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Business Info

Restaurant: Burger King #1512
Address: 2344 W Chicago Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 8
Last inspection: Dec 26, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SOME AREAS OF FLOORS IN NEED OF REGROUTING WERE NOTED,TILE COVING AT WALL BENEATH EXPOSED HANDSINK IS LOOSE.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.FOUND NO THERMOMETER INSIDE REAR THAWING COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT

VIOLATION STILL PENDING
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED Hot BACON Cold-Hold Unit 145.90 ???F Hot Hamburger Hot-Hold Unit 146.70 ???F SERIOUS CITATION ISSUED: 7-38-012
VIOLATION STILL PENDING
VIOLATION STILL PENDING
VIOLATION STILL PENDING

The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food including managers.
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING SALADS,TOUCHING DIRTY BOXES AS DUMPING TRASH INSIDE THE DUMPSTER ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE.CRITICAL VIOLATION 7-38-010(A).
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. FOUND FRONT/REAR DOUBLE DOORS AT BOTTOM CENTER OF SAID DOORS NOT INSECT/RODENT PROOFED APPROX.1/4' MODE OF ENTRY.MUST INSECT/RODENT PROOF SAID DOORS.ALSO FOUND 4-6 LIVE FRUIT FLIES AROUND THE REAR HOT WATER TANK AREA,IN CUSTOMERS DINING ROOM AREAS.RECCOMEND A PEST CONTROL SERVICE.SERIOUS VIOLATION 7-38-020.
All cold food shall be stored at a temperature of 40F or less. Found (2) trays of sliced tomatoes held at room temperature stored on shelf beneath the food prep table approx 2 lbs at 58.7f,. Instructed that potentially hazardous foods must maintain 40F or below cold and hot at 140 F or higher.no time and temperature logs for verication provided. Critical violation issued 7-38-005(A). Value $5.00 Manager voluntarily denatured and discarded.
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED OBSERVED TRASH OVERFLOWING.MUST NOTIFY DISPOSAL CO FOR SERVICE AND MAINTAIN LIDS ON DUMPSTERS CLOSED AT ALL TIMES.SERIOUS VIOLATION 7-38-020.
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. FOUND TAYLOR FROZEN DESSERT MACHINE IN USE AT THIS TIME, TOP LOADERS REQUIRE HOT/COLD RUNNING WATER TO MACHINE.TAGGED HELD FOR INSPECTION.NOTIFY THE CDPH 312-746-4240 FOR TAG REMOVAL.CRITICAL VIOLATION 7-38-030.
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.ELECTRIC 1 DOOR OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS,WATER LEAKING AT PIPE BENEATH THE EXPOSED HANDSINK ALSO VENTILATION INSIDE THE MENS TOILET ROOM NOT WORKING.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGERS,SAUSAGE,EGG SANDWICHES ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
TAYLOR FROZEN DESSERT MACHINE REMAINS TAGGED AT THIS TIME.MUST NOTIFY THE CDPH VIA FAX 312-746-4240 FOR TAG REMOVAL.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SOME AREAS OF FLOORS IN NEED OF REGROUTING WERE NOTED,TILE COVING AT WALL BENEATH EXPOSED HANDSINK IS LOOSE.
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT
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.ELECTRIC 1 DOOR OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS,WATER LEAKING AT PIPE BENEATH THE EXPOSED HANDSINK ALSO VENTILATION INSIDE THE MENS TOILET ROOM NOT WORKING.
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food including managers.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRE FURTHER CLEANING INCLUDING CUSTOMERS DINING AREAS,TOILET ROOMS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/RESEAL RUSTY WIRE SHELVES INSIDE WALK-IN COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF COOKING EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SOME AREAS OF FLOORS IN NEED OF REGROUTING WERE NOTED,TILE COVING AT WALL BENEATH EXPOSED HANDSINK IS LOOSE.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR WALL BY MOP SINK, REMOVE ALL CHIPPING PAINT
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.ELECTRIC 1 DOOR OVEN IN KITCHEN MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS,WATER LEAKING AT PIPE BENEATH THE EXPOSED HANDSINK ALSO VENTILATION INSIDE THE MENS TOILET ROOM NOT WORKING.
All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food including managers.

