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Burger King #

October 24, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass Re-Inspection
failed findings4
critical findings0

Failed findings

hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: No Certified Food Manager on premises when potentially hazardous foods are being served-Beef paty at 143.1 F. Instructed that a Certified food manager must be on premises during all hours of operation. Serious citation issued 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Soda nozzles, storage shelves, cooking equipment and exhaust hood filters not cleaned. Instructed to detail clean and sanitize daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floor not clean through-out premises. Instructed to detail clean floor around equipment and along wallbase.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Tiled coving along wallbase not sealed. Instructed to repair and regroot tile. Light covers in prep area not cleaned. Instructed to detail clean.
code 35

What changed since the previous inspection?

Compared with Pass on October 15, 2012: 1 finding appeared for the first time. 3 findings recurred. 3 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.