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Mcdonalds

March 22, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings3
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NOTED EVIDENCE OF WASTE WATER IN THE EXPOSED HAND SINK. MANAGEMENT WASHED AND STERALIZED SAME.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.NOTED 24 WHOLE EGGS AT A TEMP OF 51.4f. OWNER WILLING DISGUARDED AND DENATURED EGGS.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NOTE HIGH TEMP DISHMACHING BEING USED AT TEMPS OF 120F, NOT THE REQUIRED TEMP OF 180F. MANAGEMENT CORRECTED THE TEMP REQUIREMENTS- SANTIZING TEMP DID REACH 185.F.
code 8Priority

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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.