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BURGER KING #8312

7222 S STONY ISLAND AVE, CHICAGO, IL 60649 · Restaurant

Inspection summary

BURGER KING #8312 has been inspected 7 times by Chicago Department of Public Health since May 12, 2010. The most recent inspection, on May 6, 2013, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. 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.

  • 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 8 times across 4 separate inspections, most recently on February 29, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 6 times across 5 separate inspections, most recently on September 25, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on September 25, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 25, 2012. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR AVAILABLE AT THIS TIME OF INSPECTION,OR NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED WITH CITY OF CHICAGO CERTIFICATE.SERIOUS CITATION ISSUED
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION#34 FROM REPORT #670973,DATED2/2/12,STILL NOT CORRECTED.(SOME FLOOR AREAS IN PREP ALONG COOKING EQUIPMENT AND ICE MACHINE IN POOR REPAIR,HOLDING OLD FOOD AND WATER IN BETWEEN SEAMS OF TILE.MUST REGROUT/REPAIR. SERIOUS CITATION ISSUED
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOT CORRECTED.SEE VIOLATION #29
  4. Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO PERSON ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE.(HAMBURGERS,SANDWICHES ETC)SERIOUS CITATION ISSUED
    • 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.INTERIOR UPPER PANEL NOT CLEAN INSIDE ICE MACHINE. MUST CLEAN/SANITIZE AND MAINTAIN.
    • 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.SOME FLOOR AREAS IN PREP ALONG COOKING EQUIPMENT AND ICE MACHINE IN POOR REPAIR,HOLDING OLD FOOD AND WATER IN BETWEEN SEAMS OF TILES.MUST RE GROUT/REPAIR.
  5. 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.OBSERVED THE ONIONS NOT CLEAN AND SANITIZED INSTRUCTED TO CLEAN AND SANITIZE.
    • 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.CLEAN FLOOR UNDER REAR BAG IN BOX AND UNDER FRONT SODA MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE REAR PREP LIGHT SHIELD (CRACKED).
  6. Short Form Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MANAGER ON DUTY HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES. MUST OBTAIN A CERTIFICATE AND KEEP ON PREMISES WHILE RUNNING SHIFT.
    • 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 CLEAN INTERIOR OF ICE MACHINE IN REAR AND MAINTAIN. CLEAN ICE DISPENSER AT SODA MACHINE IN FRONT SELF-SERVE AREA. ALSO CLEAN SODA DISPENSER SURFACE AREA AROUND NOZZLES AT DRIVE THRU AREA.
    • 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 INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN EXTERIOR OF FRYERS TO REMOVE GREASE.
    • 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. CLEAN FLOOR DRAIN UNDER LARGE ICE MACHINE IN REAR. CLEAN FLOORS UNDER THE FOLLOWING EQUIPMENT AND MAINTAIN: FRYERS, UNDER REAR STORAGE SHELVES, UNDER COUNTER AT DRIVE THRU STATION.
    • 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. REPLACE ALL WATER STAINED CEILING TILES WHERE NEEDED IN KITCHEN AND DINNING ROOM.
  7. Complaint

    4 infractions

    • 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 CLEAN INTERIOR OF ICE MACHINE IN REAR AND MAINTAIN. CLEAN ICE DISPENSER AT SODA MACHINE IN FRONT SELF-SERVE AREA. ALSO CLEAN SODA DISPENSER SURFACE AREA AROUND NOZZLES AT DRIVE THRU AREA.
    • 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 INTERIOR BOTTOMS OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES. CLEAN EXTERIOR OF FRYERS TO REMOVE GREASE.
    • 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. CLEAN FLOOR DRAIN UNDER LARGE ICE MACHINE IN REAR. CLEAN FLOORS UNDER THE FOLLOWING EQUIPMENT AND MAINTAIN: FRYERS, UNDER REAR STORAGE SHELVES, UNDER COUNTER AT DRIVE THRU STATION.
    • 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. REPLACE ALL WATER STAINED CEILING TILES WHERE NEEDED IN KITCHEN AND DINNING ROOM.

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