BURGER KING RESTAURANT Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED AND SERVED:HAMBURGERS,CHEESE,CHICKEN ETC.AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED,HANDLED AND SERVED SERIOUS VIOLATION:7-38-012(a)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 8-4-14,REPORT #1482308. #32-SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND COFFEE STATION,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. NO BACK FLOW PREVENTER PROVIDED AT POP DISPENSER INSTRUCTED TO PROVIDED OR TO KNOW THE LOCATION OF BACK FLOW PREVENTER SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MEN'S WASHROOM DOOR IS BROKEN UNABLE TO LOCK.INSTRUCTED TO REPLACE DOOR KNOB AT SAID DOOR CONDENSATION LEAKING THRU THE VENT COVER AT FRONT AREA ON FLOOR.INSTRUCTED TO REPAIR

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: MINIMUM MINERAL BUILD-UP INSIDE THE ICE SHUTTER AT COCA-COLA POP DISPENSER AT CUSTOMER SELF SERVING UNIT.INSTRUCTED TO CLEAN AND MAINTAIN LIQUID SPILLAGE INSIDE THE CABINET UNDER THE POP DISPENSER AT DINING AREA,INSTRUCTED TO CLEAN AND MAINTAIN

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MINIMUM MINERAL BUILD-UP INSIDE THE ICE SHUTTER AT COCA-COLA POP DISPENSER AT CUSTOMER SELF SERVING UNIT.INSTRUCTED TO CLEAN AND MAINTAIN LIQUID SPILLAGE INSIDE THE CABINET UNDER THE POP DISPENSER AT DINING AREA,INSTRUCTED TO CLEAN AND MAINTAIN

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.