PASS W/ CONDITIONS
Risk 2 (Medium)
MCDONALDS RESTAURANT # 14173 Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 30, 2019
Canvass
License #78375
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION, WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN SANDWICH) ARE PREPARED AND SERVED. MANAGER PROVIDED PHOTO COPY OF CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGER TO PROVIDE ORIGINAL COPY OF CERTIFIED FOOD MANAGER CERTIFICATE TO POST ON SITE. PRIORITY FOUNDATION.7-38-012. CITATION ISSUED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (MILK AND YOGURT) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 54F LOCATED IN THE REACH IN MINI COOLER NEXT TO ICE CREAM MACHINE. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS (1/2 GAL ), COST OF ALL FOODS $40. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (MILK AND YOGURT) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 54F LOCATED IN THE REACH IN MINI COOLER NEXT TO ICE CREAM MACHINE. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS (1/2 GAL ), COST OF ALL FOODS $40. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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