YUMMY BURGER

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FRONT PREP COOLER FOUND AT 45F. INSTRUCTED TO ADJUST OR REPAIR TO MAINTAIN 40F OR BELOW. MUST PROVIDE MICROWAVE ON SITE FOR THE REHEATING OF SOUPS ON MENU. 7-38-005A

• 11

  ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. MUST INSTALL ADDITIONAL EXPOSED HAND SINK AT REAR PREP AREA. 7-38-030.

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND EVIDENCE OF MICE DROPPINGS 28-25 UNDER FRONT COUNTER. MUST REMOVE, CLEAN AND SANITIZE AFFECTED AREA. SEAL THE 1/4 INCH GAP ALONG BOTTOM OF FRONT DOOR. ALSO FOUND OPENING IN SCREEN AT BATHROOM WINDOW. MUST REPLACE.7-38-020

• 19

  OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE GARBAGE RECEPTACLE ON SITE FOR PROPER GARBAGE DISPOSAL. 7-38-020.

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID COPY OF FOOD SERVICE MANAGER ON SITE. MUST PROVIDE VALID PROOF OF CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE OR VALID PROOF OF ENROLLMENT.

• 24

  DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST INSTALL A METAL DRAIN BOARD AT 3 COMPARTMENT SINK. 7-38-030.

• 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. REMOVE ICE BUILD UP FROM REACH IN FREEZER.

• 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. REPAIR BROKEN WALL TILE UNDER VENTILATION HOOD. SEAL OPENING AROUND PIPE FROM 3 COMPARTMENT SINK. SEAL OPENING ABOVE WATER HEATER. CREATE ACCESS PANEL ALONG WALL LEADING TO GAS METER.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS AND END CAPS ON LIGHTS IN REAR PREP AREA.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST PROPERLY VENT COOKING EQUIPMENT (MAY NOT USE HOOD EXTENSION TO VENT COOKING EQUIPMENT). MUST PROVIDE A SCREEN OR FILTER AT VENTILATION HOOD.

• 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. REMOVE PIZZA OVEN, POPCORN MACHINE, AND ALL UNUSED EQUIPMENT FROM PREMISES.