PASS W/ CONDITIONS
Risk 2 (Medium)
EPIC BURGER INC Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 25, 2012
Canvass
License #2036917
3
Total Violations
3
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 25, 2012. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISIS WHEN POTENTIALLY HAZARDOUS FOOD WAS COOKED AND SERVED. ISSUED A CITATION TICKET#H000080578-12 FOR NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOOD IS BEING COOKED AND SERVED.VIOLATION#7-38-012(a) HEARING LOCATION 400 W SUPERI0R HEARING TIME 3:00 HEARING DATE 11-1-2012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND NO CONSUMARY ADVISORY POSTED.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND NO CONSUMARY ADVISORY POSTED.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection