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Big Jones

March 9, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED PORK SAUSAGE STORED ON SHELF BY THE EXPOSED HAND SINK AT TEMP OF 82.4 TO 83.9F; HEAD CHEESE STORED ON TOP THE PREP TABLE(THREE SMALL CONTAINERS) WITH A LABEL OF DATING 3-8-12 AT TEMP OF 97.3F TO 99.1F; A LARGE CONTAINER OF VEGETABLES STORED INSIDE THE WALK-IN COOLER AT TEMP OF 48.6F. ALL PRODUCTS WERE DISCARDED AND DENATURED.POUNDS 50 VALUE 55. NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. CRITICAL VIOLATION:7-38-005(A) H000077637-14
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: LOW TEMP DISH MACHINE UNABLE TO PROVIDE PROPER AMOUNT OF SANITIZING SOLUTION. AFTER THE UNIT WAS STARTED/RUNNING FOR SEVERAL TIMES STILL RECORDED 0PPM. MUST MAINTAIN 100PPM. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. USE THREE COMPARTMENT SINK. INSTRUCTED TO CONTACT A TECHNICIAN. UNIT WAS IN USE. CRITICAL VIOLATION:7-38-030 H000077637-14
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO UNCLOG DRAIN LINE ON POP GUN HOLDER BEHIND THE BAR. PROVIDE A LID FOR THE ICE BIN AT SAME LOCATION. PROVIDE A DIVIDER BETWEEN EXPOSED HAND SINK AND MOVABLE CART(FOOD IS STORED ON IT), OR REMOVE FOOD CART/SHELF.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO CLEAN SHELVES INSIDE THE WALK-IN COOLER, ENCRUSTED FOOD DEBRIS, ALSO CLEAN INTERIOR BOTTOM PART OF DEEP FRYER(GREASE BUILD-UP). CLEAN INSIDE THE THREE COMPARTMENT SINK BEHIND BAR AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS, ALONG WALLS,UNDER THE COOKING EQUIPMENT. SWEEP FLOOR IN BASEMENT THROUGHOUT, ELEVATE ITEMS 6" OFF THE FLOOR, ALSO NEED TO ELEVATE FOOD STORED ON FLOOR INSIDE THE WALK-IN COOLER AND FREEZER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE PEELING PAINT ABOVE DINING TABLE REAR AREA BY THE WASHROOMS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: PROVIDE LIGHT SHIELD AT LIGHT IN PREP ARE, ALSO CLEAN LIGHT SHIELD INSIDE THE KITCHEN
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKING PIPE UNDER THE THREE COMPARTMENT SINK MIDDLE COMPARTMENT. ALSO PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINK BEHIND BAR AREA.
code 38

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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.