BURGER BAR CHICAGO Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PERSON IN CHARGE PROVIDED A COPY OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO PROVIDE THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE POSTED FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 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 THE PERSON IN CHARGE WITHOUT A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PERSON IN CHARGE PROVIDED A COPY OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO PROVIDE THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE POSTED FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11(B) OBSERVED A FEMALE FOOD HANDLER GRAB READY TO EAT SLICED TOMATOES WITH HER BARE HANDS TO PREPARE A SALAD. INSTRUCTED TO DISCARD SAID ITEMS, WASH HAND AND PUT ON FOOD GRADE DISPOSABLE GLOVES BEFORE HANDLING ANY READY TO EAT FOODS, BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED AT ALL TIMES. FOOD HANDLER DISCARDED SAID ITEM, WASHED HANDS AND PUT ON GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 OBSERVED TWO LOW TEMPERATURE DISH MACHINES NOT SANITIZING PROPERLY, AT THE TIME OF THE INSPECTION BOTH DISH MACHINES WERE SANITIZING AT 0PPM. INSTRUCTED TO REPAIR AND MAINTAIN AN ADEQUATE SANITIZING LEVEL OF 50PPM-100PPM AT SAID DISH MACHINES AT ALL TIMES. DISH MACHINES TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. FACILITY MUST USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZED ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED FACILITY INADEQUATELY COOLING TCS FOODS, AT THE TIME OF THE INSPECTION ABOUT 40 LBS OF COOKED CHICKEN WINGS WERE COOLING ON A RACK IN THE FOOD PREP AREA. CHEF STATES "CHICKEN WINGS WERE MADE IN THE MORNING AND PLACED ON RACKS TO COOL." SAID TCS FOODS WERE AT 75F DURING THE INSPECTION AT 3PM. INSTRUCTED TO NEVER ALLOW TCS FOODS TO COOL AT ROOM TEMPERATURES AND WITHOUT AN ADEQUATE METHOD OF COOLING, SUCH AS, AN ICE BATH OR BLAST CHILL AND TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT ADEQUATE TEMPERATURES THROUGHOUT THE COOLING PROCESS AND AT ALL TIMES. CHEF DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED AN INCORRECT CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW SUCH AS ALL CHICKEN ITEMS (BUILD YOUR OWN CHICKEN PATTY BURGER), CRISPY CHICKEN STACKER, ZESTY SHRIMP STACKER, SHRIMP ITEMS, PORK CHICKEN AND SHRIMP TACOS, BRATWURST STACKER WITH GROUND VEAL/GROUND PORK, ALL CHICKEN WING ITEMS, FRIED PICKLES, GUAC AND CHIPS, FRIED CHICKEN CESAR AND CLASSIC COBB SALADS, TRIPLE CHEESY MAC, KIDS MENU CHICKEN FINGERS, AND KIDS MENU MACARONI AND CHEESE. INSTRUCTED TO REMOVE THE DISCLOSURES FROM SAID ITEMS AND ONLY MAINTAIN DISCLOSURES BY ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. 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 DRY STORAGE CONTAINERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 6 LIVE COCKROACHES LOCATED ON A PIPE BY THE 3 COMPARTMENT SINK, CRAWLING IN BETWEEN THE SODA DISPENSER AND THE CO2 TANKS IN THE FOOD PREP AREA, ONE CRAWLING IN THE DRINK PREP AREA AND ABOUT 10 LIVE SMALL FLIES FLYING AROUND THE DRINK PREP AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES AND COCKROACH ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(A).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

GLOVES USED PROPERLY - Comments: 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED TO REVIEW PROPER GLOVE USE WITH ALL FOOD HANDLERS.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED NON FOOD CONTACT SURFACES SUCH AS CONDENSERS OF REFRIGERATION UNITS, GASKETS AND INTERIOR OF FRYERS WITH ACCUMULATED 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS IN ALL FOOD PREP AREAS AND BEHIND THE BAR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS IN ALL FOOD PREP AREAS AND BEHIND THE BAR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.