McDonalds Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Walk in cooler unable to maintain proper temperature. Air temperature 59.1F. All potentially hazardous foods removed from walk-in cooler. Instructed must always keep walk in cooler temperature at 40F or less. Facility has several other coolers available. Walk in cooler tagged and held for inspection. Must not use cooler until tag removed. 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: Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 12lbs of shredded cheese @ 51.4f-56.2f (valued at $60); 15lbs of sliced white cheddar cheese @ 48.7f-50.8f ($50); 2lbs of gogurt @ 52.1f-55.5f ($20); 3lbs of sliced apples @60f ($18); 7lbs of liquid eggs @ 47.2f-49.1f ($41); 6lbs of liquid egg whites @ 49.5f-51.6f ($30); 23lbs of vanilla yogurt @ 47.7f-50.5f ($56); 30lbs of sliced tomatoes @ 48.0f-53.4f ($37); 20lbs of eggs @ 48.7f-58.5f ($50);and 6lbs of shredded and leaf lettuce @ 48.0f-57.2f ($59). Operator voluntarily discarded denatured foods. Instructed all cold foods must be kept at 40F of less at all times. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 12lbs of shredded cheese @ 51.4f-56.2f (valued at $60); 15lbs of sliced white cheddar cheese @ 48.7f-50.8f ($50); 2lbs of gogurt @ 52.1f-55.5f ($20); 3lbs of sliced apples @60f ($18); 7lbs of liquid eggs @ 47.2f-49.1f ($41); 6lbs of liquid egg whites @ 49.5f-51.6f ($30); 23lbs of vanilla yogurt @ 47.7f-50.5f ($56); 30lbs of sliced tomatoes @ 48.0f-53.4f ($37); 20lbs of eggs @ 48.7f-58.5f ($50);and 6lbs of shredded and leaf lettuce @ 48.0f-57.2f ($59). Operator voluntarily discarded denatured foods. Instructed all cold foods must be kept at 40F of less at all times. 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.