FAIL
Risk 2 (Medium)
MCDONALDS #4655 Fails Health Inspection - Chicago Restaurant
September 20, 2019
Complaint
License #33146
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: DUST, DIRT, AND CONSTRUCTION DEBRIS ACCUMULATION OBSERVED ON BEVERAGE UNITS AND MCFLURRY/SOFT SERVE ICE CREAM MACHINE: INCLUDING NOZZLES, AND MULTI USE UTENSILS BEING USED TO STIR BEVERAGES AND DISPENSE CONDIMENTS (NUTS, HOT FUDGE, STRAWBERRY TOPPING). INSTD TO CLEAN AND SANITIZE ALL PRIOR TO USING. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD NOT PROTECTED DURING PREPARATION. IMPROPER BARRIER NOTED INBETWEEN DINING AREA THAT IS UNDER CURRENT CONSTRUCTION AND ACTIVE FRONT SOFT SERVE/BEVERAGE AREA WHICH IS CAUSING DEBRIS, DUST AND CONSTRUCTION DEBRIS IN THIS AREA THROUGH OUT. PROVIDE PROPER BARRIER TO PROTECT FOOD AND FOOD CONTACT SURFACES AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD NOT PROTECTED DURING PREPARATION. IMPROPER BARRIER NOTED INBETWEEN DINING AREA THAT IS UNDER CURRENT CONSTRUCTION AND ACTIVE FRONT SOFT SERVE/BEVERAGE AREA WHICH IS CAUSING DEBRIS, DUST AND CONSTRUCTION DEBRIS IN THIS AREA THROUGH OUT. PROVIDE PROPER BARRIER TO PROTECT FOOD AND FOOD CONTACT SURFACES AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection