FAIL
Risk 2 (Medium)
BURGER KING #215 Fails Health Inspection - Chicago Restaurant
October 30, 2017
Canvass
License #2368736
4
Total Violations
3
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 30, 2017. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #7
CRITICAL
Violation Details
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NOTED NO COLD RUNNING WATER AT 1 OF 3 COMPARTMENTS. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL 3 COMPARTMENT SINKS TO PROPERLY SET UP FOR WASH, RINSE AND SANITIZE. CRITICAL VIOLATION #7-38-030
Why This Matters
Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.
Food Code Requirement
Food contact surfaces must be properly washed, rinsed, and sanitized.
Specific Requirements
Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.
CDPH Food Code: Section 4-601.11, 4-702.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED A CERTIFIED FOOD MANAGER FOOD SERVICE CERTIFICATE ON SITE; HOWEVER THERE IS NO PROOF OF IDENTIFICATION FOR THE CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO HAVE A PROOF OF IDENTIFICATION O AVAILABLE AT ALL TIMES. SERIOUS VIOLATION #7-38-012
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES AT THE DINNING AREA. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES AT THE DINNING AREA. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
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