MCDONALDS Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HAND DRYING DEVICE (PAPER TOWELS) AVAILABLE AT (2) EXPOSED HAND SINK IN FOOD PREP AREA. MUST PROVIDE. INSTRUCTED MANAGER, ALL HAND WASHING FACILITIES MUST BE WITH HAND DRYING DEVICE AVAILABLE (CONVENIENT AND ACCESSIBLE) TO ALL EMPLOYEES. (MANAGER PROVIDED PAPER TOWEL AT THE END OF INSPECTION). CRITICAL CITATION ISSUED 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO INSPECTION SUMMARY REPORT POSTED (DATED 09-14-11). INSTRUCTED MANAGER, A SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010 (B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES (BEHIND UPPER PANEL) OF ICE MACHINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN DRIVE THRU AREA ESPECIALLY UNDER AND AROUND COOLERS AND BEVERAGE DISPENSER MACHINE AND ALSO FLOORS AROUND GREASE TANK IN REAR AREA.---------- MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT PREMISE.----------NOTED STANDING WATER ON FLOOR UNDER 1 COMPARTMENT SINK. INSTRUCTED TO KEEP FLOORS DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX LOOSE FAUCET AT HAND SINK IN WOMEN'S (LEFT SIDE) AND MEN'S HAND SINK INSIDE TOILET ROOMS.

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: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLER AND FREEZERS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REORGANIZE OFFICE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT RODENT AND INSECT HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REORGANIZE OFFICE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT RODENT AND INSECT HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.