MCDONALD'S RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING CLEANSER DISPENSERS AT THE HANDWASHING SINKS IN THE REAR FOOD PREP AREA AND THE DISHWASHING AREA NOT WORKING. INSTRUCTED TO REPAIR SAID DISPENSERS AND MAINTAIN. PRIORITY FOUNDATION #7-38-030(C), CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED WHEN THE FREEZER DOOR IS OPENED THE GLOVES STORED ON THE DOOR MAKES CONTACT WITH THE GARBAGE, IN THE HOT FOOD LINE PREP AREA. INSTRUCTED TO EITHER RELOCATE GLOVES OR GARBAGE TO AVOID POSSIBLE CONTAMINATION AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE HOOKING SYSTEM IN THE MOP SINK CLOSET NOT ABLE TO ADEQUATELY HOLD MAINTENANCE SUPPLIES (MOPS, BROOMS, DUST PANS). INSTRUCTED TO REPAIR SAID HOOKING DEVICE, SO THE MANINTENANCE SUPPLIES CAN BE PROPERLY STORED AND THE AREA WON'T BE CLUTTERED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DEBRIS BUILD UP INSIDE THE FREEZER UNIT IN THE HOT FOOD PREP LINE AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DEBRIS BUILD UP INSIDE THE FREEZER UNIT IN THE HOT FOOD PREP LINE AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

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.