BURGER KING #1455 Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE PROCEDURE. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE PROCEDURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED NO HOT WATER AVAILABLE AT THE HANDWASHING SINKS IN CUSTOMERS WASHROOMS. UPON INSPECTION WATER TEMPERATURE WAS 67.2F. INSTRUCTED TO REPAIR HOT WATER. INSTRUCTED MANAGER TO HAVE CONTINUES SUPPLY OF HOT WATER UNDER CITY PRESSURE AT ALL TIMES. PLUMBER ON SITE HOT WATER HAS BEEN REPAIRED DURING INSPECTION HOT WATER NOW AT 105.0F. PRIORITY FOUNDATION VIOLATION 7-38-030(C). COS

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: 5-204.11 OBSERVED NO HAND WASHING SINK IN FRONT PREP AREA. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-601.11(A) FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED BLACK SLIME SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MACHINE. SLIME LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCONTINUE USING MACHINE UNTIL SERVICE CLEANED AND SANITIZED. MANAGER HAD EMPLOYEE TO CLEAN AND SANITIZED ICE MACHINE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. COS

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112 OBSERVED NO VISIBLE WORKING THERMOMETER AT 1-DOOR SALAD REFRIGERATOR AND 1-DOOR MILK COOLER IN REAR OF PREP AREA. MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 6-501.12 OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 6-501.12 OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT AND REFRIGERATION UNITS. MUST CLEAN AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.