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BIG BOSS

2520 S HALSTED ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

BIG BOSS has been inspected 8 times by Chicago Department of Public Health since March 10, 2017. The most recent inspection, on September 22, 2021, found no infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on May 20, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 20, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on March 10, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 10, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 10, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME TCS FOODS(CHICKEN, COLE SLAW) BEING PREPARED AND SERVED. A CITY OF CHICAGO FOOD SERVICE MANAGER SHALL BE ON PREMISES AT ALL TIMES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT IN THE FRONT SERVICE AREA. INSTRUCTED TO REMOVE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS BEHIND THE REACH IN WHITE FREEZER IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED SEVERAL LIGHT BULBS MISSING IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATIONS FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATION FOR CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  3. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT TIME TCS FOODS(CHICKEN, COLE SLAW) BEING PREPARED AND SERVED. A CITY OF CHICAGO FOOD SERVICE MANAGER SHALL BE ON PREMISES AT ALL TIMES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING CLEANSER AT THE HAND WASHING SINK IN THE DISH WASHING AREA AND THE CUSTOMER TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(c)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO DRYING PROVISIONS AT THE HAND WASHING SINK IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(c)CITATION CONSOLIDATED WITH ABOVE CITATION
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 50 MICE DROPPINGS THROUGHOUT THE FACILITY(5 EMPLOYEE TOILET ROOM, 5 SHELF BELOW THE SPICES, 25 UTILITY SINK ROOM, 5 SIDE OF THE REFRIGERATOR, 10 BEHIND THE WHITE REACH IN FREEZER IN THE REAR).PREMISE SHALL BE FREE OF RODENTS AND PESTS. INSTRUCTED TO CLEAN, SANITIZE ND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(A)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND GREASE ON THE FLOORS, WALLS, SHELVES, AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT IN THE FRONT SERVICE AREA. INSTRUCTED TO REMOVE AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED SEVERAL LIGHT BULBS MISSING IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATIONS FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATION FOR CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  4. Complaint

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE CHICKEN BREADING STATION NEEDS TO BE CLEANED, INSTRUCTED TO CLEAN WHEN EVER FLOUR IS ON THE STATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE UNISEX RESTROOM TRASH RECEPTACLE NO COVER, INSTRUCTED TO PROVIDE COVER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME CLUTTER IN REAR OF RESTAURANT INSTRUCTED TO ORGANIZE AND REMOVE ITEMS NOT BEING USED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR UNDER THE FRYERS, AND AROUND BREADING STATION(FLOUR ON FLOOR) NOT CLEAN, INSTRUCTED TO CLEAN.
  5. Complaint

    0 infractions

  6. Canvass

    0 infractions

  7. License Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE PREP COOLER, PREP TABLES, WOK STATION AND DEEP FRYERS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR THAT OPENS INTO THE FOOD PREP AREA.
  8. License

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST PROVIDE AND INSTALL ALL COOKING EQUIPMENT INCLUDING A RICE COOKER/WARMER. CRITICAL VIOLATION 7-38-005A.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • HOT WATER AT THE 3 COMPARTMENT SINK WAS AT 90.5F. MUST PROVIDE HOT WATER ABOVE 110F FOR THE PURPOSE OF WASHING DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK PROVIDED. MANAGEMENT INSTRUCTED TO PROVIDE A LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • CHEMICAL TEST STRIPS ARE NEEDED TO CORRECTLY MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE GREASE TRAP IS LEAKING IN THE BASEMENT. MUST REPLACE. SERIOUS VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE SHELVING IN THE WALK-IN COOLER TO STORE FOOD OFF OF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIOR OF THE PREP COOLER, PREP TABLES, WOK STATION AND DEEP FRYERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE THE LOOSE AND HANGING CAULK FROM THE WALLS AND CEILING OF THE WALK-IN COOLER. SEAL THE BOTTOM OF THE WALK-IN COOLER DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE MISSING LIGHT SHIELD IN THE FOOD PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR THAT OPENS INTO THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE STRIPPED HANDLES ON THE HOT AND COLD WATER HANDLES AT THE REAR EXPOSED HANDWASHING SINK NEXT TO THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A METAL STEM PROBE THERMOMETER IS NEEDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.

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