NO VALID PROOF OF ANY CITY SANITATION CERTIFICATE WAS FOUND AT THIS TIME, OBTAIN AND POST PROOF OF ENOUGH CITY OF CHICAGO SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION.
THE FOLLOWING VIOLATIONS WERE ORIGINALLY DOCUMENTED IN INSPECTION # 679564, DATED APRIL 5, 2012. (32) THE WALK IN COOLER HAS UNSANITARY RUSTY WIRE SHELVING, REPAIR OR REPLACE SAID SHELVING SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN. (38) THE ELECTRIC 1 DOOR OVEN IS NOT UNDER VENTILATION AND IS MORE THAN 7.5 KILOWATTS. THE OVEN IS HEREBY TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL IT MEETS THE VENTILATION CODE REQUIREMENTS. THE MENS ROOM HAS NON EXHAUST FAN, INSTALL A FAN THAT EXHAUSTS OUT OF THE BUILDING PER CODE. E-MAIL (CDPHFOOD@CITYOFCHICAGO.ORG) OR FAX(312-746-4240) A TAG REMOVAL REQUEST WHEN READY TO HAVE THE EQUIPMENT REINSPECTED.
THE FREEZER FLOOR IS BUCKLING AND HEAVILY DAMAGED, REPAIR SAID FLOOR SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN. THE MEN'S ROOM BASEBOARD BEHIND THE DOOR IS COMMING APART, REPAIR OR REPLACE SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.
THE WALK IN COOLER CEILING AND DOOR IS FULL OF BUILDUP, CLEAN AND SANITIZE IN DETAIL.
THE ICE MACHINE AND ICE DISPENSER IN THE DRIVE THRU HAVE SOME CORROSION/BUILDUP, CLEAN SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.

MENS BATHROOM IS NOT BEING MAINTAINED, MENS URINAL NOT DRAINING PROPERLY WHEN ITS FLUSHED.SLOWLY DRAINING UP TO THE RIM. CRITICAL VIOLATION 7-38-030 INSTRUCTED TO USE THE WOMEN'S BATHROOM UNTIL THE MEN'S BATHROOM IS REPAIR. NEEDS TO CONTACT DEPT OF HEALTH BY FAX AT 312-746-4240 WHEN REPAIR.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
THE FOLLOWING VIOLATIONS WERE ORIGINALLY DOCUMENTED IN INSPECTION # 679564, DATED APRIL 5, 2012. UPON A REINSPECTION NOTED NONE THE VIOLATIONS HAVE BEEN CORRECTED FROM THE INSPECTION DONE 12/17/2012 # 1279331. (32) THE WALK IN COOLER HAS UNSANITARY RUSTY WIRE SHELVING, REPAIR OR REPLACE SAID SHELVING SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN. (38) THE ELECTRIC 1 DOOR OVEN IS NOT UNDER VENTILATION AND IS MORE THAN 7.5 KILOWATTS. THE OVEN IS HEREBY TAGGED HELD FOR INSPECTION AND CANNOT BE USED UNTIL IT MEETS THE VENTILATION CODE REQUIREMENTS. THE MENS ROOM HAS NON EXHAUST FAN, INSTALL A FAN THAT EXHAUSTS OUT OF THE BUILDING PER CODE. E-MAIL (CDPHFOOD@CITYOFCHICAGO.ORG) OR FAX(312-746-4240) A TAG REMOVAL REQUEST WHEN READY TO HAVE THE EQUIPMENT REINSPECTED.SUPERVISOR NOTIFIED AT THIS TIME OF INSPECTION CRITICAL VIOLATION 7-42-090
THE FREEZER FLOOR IS BUCKLING AND HEAVILY DAMAGED, REPAIR SAID FLOOR SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN.THE MENS URINAL IS IN POOR REPAIR AND THE MEN'S ROOM BASEBOARD BEHIND THE DOOR IS COMMING APART, REPAIR OR REPLACE SO IT IS SMOOTH, SANITARY AND EASY TO CLEAN

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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