BURGER ALLEY CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED FOR ALL PERSONS IN CHARGE TO OBTAIN THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, SLICED TOMATOES) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY SIGN POSTED. INSTRUCTED TO POST A CONSUMER ADVISORY IN PLAIN SIGHT TO THE PUBLIC. EMPLOYEE POSTED THE CONSUMER ADVISORY DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED A FEMALE FOOD HANDLER WITHOUT AN EFFECTIVE HAIR RESTRAINT. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED THE INTERIOR OF THE FRYER WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-301.14 OBSERVED AN STOVE/OVEN BEING USED AT THE FRONT FOOD PREP AREA TO BAKE COOKIES. INSTRUCTED TO PROPERLY VENT ALL COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED ONE MALE AND ONE FEMALE FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENTS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED ONE MALE AND ONE FEMALE FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENTS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.