BURGER KING #2654 Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30 ANTS IN THE REAR STORAGE AREA AND 20 NEAR THE HANDSINK BY THE ICE MACHINE. INSTRUCTED FACILITY TO REMOVE ALL PESTS, CLEAN AREAS, AND MAINTAIN. RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDER FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE AND NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND OR SERVED. ADDITIONALLY ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ORIGINAL CERTIFICATES MUST BE POSTED IN CUSTOMER VIEW. INSTRUCTED TO COMPLY AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-020.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 1528060, DATED 3-20-15: VIOLATION 33- "COOKING EQUIPMENT NOT CLEAN, GREASY OIL BUILD-UP, AND EXTERIOR OF ALL EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAINED." VIOLATION 34- "FLOORS THROUGHOUT PREMISES NOT CLEAN, INSTRUCTED TO CLEAN UNDER AND BEHIND ALL EQUIPMENT, AND BETTER MAINTAIN ALL AREAS." VIOLATION 41- "CLUTTER REAR STORAGE AREAS, INSTRUCTED TO CLEAN AND BETTER MAINTAIN." INSTRUCTED FACILITY TO CORRECT ALL AND MAINTAIN. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT DIRT ACCUMULATION ON THE INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES IN VARIOUS AREAS OF THE DINING ROOM. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED DIRT ON THE BACK OF THE WALK IN COOLER CONDENSER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES IN VARIOUS AREAS OF THE DINING ROOM. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED DIRT ON THE BACK OF THE WALK IN COOLER CONDENSER. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.