MC DONALDS Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FEMALE EMPLOYEE ENTER FROM THE LOBBY INTO THE FOOD PREPARATION AREA AND BEGAN MAKING A HOT CHOCOLATE PUTTING HER BARE HANDS ALL OVER THE LIDS WHEN SHE HAD NOT WASHED HER HANDS. ANOTHER FEMALE EMPLOYEE HANDLED MONEY AND THEN BEGAN HANDLING FOOD. INSTRUCTED TO PROPERLY WASH HANDS UPON ENTERING THE FOOD PREPARATION AREA, AFTER HANDLING MONEY, WHEN MULTI-TASKING, ETC. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES WHO HANDLES FOOD NOT WEARING HAIR/BEARD RESTRAINTS. INSTRUCTED ALL FOOD HANDLERS TO WEAR HAIR AND BEARD RESTRAINTS.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED THE FRONT FOOD HANDLERS WITH FINGER NAIL POLISH AND/OR WITH ARTIFICIAL FINGERNAILS. INSTRUCTED UNLESS WEARING GLOVES IN GOOD REPAIR TO KEEP THEIR FINGERNAILS TRIMMED, FILED AND MAINTAINED SO THE EDGES AND SURFACES ARE CLEANABLE AND NOT ROUGH. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND THE INTERIOR OF THE FRYERS, THE RACKS INSIDE THE WALK IN AND PREP COOLERS, THE SURFACE UNDER THE BEVERAGE STATION WITH DIRT, SPILL AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTIAN ALL.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILETS IN BOTH TOILET ROOMS AND URINAL IN THE MENT'S TOILET ROOM IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: GARBAGE AREA IN THE CUSTOMER'S DINING AREA OVERFLOWING. ALSO, AREA IN THE REAR STORAGE WITH BINS AND BAGS OF GARBAGE. INSTRUCTED TO KEEP AREAS CLEAN AND MAINTAINED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: GARBAGE AREA IN THE CUSTOMER'S DINING AREA OVERFLOWING. ALSO, AREA IN THE REAR STORAGE WITH BINS AND BAGS OF GARBAGE. INSTRUCTED TO KEEP AREAS CLEAN AND MAINTAINED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.