MC DONALDS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 52.3F OF IMPROPER AIR TEMPERATURE IN COLD HOLDING UNIT LOCATED AT DRIVE-THRU. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL THE VIOLATION IS CORRECTED. THE UNIT IS BEING TAGGED NOW. CRITICAL VIOLATION: 3-38-005 (A)

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.

This violation was corrected during the inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD ITEM SUCH AS MILK BEING STORED AT IMPROPER TEMPERATURE AT 47.3F INSIDE ABOVE COLD HOLDING UNIT LOCATED AT DRIVE-THRU AREA. MANAGER VOLUNTARILY DISCARDED/DENATURED FOOD IMMEDIATELY. INSTRUCTED TO STORE ALL COLD FOOD AT LEAST 40F OR BELOW. MANAGER STATED THAT TOTAL VALUE OF DISCARDED FOOD IS $ 56.00 : 27 BOTTLES OF MILK, 16 PACKS OF YOGURT, AND 25 PACKS OF SLICED APPLE. CRITICAL VIOLATION: 3-38-005 (A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE'S POOR HYGIENIC PRACTICE; AFTER HANDLING MONEY, SEVERAL EMPLOYEES AT FRONT DID NOT WASH HANDS BEFORE MAKING DRINK OR HANDLING READY-TO-EAT FOOD. INSTRUCTED TO WASH HAND AND CHANGE GLOVE BEFORE HANDLING FOOD AND AFTER EACH ACTIVITY TO PREVENT CROSS-CONTAMINATION. CRITICAL VIOLATION: 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BLACK AND PINK MOLD LIKE SUBSTANCE BUILD UP INTERIOR OF ICE MACHINES FOR HUMAN CONSUMPTION. ALL AFFECTED ICE MACHINES ARE LOCATED IN FRONT DINING AREA (2), FRONT FOOD PREP AREA (1), AND REAR DISH ROOM (1). INSTRUCTED CLEAN/SANITIZE AND MAINTAIN. SERIOUS VIOLATION: 3-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY; FOUND ABOUT 15-20 RAT DROPPINGS AROUND OUTSIDE GARBAGE DUMPSTER. ALSO OBSERVED NO WASTE GREASE CONTAINER AT OUTSIDE DUMPSTER AREA. MANAGER STATED THAT WASTE GREASE ARE THROWN OUT IN PLASTIC BAGS AND PUT IN REGULAR WASTE DUMPSTERS. FOUND GREASE STAINS AND SPILLS ON THE GROUND AROUND OUTSIDE GARBAGE DUMPSTER ALONG THE SEWER COVER WHICH IS ENCRUSTED WITH GREASE OIL AND INSIDE WATER IS COVERED BY GREASE. INSTRUCTED TO MINIMIZE PEST ACTIVITY AND ORDER WASTE GREASE CONTAINER. MUST BE RODENT PROOF SAID AREA AND MAINTAIN. RECOMMENDED TO CONTACT LICENSED PEST CONTROL FOR SERVICE. SERIOUS VIOLATION: 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD USED AS GREASE TRAP AND BEING STORED INSIDE FRYER. INSTRUCTED TO REMOVE. OBSERVED UNUSED COOKING EQUIPMENT SUCH AS ICE MACHINE AND FRYERS NOT MAINTAINED. MUST MAINTAIN IN GOOD REPAIR AND CLEAN CONDITION.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS BUILD UP ON FLOOR UNDER SHELVES INSIDE WALK-IN COOLER, INSIDE WALK-IN FREEZER AND UNDER FRYER IN FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED MISSING OUTLET COVER AND HOLE ON WALL BEHIND DRINK MACHINE LOCATED AT DRIVE-THRU AREA. INSTRUCTED TO SEAL OR REPAIR AND MAINTAIN. OBSERVED DUSTY VENT COVERS IN BOTH REST ROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED BURNED OUT LIGHT BULB INSIDE WALK-IN FREEZER. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED ONE VENTILATION IS NOT WORKING IN WOMEN'S REST ROOM. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED WATER LEAKING UNDER THE EXPOSED HAND SINK NEXT TO THE STAND UP FREEZERS. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED BROKEN THERMOMETER INSIDE ONE REACH-IN COOLER IN DRIVE-THRU AREA. INSTRUCTED TO PROVIDE WORKING THERMOMETER.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEES AND MANAGERS(5) NOT WEARING HAIR RESTRAINTS AT FOOD PREP AREAS. INSTRUCTED TO WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEES AND MANAGERS(5) NOT WEARING HAIR RESTRAINTS AT FOOD PREP AREAS. INSTRUCTED TO WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.