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BURGER KING #12371

3953 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

BURGER KING #12371 has been inspected 9 times by Chicago Department of Public Health since February 1, 2010. The most recent inspection, on May 9, 2013, found no infractions.

1 of 9 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: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on July 26, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 2 separate inspections, most recently on July 23, 2012. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 20 times across 7 separate inspections, most recently on July 23, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on July 23, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 6, 2012. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED WALK IN COOLER AT 46.4F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE.MUST REPAIR & MAINTAIN AT 40 OR BELOW.AIR TEMPERATURE NOW IS 40.0F.MAY RESUME USAGE.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF FOODS STORED INSIDE OF ABOVE MENTIONED WALK IN COOLER READY TO EAT APPLE PIES 43.8F,COOKED PORK 43.9F,SOFT SERVE MILK BASE 42.8F.PRODUCT WAS DUMPED & DENATURED.APPX 50LBS. $135.
  3. Complaint Re-Inspection

    13 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURE OF COOKED BACON IN SEVERAL PLASTIC FOOD STORAGE CONTAINERS ON LOWER SHELVES OF PREP TABLE WITH OUT DATES & TIMES ONLY HAS A STICKER FOR THE DAY AT 90.7F- 100.OF.NO HACCP PROCEDURE PROVIDED FOR HOLDING PRODUCT.MUST PROVIDE HACCP PROCEDURES FOR COOKED FOODS DATE & TIMES FOR DISCARDING.PRODUCT WAS DUMPED & DENATURED APPX. 3LBS.$184.(CRITICAL 7-38-005A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT RUNNING WATER AT 3- COMPARTMENT SINK & PREP AREA & TOILET ROOM HAND SINKS AT THIS TIME TOO WASH HANDS PROPERLY WHILE FOODS ARE BEING PREPARED,HANDLED & SERVED AT THIS TIME.MUST PROVIDE HOT & COLD RUNNING WATER AT ALL TIMES.(CRITICAL 7-38-030).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED DUMP SINK IN FRONT PREP AREA NOT ACCESSIBLE OBSERVED A SHELVING UNIT STORED IN FRONT OF IT WITH CUPS,CASH BOX,ETC..MUST REMOVE & PROVIDE ACCESSIBILITY AT ALL TIMES.(CRITICAL 7-38-030)
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1170341 7/6/12 #19 OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED.LIDS ON DUMPSTER STILL NOT TIGHT FITTING TO PREVENT RODENT ENTRY.MUST REPAIR & MAINTAIN.(CRITICAL 7-42-090).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • VIOLATION NOT CORRECTED.SEE VIOLATION # 14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO FRUIT PREP COOLER.MUST SEAL OPENING AT WALL OUTLET IN WOMEN'S.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: Inspector Comments: INSTRUCTED TO CLEAN AND MAINTAIN COOKING EQUIPMENT WHEELS WITH HEAVY GREASE BUILD-UP,ALL SHELVING UNITS,PREP FREEZERS,FILTERS,MICROWAVE,HOT HOLDING UNITS,PREP COOLER,EXTERIOR OF FOOD CONTAINERS,ICE DISPENSER AT SODA MACHINE,MOP SINK,OVEN,HOOD OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: Inspector Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT AND ALSO UNDER AND AROUND GREASE RECYCLING TANK IN REAR AREA.MUST REPAIR OR REPLACE ALL DAMAGED FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL OPENING AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST CLEAN FOOD DEBRI FROM WALLS WHERE NEEDED.MUST REPAIR OR REPLACE DAMAGED & MISSING TILES AT BOOTH SEATS IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF BULBS AT FRY STATIION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: Inspector Comments: INSTRUCTED TO REPAIR STRIPPED COLD FAUCET AT EXPOSED HANDSINK IN REAR PREP AREA.--------MUST FIX LOOSE EXPOSED HANDSINK IN REAR PREP AREA.MUST RECONNECT HAND SINK PLUMBING & MISSING FAUCET HANDLE AT SAME AT FRONT HAND SINK & MAINTAIN.MUST PROVIDE AIR CONDITIONING ON PREMISES TO PROVIDE ADEQUATE FLOW FOR REFRIGERATION TO WORK PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: Inspector Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND IN BETWEEN STORAGE SHELVES.
  4. Short Form Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EAST & WEST FRONT ENTRY / EXIT DOORS NOT TIGHT FITTING IN CENTER OF DOORS TO PREVENT RODENT ENTRY.MUST RODENT PROOF DOORS TO PREVENT RODENT ENTRY.(SERIOUS 7-38-020).
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER LIDS NOT TIGHT FITTING, BROKEN,PUSHED IN & RECYCLABLE DUMPSTER LID NOT TIGHT FITTING TO PREVENT RODENT ENTRY.MUST REPAIR OR REPLACE TO BE TIGHT FITTING.(SERIOUS 7-38-020).
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • OBSERVED NO SUMMARY REPORT DISPLAYED & VISIBLE TO VIEW TO ALL CUSTOMERS.MANAGER REMOVED FRAME FROM WALL AND SUMMARY REPORT WAS PLACED IN BETWEEN PAPERS IN FRAME.NOT VISIBLE TO VIEW.A NEW SUMMARY GIVEN & POSTED AT THIS TIME.MUST HAVE DISPLAYED & VISIBLE AT ALL TIMES.(SERIOUS 7-42-010B).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: INSTRUCTED TO CLEAN AND MAINTAIN COOKING EQUIPMENT WHEELS WITH HEAVY GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT AND ALSO UNDER AND AROUND GREASE RECYCLING TANK IN REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: INSTRUCTED TO REPAIR STRIPPED COLD FAUCET AT EXPOSED HANDSINK IN REAR PREP AREA.--------MUST FIX LOOSE EXPOSED HANDSINK IN REAR PREP AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: INSTRUCTED TO EMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND IN BETWEEN STORAGE SHELVES.
  5. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN COOKING EQUIPMENT WHEELS WITH HEAVY GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT AND ALSO UNDER AND AROUND GREASE RECYCLING TANK IN REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED COLD FAUCET AT EXPOSED HANDSINK IN REAR PREP AREA.--------MUST FIX LOOSE EXPOSED HANDSINK IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO EMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND IN BETWEEN STORAGE SHELVES.
  6. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN COOKING EQUIPMENT WHEELS WITH HEAVY GREASE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT AND ALSO UNDER AND AROUND GREASE RECYCLING TANK IN REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR STRIPPED COLD FAUCET AT EXPOSED HANDSINK IN REAR PREP AREA.--------MUST FIX LOOSE EXPOSED HANDSINK IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO EMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA AND IN BETWEEN STORAGE SHELVES.
  7. Short Form Complaint

