BURGER KING #10797 Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FEMALE FOOD HANDLER WIPING COUNTER TOP WITH PLASTIC GLOVES ON AND THEN PROCEEDED TO HANDLE (BUNS,LETTUCE,TOMATOES) WITHOUT CHANGING GLOVES AND WASHING HANDS.ANOTHER FEMALE EMPLOYEE WAS CONSTANTLY RUBBING HANDS AND ARMS AND THEN STARTED WASHING DISHES WITH OUT HAND WASHING.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 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: OBSERVED NO HOT RUNNING WATER AT HAND SINK IN PREP / DISH WASHING AREA. WATER TEMPERATURE IS AT (84.2F).MUST BE AT LEAST 100.0F FOR HOT RUNNING WATER.OBSERVED HOT WATER TANK LEAKING FROM TOPSIDE OF TANK.INSTRUCTED MANAGER TO USE ADDITIONAL HAND SINKS ON SITE FOR HAND WASHING.MUST REPAIR,PROVIDE AND MAINTAIN AT ALL TIMES.HOT RUNNING WATER IS NOW PROVIDED AT SINK AT 110.9F(COS)(PRIORITY 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: OBSERVED NO HAND DRYING DEVICE AT HAND SINK AT REAR PREP/DISH WASHING AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(COS)CONSOLIDATED VIOLATION(PRIORITY FOUNDATION)

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: OBSERVED NO SOAP AT HAND SINK IN FRONT DISH WASHING AREA,WOMEN'S TOILET ROOM.SOAP WAS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF 1QT. CREAMIER 45.9F,4LBS. SUNDAE PIES 47.7F,5 GALLONS FRAPPE 48.2F,1LB. PREPACKAGED RANCH DRESSINGS 49.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 49.75LBS.$53.(PRIORITY 7-38-005)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF COFFEE CONDIMENT PREP COOLER AT 50.0F WITH TCS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON REACH IN FREEZER,JUICE/MILK COOLER,LOOSE FAN GUARD COVER IN WALK IN FREEZER,TORN BOOTH SEATS IN DINING AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND DEBRIS BUILD UP INSIDE OF FRYER CABINET,WALK IN COOLER FAN GUARD COVERS,LOWER CABINET AT PREP TABLE.MUST REMOVE ICE BUILD UP FROM FAN GUARD COVER IN WALK IN FREEZER.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST PROVIDE HOT RUNNING WATER AT FAUCET ABOVE HOPPER OF ICE CREAM MACHINE.MUST REPAIR OR REPLACE LOOSE TOILET SEAT IN MEN'S TOILET ROOM.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST GROUT FLOOR IN PREP AREA AND IN MOP SINK BASIN.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER COOKING EQUIPMENT.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS FROM FLOOR UNDER COOKING EQUIPMENT.

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.