PASS W/ CONDITIONS
Risk 1 (High)
Hamburger Mary's Chicago Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 17, 2025
License
License #3025556
3
Total Violations
1
Critical
1
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 17, 2025. The inspection type was "License" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASHGUARD BETWEEN HOT FOODS PREP SINK AND PREP COOLER. MUST INSTALL A WASHABLE SPLASHGUARD.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DISHWASHING MACHINE NOT INSTALLED TO PROPERLY SANITIZE DISHES. INSTRUCTED TO CONTACT PLUMBER TO INSTALL DISHWASHER AND TO MAINTAIN SANITIZING SOLUTION IF QUATERNARY AMMONIUM AT, AT LEAST 200PPM AND/OR CHLORINE SOLUTION AT, AT LEAST 100 PPM. UNIT TAGGED FOR INSPECTION.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DISHWASHING MACHINE NOT INSTALLED TO PROPERLY SANITIZE DISHES. INSTRUCTED TO CONTACT PLUMBER TO INSTALL DISHWASHER AND TO MAINTAIN SANITIZING SOLUTION IF QUATERNARY AMMONIUM AT, AT LEAST 200PPM AND/OR CHLORINE SOLUTION AT, AT LEAST 100 PPM. UNIT TAGGED FOR INSPECTION.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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