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

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE NOR MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (PORK, DAIRY, BEEF, CHICKEN, ETC.). INSTRUCTED TO HAVE THE ORIGINAL CERTIFICATES AND A MANAGER WHO HOLDS THE CERTIFICATE ON SITE AT ALL TIMES WHEN PREPARING/SERVING FOOD. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE CUTTING BOARDS IN THE REAR PREPARATION AREA WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE INTERIOR OF THE DEEP FRYERS WITH GREASE SPILLS, FOOD AND DIRT ON THE SIDES AND BOTTOM SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND THE INTERIOR OF THE FLOOR DRAINS UNDER THE SINKS AND FLOORS UNDER THE DEEP FRYERS, COOKING/COOLING EQUIPMENT AND IN THE CORNERS OF THE BAR WITH FOOD, GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND THE LOWER WALL SURFACES UNDER THE DISH WASHING MACHINE AND SINKS WITH FOOD AND DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND THE MOP BUCKET WITH DIRTY WATER INSIDE AND MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO DISPOSE OF WATER AND HANG ALL MOPS UP TO DRY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND THE MOP BUCKET WITH DIRTY WATER INSIDE AND MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO DISPOSE OF WATER AND HANG ALL MOPS UP TO DRY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.