Top-Notch Beefburger Inc

Thermometers were missing or inaccurate.

Inspector’s note: Found the outer thermometer on the walk/reach in coolers not properly working and no internal thermometer conspicously placed inside of coolers. Instructed to provide and maintain working thermometers conspisously placed inside of coolers.

Equipment and surfaces were dirty.

Inspector’s note: Found the storage racks inside the walk in cooler and the rubber gaskets on the prep reach in coolers with food and dirt. Instructed to clean and maintain all.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found water-stained ceiling tiles in the front waiting area and in the food prep area. Instructed to replace ceiling tiles and maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found the floors under/around the heavy equipment with dirt and debris. Instructed to clean and maintain floors.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed gaps at the bottom of the weather strip at the rear exit door in the main kitchen area. Instructed to repair as a means of preventing possible pest activity.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed the inner edge of the ice machine in need of a detail cleaning. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard lining the bottom of the shelving unit in the walk in dry stirage area across from the toilet rooms. Instructed to remove as a means of making area easy to clean and maintain as well as prevent possible harboring space for insects.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the upright reach in freezer across from the dish washing machine...the upright two door reach in cooling unit in the rear cooking area...the lower one door reach in cooling unit across from the flat top... All with torn and worn gasket seals. Instructed to replace all.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of the cooking equipment and non cooking equipment (shelving, prep stations) with a build up of grease and debris. Instructed to clean and maintain all areas as a means of preventing possible pest and or insect activity.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and walls in the rear food service area in need of a detail cleaning under and around all shelving, under shelving, cooking equipment and non cooking equipment and dry storage area shelving and floor. Instructed to clean and maintain all areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the air vents in the food service area with a build up of dust and grease. Instructed to clean and maintain as a means of preventing possible contamination of foods being prepared in area.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: All storage shelves in walk in cooler and reach in coolers in need of detail cleaning to remove all build up instructed to clean and maintain

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: All drink dispensor nozzles and area around nozzles in need of detail cleaning to remove all build up. Instructed to detail clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Rubber gaskets on reach in cooler doors in need of cleaning and or replacing. Instructed to correct and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed build up on interior of ice machine, cooking equipment, and interior and exterior of shake machine instructed to detail clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout front prep space and rear prep area in need of detail cleaning to remove all debris under and around counters and drink machines. Instructed to correct and maintain

Ventilation or lighting was inadequate.

Inspector’s note: All light sheilds in need of cleaning to remove all debris and food splatters instructed to detail clean and maintain

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Rear exit door in need of rodant proofing all outer openings in need of sealing to prevent any rodent entry. Correct and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Interior of ice machine in need of cleaning to remove minor build up. Instructed to clean and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution when not in use. Correct and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in need of replacing where worn and or discolored. Instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in need of cleaning to remove all grease and food build up. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Interior of reach in coolers and storage cabinets in need of cleaning to remove all food spills and build up. Instructed to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Waste can in unisex employee washroom in need of cover. Instructed to cover and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout prep area in need of cleaning to remove all food spills and build up. Instructed to clean under and around all equipment. Clean and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items not covered in coolers. Instructed manager to cover all food items to protect from contamination.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service containers not inverted in prep area. Instructed manager to invert all single service articles to protect from contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed residue on interior surface of ice machine, accumulated food debris and spills on interior and exterior surfaces of shake mixer, fryers, grill, coolers, freezers, prep tables, shelving units. Instructed manager to clean and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items not covered in coolers. Instructed manager to cover all food items to protect from contamination.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service containers not inverted in prep area. Instructed manager to invert all single service articles to protect from contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed residue on interior surface of ice machine, accumulated food debris and spills on interior and exterior surfaces of shake mixer, fryers, grill, coolers, freezers, prep tables, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up of residue and debris on floors in kitchen prep area, front plating and service counter, and rear storage/utility rooms. Instructed person in charge to clean and maintain.

Miscellaneous public health order.

