Burger King #7623

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

FOUND THE OUTSIDE GREASE CONTAINER NOT MAINTAINED. THICK GREASE BUILD UP AND LEAVES FOUND ON THE OUTER TOP PART LID. INSTRUCTED TO CLEAN AND MAINTAIN GREASE CONTAINER. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND STORAGE RACKS INSIDE THE WALK IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST REMOVE THICK DIRT, GREASE AND FOOD BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CEILING AND WALLS AROUND THE COOKING EQUIPMENT, ALL SINKS AND COOLERS. REMOVE ALL DIRT, FOOD AND GREASE BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO FIX/PROVIDE ALL BROKEN/MISSING TILED COVING BY THE MOPSINK, IN THE DRY STORAGE AREAS AND AROUND ALL EQUIPMENT. MUST FIX THE DAMAGED WALL BEHIND THE EXPOSED HAND WASHING SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST HANG ALL MOPS UP TO DRY WHEN NOT IN USE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(HAMBURGERS,ETC) WITH A VALID CITY OF CHICAGO CERTIFICATE AT THIS TIME OF INSPECTION.SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR CABINETS OF DEEP FRYERS NOT CLEANAND INTERIOR PANEL IN ICE MACHINE.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INTERIOR WALLS IN WALK IN COOLER NOT CLEAN AND IN WASHROOM.MUST CLEAN/MAINTAIN

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED 4 1/2 QUARTS OF LIQUID EGG UNREFRIGERATED LEFT ON COUNTER WITH TEMPERATURE FROM 57.4*F-62.4*F WHEN THE PACKAGE STATES KEEP REFRIGERATED 40*F OR BELOW. INSTRUCTED MANAGER TO DISPOSE OF.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME, ALSO NO CITY OF CHICAGO SANITATION CERTIFY MANAGER ON SITE WHEN POTENTIALLY HAZADROUS FOODS BEING PREPARED AND SERVED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO CLEAN AND SANITIZE GREEN CUTTING BOARD, CLEAN INTERIOR OF FRYER DOORS, EXTERIOR OF FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NEED TO CLEAN FLOOR UNDER AND BEHIND ALL EQUIPMENT IN CORNERS ALSO.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALL NEXT TO OVEN, AROUND REAR MOP SINK, BEHIND FRYERS. CLEAN DUSTY CEILING VENTS FRONT AND REAR. NEED TO REPLACE CEILING TILE OVER REAR WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

WALK-IN FREEZER THERMOMETER BROKEN NEED TO REPAIR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES AT THIS TIME OF INSPECTION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO CLEAN FRONT DINNING COUNTER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR IN DRY STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD MISSING OVER HOT HOLDING UNIT NEED TO REPLACE, NEED TO CLEAN INSIDE LIGHT SHIELDS, AND OUTSIDE DUSTY. ONE BROKEN LIGHT SHIELD IN REAR PREP AREA NEED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NEED TO REPLACE MISSING FAUCET AT ONE COMP. SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, BEVERAGE MACHINES, FRYER CABINETS, PREP COOLERS, FREEZERS.

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. GROUT FLOOR TILES IN PREP AREA, NEAR ICE MACHINE, 3-COMP SINK, ETC.

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. SEAL OPENINGS ALONG BASEBOARDS NEAR DESK, ETC IN PREP AND STORAGE AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). CLEAN WALLS BEHIND REACH-IN FREEZER, IN FRY AREA, ETC.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, BEVERAGE MACHINES, FRYER CABINETS, PREP COOLERS, FREEZERS

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. GROUT FLOOR TILES IN PREP AREA, NEAR ICE MACHINE, 3-COMP SINK, ETC.

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. REPAIR WALL AND CORNERS NEAR OVEN. SEAL OPENINGS ALONG BASEBOARDS UNDER FIRE EXTINGUISHER, NEAR DESK, ETC IN PREP AND STORAGE AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). CLEAN WALL...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, BEVERAGE MACHINES, FRYER CABINETS, PREP COOLERS, FREEZERS

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 NEED CLEANING NEAR REAR DOOR (SPILLS). ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

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. REPAIR WALL AND CORNERS NEAR OVEN. SEAL OPENINGS ALONG BASEBOARDS UNDER FIRE EXTINGUISHER, NEAR DESK, ETC IN PREP AND STORAGE AREAS. CLEAN ALL CEILING VENTS (DUST BUILDUP). CLEAN ...

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. REPLACE MISSING LIGHT SHIELD ABOVE HOT HOLDING UNIT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL FAUCET WITH HOT AND COLD RUNNING WATER ABOVE ICE CREAM/SHAKE MACHINE. UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE ADEQUATE SHELVING FOR FOOD AND EQUIPMENT STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES, FRYER CABINETS

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. ELEVATE ALL STOCK 6" OFF FLOOR. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. GROUT LOOSE FLOOR TILE...

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. SEAL ALL LOOSE TILES ALONG WALLS. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS.

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. REPLACE MISSING LIGHT SHIELD ABOVE HOT HOLDING UNIT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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 Regulati...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PROPERLY ORGANIZE ALL PREP AND STORAGE AREAS. STORE ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE ADEQUATE SHELVING FOR FOOD AND EQUIPMENT STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES, FRYER CABINETS

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. ELEVATE ALL STOCK 6" OFF FLOOR. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. GROUT LOOSE FLOOR TILE...

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. SEAL ALL LOOSE TILES ALONG WALLS. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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 Regulati...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PROPERLY ORGANIZE ALL PREP AND STORAGE AREAS. STORE ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE ADEQUATE SHELVING FOR FOOD AND EQUIPMENT STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES, FRYER CABINETS

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. ELEVATE ALL STOCK 6" OFF FLOOR. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. GROUT LOOSE FLOOR TILE...

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. SEAL ALL LOOSE TILES ALONG WALLS. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS.

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PROPERLY ORGANIZE ALL PREP AND STORAGE AREAS. STORE ...

* 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 CHICAGO FOOD SANITATION MANGER ON DUTY SERIOUS VIOLATION 7-38-012 CITATION ISSUED H59969 COURT DATE 6-3-10 AT 10 AM ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE ADEQUATE SHELVING FOR FOOD AND EQUIPMENT STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES, FRYER CABINETS

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. ELEVATE ALL STOCK 6" OFF FLOOR. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN AL AREAS. GROUT LOOSE FLOOR TI...

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. SEAL ALL LOOSE TILES ALONG WALLS. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC IN ALL AREAS.

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PROPERLY ORGANIZE ALL PREP AND STORAGE AREAS. STOR...