CHICAGO, IL - Health department officials identified compliance issues at BURGER BAR CHICAGO in an inspection dated 04/10/2023.
Situated at 1150 S MICHIGAN AVE, the establishment is part of South Loop's active food service sector. The South Loop area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 3 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation related to hand hygiene and handwashing facilities. Inspectors documented: Hands Clean & Properly Washed - Comments: 2-301.14 Observed a Male Food Handler Touch Raw Beef Burgers, Wipe His Gloves on a Towel and Then Proceeded to Touch a Ready to Eat Burger Bun with the Same Gloves. Instructed to Discard Burger Bun, Remove Soiled Gloves, Wash Hands and Retrieve New Gloves After Touching Raw Beef and Before Touching Any Ready to Eat Foods. Employee Discarded Burger Bun and Soiled Gloves, Washed Hands and Put on Clean Food Grade Disposable Gloves During the Inspection. Priority Violation 7-38-010.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation related to food temperatures. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: 5-202.12(a) Observed a Hand Washing Sink in the Food Prep Area Only Maintaining a Inadequate Hot Water Temperature of 75f During the Inspection. Instructed to Repair, All Hand Washing Sinks Must Maintain an Adequate Hand Washing Temperature of 100f at All Times. Priority Violation. Citation Issued 7-38-030(c).. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The third violation related to hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: 5-202.12(e) Observed the Drink Station. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/10/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PROPER DATE MARKING AND DISPOSITION - Comments: "FOUND PULLED PORK LABELED WITH A PREPARATION DATE OF 2/7. ALSO NOTED, BRISKET WITHOUT DATE MARKING. THE MANAGER VOLUNTARILY DISCARDS SAID FOOD ITEMS, ABOUT 6LBS, AT A COST OF $150. PREPARED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE DISCARDED AFTER 7 DAYS. THE DAY OF PREPARATION SHALL BE COUNTED AS DAY 1. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED."; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND 2 DEAD ROACHES TAPED TO HANDWASHING SIGNAGE AT THE HANDWASHING SINK LOCATED IN THE DISHWASHING AREA. THESE MUST BE REMOVED. ALSO NOTED, A DEAD ROACH LOCATED IN THE CAULKING ON THE WALL ABOVE THE FOOD PREP TABLE NEXT TO THE WALK-IN COOLER. INSTRUCTED TO REMOVE ROACHES, CLEAN, AND SANITIZE SAID AREA.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND APPROXIMATELY 4 LIVE ROACHES IN DISHWASHING AREA, UNDER HAND WASHING SINK, COMING OUT OF HOLE IN WALL UNDER HAND WASHING SINK. RECOMMENDED CONTACTING PEST CONTROL. INSTRUCTED TO ELIMINATE ROACH ACTIVITY. PRIORITY VIOLATION. 7-38-020(A). CITATION ISSUED.; ALLERGEN TRAINING AS REQUIRED - Comments: FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Low Temp dish washing machine at main kitchen not sanitizing at final rinse, 0ppm obtained on Cl test strips, machine was running on empty sanitizer container , machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025.; PROPER COLD HOLDING TEMPERATURES - Comments: Found 2 lbs of cooked sliced onions at 62.2f, onion cooked a day before placed under prep table at room temperature. Instructed to keep cooked vegetable at proper hot or cold temp. Priority violation 7-38-005. onions discarded valued at $5.; IN-USE UTENSILS: PROPERLY STORED - Comments: Knife wedged between 2 prep coolers. Instructed to keep on a clean surface.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Deli cups not air dried after washing, instructed to air dry before stacking in each other.