Inspector’s note: Observed children's menu at facility with drink offerings not in compliance with current code. Instructed person in charge to come into proper compliance with beverages on childrens menu. 90 day grace period given.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed the rear exit door weather strip worn. Must replace and maintain to prevent pest entry point.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning in the kitchen, walk in cooler and dish washing area especially along the wall base and in corners. Must remove spills, debris and/or grease.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged ceiling tiles in the dish wash area. Must replace and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the hood above the cooking equipment dirty. Must clean to remove grease.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed interior upper panel of ice machine with slight buildup. Must clean/maintain

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: All washrooms used by females must have a covered receptacle for sanitary napkins.must provide.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single use containers and forks not inverted in wait station and prep areas. Instructed to invert all single service articles to protect from contamination.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris and grease buildup on interior and exterior surfaces of cooking equipment, grill, fryers, prep tables, coolers, freezers, slicer, grinder, knife rack, shake mixer and ice machine. Instructed to clean and sanitize all food and non-food contact surfaces and equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled ceiling tiles and light sheilds in prep area, dust buildup on ceiling vents in dining area. Instructed to clean all ceiling tiles, ceiling vents, and light shields.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping clothes improperly stored on the counters, instructed to store in clean container of sanitized solution

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of the microwave not clean, instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dusty ceiling tiles and vent covers front and rear prep area, instructed to clean/replace.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wiping clothes improperly stored on the counters, instructed to store in clean container of sanitized solution.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed dusty ceiling tiles and vent covers front and rear prep area, instructed to clean/replace.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Raw wood storage shelf under dish machine for chemical storage.must seal.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove rusty surfaces on bottom of prep tables and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of slicer, ice machine, shake mixer, orange juice machine nozzles and drip tray.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep and storage areas behind cooking equipment, potato shelving, pallets, prep tables, etc(food debris, dead insects).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean all walls, ceiling tiles, and ceiling vents in prep area(food spills, grease and dust buildup).

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Store mop heads upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing soltuion at the required ppm when not in use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to recaulk around the exposed hand washing sink in the prep area. Maintain same.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to detail clean and maintain the interior of the ice machine, cooking equipment, freezers, prep tables and shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean and maintain the floors under/around all heavy equipment, sinks and tables.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to regrout the floors in front of the cooking equipment in the prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Instructed to detail clean and maintain the walls behind the cooking/cooling equipment, dish machine and sinks. Remove excess grease/food, dirt/dust build up.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to fix the leaks at the base of the faucets on the 1 and 2 compartment sinks in the prep area.

Food handler requirements met

Inspector’s note: Instructed to meet the food handler requirements.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Hole in floor in hot water room.must seal to prevent any hiding areas for pest.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Rusty grease trap in hot water room.must repair.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Interior upper panel of ice machine not clean.must clean/maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in hot water room not clean of debris and dead insects.must clean floors.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to clean interior of the upright freezer front and rear prep areas. Need to clean table storage shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Need to clean front floor under and around cooking area, also in rear hot water tank room.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace water damaged ceiling tiles in ladies restroom.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed much clutter in hot water tank storage room remove items not being used.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.OBSERVED PRE SET TABLES UTENSILS NOT PROPERLY STORED INSTRUCTED TO COVER ALL PRE SET UTENSILS.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN AND SANITIZE SLICER, INTERIOR OF MICROWAVE, CLEAN STOVE TOP, COOLER FAN GUARD COVERS REAR EGG COOLER FRONT PREP COOLER, AND DEFROST THE MILK DISPENSER

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.OBSERVED WATER DAMAGED CEILING TILES FRONT ABOVE EXIT DOOR NEED TO REPLACE.

