MC DONALD'S Fails Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: INTERIOR PANEL OF ICE MACHINE WITH BLACK MOLDY SUBSTANCE DRIPPING ON ICE. INSTD TO CLEAN AND MAINTAIN SAME. ALL ICE DISPOSED OF AT THIS TIME. CITATION ISSUED 7-38-005A CRITICAL

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: REAR EXPOSED HANDSINK NOT ACCESIBLE OR CONVENIENT, NO WATER, INOPERABLE WITH EQUIPMENT IN SINK. INSTD TO MAINTAIN AND KEEP ACCESSIBLE. INSTD TO USE EXPOSED HANDSINK IN FRONT PREP AREA UNTIL REPAIRED. CITATION ISSUED 7-38-030 SERIOUS.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF SOFT SERVE MACHINE NOT CLEAN. CLEAN SAME. INTERIOR BOTTOM OF CABINETS UNDERNEATH BEVERAGE STATION NOT CLEAN. CLEAN SAME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING THRU-OUT PREP AREA NOT CLEAN, FOOD SPLASHES/DEBRIS. CLEAN SAME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING THRU-OUT PREP AREA NOT CLEAN, FOOD SPLASHES/DEBRIS. CLEAN SAME.

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.