MCDONALDS #4655 Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 10LB OF PRE-COOKED SAUSAGE BURRITOS THAT WERE BEING COOLED VALUED AT $11O FOUND STORED IN 2 DOOR REACH-IN COOLER IN FOOD PREP AREA AT 48.8F. THIS FOOD ITEM WAS PREPPED EARLIER IN THE MORNING(NO RECORD TO INDICATE THE TIME). WHEN PREPPING POTENTIALLY HAARDOUS FOODS THAT ARE COOKED, COOLED AND REHEATED, ALL COOKED POTENTIALLY HAZARDOUS FOODS MUST BE COOLED WITHIN A 6 HOUR TIME PERIOD. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. OVERFLOWING TRASH 6-8 INCHES ABOVE THE RIM OF ONE OF THE RECEPTACLES FOUND WITH LID OPEN, ALONG WITH TRASH ON GROUND IN SAME AREA. THIS AREA MUST BE KEPT CLEAN AND LID(S) ON DUMPSTER(S) MUST BE KEPT CLOSED. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR(WHITE PANEL) OF LARGE ICE MACHINE IN REAR, LARGE ICE BIN IN DRIVE-THRU AREA, CABINET INTERIORS OF DEEP FRYERS IN FRENCH FRY PREP AREA(GREASE BUIDLD-UP), SIDES OF COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE BUILD-UP), EXTERIOR OF COOLER UNIT FOR POP LINES IN THE REAR(SPILLS AND DIRT SPLATTER), AND THE EXTERIOR OF HOT WATER TANK(DIRT SPLATTER).

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: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH, AND BEHIND ALL HEAY EQUIPMENT(DIRT, FOOD DEBRIS, GREASE BUILD-UP) THROUGHOUT WHERE PRESENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DIRT SPLATTERS FROM WALLS IN REAR IN HOT WATER TANK AREA. CLEAN DEBRIS FROM LIGHT SHIELDS WHERE PRESENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR MOP SINK IN REAR.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS REGARDLESS OF TITLE(EMPLOYEES HANDLING OPEN FOODS) MUST WEAR HAIR RESTRAINTS

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS REGARDLESS OF TITLE(EMPLOYEES HANDLING OPEN FOODS) MUST WEAR HAIR RESTRAINTS

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.