Linen: clean and soiled properly stored

Inspector’s note: Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTH IMPROPERLY STORED ON PREP TABLE INSTRUCTED TO STORE IN 100PPM CHLORINE SANITIZER.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products. INSTRUCTED MANAGER TO POST CONSUMER ADVISORY.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE RUST DEPOSITS AND CHIPPED PAINT ON BOTTOM OF PREP TABLES.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF FRYERS, FRYER CABINETS (GREASE BUILDUP), GRILL, PREP TABLES, DRAWERS, SHELVES INSIDE WALK-IN COOLER (SPILLS), UNDER GRILL (FOOD DEBRIS) AND ABOVE PREP TABLES, COMPRESSOR UNITS UNDER PREP COOLERS (DUST BUILDUP) AND COOLER GASKETS (FOOD DEBRIS), FREEZERS, SHAKE MIXER, SLICERS, ICE MACHINE.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT AND PREP TABLES ALONG WALLS AND IN ALL CORNERS IN PREP AREA (FOOD DEBRIS), STORAGE AND FURNACE ROOM AREAS (DEAD INSECTS).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING AND PAINTING IN PREP AREA, ALONG BASEBOARDS, BEHIND 2-COMP AND EXPOSED SINKS, COOKING EQUIPMENT, PREP TABLES, ETC (SPILLS, DUST, DIRT, DEBRIS). REPLACE STAINED CEILING TILES WOMEN WASHROOM.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. REPLACE LIGHT BULB ABOVE DISH MACHINE. REPLACE DAMAGED LIGHT SHIELD ABOVE REACH-IN COOLER IN DISH WASHING AREA.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector’s note: Remove employee belongings from prep areas (purse behind front counter, football in rear prep area, etc). Repair self closing device on men washroom door.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE CLEAN STRAINERS AND POTS ON SHELVES AWAY FROM CLEANING EQUIPMENT IN REAR PREP AREA. ORGANIZE REACH-IN COOLER NEAR DISH MACHINE TO ALLOW PROPER AIR CIRCULATION. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN UTENSILS, PANS AND CARRY OUT CONTAINERS TO PROTECT FROM CONTAMINATION. REMOVE KNIVES ALONG WALL AND PROPERLY STORE KNIVES IN CLEAN KNIFE RACK.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF FRYERS, FRYER CABINETS (GREASE BUILDUP), GRILL, PREP TABLES, DRAWERS, SHELVES UNDER GRILL (FOOD DEBRIS) AND ABOVE PREP TABLES, COMPRESSOR UNITS UNDER PREP COOLERS (DUST BUILDUP) AND COOLER GASKETS (FOOD DEBRIS), SHAKE MIXER

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND FURNACE ROOM AREAS. SEAL OPENINGS IN FLOOR AROUND PIPE FITTINGS UNDER OUTLET IN DRY STORAGE AREA.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING AND PAINTING IN PREP AREA (SPILLS), BEHIND 2-COMP AND EXPOSED SINKS, COOKING EQUIPMENT, PREP TABLES, ETC AND IN WOMEN WASHROOM (DUST BUILDUP). SEAL OPENINGS AROUND ELECTRICAL OUTLET AND LIGHT SWITCH ALONG WEST WALL BEHIND PREP TABLE. SEAL OPENING IN NORTHEAST CORNER ALONG BASEBOARD IN DRY STORAGE AREA. CLEAN ALL CEILING VENTS IN PREP AND HALLWAY AREAS NEAR WASHROOMS. REPLACE STAINED AND DAMAGED CEILING TILES IN PREP AREA. REPAIR PAPER TOWEL DISPENSER IN WOMEN WASHROOM.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light shields need cleaning in prep area (debris).

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Store mop heads upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Properly store ice scoop in separate container to minimize bare hand contact. Store washcloths in sanitizing solution.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ICE MACHINE, SHAKE MIXER, PREP COOLERS, PREP TABLES, FRYER CABINETS, JUICE MACHINE NOZZLES AND SPIGOTS

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL STOCK 6" OFF FLOOR IN DRY STORAGE AREA.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING TILES ALONG WALLS IN ALL AREAS. SEAL LOOSE BASEBOARDS IN PREP AREAS. REPLACE STAINED CEILING TILES IN WOMEN WASHROOM AND PREP AREA. WALLS NEED CLEANING IN PREP AREA (SPILLS).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD AND CLEAN SOILED LIGHT SHIELD NEAR DISH MACHINE.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ICE MACHINE, SHAKE MIXER, PREP COOLERS, PREP TABLES, FRYER CABINETS, JUICE MACHINE NOZZLES AND SPIGOTS

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, PREP TABLES, ETC ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. ELEVATE ALL STOCK 6" OFF FLOOR IN DRY STORAGE AREA.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING TILES ALONG WALLS IN ALL AREAS. SEAL LOOSE BASEBOARDS IN PREP AREAS. REPLACE STAINED CEILING TILES IN WOMEN WASHROOM AND PREP AREA. WALLS NEED CLEANING IN PREP AREA (SPILLS).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD AND CLEAN SOILED LIGHT SHIELD NEAR DISH MACHINE.