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. DISH MACHINE SERVICED AT TIME OF INSPECTION, SANITIZING SOLUTION NOW AT 100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. -; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND APPROX 10 DEAD ROACHES LOCATED UNDER LOW TEMPERATURE DISH MACHINE IN REAR PREP. 10 NOTED DEAD ROACHES ALONG BAR. ALSO NOTED APROX 15 DEAD ROACHES IN CORNER STORAGE ROOM. INSTRUCTED TO REMOVE ALL DEAD ROACHES, CLEAN, SANITIZE AND MAINTAIN SAID AREA.; ALLERGEN TRAINING AS REQUIRED - Comments: FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL.; GLOVES USED PROPERLY - Comments: 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED TO REVIEW PROPER GLOVE USE WITH ALL FOOD HANDLERS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED NON FOOD CONTACT SURFACES SUCH AS CONDENSERS OF REFRIGERATION UNITS, GASKETS AND INTERIOR OF FRYERS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS IN ALL FOOD PREP AREAS AND BEHIND THE BAR.; CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED AN INCORRECT CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW SUCH AS ALL CHICKEN ITEMS (BUILD YOUR OWN CHICKEN PATTY BURGER), CRISPY CHICKEN STACKER, ZESTY SHRIMP STACKER, SHRIMP ITEMS, PORK CHICKEN AND SHRIMP TACOS, BRATWURST STACKER WITH GROUND VEAL/GROUND PORK, ALL CHICKEN WING ITEMS, FRIED PICKLES, GUAC AND CHIPS, FRIED CHICKEN CESAR AND CLASSIC COBB SALADS, TRIPLE CHEESY MAC, KIDS MENU CHICKEN FINGERS, AND KIDS MENU MACARONI AND CHEESE. INSTRUCTED TO REMOVE THE DISCLOSURES FROM SAID ITEMS AND ONLY MAINTAIN DISCLOSURES BY ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 6 LIVE COCKROACHES LOCATED ON A PIPE BY THE 3 COMPARTMENT SINK, CRAWLING IN BETWEEN THE SODA DISPENSER AND THE CO2 TANKS IN THE FOOD PREP AREA, ONE CRAWLING IN THE DRINK PREP AREA AND ABOUT 10 LIVE SMALL FLIES FLYING AROUND THE DRINK PREP AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES AND COCKROACH ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(A).; GLOVES USED PROPERLY - Comments: 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED TO REVIEW PROPER GLOVE USE WITH ALL FOOD HANDLERS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED NON FOOD CONTACT SURFACES SUCH AS CONDENSERS OF REFRIGERATION UNITS, GASKETS AND INTERIOR OF FRYERS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS IN ALL FOOD PREP AREAS AND BEHIND THE BAR.; MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: 7-38-060 OBSERVED A KIDS MENU WITHOUT A HEALTHY DRINK OPTION AS REQUIRED. INSTRUCTED TO PROVIDE A HEALTHY DRINK OPTION AS REQUIRED.; PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PERSON IN CHARGE PROVIDED A COPY OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO PROVIDE THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE POSTED FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PERSON IN CHARGE PROVIDED A COPY OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO PROVIDE THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE POSTED FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.; NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11(B) OBSERVED A FEMALE FOOD HANDLER GRAB READY TO EAT SLICED TOMATOES WITH HER BARE HANDS TO PREPARE A SALAD. INSTRUCTED TO DISCARD SAID ITEMS, WASH HAND AND PUT ON FOOD GRADE DISPOSABLE GLOVES BEFORE HANDLING ANY READY TO EAT FOODS, BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED AT ALL TIMES. FOOD HANDLER DISCARDED SAID ITEM, WASHED HANDS AND PUT ON GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 OBSERVED TWO LOW TEMPERATURE DISH MACHINES NOT SANITIZING PROPERLY, AT THE TIME OF THE INSPECTION BOTH DISH MACHINES WERE SANITIZING AT 0PPM. INSTRUCTED TO REPAIR AND MAINTAIN AN ADEQUATE SANITIZING LEVEL OF 50PPM-100PPM AT SAID DISH MACHINES AT ALL TIMES. DISH MACHINES TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. FACILITY MUST USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZED ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.; PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED FACILITY