TOP-NOTCH BEEFBURGER INC Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF REACH IN COOLERS AND WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL STORAGE SHELVES IN WALK IN COOLER AND REACH IN COOLERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL DRINK DISPENSOR NOZZLES AND AREA AROUND NOZZLES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: RUBBER GASKETS ON REACH IN COOLER DOORS IN NEED OF CLEANING AND OR REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.

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 BUILD UP ON INTERIOR OF ICE MACHINE, COOKING EQUIPMENT, AND INTERIOR AND EXTERIOR OF SHAKE MACHINE INSTRUCTED TO DETAIL 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT FRONT PREP SPACE AND REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS UNDER AND AROUND COUNTERS AND DRINK MACHINES. INSTRUCTED TO CORRECT AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: ALL LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND FOOD SPLATTERS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: ALL LIGHT SHEILDS IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND FOOD SPLATTERS INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.