BUTCHER & THE BURGER Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED THE FOLLOWING CROSS CONTAMINATION WHILE WAITING FOR MANAGEMENT TO ARRIVE AFTER BEING TELEPHONED. WITNESSED SERVER DELIVERING FOODS TO TABLE, PICKING UP DIRTY SILVERWARE FROM FLOOR THEN ENTER FOOD PREP AREA AND PREPARE READY TO EAT BUNS AND GARNISHES FOR BURGERS, TOUCHING HER FACE, HAIR ALL WITHOUT WASHING HANDS. SAME EMPLOYEE DRINKING FROM AN OPEN CUP IN THE FOOD PREP AREA. OBSERVED CASHIER ENTER FOOD PREP BEVERAGE/FOUNTAIN AREA, PREPARE FOODS, NOT WASHING HANDS. OBSERVED COOK ON COOKS LINE REMOVE RUBBER GLOVES THEN HANDLE READY TO EAT FOODS SUCH AS BUNS AND FRENCH FRIES WITHOUT WASHING HANDS THEN PUT ON MORE GLOVES, NOT WASHING HANDS. REVIEWED PROPER HAND WASHING PROCEDURE. CRITICAL CITATION ISSUED 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE THE ABOVE CRITICAL VIOLATION WAS OBSERVED AND WHILE FOODS WERE BEING PREPARED AND SERVED SUCH AS ONION SOUP AT 168.7F. SERIOUS CITATION ISSUED 7-38-012.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: WALL MOUNTED FRY SLICER IN BASEMENT PREP MUST BE CLEANED AFTER EACH USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOODEN SHELVING ABOVE FIRST FLOOR HAND SINK MUST BE PAINTED/SEALED AND EASILY CLEANABLE. MUST NOT USE BURLAP CLOTH AS LINER FOR SHELVING INSIDE FRONT DISPLAY COOLER. SHELVING ON COOKS LINE ABOVE RAW MEAT COOLER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER THREE COMPARTMENT SINK WITH POOLING WATER AND DEBRIS. MUST CLEAN AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD ABOVE STORED BULK POTATOES IN REAR HALLWAY STORAGE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGING ON OR WITH CLEAN LINENS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGING ON OR WITH CLEAN LINENS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.