MCDONALDS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF 2 DOOR SALAD COOLER (TOP AND BOTTOM) AT THE FOOD PREP AREA MAINTAINING AN IMPROPER TEMPERATURE OF 53.4F. INSTRUCTED NOT TO USE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED.PREMISES HAS OTHER COOLERS MAINTAINING TEMPERATURES OF 40F AND BELOW.BY END OF INSPECTION TEMPERATURE OF SALAD COOLER WAS 37.1F ISSUED CITATION FOR CRITICAL VIOLATION #7-38-005(A)

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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS IN ASSORTED CONTAINERS INSIDE SALAD COOLER TO BE IMPROPER BETWEEN 51F TO 56F. (CUT SALAD READY TO SERVE 56F, CHEESE 52F, CUT ONIONS 51F, SOUTH WEST VEGIE BLEND 52F, TOMATOES 51F,CUCUMBERS 53F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15LBS OF PRODUCTS WORTH $71.98 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES NOT CHANGING GLOVES OR WASHING HANDS WHILE PREPPING FOOD.NOTED EMPLOYEES DUMPING TRASH INSIDE GARBAGE CANS AND WITHOUT WASHING HANDS OR CHANGING GLOVES PROCEEDED TO PREP FOOD (PANCAKE, BURGER ETC). ALSO NOTED ANOTHER EMPLOYEE STILL WHILE WEARING GLOVES AND PREPPING STARTED CLEANING PREP TABLE WITH WASH CLOTHS, THEN CONTINUED TO PREP FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND WHILE CHANGING GLOVES. CRITICAL CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES NOT CHANGING GLOVES OR WASHING HANDS WHILE PREPPING FOOD.NOTED EMPLOYEES DUMPING TRASH INSIDE GARBAGE CANS AND WITHOUT WASHING HANDS OR CHANGING GLOVES PROCEEDED TO PREP FOOD (PANCAKE, BURGER ETC). ALSO NOTED ANOTHER EMPLOYEE STILL WHILE WEARING GLOVES AND PREPPING STARTED CLEANING PREP TABLE WITH WASH CLOTHS, THEN CONTINUED TO PREP FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND WHILE CHANGING GLOVES. CRITICAL CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.