PASS W/ CONDITIONS
Risk 2 (Medium)
BURGER KING #6345 Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 2, 2016
Complaint
License #2368792
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED AT THIS TIME/NOR MANAGER WITH CERTIFICATE (CITY OF CHICAGO) ON PREMISES WHEN POTENTIALLY HAZADROUS FOODS BEING PREPARED AND SERVED HAMBERGER 166*F HOT HOLDING UNIT, COOLER CHICKEN 39*F, CHICKEN IN HOT HOLDER 154*F SERIOUS VIOLATION 7-38-012a. INSTRUCTED TO PROVIDE.
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 #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE WALK-IN FREEZER CONDENSATION, LINE NOT MAINTAINED. EXCESSIVE ICE, INSTRUCTED TO REPAIR.
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: OBSERVED THE REAF FOOD CHOPPERS NOT CLEAN THERE IS TWO TYPES IN REAR PREP TABLE, INSTRUCTEDTO CLEAN AND SANITIZE.
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 #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE REAF FOOD CHOPPERS NOT CLEAN THERE IS TWO TYPES IN REAR PREP TABLE, INSTRUCTEDTO CLEAN AND SANITIZE.
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
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