MCDONALD'S Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FACILITY IS UNABLE TO SANITIZE DISHES AND UTENSILS AT THE 3 COMPARTMENT SINK AT THIS TIME. THE 3 COMPARTMENT SINK WAS NOT AVAILABLE FOR USE DURING FOOD SERVICE. THE 3 COMPARTMENT SINK WAS BEING REPAIRED DURING THE INSPECTION AND THE DRAIN LINE WAS DISCONNECTED. MANAGEMENT INSTRUCTED THAT A 3 COMPARTMENT SINK MUST BE AVAILABLE FOR USE AT ALL TIMES TO SANITIZE DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: THE EXPOSED HANDWASHING SINK NEXT TO THE MANAGER'S OFFICE IS IMPROPERLY MAINTAINED AND THERE WAS NO WORKING HAND DRYING DEVICE OR PAPER TOWELS IN THE MEN'S WASHROOM. THE EXPOSED HANDWASHING SINK NEXT TO THE MANAGER'S OFFICE DOES NOT HAVE COLD WATER CONNECTED TO IT AND IT IS TOO HOT FOR EMPLOYEES TO USE (OVER 140F). ALSO OBSERVED THAT THE ELECTRIC HAND DRYING DEVICE IN THE MEN'S WASHROOM WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HANDWASHING SINK AND HAND DRYING DEVICE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED AN EXCESSIVE AMOUNT OF STANDING WATER ON THE FLOOR OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REMOVE STANDING WATER. CLEAN THE FLOOR OF THE PREP AREA UNDER THE GRILLS AND DEEP FRYERS.

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: SCRAPE AND REPAINT THE PEELING PAINT ON THE CEILING TILES IN THE FOOD PREP AREA.

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: SCRAPE AND REPAINT THE PEELING PAINT ON THE CEILING TILES IN THE FOOD PREP AREA.

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.