BURGER KING #8312 Fails Health Inspection - Chicago Restaurant

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED BUNS OUT OF THE PLASTIC PACKAGING AND IN CONTACT WITH PLASTIC DELIVERY TRAY. INSTRUCTED MANAGER TO THOROUGHLY INSPECT SHIPMENT BEFORE ACCEPTING. MANAGER DISCARDED TRAY OF BUNS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED BUNS AND COOKING OIL STORED NEXT TO ICE MELT. INSTUCTED MANAGER TO SEPARATE THE ICE MELT FROM THE BUNS AND COOKING OIL TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 50-75 MICE DROPPING UNDERNEATH THE MAIN PREP STATION AND ABOUT 30 MICE DROPPING UNDERNEATH THE CARBON DIOXIDE TANK. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY FOR SERVICING. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TRAY OF BUNS ABOUT 2 INCHES OFF THE FLOOR AND STORED NEXT TO A DIRTY FLOOR DRAIN. INSTRUCTED MANAGER TO ELEVATE TRAY OF BUN ATLEAST 6 INCHES OF THE FLOOR. MANAGER MOVED THE TRAY OF BUNS DURING INSPECTION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED SEVERAL FEMALE EMPLOYEES WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST HAVE HAIR RESTRAINTS AT ALL TIMES. MANAGER PROVIDED HAIR NETS DURING INSPECTION.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP BEHIND THE COOKING AND FRYER STATION. INSTRUCTED MANAGER TO CLEAN, SANIZE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP BEHIND THE COOKING AND FRYER STATION. INSTRUCTED MANAGER TO CLEAN, SANIZE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.