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BIG BOWL

6 E CEDAR ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

BIG BOWL has been inspected 9 times by Chicago Department of Public Health since April 18, 2011. The most recent inspection, on June 3, 2016, found no infractions.

1 of 9 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, Food temperature control and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on October 16, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on June 9, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 9, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on October 9, 2013. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 8 separate inspections, most recently on March 5, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED NO HOT RUNNING WATER AT THE WOMENS BATHROOM USED BY BOTH EMPLOYEES AND CUSTOMERS AT THE BASEMENT. TEMPERATURE OF WATER WAS 57.5F. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER IN BATHROOMS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MISSING LID FOR ICE BIN AT THE BAR FOOD PREP AREA. INSTRUCTED TO PROVIDE A LID OR COVER FOR THE ICE BIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN COOKING STOVE WITH FOOD SPILL AT THE REAR FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY CEILING AND FANS INSIDE THE PREP WALK IN COOLER AT THE FIRST FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN PLASTIC CONTAINERS ON SHELVING IN FRONT PREP AREA AT IMPROPER TEMPERATURES. CRAB SPRING ROLLS AT 68F, CUT VEGETABLE SPRING ROLLS AT 65.8F, SHRIMP SPRING ROLLS AT 68.3F. APPROXIMATELY 6 LBS AT ESTIMATED VALUE OF $100.00. ALL DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A). REVIEWED WITH MANAGEMENT CRITICAL CONTROL POINTS OF HOLDING COLD FOODS AT 40F OR BELOW. NO TIME OR TEMPERATURE LOGS ON SITE, NO APPROVAL FROM C.D.P.H. TO USE TIME AS A MEANS OF CONTROL.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TINFOIL AS LINER THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING TILE GROUTING THROUGHOUT FRONT PREP WITH POOLING LIQUID AND FOOD DEBRIS. MUST REPLACE/REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILE IN BASEMENT SMALL DRY STORAGE ROOM. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN LARGE BASEMENT DRY STORAGE ROOM ABOVE TO GO CONTAINERS. MUST REPLACE.
  4. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CHIPPING PAINT ON WALLS INSIDE DRY STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLERS NOT WEARINNG HAIR RESTRAINTS.
  5. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE AREAS NOT CLEAN. FOUND OPEN LIDS AT DUMPSTERS. SURROUNDING GARBAGE AREA FLOORS WITH GREASE BUILDUP. ALSO, RAT DROPPINGS SURROUNDING DUMPSTER AREAS. (OBSERVED ABOUT 40) SERIOUS VIOLATION. CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR/TOP OF DISHMACHINE NOT CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND CHIPPING PAINT ON WALLS INSIDE DRY STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLERS NOT WEARINNG HAIR RESTRAINTS.
  6. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CONDENSATION NOTED ON WALK-IN COOLER CEILING, INSTRUCTED TO ELIMINATE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON CEILING VENT AT THE COOLING DOWN AREA, INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BUILD-UP INSIDE PREP COOLERS, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE CREAM SCOOPS DIPPER WELL NOT CLEAN, DEBRIS AND DIRT AT BOTTOM NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING BASEBOARD AT WALL BEHIND SODA STATION, INSTRUCTED TO REPAIR
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSULATION AND PIPES WITH MOLD BUILD-UP AT BASEMENT'S WALK-IN COOLER COOLING LINES, INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MOST FLOOR DRAINS/COVERS AT BAR, PREP STATIONS & DISHROOM NEED CLEANING-MUST MAINTAIN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND GARBAGE BINS AT BAR & FRONT PREP STATION MUST BE FREE OF DUST/FOOD STAINS. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS MISSING AT SODA DISPENSING/WAIT STAFF AREA (BY KITCHEN DOORS)-MUST PROVIDE OR REPLACE WITH SHATTER-PROOF BULBS. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
  9. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BAR ICE BIN COVER MISSING. MUST PROVIDE COVER/PROTECTIVE BARRIER FOR BAR ICE BIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON SHELF AT COFFEE STATION. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. BASEMENT DRY STORAGE ROOM CLUTTERED (CARDBAORD BOXES). MUST ELEVATE ALL ITEMS OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.

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