CHICAGO'S BEST BURGERS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee going from register to the stove preparing food no hand washing observed.

High Priority - Non-food grade paper/paper towel used as liner for food container. Raw shelled eggs have towel over the eggs in reach in drawer on cooks line underneath flat top grill

Intermediate - Handwash sink used for purposes other than handwashing. Stored sanitizer bucket in hand sink by three compartment sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on cooks line leaking water onto ground

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for cooked mushrooms and cooked onions in walk in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both rear exit doors.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium towel bucket on cook line > 400 ppm, cook added more water, corrected to 400 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, rusted, base rusted

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink on cook line, operator removed Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Handwash sink not accessible for employee use at all times. Fry rack in front of sink, moved to other side Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Utility lines are unnecessarily exposed. over prep area and over cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cheese sticks and ice cream. Operator put raw beef on bottom shelf. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing over prep table in kitchen.

Basic - Dumpster overflowing garbage.

Basic - Food stored on floor. Cooking oil on floor in stock area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor soiled/has accumulation of debris. Floors under equipment, floor drains.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Priority: Intermediate

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Pans in back. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Kitchen area floors, drains, and walls. Priority: Basic

Basic - Observed: Food not stored at least 6 inches off of the floor.bag in box soda, operator moved it Corrected On-Site Priority: Basic