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Big Jones

August 5, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER NOT MAINTAINING ADEQUATE TEMPERATURE,PRESENTLY AMBIENT AIR TEMPERATURE OF 46.7F-47.8F AND 62.2F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:PORK,FRESH EGGS.CHEESE,ETC.)OTHER COOLER ON PREMISES MAINTAINING AIR TEMP OF 38F TO 40.1F.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW,TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
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:PULLED COOKED CHICKEN AT TEMP OF 46,6F TO 48.9F; COOKED SHREDDED POTATOES AT TEMP OF61.1F; 10 EACH FRESH EGGS AT TEMP OF 50.3F; SOFT CHEESE AT TEMP OF 53.3F.COOKED DICED PORK AND FRESH BEANS IN GRAVY AT TEMP OF 46.8F TO 47F.PRODUCTS MENTIONED WERE STORED INSIDE THE DISPLAY COOLER,IN THE KITCHEN.FOOD DISCARDED AND DENATURED.POUNDS 4 VALUE 50. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED,AND SERVED. AT LEAST ONE PERSON ON DUTY MUST BE CERTIFIED IN FOOD SANITATION DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED, HANDLED AND SERVED. SERIOUS VIOLATION:7-38-012(a)
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: LID FROM CHEST FREEZER IS BROKEN FROM HINGES,ALSO INTERIOR LINER IS BROKEN AND ALREADY TAPED UP,INSTRUCTED TO REPAIR/REPLACE INTERIOR LINER AND LID,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. NO COVERS FOR THE TWO ICE BINS BEHIND THE BAR AREA,INSTRUCTED TO PROVIDED THEM TO MINIMIZE SOURCE OF CONTAMINATION.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR OF DEEP FRYERS GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.MINERAL BUILD-UP INSIDE THE POP GUN DISPENSER BEHIND THE BAR AREA,ALSO INSIDE THE ICE MACHINE,CLEAN AND SANITIZE UNITS MENTIONED.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GREASE BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.DUST AND DEBRIS ON FLOOR THROUGHOUT THE BASEMENT AREA,INCLUDED OFFICE/LIQUOR ROOM.ITEMS STORED ON FLOOR MUST BE ELEVATED 6' OFF THE FLOOR. ALSO PUDDLES OF WATER ON FLOOR INSIDE THE WALK-IN COOLER,INSTRUCTED TO REMOVE WATER AND KEEP FLOOR DRY AT SAID AREA.BASEMENT THROUGHOUT IS NEEDED
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS, CEILING AND VENT COVER WITH DUST AND GREASE.GREASE AND DUST DANGLING FROM VENT COVERS IN PREP AREA,INSTRUCTED TO WASH,PAINT, CLEAN WALLS,CEILING TILES AND VENT COVERS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHT SHIELD WITH DUST INSIDE THE LIGHT FIXTURE IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: WATER PIPE LEAKING UNDER THE EXPOSED HAND SINK AT BAR AREA.INSTRUCTED TO REMOVE GRAY TAPE AND PROPERLY REPAIR IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: ADDITIONAL THERMOMETERS IS NEEDED IN ALL COOLERS,NO STEM THERMOMETER PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE SAID THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE
code 40

What changed since the previous inspection?

Compared with Pass on July 16, 2013: 10 findings appeared for the first time.

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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.