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BURGER KING #10797

2838 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

BURGER KING #10797 has been inspected 7 times by Chicago Department of Public Health since May 10, 2013. The most recent inspection, on September 26, 2016, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 4 separate inspections, most recently on July 17, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 18, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 10, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 10, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 6 separate inspections, most recently on September 5, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE DAIRY COOLER AT THE FRONT DRIVE THRU TO REMOVE SPILLS. ALSO CLEAN THE EXTERIOR SIDES OF FRYERS TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING AREAS NEED CLEANING TO REMOVE SPILLS, GREASE OR DEBRIS: BEHIND AND AROUND FRYER, AT THE FRONT DRIVE THRU WINDOW AND IN THE REAR DISH WASHING AREA AROUND THE POP SYRUP RACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A MISSING CEILING TILE ABOVE THE POP MACHINE AT THE FRONT DRIVE THRU WINDOW AREA. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THE HOT WATER KNOB AT THE REAR 3 COMP SINK HAS A LEAK AND THE FAUCET AT THE FRONT 3 COMP SINK ALSO HAS A LEAK. MUST REPAIR AND MAINTAIN PLUMBING.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS WERE DIRTY/SOILED AND MUST BE DETAIL CLEANED AND MAINTAINED: SODA NOZZLES AT DRIVE THRU WINDOW AND FOOD SERVICE AREA, THE SIDES OF ALL COOKING EQUIPMENT, THE INTERIOR SURFACE OF THE ICE MACHINE IN REAR PREP, AND UNDERNEATH FOOD PREP TABLE ON THE COOKING LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MOLD LIKE DISCOLORATION AND SLIMY BUILDUP IN FLOORS DRAINS UNDER THE REAR 3-COMPARTMENT SINK AND ALSO UNDER THE REAR ICE MACHINE. DETAIL CLEAN AND MAINTAIN THE FLOOR DRAINS UNDER THE REAR 3-COMPARTMENT SINK AND ALSO THE FLOOR DRAIN NEXT TO THE REAR ICE MACHINE AND GREASE REYCLING TANK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE VISIBLE AND ACCURATE REFRIGERATION THERMOMETERS FOR REACH-IN COOLERS IN REAR KITCHEN AREA.
  4. License Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN THE CUSTOMER DINING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICES AT THE COFFEE STATIONS AND REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE WEST 3 COMPARTMENT SINK ALSO THE 1 DOOR OVEN ON PREP TABLE MUST BE UNDER VENTILATION IF THE FOOD EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.THE VENTILATION INSIDE THE TOILET ROOMS ARE NOT WORKING
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food including the management personnel.
  5. Short Form Complaint

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK IN FRONT PREP AREA, MUST PROVIDE. CRITICAL VIOLATION 7-38-030.NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING AREAS INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS,TOPS & SIDES OF ALL KITCHEN EQUIPMENTS,SHELVINGS ABOVE THE PREP AREAS,BOTTOM INTERIOR COMPARTMENT OF THE HOT HOLDING PREP SERVICE AREAS,KNOZZLES AND DRIP TRAYS AT FOUNTAIN DRINK STATIONS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE PREP AREAS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN THE CUSTOMER DINING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICES AT THE COFFEE STATIONS AND REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE WEST 3 COMPARTMENT SINK ALSO THE 1 DOOR OVEN ON PREP TABLE MUST BE UNDER VENTILATION IF THE FOOD EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.THE VENTILATION INSIDE THE TOILET ROOMS ARE NOT WORKING
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food including the management personnel.
  6. License Re-Inspection

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK IN FRONT PREP AREA, MUST PROVIDE. CRITICAL VIOLATION 7-38-030.NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING AREAS INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS,TOPS & SIDES OF ALL KITCHEN EQUIPMENTS,SHELVINGS ABOVE THE PREP AREAS,BOTTOM INTERIOR COMPARTMENT OF THE HOT HOLDING PREP SERVICE AREAS,KNOZZLES AND DRIP TRAYS AT FOUNTAIN DRINK STATIONS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN THE CUSTOMER DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICES AT THE COFFEE STATIONS AND REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE WEST 3 COMPARTMENT SINK ALSO THE 1 DOOR OVEN ON PREP TABLE MUST BE UNDER VENTILATION IF THE FOOD EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.THE VENTILATION INSIDE THE TOILET ROOMS ARE NOT WORKING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food including the management personnel.
  7. License

    12 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • WE OBSERVED FOOD HANDLERS AT FRONT SERVICE AREA PERFORMING MULTIPLE TASKS HANDLING FOODS,MAKING COFFEES AND ICED DRINKS,HANDLING MONEYS AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE.CRITICAL VIOLATION 7-38-010(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK IN FRONT PREP AREA, MUST PROVIDE.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED BLACK/RED SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF ICE MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND THE FRONT SET OF DOUBLE DOORS NOT INSECT/RODENT PROOFED AT CENTER BOTTOM 1/4" MODE OF ENTRY AND THE REAR EXIT DOOR BOTTOM LEFT CORNER ALSO THE NORTH/WEST DRIVE THRU WINDOW IS NOT INSECT PROOFED.THE PEST CONTROL LOG BOOK IS NOT COMPLETE MISSING A COPY OF THE IDPH LICENSE AND A MAP LOCATOR TO INDENTIFY ALL THE PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLIHMENT. SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING AREAS INTERIOR BOTTOM COMPARTMENTS OF THE DEEP FRYERS,TOPS & SIDES OF ALL KITCHEN EQUIPMENTS,SHELVINGS ABOVE THE PREP AREAS,BOTTOM INTERIOR COMPARTMENT OF THE HOT HOLDING PREP SERVICE AREAS,KNOZZLES AND DRIP TRAYS AT FOUNTAIN DRINK STATIONS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAINS THROUGHOUT THE PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN THE CUSTOMER DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICES AT THE COFFEE STATIONS AND REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE WEST 3 COMPARTMENT SINK ALSO THE 1 DOOR OVEN ON PREP TABLE MUST BE UNDER VENTILATION IF THE FOOD EQUIPMENT IS MORE THAN 7.5 KILLOWATTS.THE VENTILATION INSIDE THE TOILET ROOMS ARE NOT WORKING. REPAIR WATER LEAK AT URINAL IN THE MENS TOILET ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE,MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE PERSONAL BELONGINGS IN A DESIGNATED AREA NOT ON SHELVINGS ABOVE THE EAST 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers must have hair restraints when working around open food including the management personnel.

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