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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 3LBSOF CARAMELIZED ONIONS VALUED AT $5 AT 101.3 F. ONIONS WERE KEPT WITHIN OVEN TO BE KEPT WARM AND APPLIED TO BURGERS WHEN ORDERED. ALL ONIONS WERE VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. OBSERVED COOK TOUCHING LETTUCE, TOMATO, AND ROLLS WITH BARE HANDS WHILE ASSEMBLING BURGERS. CRITICAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SPLASH GUARDS NEEDED ON UPSTAIRS EXPOSED HAND SINK IN BETWEEN HAND SINK AND ICE BIN. OBSERVED SPLASH GUARD NEEDED ON DOWNSTAIRS EXPOSED HAND SINK ON EACH SIDE OF SINK IN BETWEEN HANDSINK AND BAGS OF POTATOES AND I COMPARTMENT DISH SINK. INSTALL AND MAINTAIN SPLASH GUARDS THAT ARE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED INTERIOR AND EXTERIOR OF FRYERS ARE UNCLEAN WITH EXCESS GREASE ACCUMULATION. OBSERVED EXTERIOR OF REACH IN REFRIGERATORS WITH GREASE AND DUST ACCUMULATION. CLEAN AND MAINTAIN. OBSERVED HOODS OF FRYERS AND GRILL UNCLEAN WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN ALL HOODS OF FRYERS AND GRILL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED HOLE ABOVE 1 COMPARTMENT SINK IN BASEMENT CEILING. SEAL CEILING AND MAINTAIN.

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: OBSERVED HOLE ABOVE 1 COMPARTMENT SINK IN BASEMENT CEILING. SEAL CEILING AND MAINTAIN.

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.