Hamburger Heaven Express Inc.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED THE SIDE DOOR TO THE FOOD PREP AREA AND SOUTH ENTRANCE DOOR TO THE ESTABLISHMENT NOT RODENT PROOFED. OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE SIDE DOOR AND A 1" GAP ALONG THE BOTTOM OF THE SOUTH ENTRANCE DOOR. MANAGEMENT INSTRUCTED TO R...

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (CHILI AT 145F) IS BEING PREPARED AND SERVED. ALSO, NO CITY OF CHICAGO FOOD SANITATION CERTIFICATES POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED F...

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

OBSERVED A BROKEN STYROFOAM CUP USED AS A SCOOP FOR THE SOUP IN THE WALK-IN COOLER. REPLACE THE CRACKED FOOD STORAGE CONTAINER ABOVE THE SHAKE MIXER.

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

CLEAN THE GREASE FROM THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE 1 DOOR FREEZER NEXT TO THE 3 COMPARTMENT SINK, FOOD STORAGE CONTAINERS AND WIRE RACK ABOVE THE STOVE.

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

REPLACE THE BROKEN FLOOR TILES IN THE CUTOMER WAITING AREA INSIDE OF THE SOUTH DOOR.

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

CLEAN THE WINDOWSILL NEXT TO THE STEAM TABLE AND WALL BEHIND THE COOKING EQUIPMENT.

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

REPAIR THE WATER LEAK FROM THE COLD WATER HANDLE IN THE WASHROOM. REMOVE THE DUCT TAPE FROM THE FAUCET OF THE 3 COMPARTMENT SINK AND REPAIR AND LEAKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.

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

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP STORED ON TOP OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN CONTAINER.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FRONT AND SIDE EXIT DOOR HAVE ONE INCH GAP FROM BOTTOM TO THERSHOLE. DOORS ARE NOT RODENT PROOF. MUST RODENT PROOF FRONT AND SIDE DOORS. SERIOUS VIOLATION: 7-38-020

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

NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION AND NO VALID CITY OF CHICAGO FOOD MANAGER CERTICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD ARE SERVED: BEEF, HAMBURGERS ECT. SERIOUS VIOLATION# 7-38-012

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

FLOOR TILE REAR IS MISSING. MUST REPLACE TILES.

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

CEILING TILES MISSING , REAR AREA. MUST REPLACE CEILING TILES.

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

LIGHT SHIEDS MISSING IN FRONT PREP AREA. MUST REPLACE LIGHT SHIELDS

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

EXPOSE HAND SINK NEED TO SECURELY ATTACH TO WALL AND REPAIR HOT WATER KNOB.

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

NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (I.E. HAMBURGERS,ITALIAN BEEF,HOT DOGS ETC.) ARE BEING PREPARED AND SERVED. SAME MUST BE AVAILABLE. SERIOUS VIOLATION 7-38-012.

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

NEED TO CLEAN INTERIOR OR REAR UP RIGHT FREEZER.

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

PEELING PAINT REAR CEILING NEED TO REMOVE AND REPAINT.

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

NEED TO CLEAN LIGHT SHIELDS, AND PROVIDE LIGHT SHIELDS FRONT.

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

NEED TO REPAIR/REPLACE LEAKING NOZZLE AT HAND SINK.

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

NEED TO CLEAN INTERIOR OR REAR UP RIGHT FREEZER.

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

PEELING PAINT REAR CEILING NEED TO REMOVE AND REPAINT.

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

NEED TO CLEAN LIGHT SHIELDS, AND PROVIDE LIGHT SHIELDS FRONT.

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

NEED TO REPAIR/REPLACE LEAKING NOZZLE AT HAND SINK.

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

OBSERVED MALE EMPLOYEES WITH BEARDS NEED TO PROVIDE BEARD NETS FOR MALE EMPLOYEES WITH BEARDS.

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

CITY OF CHICAGO FOOD SERVICE MANAGER IS NOT ON DUTY AT THIS TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED AS REQUIRED PER CHICAGO MUNICIPAL CODE. RECOMMENDED AN ADDITIONAL CERTIFIED MANAGER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

SOME COOKED FOOD ITEMS NOT LABELED AND DATED IN COOLERS; LABEL AND DATE COOKED FOOD ITEMS.

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

MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF COOKING EQUIPMENT, AREA UNDERNEATH GRILL TO REMOVE GREASE AND FOOD PARTICLES, VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT TO REMOVE GREASE, I...

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

CLEAN FLOORS THROUGH OUT UNDER, AROUND AND BEHIND EQUIPMENT IN FRONT AND REAR PREP AREAS.

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

CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED AND MAINTAIN. REPLACE MISSING CEILING TILE ABOVE ICE MACHINE IN REAR. CLEAN CEILING VENT IN SERVING AREA TO REMOVE DUST OBSERVED.

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

The unused milk cooler, dipping well, exhaust hood and hot dog prep cooler interior are dirty, clean the equipment in detail.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

The three compartment sink has a leak in the north compartment being caught in a bucket, repair the plumbing so it properly drains.

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

The unused milk cooler, dipping well, exhaust hood and hot dog prep cooler interior are dirty, clean the equipment in detail.

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

The floors are dirty and full of grease, clean the floor and maintain from corner to corner.

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 HAND SOAP AT THE EXPOSED HAND SINK OR IN THE TOILET ROOM SO NO EMPLOYEES WERE WASHING HANDS. MANAGER PROVIDED SOAP AT BOTH SINKS . CORRECTED DURING INSPECTION...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. LABEL THE LARGE CONTAINERS POTATOES, ONIONS ECT.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE COOKING EQUIPMENT, HOOD, FILTERS AND FRYERS HAS GREASE BUILDUP.

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 AND SANITIZE THE FLOOR IN THE STORE ROOM REMOVE MICE DROPPINGS AND CLEAN FLOORS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP.

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 THE HOLES IN WALLS IN BACK AREA.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. CLEAN THE LIGHT SHIELDS UNDER THE HOOD HAS GREASE BUILDUP.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. LABEL AND DATE THE FOOD IN THE REACH IN COOLER AND REACH IN FREEZER.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE COOKING EQUIPMENT, FRYER AND CABINET UNDERNEATH, STOVE, HOODS AND FILTERS ABOVE THICK WITH GREASE BUILDUP. INSTRUCTED TO REMOVE THE GREASE CLEAN AND SANITIZE SAME. THE ...

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 THE FLOORS THROUGHOUT PREMISES,UNDER THE HEAVY EQUIPMENT, ALONS THE WALLS AND IN THE CORNERS HAS DUST AND DIRT BUILDUP.

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 ALL THE WALLS IN THE PREP AREA HAS SPLASHED ON GREASE AND FOOD DEBRISON THEM.