McDonald's #4308 Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SINK IN REAR WAREWASHING AREA WHERE 3-COMPARTMENT SINK AND WAREWASHING MACHINE LOCATED. INSTD TO PROVIDE A HANDWASH SINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE. PRIORITY FOUNDATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: CHEMICAL SANITIZATION WAREWASH MACHINE UNABLE TO SANITIZE, 0 PPM OF CHLORINE AFTER TESTED. WAREWASH MACHINE BEING USED WITHOUT SANITIZER. CITATION ISSUED 7-38-025 PRIORITY.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: CHEMICAL SANITIZATION WAREWASH MACHINE UNABLE TO SANITIZE, 0 PPM OF CHLORINE AFTER TESTED. WAREWASH MACHINE BEING USED WITHOUT SANITIZER. CITATION ISSUED 7-38-025 PRIORITY.

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.