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Mcdonald's
September 21, 2010 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeShort Form Complaint
- failed findings7
- critical findings3
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND BOWLS IN PREPARATION AREA NOT PROPERLY DESIGNED AND MAINTAINED. FOUND NO COLD RUNNING WATER AT EXPOSED HAND BOWLS. MUST PROVIDE COLD RUNNING WATER AT BOTH EXPOSED HAND BOWLS AND PROPERLY MAINTAIN. CRITICAL CITATION ISSUED 7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND COOLER AT IMPROPER TEMPERATURE OF 60 DEGREES F. MUST REPAIR OR ADJUST SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. CRITICAL VIOLATION. NO CITATION ISSUED DUE TO NO POTENTIALLY HAZARDOUS FOODS BEING HELD IN COOLER AT THIS TIME.
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. EMPLOYEES PARTICIPATING IN FOOD PREPARATION NOT PROPERLY WASHING HANDS DUE TO LACK OF COLD WATER AT EXPOSED HAND BOWLS IN PREP AREA. WATER AT BOTH EXPOSED HAND BOWLS IS TOO HOT FOR EMPLOYEES TO PROPERLY WASH HANDS. CRITICAL CITATION ISSUED 7-38-010A.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST DETAIL CLEAN INTERIOR TOP PANEL OF ICE MACHNE. MUST DETAIL CLEAN ALL COOKING EQUIPMENT,COOLERS,SINKS AND PREP TABLES THROUGHOUT.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REMOVE ALL POOLING WATER FROM FLOORS IN REAR. DETAIL CLEAN FLOORS UNDER HEAVY EQUIPMENT AND ALONG WALLS IN PREP,STORAGE AND DISH WASHING AREAS.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR BROKEN FAUCET HANDLE AT 3 COMPARTMENT SINK SPRAYER. MUST ALSO REPAIR LEAKY PIPES UNDERNEATH 3 COMPARTMENT SINK.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE CLUTTER IN REAR DISH WASHING AREA NEAR HOT WATER HEATER.
What changed since the previous inspection?
Compared with Pass on August 6, 2010: 7 findings appeared for the first time.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.