MCDONALDS RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE SALAD 2 DOOR COOLER AT MAIN LINE PREP AREA. OBSERVED GRILLED ONIONS AT 45.0F,CANADIAN SLICED HAM AT 44.0F.INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER VOLUNTARILY DISCARDED THE SAID FOOD PRODUCTS. TOTAL DOLLAR VALUE $5.00 AS STATED PER MANAGER,TOTAL WEIGHT 5 LBS.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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW (SUMMARY REPORT WAS IN REAR OFFICE).TODAY'S INSPECTION REPORT SUMMARY WAS POSTED IT IN VIEW OF ALL CUSTOMERS AT THIS TIME OF INSPECTION. SERIOUS VIOLATION 7-42-010(B).

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR GASKET AT THE BOTTOM DOOR FOR THE SALAD COOLER AT REAR MAIN LINE PREP AREA AND REPLACE BLACK WORNED OUT CAULK AROUND THE FOUNTAIN DRINK STATION AT THE CUSTOMER DINING AREA.ALSO,RAW WOODEN SHELVING AT REAR DRY STORAGE AREA MUST BE SEALED USING A NON-TOXIC FINISH AND REMOVE CARDBOARD LINERS IN SAME AREA AND MAINTAIN.

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: THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON INTERIORS OF COOLERS BY THE COFFEE STATION AT FRONT PREP AREA,AND INTERIOR BOTTOM COMPARTMENT OF FROZEN DESSERT ICE CREAM UNIT,FAN COVERS INSIDE THE WALK-IN-COOLER/FREEZER,KNOZZLES/DRIP TRAY AND INTERIOR BOTTOM COMPARTMENTS AT CUSTOMER FOUNTAIN DRINK STATION. INSTRUCTED MANAGER TO CLEAN IN DETAIL AND MAINTAIN EQUIPMENTS.

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: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS AND BEHIND THE REAR HOT WATER TANK LOCATION AND PROVIDE MISSING FLOOR GROUTING BENEATH THE REAR DRY STORAGE SHELVINGS NEAR THE FRONT OF WALK-IN-COOLER AND AROUND THE FLOOR DRAIN AREA.

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: OBSERVED OPENINGS ON LOWER WALL BEHIND THE HOT WATER TANK LOCATION AND FOOD KETCHUP SPILLS ON LOWER WALL BEHIND THE REAR DRY STORAGE SHELVINGS. INSTRUCTED TO SEAL OPENINGS AND CLEAN AND SANITIZE WALLS WERE NOTED TO MANAGER AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STOCK ITEMS AT THE DRIVE ?THRU AREA MUST BE ELEVATED AT LEAST 6? INCHES OFF THE FLOOR AND WAY FROM THE WALL AND DETAIL CLEAN AND ORGANIZE EMPLOYEE STORAGE ROOM AND MOP SINK CLOSET AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STOCK ITEMS AT THE DRIVE ?THRU AREA MUST BE ELEVATED AT LEAST 6? INCHES OFF THE FLOOR AND WAY FROM THE WALL AND DETAIL CLEAN AND ORGANIZE EMPLOYEE STORAGE ROOM AND MOP SINK CLOSET AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.