Burger Bar Chicago

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings4
• critical findings0

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Failed findings

• 🧽surfaces not properly sanitized
  Official wording: Food-Contact Surfaces: Cleaned & Sanitized
  Inspector note: Low Temp dish washing machine at main kitchen not sanitizing at final rinse, 0ppm obtained on Cl test strips, machine was running on empty sanitizer container , machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.
  code 16
• 🧊cold food not cold enough
  Official wording: Proper Cold Holding Temperatures
  Inspector note: Found 2 lbs of cooked sliced onions at 62.2f, onion cooked a day before placed under prep table at room temperature. Instructed to keep cooked vegetable at proper hot or cold temp. Priority violation 7-38-005. onions discarded valued at $5.
  code 22
• ⚠️In-Use Utensils: Properly Stored
  Inspector note: Knife wedged between 2 prep coolers. Instructed to keep on a clean surface.
  code 43
• ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled
  Inspector note: Deli cups not air dried after washing, instructed to air dry before stacking in each other.
  code 44

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 5, 2024: 3 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.