CHICAGO, IL - Health department officials identified compliance issues at BIG BOY DELI in an inspection dated 04/07/2023.
Located at 343 E 79TH ST in the Uptown area, the establishment serves the local community. The Uptown neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 6 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved food safety requirements. Inspectors documented: Management, Food Employee and Conditional Employee. Non-compliance with safety standards may create conditions that compromise food safety.
The second violation involved food safety requirements. Inspectors documented: Knowledge, Responsibilities and Reporting - Comments: Observed No Employee Health Policy on Site. Instructed to Obtain and Maintain. Priority Foundation Violation 7-38-010, No Citation Issued. Regulatory standards exist to minimize health risks to consumers.
The third violation related to hand sanitation. Inspectors documented: Contamination Prevented During Food Preparation, Storage & Display - Comments: Observed the Handwashing Sink at the Front Food Prep Area Near the Food Prep Table Without a Splash Guard. Instructed to Install a Smooth and Easily Cleanable Splash Gaurd and Maintain.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fourth violation concerned hand hygiene and handwashing facilities. Inspectors documented: Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: Observed the Use of Raw Wood at the Rear Diswashing Area Being Used As a Platform for the Three-compartment Sink and on the Floors and Counter at the Front Service Area. Instructed to Paint the Surfaces with Food Grade Paint, in Order to Make Them Smooth and Easily Cleanable.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fifth violation related to temperature control. Inspectors documented: Hot & Cold Water Available. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The sixth violation concerned food temperatures. Inspectors documented: Adequate Pressure - Comments: Observed No Hot Running Water Throughout the Facility. the Temperature of the. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/07/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE HAS NO CHICAGO CERTIFIED FOOD MANAGER (CFM) CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CFM CERTIFICATE NOR MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. NACHO CHEESE, DELI SANDWICHES, BURGERS, ETC.). INSTRUCTED TO HAVE A CFM AND VALID CERTIFICATE ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. MAINTAIN SAME. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AT THE FRONT HAND WASHING SINK NOR AT THE WASHBOWL IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN SOAP AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION 7-38-030(C) VIOLATION CITATION ISSUED; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING DEVICE AT THE FRONT/REAR HAND WASHING SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED ON ABOVE VIOLATION; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: TCS FOODS ARE COOLED AND REHEATED, FOUND NO ADEQUATE COOLING METHODS. INSTRUCTED TO PROVIDE AN ADEQUATE COOLING METHOD FOR PROPER COOLING OF TCS FOODS.; THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER(S) FOR INTERNAL TEMPERATURE TAKING OF TCS FOODS. INSTRUCTED TO OBTAIN AND MAINTAIN A METAL STEM THERMOMETER ON SITE.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FOR REVIEW. MAINTAIN SAME. PRIORITY FOUNDATION 7-38-020(C) VIOLATION CITATION ISSUED; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND MICE ACTIVITY ON THE PREMISES. 80 UNDER THE FRONT HAND WASHING SINK, BEHIND THE REACH IN FREEZER, PREP TABLE AND UNDER THE FRONT COUNTER. 100 IN THE REAR UNDER/AROUND THE SINKS, STORAGE RACKS IN THE CORNERS AND AROUND THE GREASE TRAP. INSTRUCTED TO ELIMINATE MICE ACTIVITY, CLEAN/SANITIZE THE AFFECTED AREAS AND CALL PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A) VIOLATION CITATION ISSUED; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF COOLERS/FREEZERS AND THE DISPLAY COOLER THAT'S USED FOR STORAGE WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.; HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO HOT WATER AT NONE OF THE SINKS. TEMPERATURES RANGED FROM 72.4F TO 73.0F. INSTRUCTED TO PROVIDE HOT WATER AND MAINTAIN THROUGHOUT PER CITY CODE. PRIORITY 7-38-030(C) CITATION ISSUED; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE INTERIOR OF THE FLOOR DRAIN UNDER THE 3-COMPARTMENT SINK AND FLOORS IN THE CORNERS, UNDER/AROUND THE STORAGE RACKS, SINKS, COOKING EQUIPMENT AND PREP TABLES WITH STAINS, FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS THROUGHOUT.