BURGER BAR CHICAGO Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 OBSERVED A MALE FOOD HANDLER TOUCH RAW BEEF BURGERS, WIPE HIS GLOVES ON A TOWEL AND THEN PROCEEDED TO TOUCH A READY TO EAT BURGER BUN WITH THE SAME GLOVES. INSTRUCTED TO DISCARD BURGER BUN, REMOVE SOILED GLOVES, WASH HANDS AND RETRIEVE NEW GLOVES AFTER TOUCHING RAW BEEF AND BEFORE TOUCHING ANY READY TO EAT FOODS. EMPLOYEE DISCARDED BURGER BUN AND SOILED GLOVES, WASHED HANDS AND PUT ON CLEAN FOOD GRADE DISPOSABLE GLOVES DURING THE INSPECTION. PRIORITY VIOLATION 7-38-010.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED A HAND WASHING SINK IN THE FOOD PREP AREA ONLY MAINTAINING A INADEQUATE HOT WATER TEMPERATURE OF 75F DURING THE INSPECTION. INSTRUCTED TO REPAIR, ALL HAND WASHING SINKS MUST MAINTAIN AN ADEQUATE HAND WASHING TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(E) OBSERVED THE DRINK STATION HAND WASHING SINK HOT WATER OVER 120F AND THE COLD WATER NOT TURNING ON. INSTRUCTED TO REPAIR COLD WATER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED A LID IS NEEDED OVER THE RAW BEEF CONTAINER IN THE COLD HOLDING UNIT IN ORDER TO PREVENT FROM POSSIBLE CONTAMINATION. OBSERVED THE LID OPEN ON THE ICE BIN BY THE BAR. INSTRUCTED TO CLOSE ICE BIN LID AT ALL TIMES IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED A LID IS NEEDED OVER THE RAW BEEF CONTAINER IN THE COLD HOLDING UNIT IN ORDER TO PREVENT FROM POSSIBLE CONTAMINATION. OBSERVED THE LID OPEN ON THE ICE BIN BY THE BAR. INSTRUCTED TO CLOSE ICE BIN LID AT ALL TIMES IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.