOLER IN BASEMENT AT 50.0F. BOTH UNITS WERE TAGGED AND WALK IN COOLER WAS REPAIRED AND TAG WAS REMOVED. TAG REMAINS ON 2 DOOR REACH IN COOLER ON EAST END OF COOKING LINE. PRIORITY VIOLATION 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 100 SMALL FLIES BEHIND BAR AND 25 SMALL FLIES IN WOMENS WASHROOM. PEST CONTROL WAS CONTACTED AND SMALL FLY ACTIVITY WAS MINIMIZED. PRIORITY FOUNDATION VIOLATION 7-38-020 (a)

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED CLOTHS HANGING OFF COOKS APRONS. WIPING CLOTHS NEED TO BE STORED IN SANITIZER SOLUTION WHEN NOT IS USE AND CAN NOT BE HANGING OFF COOKS APRONS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAND UP FREEZER HANDLE IN DISREPAIR AT BOTTOM BASEMENT STAIRS. REPAIR AND MAINTAIN. OBSERVED CHEST FREEZER IN BASEMENT LID AND GASKET IN DISREPAIR. REPAIR AND MAINTAIN. OBSERVED BASEMENT WALK IN COOLER DOOR/GASKET IN DISREPAIR. DOOR DOES NOT STAY CLOSED PROPERLY. REPAIR WALK IN COOLER DOOR IN BASEMENT SO IT CLOSES AND REMAINS CLOSED PROPERLY WHEN NOT IN USE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED PLASTIC TUBE DRAIN LINE FROM ICE STORAGE CONTAINER BEHIND BAR WITH AN EXCESS OF BUILDUP OF GRIME. MUST CLEAN AND SANITIZE PLASTIC DRAIN LINE AND MAINTAIN. OBSERVED CUTTING BOARDS IN BASEMENT WITH DARK GROOVES. CLEAN AND SANITIZE, REMOVE DARK GROOVES OR REPLACE BOARDS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING CONDITION UNDER FAR RIGHT COMPARTMENT OF 3 COMPARTMENT SINK. REPAIR LEAKING CONDITION AND MAINTAIN SINK. OBSERVED DRAIN LINE LEADING FROM REACH IN COOLER BEHIND BAR NOT LEADING INTO FLOOR DRAIN BUT DRAINING ONTO FLOOR. MUST CORRECT DRAIN LINES SO THAT IT DRAINS INTO FLOOR DRAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED COVING BEHIND BAR IN DISREPAIR. MUST REPAIR COVING ALONG WALLS BEIND BAR. MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS AND WALLS AROUND MOP SINK UNCLEAN WITH BUILD UP OF DIRT GRIME AND BLACK MILDEW LIKE SUBSTANCE. MUST CLEAN AND MAINTAIN FLOORS AND WALLS AROUND MOP SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR BEHIND BAR WITH BROKEN TILES EXPOSING RAW WOOD. ALL CRACKED AND BROKEN FLOOR TILES BEHIND BAR MUST BE REPLACED AND MAINTAINED SO THAT FLOOR IS NONABSORBENT SMOOTH AND EASILY CLEANABLE. OBSERVED CRACKED AND BROKEN FLOOR TILES IN DISHROOM. MUST REPLACE ALL CRACKED AND BROKEN FLOOR TILES AND MAINTAIN FLOORS. OBSERVED CRACKED AND BROKEN FLOOR TILES ON MAIN COOKING LINE NEED TO BE REPLACED. MAINTAIN ALL FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR BEHIND BAR WITH BROKEN TILES EXPOSING RAW WOOD. ALL CRACKED AND BROKEN FLOOR TILES BEHIND BAR MUST BE REPLACED AND MAINTAINED SO THAT FLOOR IS NONABSORBENT SMOOTH AND EASILY CLEANABLE. OBSERVED CRACKED AND BROKEN FLOOR TILES IN DISHROOM. MUST REPLACE ALL CRACKED AND BROKEN FLOOR TILES AND MAINTAIN FLOORS. OBSERVED CRACKED AND BROKEN FLOOR TILES ON MAIN COOKING LINE NEED TO BE REPLACED. MAINTAIN ALL FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.