BUTCHER & THE BURGER Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED INTERIOR PANEL OF ICE MACHINE IN BASEMENT PREP, WITH A PINK SLIME LIKE SUBSTANCE PRESENT, LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE, HAVE MACHINE CLEANED AND SANITIZED BEFORE USE. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM STORAGE RACKS ON THE FRONT PREP COOLERS, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. ALSO, DEFROST DEEP FREEZER IN IN UTILITY CLOSET IN THE BASEMENT, ICE ACCUMULATION PRESENT. INSTRUCTED TO 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR CONTACT SURFACES OF PREP COOLERS IN FRONT AND BASEMENT PREP AREAS. LOWER SHELVES ON PREP TABLES IN FRONT AND BASEMENT PREP AREAS. ALSO, CLEAN INTERIOR CONTACT SURFACE OF ICE CREAM DIPPER WELL ON ICE CREAM FREEZER. INSTRUCTED TO 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER HEAVY EQUIPMENT IN FRONT PREP AREA, AND IN THE UTILITY ROOM IN THE BASEMENT. EXCESSIVE GREASE AND DEBRIS PRESENT IN BOTH AREAS. INSTRUCTED TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN HOODS AND FILTERS IN FRONT PREP AREA, EXCESSIVE GREASE ACCUMULATION PRESENT. INSTRUCTED TO 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: MUST DETAIL CLEAN HOODS AND FILTERS IN FRONT PREP AREA, EXCESSIVE GREASE ACCUMULATION PRESENT. INSTRUCTED TO 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.