MCDONALDS #4655 Passes Health Inspection - Chicago Restaurant

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.

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.