INADEQUATELY COOLING TCS FOODS, AT THE TIME OF THE INSPECTION ABOUT 40 LBS OF COOKED CHICKEN WINGS WERE COOLING ON A RACK IN THE FOOD PREP AREA. CHEF STATES "CHICKEN WINGS WERE MADE IN THE MORNING AND PLACED ON RACKS TO COOL." SAID TCS FOODS WERE AT 75F DURING THE INSPECTION AT 3PM. INSTRUCTED TO NEVER ALLOW TCS FOODS TO COOL AT ROOM TEMPERATURES AND WITHOUT AN ADEQUATE METHOD OF COOLING, SUCH AS, AN ICE BATH OR BLAST CHILL AND TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT ADEQUATE TEMPERATURES THROUGHOUT THE COOLING PROCESS AND AT ALL TIMES. CHEF DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.; CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED AN INCORRECT CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW SUCH AS ALL CHICKEN ITEMS (BUILD YOUR OWN CHICKEN PATTY BURGER), CRISPY CHICKEN STACKER, ZESTY SHRIMP STACKER, SHRIMP ITEMS, PORK CHICKEN AND SHRIMP TACOS, BRATWURST STACKER WITH GROUND VEAL/GROUND PORK, ALL CHICKEN WING ITEMS, FRIED PICKLES, GUAC AND CHIPS, FRIED CHICKEN CESAR AND CLASSIC COBB SALADS, TRIPLE CHEESY MAC, KIDS MENU CHICKEN FINGERS, AND KIDS MENU MACARONI AND CHEESE. INSTRUCTED TO REMOVE THE DISCLOSURES FROM SAID ITEMS AND ONLY MAINTAIN DISCLOSURES BY ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 6 LIVE COCKROACHES LOCATED ON A PIPE BY THE 3 COMPARTMENT SINK, CRAWLING IN BETWEEN THE SODA DISPENSER AND THE CO2 TANKS IN THE FOOD PREP AREA, ONE CRAWLING IN THE DRINK PREP AREA AND ABOUT 10 LIVE SMALL FLIES FLYING AROUND THE DRINK PREP AREA. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES AND COCKROACH ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(A).; GLOVES USED PROPERLY - Comments: 3-304.15(B-D) OBSERVED GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED TO REVIEW PROPER GLOVE USE WITH ALL FOOD HANDLERS.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED NON FOOD CONTACT SURFACES SUCH AS CONDENSERS OF REFRIGERATION UNITS, GASKETS AND INTERIOR OF FRYERS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALL FLOORS IN ALL FOOD PREP AREAS AND BEHIND THE BAR.; MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: 7-38-060 OBSERVED A KIDS MENU WITHOUT A HEALTHY DRINK OPTION AS REQUIRED. INSTRUCTED TO PROVIDE A HEALTHY DRINK OPTION AS REQUIRED.; HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 OBSERVED A MALE FOOD HANDLER TOUCH RAW BEEF BURGERS, WIPE HIS GLOVES ON A TOWEL AND THEN PROCEEDED TO TOUCH A READY TO EAT BURGER BUN WITH THE SAME GLOVES. INSTRUCTED TO DISCARD BURGER BUN, REMOVE SOILED GLOVES, WASH HANDS AND RETRIEVE NEW GLOVES AFTER TOUCHING RAW BEEF AND BEFORE TOUCHING ANY READY TO EAT FOODS. EMPLOYEE DISCARDED BURGER BUN AND SOILED GLOVES, WASHED HANDS AND PUT ON CLEAN FOOD GRADE DISPOSABLE GLOVES DURING THE INSPECTION. PRIORITY VIOLATION 7-38-010.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED A HAND WASHING SINK IN THE FOOD PREP AREA ONLY MAINTAINING A INADEQUATE HOT WATER TEMPERATURE OF 75F DURING THE INSPECTION. INSTRUCTED TO REPAIR, ALL HAND WASHING SINKS MUST MAINTAIN AN ADEQUATE HAND WASHING TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(E) OBSERVED THE DRINK STATION HAND WASHING SINK HOT WATER OVER 120F AND THE COLD WATER NOT TURNING ON. INSTRUCTED TO REPAIR COLD WATER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED A LID IS NEEDED OVER THE RAW BEEF CONTAINER IN THE COLD HOLDING UNIT IN ORDER TO PREVENT FROM POSSIBLE CONTAMINATION. OBSERVED THE LID OPEN ON THE ICE BIN BY THE BAR. INSTRUCTED TO CLOSE ICE BIN LID AT ALL TIMES IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.; GLOVES USED PROPERLY - Comments: 3-304.15(B-D) OBSERVED A MALE FOOD HANDLER IMPROPERLY USING FOOD GRADE DISPOSABLE GLOVES. INSTRUCTED MANAGER TO REVIEW PROPER GLOVE USE WITH ALL FOOD HANDLERS..
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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