BURGER BARON Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES SUCH AS: 2LBS OF PRECOOKED HAMBURGER PATTIES IN A PAN NEXT TO GRILL AT 107.3F AND 121.5F, 1LBS OF COOKED CHICKEN TENDERS ON THE PREP TABLE AT 125.6F, 1/4 LBS OF DELI HAM AT 46.3F. FOODS WERE DISCARDED AND DENATURED TOTAL WEIGHT 3 1/4LBS AT $150. CRITICAL CITATION #7-38-005(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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES: OBSERVED EMPLOYEE'S MAKING SANDWHICHS, CUTTING UP FOODS AND PLACING CHICKEN ON BUNS, PUTTING CONDIMENT ON BURGER'S, HOT DOGS HANDLED READY TO EAT FOODS WITHOUT USING GLOVES OR WASHING THEIR HAND. ALSO CLEANING WORK STATION. AFTER TELLING THE MANAGER TO HAVE EMPLOYEE'S TO WASH THIER HANDS AND PUT ON GLOVES, STILL OBSERVED ONE EMPLOYEE GRAB A RAW BURGER AND PREP BUN FOR ANOTHER SANDWHICH. INSTRUCTED EMPLOYEE'S AND MANAGER TO PROPERLY WASH THIER HANDS TO PREVENT CROSS CONTAMINATION. CRITICAL CITATION #7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELVING TO REMOVE SPILLS AND DEBRIS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE BOTTOM SHELVES OF PREP TABLES AND STORAGE SHELVING TO REMOVE SPILLS AND DEBRIS.

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.