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BURGER KING #142

5425 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

BURGER KING #142 has been inspected 10 times by Chicago Department of Public Health since September 13, 2010. The most recent inspection, on March 6, 2020, found no infractions.

2 of 10 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on November 26, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on November 26, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 26, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 July 25, 2012. 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 September 13, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • UNABLE TO LOCATE AN EMPLOYEE ACKNOWLEDGED HEALTH POLICY. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN MENS TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING THERMOMETERS IN SMALL REACH IN COOLERS AT FRONT LINE NEAR BEVERAGE AND DESSERT STATION. INSTD TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR BOTTOM OF FRYER CABINETS AND WHEELS OF FRYERS WITH EXCESSIVE GREASE ACCUMULATION. EXTERIOR OF PAPER TOWEL DISPENSER ABOVE HANDWASH SINKS NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 3-COMPARTMENT SINK FLOOR DRAIN HEAVILY STAINED AND DISCOLORED. INSTD TO CLEAN, REMOVE STAINS AND MAINTAIN.
  3. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE SIDE BOX FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL BEHIND THE SIDE OVEN NOT CLEAN, INSTRUCTED TO CLEAN.
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MOP THE FLOOR IN THE REAR STORAGE ROOM UNDER THE BOXES OF FOUNTAIN POP.
  5. Complaint

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVER FOR TOP OF ICE MACHINE WHERE MECHANICAL HARDWARE LOCATED. PROVIDE SAME. INTERIOR OF FREEZER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE SAME.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN UNDER SHELVES AND BEHIND LARGE EQUIPMENT IN HOT WATER TANK ROOM AND DRY STOREAGE AREA. CLEAN AND MAINTAIN ALL FLOORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EMPLOYEE FOOD WITHIN REFRIGERATOR THAT HAS PRODUCT FOR RESTAURANT. ALL EMPLOYEE FOOD AND DRINK MUST BE IN DESIGNATED AREAS.
  7. Complaint

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND THE LARGE STANDING ICE MACHINE HAS BLACK MOLD AND LIME BUILDUP INSIDE THE UNIT. SERIOUS CITATION GIVEN 7-38-005(A). MANAGER AND EMPLOYEE CLEANED AND SANITIZED THE ICE MACHINE DURING INSPECTION. CDI CORRECTED DURING INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE HOOD AND FILTERS ABOVE THE FRYERS HAS GREASE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDER THE EQUIPMENT IN THE PREP AREA HAS SOME FOOD DEBRIS ON IT.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IMMEDIATELY ABOVE SOFT SERVE MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN REAR BEHIND HOT WATER TANK WITH SOME STANDING WATER. INSTD TO KEEP CLEAN AND DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TOILET ROOM PARTITIONS NOT INSTALLED. PROVIDE SAME. THRESHOLD NEEDED AT REAR EXIT DOOR. STAINED CEILING TILES IN DINING ROOM. REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONVECTION OVEN ON SITE. PROVIDE PROPER VENTILATION.
  10. Complaint

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER OVER FLOWING WITH TRASH,MIDDLE LID WIDE OPENED AND TRASH BAGS THROWN ON TOP.MUST REMOVE & MAINTAIN,KEEP LIDS CLOSED.VIOLATION CORRECTED AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE MISSING FAN GUARD COVER IN UNDER COUNTER COOLER,WALK IN COOLER DOOR GASKET WORN.
    • 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 VENTILATION VENTS,PIPES,FRYERS,ROLLING CART,ICE DISPENSER ON SODA MACHINE.
    • 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 LARGE AMOUNT OF GREASE FROM FLOOR UNDER GREASE RECEPTOR AND HOT WATER TANK.MUST GROUT FLOOR UNDER SODA MACHINE IN DRIVE THRU.
    • 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 REPAIR OR REPLACE HOLE IN UPPER WALL OF WALK IN COOLER,MISSING& DAMAGED WALL BASES AT SERVICE COUNTER,PREP AREA & DINING AREA,HOLE IN WALL AT REAR DOOR,VENTILATION VENT COVER IN REAR AREA MISSING.MUST CLEAN MOLD ON WALL AT 3- COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.MUST REPAIR OR REPLACE LEAKY FAUCET HANDLES AT 2&3 COMPARTMENT SINKS,LEAKY PIPE AT DRAIN TRAY AT SODA MACHINE IN DINING AREA,MISSING BACK FLOW DEVICE ON MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.PREP FREEZER.

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