PASS
Risk 2 (Medium)
BURGER KING #3386 Passes Health Inspection - Chicago Restaurant
February 27, 2015
License Re-Inspection
License #2368743
7
Total Violations
1
Critical
3
Major
3
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 27, 2015. The inspection type was "License Re-Inspection" and resulted in a Pass outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 7 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
7
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WORN CAULKING WITH BLACK MOLD LIKE SUBSTANCE AROUND UTILITY SINK BASIN. INSTD TO REPLACE SAME
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL HOT HOLDING UNITS EXTERIOR AND UNDERNEATH, INTERIOR OF ALL CABINETS UNDER HOT LINE, INTERIOR BOTTOM OF FRYERS, INCLUDING LEGS, WHEELS, AND EXTERIOR SIDES NOT CLEAOBSERVED MOP SINK VERY UNCLEAN WITH HEAVY DIRT ACCUMULATION. CLEAN AND MAINTAIN MOP SINK IN A SANITARY CONDITIONN EXCESSIVE DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN FREE OF DEBRIS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT, ALONG WALLBASE, AND INTERIOR OF WALK-IN COOLER AND FREEZER NOT CLEAN, DEBRIS. CLEAN SAME. FLOOR GROUT MISSING AT FLOOR TILES IN PREP AREA AND IN FRONT OF 3-COMPARTMENT SINK. INSTD TO RE GROUT SAME. FLOOR DRAINS THRU-OUT NOT CLEAN, DEBRIS. CLEAN SAME.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLBASE TILES MISSING/CRACKED IN VARIOUS AREAS, INCLUDING NEAR DRIVE THRU. INSTD TO REPAIR SAME
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 #36
MINOR
Violation Details
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTSHIELDS MISSING IN PREP AREA. PROVIDE SAME.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED FAUCET FOR ICE CREAM MAKER WITH ONLY EXTREMLY HOT RUNNING WATER. FAUCET MUST HAVE HOT AND COLD RUNNING WATER AVAILABLE FOR ALL TOP LOADING ICE CREAM MAKER
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED FAUCET FOR ICE CREAM MAKER WITH ONLY EXTREMLY HOT RUNNING WATER. FAUCET MUST HAVE HOT AND COLD RUNNING WATER AVAILABLE FOR ALL TOP LOADING ICE CREAM MAKER
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
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