Halal Burger

May 8, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings3

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: NO SOAP AT THE FRONT EXPOSED HAND SINK. NO SOAP OR PAPER TOWELS IN THE EMPLOYEE WASHROOM. INSTRUCTED MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. CRITICAL VIOLATION. 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND AT 53.9F WITH FOOD SUCH AS CHICKEN AT 53.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION. 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURE IN THE ABOVE MENTIONED COOLER. 1 LB CHICKEN AT 53.6F, 10 LBS SLICED TOMATOES AT 51.3F, 1 LB CHEESE AT 48.9F, 2 LBS TURKEY AT 51.8F. ALSO NOTED 1/2 LB COOKED BEEF BURGERS ON STOVE TOP AT 118.4F. ALL FOODS DISCARDED. OWNER STATES TOTAL ESTIMATED VALUE TO BE $20.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. INSTRUCTED A VALID CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED AND THAT PERSON ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHLORINE CHEMICAL TEST STRIPS ON PREMISES TO CHECK SANITATION LEVEL WHILE WASHING, RINSING AND SANITIZING UTENSILS AND DISHES. SERIOUS VIOLATION 7-38-030.
code 22
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM 10-13-17 # NOT CORRECTED. #32-: NOTED HEAVY GREASE ACCUMULATION INSIDE THE ELECTRICAL UNIT OF DEEP FRYER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. #34-INSTRUCTED TO CLEAN FLOORS UNDERNEATH THE COOKING EQUIPMENT AND AROUND THE GREASE TRAP UNDERNEATH THE 3 COMPARTMENT SINK AND ALL FLOORS THROUGHOUT. #35- NOTED STAINED CEILING TILE AND MULTIPLE HOLES AND OPENINGS ALONG PIPING AT THE FRONT AND REAR OF CEILING. INSTRUCTED TO REPAIR CEILING TILES AND/OR REPLACE AND SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PESTS.SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED.----NO CONSUMER ADVISORY POSTED. MUST POST.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE CARDBOARD AS LINER INSIDE ALL COOLERS. ALL RAW WOOD AT FRONT COUNTER MUST BE PAINTED OR SEALED.----ALL SHELVING AND PREP SURFACES FOUND DIRTY. MUST CLEAN AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR AND EXTERIOR OF ALL COOLERS AND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. EXHAUST HOOD AND FILTERS WITH EXCESSIVE GREASE DRIPPING. MUST CLEAN AND MAINTAIN ALL.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: ALL WALLS THROUGHOUT WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE METAL STEM THERMOMETER.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES MUST WEAR HAT, HAIR RESTRAINT AND BEARD GUARDS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43
Food Handler Requirements Met

Inspector note: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
code 45

What changed since the previous inspection?

Compared with Pass on October 13, 2017: 12 findings appeared for the first time. 2 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.