BURGER KING #215 Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WITH GLOVES ON DISCARDED BROWN PAPER BAG AT GARBAGE CONTAINER BY PUSHING SAID PAPER INSIDE THE SAID CONTAINER WITH BOTH GLOVED HANDS. WITH SAME GLOVES, OBSERVED EMPLOYEE RETURN AT PREP LINE AND PICKED UP SLICED ONIONS AND THAN BREAD WITHOUT CHANGING GLOVES. MUST REMOVE GLOVES,HAND WASHING AND GLOVE HANDS AGAIN, PRIOR TO HANDLE READY TO EAT FOOD.HANDWASHING IS REQUIRED EVERY POSSIBLE CONTAMINATION.MANAGER ON DUTY CORRECTED THE ISSUE. PRIORITY VIOLATION:7-38-010,CITATION ISSUED

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.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INERIOR OF CHEST FREEZER WITH BUILD-UP OF ICE AND EXCESS DUST/GRIMES.INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED PINK SUBSTANCE AT INTERIOR FRONT PLASTIC PANEL OF ICE MACHINE NOT CLEAN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

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: WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE WALK-IN COOLER: 20 LBS OF SLICED TOMATOES AT TEMP OF 48.7F; 15 LBS OF DELI STYLE HAM AT TEMP OF 51.8F; 20 CARTONS WEIGHING 35 LBS OF MILK AT TEMP OF 52.2F; 20 LBS OF LETTUCE AT TEMP OF 51.4F; 20 CARTONS OF EGG WEIGHING 20 LBS AT TEMP OF 51.8F; AND CHEESE WEIGHING 5 LBS AT A TEMP OF 51.8F. MANAGER VOLUNTARILY DISCARDED A TOTAL OF 115 LBS OF FOOD AT A TOTAL VALUE OF $250 DOLLARS. PRIORITY VIOLATION, 7-38-005. CITAITON 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WE OBSERVED WALK-IN COOLER AT AIR TEMP OF 50F TO 52.1F. COOLER MUST MAINTAIN AIR TEMP 41F AND BELOW. TCS FOOD ITEMS WERE STORED IN UNIT: TOMATOES, HAM, MILK, LETTUCE, EGG, AND CHEESE. MANAGER WAS ABLE TO CORRECTED PROBLEM BY TURNING ON THE UNIT.PRESENTLY AIR TEMP OF 38.7F PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

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.

This violation was corrected during the inspection.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: GAP OF 1/4" TO 1/2" AT BOTTOM OF FRONT DOOR.REPAIR ISSUE TO MINIMZE PEST AND INSECT ENTRY.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.ALSO EXCESS GREASE INSIDE THE DEEP FRYER(REAR AREA OF THE UNIT),CLEAN AND MAINTAIN

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: LEAKING FAUCET AT THREE COMPARTMENT SINK. REPAIR AND MAINTAIN. METAL DOOR OF WALK-IN COOLER AT EAST BY COOKING UNIT IN POOR REPAIR: BROKEN.WAS REPAIRED WITH METAL SHEETS WHICH PRESENTLY IS BROKEN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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: GREASE ON FLOOR UNDER COOKING EQUIPMENT,DEBRIS ALONG BASEBOARD WALLS.UNDER SHELVES IN PREP AND STORAGE AREA.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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SEAL BASEBOARD WALL TILES AT REAR AREA NEXT TO MOP SINK

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: SEAL BASEBOARD WALL TILES AT REAR AREA NEXT TO MOP SINK

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.