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EPIC BURGER

227 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

EPIC BURGER has been inspected 11 times by Chicago Department of Public Health since December 9, 2011. The most recent inspection, on May 20, 2021, found no infractions.

3 of 11 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 Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on October 4, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 4, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on February 7, 2014. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • 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 October 4, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 5 times across 4 separate inspections, most recently on May 1, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO DIARRHEA AND VOMIT. INSTRUCTED TO MAINTAIN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AVAILABLE AT REAR HAND WASH SINK NEXT TO 3 COMPARTMENT SINK NOT WORKING. INSTRUCTED TO REPLACE BATTERIES AND MAINTAIN WORKING SOAP DISPENSERS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED CHICKEN BREASTS IN REAR 2 DOOR PREP COOLER AT IMPROPER TEMPERATURES BETWEEN 44.1 AND 47.2F. ALSO A CARTON OF WHIPPING CREAM IN FRONT PREP COOLER AT 60.5 F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10 LBS OF CHICKEN AND A CARTON OF CREAM, VALUED AT $34. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH IMPROPER DISCLOSURE STATEMENT FOR POTENTIALLY UNDERCOOKED ITEMS. INSTRUCTED TO ADD DISCLOSURE STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EMPLOYEES ON SITE WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED ALL EMPLOYEES MUST MAINTAIN VALID FOOD HANDLER CERTIFICATES ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EMPLOYEES WITH CITY OF CHICAGO SANITATION CERTIFICATES WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO SANITATION CERTIFICATES MUST MAINTAIN ALLERGEN TRAINING CERTIFICATES ON SITE.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PREP AREA FLOOR PITTED AT COOKLINE. INSTRUCTED MANAGER TO REPAIR FLOOR, FLOOR SURFACE MUST BE SMOOTH AND EASY TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK LEFT SIDE AND MIDDLE COMPARTMENTS WATER STOPPERS NOT WORKING. INSTRUCTED MANAGER TO REPAIR SINK, STOPPERS MUST BE ABLE TO HOLD WATER AT ALL 3-COMPARTMENTS.
  4. Short Form Complaint

    0 infractions

  5. Canvass

    2 infractions

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANINIG EQUIPMENT NOT STORED PROPERLY, BLEACH BOTTLES TOO CLOSE TO CLEAN POTS. INSTRUCTED TO KEEP AWAY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEES PERSONAL ITEMS STORED ON FOOD SHELVES, INSTRUCTED TO STORE SEPARATELY.
  6. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN THE INTERIOR SURFACE OF THE UPPER COMPARTMENT OF THE ICE MACHINE AND MAINTAIN TO REMOVE BUILDUP AND DISCOLORATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN GASKET ON THE FAUCET HEAD OF THE 3-COMPARTMENT SINK AND MAINTAIN.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT FRONT SERVICE AREA, PREP AREA AND AT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING LIGHT PANEL AT CEILING IN REAR ABOVE 2DR COOLERS.
  8. Canvass

    4 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • OBSERVED FIVE QUARTS OF WHOLE MILK BEING USED TO PREPARE SMOOTHIES WITH AN EXPIRATION DATE OF 1-30-14, EIGHT DAYS FROM TODAYS DATE OF 2-7-14 AND APPEARED TO BE SPOILED. ALL MILK DISCARDED. CRITICAL CITATION ISSUED 7-38-005(B).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO COLD WATER AT FRONT EXPOSED HAND SINK DURING INSPECTION. MANAGEMENT STATED THE SINK HAD BEEN BROKEN FOR TWO WEEKS. CORRECTED DURING INSPECTION BY TURNING ON COLD WATER VALVE UNDER SINK WASHBOWL. CRITICAL CITATION ISSUED 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS AT REAR EXPOSED HAND WASHING SINK. MANAGEMENT PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED. 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NO CONSUMER ADVISORY POSTED. MUST POST AT ALL TIMES VISIBLE TO CUSTOMERS.
  9. Suspected Food Poisoning

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #1138534 ON 10/3/12 NOT CORRECTED: 21/02 - NO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MGR TO OBTAIN. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE WAS POSTED ON THE PREMISES. PREMISES PREPARES AND SERVES HAMBURGERS AND CHICKEN SANDWICHES. TARA TERMINI ARRIVED AT 12:15PM WITH HER CITY OF CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-42-090.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION SUMMARY REPORT FROM 10/3/12 WAS NOT VISIBLY POSTED IN THE ESTABLISHMENT. PREMISES WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER WAS PROVIDED INSIDE OF THE CONDIMENT PREP COOLER LOCATED NEXT TO THE GRILL. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.
  10. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SNITAION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MGR TO OBTAIN.
  11. License

    0 infractions

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