AUG 26
2014
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
BURGER KING #7268.
YOUR CALL. 52/100
13770 S AVENUE O · HEGEWISCH, CHICAGO
Last inspected August 26, 2014 · passed
2 of 6 inspections passed, 1 failed, 3 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
6
2 passed · 3 w/ conditions · 1 failed
VIOLATIONS
31
includes 4 critical
RECORDS COVER
3 YEARS
since Oct 2010
INSPECTION HISTORY
AUG 182014FAILED6 violations1 CRITICALDETAILS
AUG 18
2014
FAILED
6 violations1 CRITICALDETAILS
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
FOUND NO SOAP AT THE FRONT EXPOSED HANDWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (COOKED HAMBURGER 161.51F, SAUSAGE 170.8F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
FOUND THE PREVIOUS NON COMPLIANCE INSPECTION REPORT SUMMARY, DATED DECEMBER 19, 2012 NOT POSTED IN PLAIN VIEW OF CUSTOMERS. INSTRUCTED TO KEEP SUMMARY POSTED AT ALL TIMES. SERIOUS VIOLATIOIN 7-42-010 (B)
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
FOUND PREVIOUS MINOR VIOLATIONS FROM REPORT #1300984, DATED 12/19/2012 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 33-CLEAN INTERIOR AND EXTERIOR OF FRYERS, PREP TABLES, COOLERS, CABINETS. 34-GROUT FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER FRYERS (FOOD DEBRIS, GREASE BUILD UP), PREP TABLES, ETC. ALONG WALLS AND IN ALL CORNERS IN PREP STORAGE AND DRIVE THRU AREAS. 35-REPLACE MISSING AND DAMAGED TILES ALONG BASEBOARDS IN PREP AND STORAGE AREAS. 38-REPAIR LEAKING FAUCET ON 3-COMP. SINK. 42-ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS. SERIOUS VIOLATION 7-42-090
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND STORAGE RACKS IN PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND A LEAK AT THE BASE OF THE HOT WATER KNOB ON THE 2-COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED TO FIX AND MAINTAIN.
DEC 192012PASS W/ CONDITIONS8 violationsDETAILS
DEC 19
2012
PASS W/ CONDITIONS
8 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (COOKED HAMBURGER 167F, SAUSAGE 159.8F, EGGS 147.8F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF FRYERS, PREP TABLES, COOLERS, CABINETS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GROUT FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER FRYERS (FOOD DEBRIS, GREASE BUILDUP), PREP TABLES, ETC ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DRIVE THRU AREAS. REMOVE EXCESS WATER ON FLOOR IN DRIVE THRU AREA. ELEVATE ALL STOCK OFF FLOOR INSIDE WALK-IN FREEZER AND REAR STORAGE AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE MISSING AND DAMAGED TILES ALONG BASEBOARDS IN PREP AND STORAGE AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR LEAKING FAUCET ON 3-COMP SINK AND FRONT EXPOSED SINK (SLOW DRAINING).
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETERS IN ALL COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
JAN 102012PASS W/ CONDITIONS7 violations1 CRITICALDETAILS
JAN 10
2012
PASS W/ CONDITIONS
7 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. PREMISES HAS INSTALLED A SOFT SERVE ICE CREAM MACHINE IMPROPER SANITIZING NO HOT AND COLD RUNNING WATER ABOVE THE MACHINE AT THE FREEZER UNIT FOR THE PURPOSE OF WASHING AND SANITIZING OF ALL NON-REMOVAL FOOD CONTACT SURFACES OF THE FREEZER UNIT AND THE SANITIZING OF RE-ASSEMBLED FREEZER PARTS. MACHINE TAGGED INSTRUCTED NOT TO USE TIL CDPH RETURNS TO CHECK THE INSTULATION OF THE HOT AND COLD RUNNING WATER TO THE TOP OF THE FREEZER UNIT. STARTED TO SELL SOFT SERVE ICE CREAM IN JULY OF 2011.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES AND NO CITY OF CHICAGO MANAGER ON PREMISES WHEN POTENTIALLY HAZADROUS FOODS ARE BEING SERVED AND PREPARED.NEED TO PROVIDE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE BOTH FOOD CHOPPERS IN REAR PREP AREA, AND NEED TO CLEAN INTERIOR OF FRYER DOORS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.NEED TO CLEAN FLOOR REAR UNDER BAG IN BOX SODA HOLDER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS AROUND REAR MOP AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS THRU-OUT REAR PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LADIES 2ND SINK DRAIN RUNNING SLOW NEED TO REPAIR.
MAY 262011PASSED5 violationsDETAILS
MAY 26
2011
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE INTERIOR LID OF THE ICE MACHINE INSTRUCTED TO CLEAN
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR DRAINS, FLOOR FRONT UNDER ICE CREAM MACHINE,REAR BAG n BOX HOLDER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALL SIDE AND AROUND 3 COMP SINK ALSO AROUND REAR MOP AREA
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS IN THE EMPLOYEE ROOM AND RESTROOM HALLWAY
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.LADIES 2ND SINK DRAIN RUNNING SLOW INSTRUCTED TO REPAIR
show all 6 inspections →
OCT 122010PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
OCT 12
2010
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
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.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
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.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →