Big J

June 6, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH IN DELI COOLER AT IMPROPER TEMPERATURE OF 50.2 DEGREE AIR TEMPERATURE. MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME, UNIT CANNOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: GROUND BEEF, MILK, HAM, AND CHEESE. 48.2 - 50.3 DEGREES. PRODUCT MUST BE 40 DEGREES OR BELOW. ALL PRODUCT WAS DISCARDED. TOTAL VALUE $100.00 45 LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND WASTE WATER BACKING UP IN REAR SEWAR LINE. INSTUCTED TO REPAIR AND REMOVE ALL WASTE WATER FROM FLOOR. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE POTATO CHIP SHELVES OFTEN TO ELIMINATE GREASE BUILD UP.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN INTERIOR OF ALL REACH IN COOLERS AND FREEZERS TO ELIMINATE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR STORAGE AREA IN NEED OF SANITIZING TO REMOVE ALL EVIDENCE OF BACK UP. MUST CLEAN AND SANITIZE FLOORS THROUGH OUT AND MAINTAIN AT ALL TIMES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN FOOD PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. HANDSINK SLOW DRAINING. MUST REPAIR AND MAINTAIN AT ALL TIMES.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL UNNECESSARY CLUTTER IN REAR STORAGE AREA. CLEAN AND MAINTAIN AT ALL TIMES.
code 41

What changed since the previous inspection?

Compared with Pass on September 1, 2010: 8 findings appeared for the first time. 2 findings recurred.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.