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Burger King #1232

February 22, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:4 TRAYS OF SLICED TOMATOES AT TEMP OF 60.2F-60.8F- 61.5F-62.2F,STORED ON METAL RACKS IN REAR PREP AREA.CONTAINERS HAD A LABEL WITH TWO TIME (11AM AND 7AM ON THE SAME TICKET)WHEN PRODUCTS WAS STORED OUTSIDE.FOOD DISCARDED AND DENATURED.POUNDS 8 VALUE $12.CRITICAL VIOLATION:7-38-005(A) HOOOO72088-18
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE THROWING PAPER IN THE GARBAGE CONTAINER AND PUSHED IT DOWN WITH BARE HAND,(CONTAINER WAS FULL OF GARBAGE)WITHOUT WASHING HANDS EMPLOYEE PICK UP A BREAD BUN AND START TO MAKE A SANDWICH.DISCUSSED PROBLEM WITH MANAGER,FOOD DISCARDED.INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A) HOOOO72088-18
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY SANITATION CERTIFICATE POSTED ON PREMISES OR NOR A CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED.MANAGER REPORTED ON PREMISES AFTER EMPLOYEE CONTACT HER VIA PHONE,INSPECTION WAS ALMOST FINISHED.INSTRUCTED TO ENROLL EMPLOYEE TO SANITATION CERTIFICATE, DUE TO BUSINESS HOURS(6:00AM TO 1:00AM)SERIOUS VIOLATION:7-38-012 HOOOO72089-10
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.THE CONDENSER UNIT HAS EXCESS ICE BUILD-UP, MUST REPAIR.(WALK-IN FREEZER)
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF DEEP FRYER(BUILD-UP GREASE).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REGROUT FLOOR TILE THROUGHOUT WERE IS NEEDED.ALSO CLEAN FLOOR BEHIND EMPTY TANKS NEXT TO REAR EXIT DOOR.REMOVE EXCESS ICE BUIL-UP ON FLOOR OF WALK-IN FREEZER, UNDER THE SHELVES.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. DETAIL CLEAN LIDS FROM GARBAGE CONTAINERS(DIRT AND PIGEON FECES)
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 14, 2010: 4 findings appeared for the first time. 3 findings recurred.

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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.