BURGER KING #2654 Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGER TO PROVIDE CITY OF CHICAGO CERTIFICATE OF SANITATION AND POST IT ON SITE. SERIOUS VIOLATION 7-38-012.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO PREVIOUS SUMMARY REPORT FROM REPORT # 1751219 DATED 4/1/16, POSTED IN PLAIN VIEW FOR THE CUSTOMER TO SEE. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED ON SITE IN PLAIN VIEW FOR THE CUSTOMER TO SEE. SERIOUS VIOLATION 7-42-010(B). PROVIDED MANAGER THE NEW SUMMARY REPORT TO POST ON SITE.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE ALONG THE SPLASH GUARD OF 3 COMPT SINK. MUST RE CAULK AND MAINTAIN. MUST REPLACE GROCERY BAG BEING USED TO STORE FROZEN COOKIES, WITH FOOD GRADE STORAGE BAG.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER, UNDER THE COOLERS, 3 COMPT SINK, UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER, UNDER THE COOLERS, 3 COMPT SINK, UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.