HALE FAMILY MCDONALD'S Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (FISH,HAMBURGERS,CHICKEN,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED MALE FOOD HANDLER WITH BARE HANDS TOUCH READY TO EAT TCS FOODS.HE GRASP THE BAG WITH HIS HAND CUPPED ON TOP OF FRENCH FRIES AND PLACED IN BAG TO BE SERVED TO CUSTOMER.PRODUCT WAS DISCARDED BY MANAGER .MUST PROVIDE GLOVES ,DELI PAPER FOR HANDLING READY TO EAT FOODS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT AND REAR HAND SINKS NOT ACCESSIBLE.THE FRONT HAND SINK HAD ROLLING CARTS WITH SANITIZER BUCKETS STORED IN FRONT OF SAID SINK AND REAR HAD A PLASTIC SPRAY BOTTLE IN BASIN. MUST KEEP HAND SINKS ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN REAR DISH WASHING AREA MUST PROVIDE A SINK WITH HOT AND COLD RUNNING WATER,SOAP AND TOWELS.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED WATER TEMPERATURE AT HAND SINKS IN MEN'S AT 49.3F AND WOMEN'S AT 56.5F.MUST HAVE HOT RUNNING WATER TEMPERATURE AT 100.0F .MUST REPAIR AND MAINTAIN.HOT RUNNING WATER IS NOW RESTORED AT HAND SINKS.(PRIORITY 7-38-030(C)(CITATION ISSUED)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF AN INFESTATION OF APPX. 400 OR MORE MICE DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS AT FRONT SERVICE COUNTER ALONG WALL CONDUITS,INSIDE AND ON ELECTRICAL BOXES,ON SIDES OF REGISTER,ELECTRICAL BOX FOR HOT HOLDING EQUIPMENT,INSIDE OF FRENCH FRY FRYERS,ON LEDGES OF ROLLING CART,ON FLOOR BEHIND ICE MACHINE,ON FLOOR AND ON CHEMICALS IN CHEMICAL CLOSET.BREAK ROOM- INSIDE AND ON TOP OF UNUSED EQUIPMENT,ON TOP OF SUPPLIES AND PALLET,ON FLOOR NEXT TO AND BEHIND STAFF REFRIGERATOR..DRY STORAGE AREA-ON SHELVING UNITS AND FLOOR UNDER NEATH AND SLIDING STORAGE RACK,ON LANDING UNDER WALL HOT WATER TANK.DISH WASHING AREA-ON FLOOR UNDER SODA CADDY.LOBBY AREA-IN GARBAGE CAN CORRAL.DRIVE THRU- FRONT AND REAR ON FLOOR,ELECTRICAL BOX,SHELVING UNITS.ALSO OBSERVED A HARBORAGE /NESTING AREA INSIDE OF FRENCH FRY CABINETS WHERE INSULATION APPEARS TO BE GNAWED ON AND MICE DROPPINGS SCATTERED IN SAME AREA.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS. MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/21/23.(PRIORITY 7-38-020(A)(CITATION ISSUED)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF REAR AND WEST PARKING LOT DOORS MUST MAKE DOORS TIGHT FITTING .

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED ICE BEING CONTAMINATED INSIDE OF ICE MACHINE BY FOOD HANDLER DURING STORAGE.OBSERVED MALE FOOD HANDLER SPARYING A CLEANING CHEMICAL INTO A TOWEL IN HIS HAND THAT WAS DRIPPING CHEMICAL FROM IT ON TO THE ICE AS HE'S WIPING INTERIOR PANEL WITH IT.PRODUCT (ICE)WAS DISCARDED BY MANAGER.MACHINE HAS BEEN CLEANED AND SAINTIZED DURING INSPECTION. (PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD AT FRONT HAND SINK ADJACENT TO FRENCH FRY HOLDING UNIT MUST PROVIDE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

GLOVES USED PROPERLY - Comments: OBSERVED MALE FOOD HANDLER NOT WEARING GLOVES WHILE HANDLING TCS FOODS.(COS)

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM INTERIOR AND EXTERIOR OF ALL COOLERS,GRILLS,USED AND UNUSED EQUIPMENT,COUNTER TOPS,PIPES AND WIRES OF ALL COOKING EQUIPMENT,ICE DISPENSERS ON SODA MACHINES,ICE BINS AND DRIP TRAY,ICE CREAM MACHINE,PREP SURFACES .

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY BACKFLOW VALVES UNDER 3- COMPARTMENT SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST CLEAN DEBRIS BUILD UP ON TOILET FIXTURES IN BOTH TOILET ROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILE NEAR FRONT HAND SINK,HALLWAY OUTSIDE OF TOILET ROOMS AND MOPSINK IN SAME AREA,WALL IN POOR REPAIR IN MOPSINK CLOSET IN DINING AREA,GROUT FLOOR UNDER COOKING EQUIPMENT,DAMAGED AND MISSING WALL BASES NEAR REAR DOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE , FOOD DEBRIS AND WATER BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER AND FREEZER,MOPSINK CLOSET AND TOILET ROOMS,INCLUDING FLOOR DRAINS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE , FOOD DEBRIS AND WATER BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER AND FREEZER,MOPSINK CLOSET AND TOILET ROOMS,INCLUDING FLOOR DRAINS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.