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Burger King #7268

October 12, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint-Fire
failed findings5
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AT THE TWO EXPOSED HAND SINKS IN THE PREP AREAS. ALSO NONE IN THE TOILET ROOMS. EMPLOYEE WAS SENT OUT TO BUY MORE HAND SOAP. CRITICAL CITATION GIVEN 7-38-030 H000062416 12.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND FOOD SETTING OUT ON THE COUNTER NOT ICED DOWN OR IN COLD HOLDING UNIT - ONE POUND OF HAM AT 76F, RED BICANTE SAUCE 78.4F, ONE POUND AMERICAN CHEESE DRIED OUT AND CRACKED AT 78.2. CRITICAL CITATION GIVEN 7-38-005(A). H000062416 12 COURT DATE 11/18/2010 10:00AM ROOM112 AT 400 W SUPERIOR CHICAGO OR YOU MAY PAY THE FINE THROUGH THE MAIL SEE THE BACK OF THE CITATION. MANAGER DISPOSED OF THE FOOD AND PUT FRESH FOOD ON ICE.
code 3Priority
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 ONE HERE IS CERTIFIED OR HAS A CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED. SERIOUS CITATION GIVEN 7-38-012 H00062417 13 COURT DATE SEE ABOVE. INSTRUCTED TO PROVIDE CITY OF CHICAGO CERTIFIED MANAGERS.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT NOT CLEAN IS THICK WITH GREASE BUILDUP. INSTRUCTED TO CLEAN SAME.
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. FLOOR UNDER THE COOKING EQUIPMENT NOT CLEAN THICK WITH GREASE BUILDUP. INSTD. TO CLEAN SAME.
code 34

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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.