BURGER KING Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.

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: NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE A VERIFIED EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-30-010 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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED MANAGER DRINKING A BEVERAGE FROM AN OPEN CUP IN THE FOOD PREPARATION AREA. MUST PROVIDE A DESIGNATED AREA OUTSIDE OF THE FOOD AREA AND BEVERAGES THAT ARE COVERED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT WATER AT BOTH WASHBOWLS IN THE MEN'S AND WOMEN'S WASHROOMS. MAXIMUM HOT WATER TEMPERATURE IN THE WOMEN'S WASHROOM NOTED AT 75.3F AND AT 82.5 IN THE MENS WASHROOM. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT BOTH WASHBOWLS. PRIORITY VIOLATION 7-38-030 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: NOTED THE UPPER WATER RESERVOIR AND THE PLASTIC DISPENSING SHOOTS OF THE DINING ROOM ICE MACHINE WITH BLACK AND GREEN SLIME SUBSTANCE ON ICE FOR CONSUMPTION INTERIOR SURFACES AND DRIPPING DOWN INTO THE ICE. INSTRUCTED TO REMOVE GREEN AND BLACK SLIME, CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10 LBS SLICED TOMATOES ON SHELVING IN THE COOKS LINE AT IMPROPER COLD HOLDING TEMPERATURES. SLICED TOMATOES NOTED AT 58.2F AND 58.4F. MANAGER STATES THE TOMATOES WERE STORED THERE AT 6:30 AM. A STICKER ON THE CONTAINERS INDICATED A DISCARD TIME OF 2PM. THE TEMPERATURE WAS TAKEN AT APPROXIMATELY 11:15 AM. NO TEMPERATURE LOGS WERE BEING MAINTAINED ON THE SLICED TOMATOES. ONLY A STICKER WITH 2PM MARKED. ALL DISCARDED. REVIEWED MAINTAINING TEMPERATURE LOGS, USING TIME/TEMPERATURE AS A MEANS OF CONTROL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PAPER OR CARDBOARD AS A SPLASH GUARD BETWEEN THE DEEP FRYER AND OTHER COOKING EQUIPMENT. MUST BE SMOOTH CLEANABLE MATERIAL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK UNDER THE THREE COMPARTMENT SINK INTO PLASTIC CONTAINERS. INSTRUCTED TO REPAIR ANY LEAKS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED MENS TOILET WITH EXCESSIVE FECES. MUST CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: TILED WALL NEXT TO THE SODA DISPENSING MACHINE IN THE DINING ROOM NOTED WITH EXCESSIVE SODA SPLASH. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FRO 7-09-20 REPORT #2382766 NOT CORRECTED. #'S 51- OBSERVED NO VISIBLE BACKFLOW PREVENTION DEVICES AT THE ICE MACHINE IN REAR FOOD STORAGE AREA, FRONT DINING AREA AND THE COFFEE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.---#51- NO GREASE TRAP INSTALLED UNDER THREE COMPARTMENT SINK,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION.---#54- OUTSIDE GROUND AT ENCLOSURE AREA NOT MAINTAINED UNDER THE WASTE OIL CONTAINER.INSTRUCTED TO REMOVE EXCESS LAYERED SOLID OIL FROM CEMENT.CLEAN AND MAINTAIN.---#55-: FLOOR DRAIN UNDER THREE COMPARTMENT SINK AND THROUGHOUT THE PREMISES NOT CLEANED,BLACK SLIME SUBSTANCE.CLEAN AND MAINTAIN.---#57-: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FRO 7-09-20 REPORT #2382766 NOT CORRECTED. #'S 51- OBSERVED NO VISIBLE BACKFLOW PREVENTION DEVICES AT THE ICE MACHINE IN REAR FOOD STORAGE AREA, FRONT DINING AREA AND THE COFFEE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.---#51- NO GREASE TRAP INSTALLED UNDER THREE COMPARTMENT SINK,INSTRUCTED TO INSTALL OR TO KNOW THE LOCATION.---#54- OUTSIDE GROUND AT ENCLOSURE AREA NOT MAINTAINED UNDER THE WASTE OIL CONTAINER.INSTRUCTED TO REMOVE EXCESS LAYERED SOLID OIL FROM CEMENT.CLEAN AND MAINTAIN.---#55-: FLOOR DRAIN UNDER THREE COMPARTMENT SINK AND THROUGHOUT THE PREMISES NOT CLEANED,BLACK SLIME SUBSTANCE.CLEAN AND MAINTAIN.---#57-: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.