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLERS MUST MEET THE FOOD HANDLER'S REQUIREMENTS AND PROVIDE PROOF. INSTRUCTED TO OBTAIN AND MAINTAIN FOOD HANDLERS CERTIFICATES.; ALLERGEN TRAINING AS REQUIRED - Comments: ALL CFMs MUST TAKE AN ALLERGEN TRAINING COURSE AND PROVIDE PROOF. MAINTAIN SAME.; PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION FROM REPORT #2574129, DATED 04/12/2024 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: #47- OBSERVED THE USE OF RAW WOOD AT THE REAR DISWASHING AREA BEING USED AS A PLATFORM FOR THE THREE-COMPARTMENT SINK AND ON THE FLOORS AND COUNTER AT THE FRONT SERVICE AREA. INSTRUCTED TO PAINT THE SURFACES WITH FOOD GRADE PAINT, IN ORDER TO MAKE THEM SMOOTH AND EASILY CLEANABLE. #55- OBSERVED OPENINGS ALONG THE WALL IN THE OFFICE AND THE WALL BASES IN THE OFFICE AND THE DISHWASHING AREA. INSTRUCTED TO SEAL ALL OPENINGS AND REPAIR ALL DAMAGED WALL BASES AND MAINTAIN. #55- OBSERVED UNNECESSARY ITEMS STORED IN THE DISHWASHING AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS FROM THE FACILITY AND MAINTAIN. #55- OBSERVED NO HOOKING DEVICE FOR PROPERLY STORING WET MOPS. INSTRUCTED TO INSTALL A HOOKING SYSTEM AND MAINTAIN. PRIORITY FOUNDATION 7-42-090 VIOLATION CITATION ISSUED; MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA. THE TEMPERATURE OF WATER WAS 54.6F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100F) AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED THE HANDWASHING SINK AT THE FRONT FOOD PREP AREA NEAR THE FOOD PREP TABLE WITHOUT A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GAURD AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.17 OBSERVED THE USE OF RAW WOOD AT THE REAR DISWASHING AREA BEING USED AS A PLATFORM FOR THE THREE-COMPARTMENT SINK AND ON THE FLOORS AND COUNTER AT THE FRONT SERVICE AREA. INSTRUCTED TO PAINT THE SURFACES WITH FOOD GRADE PAINT, IN ORDER TO MAKE THEM SMOOTH AND EASILY CLEANABLE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED OPENINGS ALONG THE WALL IN THE OFFICE AND THE WALL BASES IN THE OFFICE AND THE DISHWASHING AREA. INSTRUCTED TO SEAL ALL OPENINGS AND REPAIR ALL DAMAGED WALL BASES AND MAINTAIN; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 OBSERVED UNNECESSARY ITEMS STORED IN THE DISHWASHING AREA AND THE FRONT DISPLAY AREA WHERE THE CUSTOMERS WILL BE SHOPPING. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS FROM THE FACILITY AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.16 OBSERVED NO HOOKING DEVICE FOR PROPERLY STORING WET MOPS. INSTRUCTED TO INSTALL A HOOKING SYSTEM AND MAINTAIN; MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010, NO CITATION ISSUED; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE HANDWASHING SINK AT THE FRONT FOOD PREP AREA NEAR THE FOOD PREP TABLE WITHOUT A SPLASH GUARD. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GAURD AND MAINTAIN.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE USE OF RAW WOOD AT THE REAR DISWASHING AREA BEING USED AS A PLATFORM FOR THE THREE-COMPARTMENT SINK AND ON THE FLOORS AND COUNTER AT THE FRONT SERVICE AREA. INSTRUCTED TO PAINT THE SURFACES WITH FOOD GRADE PAINT, IN ORDER TO MAKE THEM SMOOTH AND EASILY CLEANABLE.; HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER THROUGHOUT THE FACILITY. THE TEMPERATURE OF THE EXPOSED HANDWASHING SINK IN THE DISHWASHING AREA WAS 53.0F, IN THE FRONT FOOD PREP AREA 48.0F, THE HANDWASHING SINK IN THE TOILET ROOM 54.9F, AND THE TEMPERATURE OF THE THREE-COMPARTMENT SINK WAS 52.2F. INSTRUCTED TO RESTORE HOT WATER AT THE HANDWASHING SINKS TO ATLEAST 100F AND THE THREE-COMPARTMENT SINK TO 110F AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENINGS ALONG THE WALL IN THE OFFICE AND THE WALL BASES IN THE OFFICE AND THE DISHWASHING AREA. INSTRUCTED TO SEAL ALL OPENINGS AND REPAIR ALL DAMAGED WALL BASES AND MAINTAIN; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNNECESSARY ITEMS STORED IN THE DISHWASHING AREA AND THE FRONT DISPLAY AREA WHERE THE CUSTOMERS WILL BE SHOPPING. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS FROM THE FACILITY AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED NO HOOKING DEVICE FOR PROPERLY STORING WET MOPS. INSTRUCTED TO INSTALL A HOOKING SYSTEM AND MAINTAIN.
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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