MCDONALD'S #4305 Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER THROUGHOUT THE ESTABLISHMENT WATER TEMPERATURE IS BETWEEN 66.0F TO 68.0F. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT 3 COMPARTMENT SINK AT LEAST 110-120 F AND ALL HAND WASHING FACILITIES AT 85.0F. CRITICAL VIOLATION 7-38-030. MANAGER CALLED THE PLUMBER DURING INSPECTION TO FIX THE PROBLEM.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND REAR EXIT DOOR NOT RODENT/INSECTS PROOFED WITH I/4 OF AN INCH GAP AT THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOF THE DOOR. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE TWO DUMPSTER WITH LID WIDE OPEN WITH OVERFLOWING GARBAGE. INSTRUCTED MANAGER THAT LID OF THE OUTSIDE DUMPSTER MUST BE CLOSED ALL THE TIME AND NO OVERFLOWING GARBAGE. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER STAINED AND DAMAGED CEILING TILES IN THE BASEMENT STORAGE AREA. MUST REPLACE AND MAINTAIN CEILING TILES.

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: MISSING SOLID LIGHT SHIELD AND END CAPS TO HOLD THE PLASTIC COVER FOR THE LIGHT BULBS IN THE BASEMENT DRY STORAGE AREA. MUST PROVIDE END CAPS TO HOLD THE PLASTIC LIGHT SHIELD AND PROVIDE SOLID LIGHT SHIELD 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: NO EXPOSED HAND SINK IN THE REAR DISH WASHING AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.

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: BROKEN VISIBLE THERMOMETER OUTSIDE THE WALK IN FREEZER IN THE BASEMENT. MUST REPLACE BROKEN THERMOMETER AND MAINTAIN.

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: BROKEN VISIBLE THERMOMETER OUTSIDE THE WALK IN FREEZER IN THE BASEMENT. MUST REPLACE BROKEN THERMOMETER AND MAINTAIN.

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.