FAIL
Risk 1 (High)
BIG STAR II Fails Health Inspection - Chicago Restaurant
September 28, 2022
Canvass
License #2564800
7
Total Violations
1
Critical
3
Major
3
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 28, 2022. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 7 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
7
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE TWO ICE MACHINES ON SITE AND DRIPPING ONTO THE ICE WHICH IS USED FOR HUMAN CONSUMPTION. BOTH ICE MACHINES ARE LOCATED IN THE BASEMENT DRINK PREPARATION/STORAGE AREA. MUST REMOVE BUILD-UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED AN ICE SCOOP STORED ON TOP OF THE ICE MACHINE UNIT IN THE BASEMENT. INSTRUCTED TO STORE SAID ICE SCOOP AND MAINTAIN IT PROPERLY.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED TWO-THREE WIPING CLOTHS IMPROPERLY STORED IN THE BASEMENT DRINK PREPARATION/STORAGE AREA. INSTRUCTED TO STORE SAID WIPING CLOTHS TO AIR DRY PROPERLY.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #45
MINOR
Violation Details
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED ON THE FIRST FLOOR TO-GO CONTAINERS IMPROPERLY STORED IN THE FIRST FLOOR FOOD PREP AREA. INSTRUCTED TO INVERT SAID SINGLE-USE ARTICLES AND MAINTAIN THEM PROPERLY.
Why This Matters
Contaminated single-use items transfer pathogens to food and customers.
Food Code Requirement
Single-use items must be protected from contamination.
Specific Requirements
Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.
CDPH Food Code: Section 4-903.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WET MOPS, BROOMS, AND DUSTPAN NOT PROPERLY STORED AND CLUTTERED ON THE SECOND FLOOR MOP SINK STORAGE CLOSET. INSTRUCTED TO INSTALL A HOOKING SYSTEM AND MAINTAIN IT.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SOME DRIED PEPPERS IN THE SECOND-FLOOR FOOD PREP AREA STORED IN BLACK BAGS AND GARBAGE BAGS. INSTRUCTED TO STORE PROPERLY SAID DRIED PEPPERS INAPPROPRIATE FOOD GRADE STORAGE CONTAINERS OR BAGS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SOME DRIED PEPPERS IN THE SECOND-FLOOR FOOD PREP AREA STORED IN BLACK BAGS AND GARBAGE BAGS. INSTRUCTED TO STORE PROPERLY SAID DRIED PEPPERS INAPPROPRIATE FOOD GRADE STORAGE CONTAINERS OR BAGS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection