DONALDS FAMOUS HOT DOGS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: CREAM OF BROCCOLI SOUP-128.1 DEGREES, CHICKEN NOODLE SOUP-98.1 DEGREES BOTH SITTING ON STOVE TOP AT ROOM TEMPERATURE. CUT TOMATOES SITTING OUT ON TABLE AT 60.5 DEGREES - HOT FOODS MUST BE HELD AT 140 DEGREES OR ABOVE AND COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW. SOUPS MUST BE BROKEN DOWN INTO SMALL CONTAINERS(SHALLOW) AND COOLED TO 40 DEGREES WITHIN 6 HOURS-CITATION ISSUED-CRITICAL-ALL PRODUCTS AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASH AND RINSE MULTI-USE EQUIPMENT IN 3 COMP. SINK-MUST SET UP THIRD COMPARTMENT OF THIS UNIT TO SANITIZE ALL EQUIPMENT-CITATION ISSUED-CRITICAL

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT ALL RAW WOOD SHELVES AND SURFACES THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CAN OPENER AND HOLSTER ON PREP TABLE IN REAR, CUTTING BOARDS ON TABLES IN REAR FOOD PREP AREA, INTERIOR OF ICE MACHINE, SIDES OF COOKING EQUIPMENT AND CABINET OF EXPOSED HAND SINK IN REAR PREP AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR OPENING IN WALL IN WASHROOM. REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS THROUGHOUT. PAINT ALL WALLS IN REAR THAT ARE NO LONGER EASILY CLEANABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPAIR OR REPLACE LEAKY FAUCET AT 3 COMP. SINK

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPAIR OR REPLACE LEAKY FAUCET AT 3 COMP. SINK

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.