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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON SITE UPON MY ARRIVAL.EMPLOYEE WERE HANDLING TCS FOODS(HAMBURGERS,ETC) TO BE DELIVERED. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. CERTIFIED FOOD MANAGER REPORTED ON SITE AT 11:45am AFTER WAS INFORMED BY EMPLOYEE OF MY ARRIVAL. PRIORITY FOUNDATION: 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND PROCEDURE/PLAN ON SITE HOWEVER KIT NOT COMPLETE MISSING SOLUTION TO CONTROL NOROVIRUS FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WITH GLOVED HANDS HANDLING FOOD FROM RAW((HAMBURGER),COOKED AND RTE(HAMBURGER BUNS)FOODS. NO HANDWASHING JUST REMOVES GLOVES AND PUT ANOTHER. ONE GLOVE DROPPED HE PICKED IT UP AND GLOVED HIS HAND. INFORMATION GIVEN ON HANDWASHING AND GLOVES CHANGES.NO HANDWASHING HANDS BETWEEN TASKS. PRIORITY VIOLATION:7-38-005

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN OR POSTER NEAR HAND WASHING SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINKS IN BOTH PREP AREAS NOT ACCESSIBLE FOR HANDWASHING. HANDWASHING SINK AT FIRST FLOOR PREP AREA HAD A BUCKET IN IT,WHICH I HAD TO WAIT FOR HAND WASHING DUE TO EMPLOYEE FILLED SAID BUCKET WITH WATER. THE HANDWASHING SINK IN BASEMENT PREP AREA WAS FILLED WITH ICE. INSTRUCTED MANAGER HANDWASHING SINK MUST BE ACCESSIBLE /USED ONLY FOR HAND WASHING. MANAGER CORRECTED ISSUE PRIORITY FOUNDATION VIOLATION:7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: UNSAFE FOOD. FOUND TWO BOTTLE OF WATER INSIDE THE ICE BIN OF THE ICE MACHINE IN BASEMENT. ONE BOTTLE WAS ALREADY USED AND RE-CAPPED. ICE IS USED FOR HUMAN CONSUMPTION. BOTTLES REMOVED FROM UNIT AND ICE IS PRESENTLY DISCARDED. PRIORITY VIOLATION:7-38-005

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.

PROPER DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,HAMBURGERS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: WASTE PIPE AT SOUTH WALL (FEW INCHES) BY METAL SHELF WITH CLEAN POT/UTENSIL IN BASEMENT. MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN CLOTH USED ON SITE NOT PROPERLY STORED. OBSERVED STORED SAID CLOTHS INSIDE CLOSET ON FLOOR(DEBRIS AND DUST) AND SOME STORED ON TOP THE MILK CRATES. ALL CLEAN CLOTH MUST BE PROTECTED BY STORE THEM NOT IN A CONTAMINATE WAY(STORE INSIDE PLASTIC CONTAINER WITH LID,OR PROVIDE SHELVES 6"ABOVE THE FLOOR).

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE ONE DOOR REACH-IN COOLERS AT FIRST FLOOR PREP AREA. REPAIR/REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EMPLOYEE ARE MAKING A PLASTIC BALL AND USE IT AS STOPPER. ADDITIONAL STOPPER IS NEEDED FOR THE SCRAPE SINK OF THE LOW TEMP DISH MACHINE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILD UP AT INTERIOR AND EXTERIOR SURFACES OF FRYERS AND ALL EQUIPMENT IN BOTH PREP AREA. MUST CLEAN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED EMPLOYEE DUMPING HOT WATER FROM FOOD CONTAINER INSIDE THE HANDWASHING SINK IN PREP AREA AT FIRST FLOOR. INSTRUCTED TO INSTALL ONE COMPARTMENT SINK FOR FOOD PREPARATION AT FIRST FLOOR PREP/COOKING AREA

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED EMPLOYEE DUMPING HOT WATER FROM FOOD CONTAINER INSIDE THE HANDWASHING SINK IN PREP AREA AT FIRST FLOOR. INSTRUCTED TO INSTALL ONE COMPARTMENT SINK FOR FOOD PREPARATION AT FIRST FLOOR PREP/COOKING AREA

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.