MCDONALD'S Passes Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES (SLICED TOMATOES 55.4 DEGREES F, BLACK BEAN & CORN SALSA 56.4 DEGREE F) ON THE PREP/SERVING LINE IN THE KITCHEN AREA. INSTRUCTED THAT COLD HOLDING IS 41 DEGREES F OR BELOW. MANAGER VOLUNTARILY DISCARDED FOOD ITEMS. APPROX 4 LBS FOOD AND $25 FOOD VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED POTS , PANS, AND BURGER TRAYS FOR THE HOT HOLDING WELLS BEING STORED INCORRECTLY. INSTRUCTED THAT ALL DISHES MUST BE STORED INVERTED TO ENSURE PROPER AIR DRYING

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED POTS , PANS, AND BURGER TRAYS FOR THE HOT HOLDING WELLS BEING STORED INCORRECTLY. INSTRUCTED THAT ALL DISHES MUST BE STORED INVERTED TO ENSURE PROPER AIR DRYING

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.