MC DONALDS Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES, OBSERVED FOOD HANDLER/CERTIFIED FOOD MANAGER PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO HOT LINE AND HANDLE POTENTIALLY HAZARDOUS FOODS/READY TO EAT FOODS, CHEESE, TOMATOES, LETTUCE AND A TORTILLA; HOWEVER WEARING SAME GLOVES AND NOT WASHING HER HANDS. (ACTIVITIES, PICKED UP CLEANING TOWEL FROM BUCKET, CLEANING COOKING EQUIPMENT, PREP COUNTER, PICKED FOOD DEBRIS FROM SAME EQUIPMENT.) INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESSIVE DEBRIS AND ICE BUILD-UP INSIDE THE TWO DOORS FREEZER, MUST REMOVE ICE, CLEAN AND SANITIZE.

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: DEBRIS ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, INSIDE CLOSET, REAR DISH WASHING AREA AND STORAGE ROOM; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO CLEAN FLOOR DRAIN UNDER 3PART SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE A THERMOMETER FOR SMALL SALAD COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE A THERMOMETER FOR SMALL SALAD COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.