GORDON RAMSAY BURGER Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE ICE MACHINE DROP SHOOT AND DRIP PLATE IS SOILED WITH BLACK DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE (WITH FOOTNOTE) ON THE ONLINE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF). INSTRUCTED TO POST A CONSUMER ADVISORY FOR PUBLIC VIEW AND ADD A DISCLOSURE (WITH FOOTNOTE) THAT REFERS TO THE REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. ASTERISK EACH ITEM AND CONSUMER ADVISORY STATEMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN PREP-LINE COOLERS LOCATED BETWEEN COOKLIN/GRILL UNITS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE USE PLASTIC CUPS USED AS A SCOOP FOR DRY SEASONING. FACILITY MUST REPLACE WITH A SCOOP THAT HAS A HANDLE

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CRATES USED AS SHELVING IN THE WALK-IN COOLER. FACILITY MUST REPLACE WITH SHELVING THAT WHERE IT IS EASY TO MONITOR DEBRIS UNDERNEATH AND SHELVING IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

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: CRATES USED AS SHELVING IN THE WALK-IN COOLER. FACILITY MUST REPLACE WITH SHELVING THAT WHERE IT IS EASY TO MONITOR DEBRIS UNDERNEATH AND SHELVING IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

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.