Cooked?✓!
Burger King #1512
November 1, 2011 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeShort Form Complaint
- failed findings5
- critical findings0
Failed findings
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED Hot BACON Cold-Hold Unit 145.90 °F Hot Hamburger Hot-Hold Unit 146.70 °F SERIOUS CITATION ISSUED: 7-38-012
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: VIOLATION STILL PENDING
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: VIOLATION STILL PENDING
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: VIOLATION STILL PENDING
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: VIOLATION STILL PENDING
What changed since the previous inspection?
Compared with Pass on June 10, 2011: 1 finding appeared for the first time. 4 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.