MCDONALDS Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED THE FRONT EXPOSED HAND WASHING SINK WITH NO COLD RUNNING WATER AND THE REAR EXPOSED HAND WASHING SINK CLOSEST TO THE 3 COMPARTMENT SINK WITH NO HAND SOAP AND NO PAPER TOWELS. INSTRUCTED TO PROVIDE COLD WATER AND HAND SOAP AND PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS. CRITICAL VIOLATION 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 10 LIVE WORMS AND 15 DRAIN FLIES ON THE FLOOR UNDER THE DRIVE THRU BEVERAGE STATION THAT APPEARS TO BE LEAKING. INSTRUCTED TO CLEAN AND SANITIZE THE AREA AND PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE ESPRESSO MACHINE IN THE FRONT BEVERAGE AREA LEAKING WATER AND IT IS FALLING ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN ALL EQUIPMENT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SHELVING AND LEDGES OF EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF ALL EQUIPMENT.

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: OBSERVED THE FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS AND PONDING WATER UNDER/BEHIND THE LARGE ICE MACHINE AND BEHIND THE CASHIERS. INSTRUCTED TO CLEAN, MAINTAIN THE FLOORS AND REMOVE ALL PONDING WATER.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED WIPING CLOTHS ON COUNTER TOPS THROUGHOUT THE FACILITY. INSTRUCTED TO STORE ALL SOILED WIPING CLOTHS IN SANITIZER.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED WIPING CLOTHS ON COUNTER TOPS THROUGHOUT THE FACILITY. INSTRUCTED TO STORE ALL SOILED WIPING CLOTHS IN SANITIZER.

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.