M BURGER

161 E HURON ST, CHICAGO, IL 60611 · Restaurant

14 inspections

1. Canvass21 oct. 2024

   0 infraction

2. Non-Inspection29 déc. 2022

   0 infraction

3. Canvass2 juin 2021

   2 infractions

   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND A TCS FOOD AT AN IMPROPER COLD HOLDING TEMPERATURE INSIDE THE 2-DRAWER COOLER. RAW CHICKEN WAS FOUND AT 68.5 F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20 LBS OF FOOD WORTH $72.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • FOUND HEAVY GREASE BUILDUP INSIDE FRYERS AND ON THE WALL NEXT TO THE HANDWASHING SINK. FOUND OLD FOOD DEBRIS BUILDUP INSIDE THE 2-DOOR COOLER. MUST CLEAN AND MAINTAIN.
4. Canvass8 juin 2020

   0 infraction

5. Canvass5 juill. 2018

   6 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED AT THIS TIME.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST HAVE A VOMIT AND DIARRHEA CLEAN PROCEDURE ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED AT THIS TIME.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE TEMPERATURE AT 140 F. INSTRUCTED MANAGER FINAL RINSE TEMPERATURE MUST BE 180 F OR ABOVE. MUST TEMPORARILY WASH, RINSE AND SANITIZE MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. PRIORITY VIOLATION. 7-38-025.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • NO CONSUMER ADVISORY POSTED WITH DISCLOSURE AND REMINDER ON MENU. INSTRUCTED MANAGER MUST HAVE AND POST A CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU. PRIORITY FOUNDATION. NO CITATION ISSUED AT THIS TIME.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO ALLERGEN TRAINING CERTIFICATE ON PREMISES FOR CERTIFIED FOOD MANAGER. INSTRUCTED CERTIFIED FOOD MANAGER MUST PROVIDE ALLERGEN TRAINING CERTIFICATE ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED AT THIS TIME.
6. Canvass13 oct. 2017

   4 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • SPOONS AT FRONT COUNTER NOT STORED PROPERLY, INSTRUCTED TO STORE WITH MOUTH PIECE DOWN TO PREVENT CONTAMINATION.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • DISPOSABLE CUPS USED FOR FOOD STORAGE, INSTRUCTED TO USE PROPER UTENSILS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • ICE BUILD-UP NOTED ON COOLING UNITS FOR FRONT COOLERS, INSTRUCTED TO REPAIR.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INTERIOR SURFACES OF ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
7. Canvass16 févr. 2016

   1 infraction

   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • REPLACE THE BURNED OUT LIGHT BULB UNDER THE HOODVENT TO MAINTAIN ADEQUATE LIGHTING.
8. Canvass6 janv. 2015

   2 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER IN PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • CLEAN FLOOR IN BASEMENT DRY FOOD STORAGE AREA.
9. Canvass13 janv. 2014

   3 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • ALL BULK FOOD CONTAINERS MUST BE LABELED.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR OF WALK-IN FREEZER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LEAK ON NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.
10. Canvass25 janv. 2013

    0 infraction

11. Canvass Re-Inspection28 oct. 2011

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOOR HANDLES OF FRONT COOLER DRAWERS ARE BROKEN-MUST FIX/REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
12. Canvass21 oct. 2011

    3 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • (7-38-020) OUTSIDE GREASE AREA NOT MAINTAINED. FOUND THE MAHONEY GREASE CONTAINER WITH GREASE SPILLS & OVERFLOW AROUND THE LID, ITS OPENING & AT THE SIDES OF THE CONTAINER. THE GROUNDS AROUND THE GREASE BIN HAD EVIDENCE OF GREASE SPILLS/DEBRIS/RESIDUE. INSTRUCTED TO KEEP AREA CLEAN & MAINTAINED. The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOOR HANDLES OF FRONT COOLER DRAWERS ARE BROKEN-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERNAL THERMOMETERS NEEDED IN WALK-IN COOLERS-MUST PROVIDE. 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.
13. License Re-Inspection22 févr. 2010

    0 infraction

14. License16 févr. 2010

    5 infractions

    • 33. 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. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL CONSTRUCTION DEBRIS.
    • 34. 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. FLOORS IN NEED OF CLEANING TO REMOVE ALL CONSTRUCTION DEBRIS.
    • 35. 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. CEILINGS IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTILATION NEEDED IN EMPLOYEE WASHROOM MUST INSTALL. VENTILATION HOODS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. ANSEL SYSTEM CORRECTED
    • 41. 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL BOXES ON PREP TABLES MUST BE REMOVED.