    3 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. MUST CLEAN ALL REAR STORAGE SHELVES AND COUNTER TOPS AND BOTTOM THRU-OUT PREMISES VIOLATION STILL PENDING
    • 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. MUST CLEAN FLOOR THRU-OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT VIOLATION STILL PENDING
    • 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. MUST CLEAN WALLS THRU-OUT PREMISES, REMOVE ALL STAINS VIOLATION STILL PENDING
  8. Short Form Complaint

    3 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. MUST CLEAN ALL REAR STORAGE SHELVES AND COUNTER TOPS AND BOTTOM THRU-OUT PREMISES VIOLATION STILL PENDING
    • 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. MUST CLEAN FLOOR THRU-OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT VIOLATION STILL PENDING
    • 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. MUST CLEAN WALLS THRU-OUT PREMISES, REMOVE ALL STAINS VIOLATION STILL PENDING
  9. Complaint

    3 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. MUST CLEAN ALL REAR STORAGE SHELVES AND COUNTER TOPS AND BOTTOM THRU-OUT PREMISES
    • 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. MUST CLEAN FLOOR THRU-OUT PREMISES, UNDER AND BEHIND ALL EQUIPMENT
    • 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. MUST CLEAN WALLS THRU-OUT PREMISES, REMOVE ALL STAINS

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