PASS W/ CONDITIONS
Risk 2 (Medium)
BURGER KING #11967 Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 10, 2020
Complaint
License #2368805
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 10, 2020. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER; 3 BOXES OF RAW BACON AT 52.9F, 6 BOXES OF CREAMER @53.6, 2 BOXES OF CARTON EGGS AT 53F, 5 DOZEN CHEESE SLICES AT 53.1F AND 2 BOXES OF MILK AT 53.2F. ALL SAID ITEMS VALUED AT $500. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER; 3 BOXES OF RAW BACON AT 52.9F, 6 BOXES OF CREAMER @53.6, 2 BOXES OF CARTON EGGS AT 53F, 5 DOZEN CHEESE SLICES AT 53.1F AND 2 BOXES OF MILK AT 53.2F. ALL SAID ITEMS VALUED AT $500. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection