MCDONALDS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND PREP COOLER FOR SALAD AT 47.9F;INSTRUCTED COOLER MUST BE 40F OR BELOW,MUST CALL TECHNICIAN TO FIX,TAG COOLER ,CANNOT USE,COOLER,MUST FAX LETTER TO CDPH WHEN COOLER HAS BEEN FIXED All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,21 PKGS OF SALAD WITH SHREDDED CHEESE AT 47.5F,ALL COLD FOOD MUST BE 40F OR BELOW,MANAGER DISCARDED THE SALAD $99.00

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND EXPOSED HANDSINK NOT PROPERLY DESIGNED AND INSTALLED,WATER BACKING UP,SERIOUS VIOLATION ,CITATION ISSUED,MUST FIX HANDSINK ,INSTRUCTED TO USE FRONT HANDSINK FOR HANDWASHING; GIVEN 5 DAYS 08-18-11 TO CORRECT VIOLATION

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASHGUARD BETWEEN FRONT HANDSINK AND CONDIMENTS SHELVES; MUST REMOVE ICE BUILT UP IN WALK IN FREEZER CURTAIN,FOOD BOXES,TUBE CONNECTION AND DOOR

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE EWALK IN COOLER

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: MUST PROVIDE THERMOMETER INSIDE EWALK IN COOLER

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.