WINDY CITY BURGER

Recorded violations

• 6

  HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. OBSERVED CERTIFIED MANAGER OUTSIDE, CAME IN ,TOOK THE FOOD ODER FROM A COSTUMER ,HANDLED MONEY,AND WITHOUT WASHING HIS HANDS PUT ON FOOD GLOVE AND PREPARED FOOD (SANDWICH),A READY TO EAT PRODUCT.INSTRUCTED TO WASH HAND PRIOR TO PUT ON GLOVES.CRITICAL VIOLATION:7-38-010(A)HOOOO71110-12

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSES HAND SINK IN PREP AREA,AND STAFF WASHROOM WITHOUT PAPER TOWELS OR HAND DRYING DEVICE.INFORMATION GIVEN .PAPER TOWELS WAS PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030 HOOOO71110-12

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE SPLASH GUARD BETWEEN MOP SINK AND WHITE PREP TABLE, IN DISH ROOM.

• 33

  FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF ICE MACHINE(MINERAL BUILD-UP)

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.CHANGE HEAVILY STAINED CEILING TILES IN DINING ROOM

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE AND CLEAN ALL SHELVES UNDER FRONT COUNTER,NEXT TO COMPUTER, AND THROUGHOUT.

• 42

  APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINANT IS NEEDED IN PREP AREA.