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THE BIG STATE, INC.

624 N ASHLAND AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

THE BIG STATE, INC. has been inspected 7 times by Chicago Department of Public Health since August 28, 2014. The most recent inspection, on February 13, 2018, found no infractions.

3 of 7 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: Food source, labelling and allergens 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.

  • 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 May 27, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 28, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 6 times across 2 separate inspections, most recently on April 10, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 27, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 8, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARD ON THE LINE ATTACHED TO THE COLD-HOLDING UNIT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE DEEP FREEZER TO REMOVE ENCRUSTED FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED TWO LEAKS IN THE FAUCET HEAD ATTACHED TO THE 3-COMPARMTENT SINK. INSTRUCTED TO REPLACE THE BROKEN FAUCET HEAD AND MAINTAIN.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED ON PREMISES(SERVES-FRESH EGGS),A NEW CONSUMER ADVISORY GIVEN AND POSTED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • METAL GASKET INSIDE THE DOOR #5 OF THE COOLER MUST BE RE-SEALED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD UP ON FILTERS UNDER THE HOOD. BLACK SLIME SUBSTANCE ON SHELVES INSIDE THE 9 DOORS COOLER.ENCRUSTED FOOD INSIDE THE MICROWAVE,INSIDE THE REACH-IN COOLER INCLUDED THE COOLER STORED AT REAR STORAGE.MUST CLEAN AND MAINTAIN ALL UNITS AND SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN RUG INSIDE THE SMALL STORAGE BYTHE DESK,ITEMS STORED ON FLOOR MUST BE ELEVETED 6"OFF THE FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNORGANIZED SMALL STORAGE BY THE DESK,INSTRUCTED TO REMOVE AND ORGANIZE ITEMS ON FLOORS.ALSO ORGANIZE FRONT COUNTER, ICE BIN IS USED FOR STORAGE HOWEVER A PILE OF PAPER AND OTHER ITEMS ARE STORED IN IT,MUST CLEAN AND ORGANIZE.
  4. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL STAFF MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  5. Canvass

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 50F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW.

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