BURGER KING #8312 Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE RUBBER GASKETS ON THE DOOR OF THE TWO DOOR PREP FREEZER IN POOR REPAIR; REPAIR OR REPLACE GASKETS ON FREEZER DOOR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOMS OF FRYERS TO REMOVE GREASE, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT, CLEAN PREP TABLE BOTTOMS, INTERIOR OF REFRIGERATION UNITS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES. CLEAN FLOORS IN STORAGE AREA AROUND UNDER AND BEHIND STORAGE SHELVES, CO2 TANK, SINKS AND IN DRIVE THRU AREA AROUND AND BEHIND EQUIPMENT. FLOOR TILE IS MISSING UNDER COOKING EQUIPMENT AND BEHIND THE SYRUP DISPENSER TANKS IN THE REAR STORAGE AREA; REPLACE TILE WHERE NEEDED. CLEAN AND MAINTAIN ALL FLOOR DRAINS WHERE NEEDED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN CEILING VENTS IN PREP AREA TO REMOVE DUST OBSERVED.

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: CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN CEILING VENTS IN PREP AREA TO REMOVE DUST OBSERVED.

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.