Cooked?
Mcdonald's
- resultPass w/ Conditions
- critical violations3
- last inspectedApril 13, 2011
- address6536 N Sheridan Rd, Chicago 60626
Is Mcdonald's clean?
Mcdonald's is currently listed as closed by Chicago Department of Public Health, as of its inspection on April 13, 2011. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.
What did inspectors find at Mcdonald's?
These are the violations recorded at the most recent inspection on April 13, 2011, in plain English, with the city's own wording underneath.
- 📋certified manager paperwork missingcriticalFacilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SMALL COOLER NEXT TO POP MACHINE AT IMPROPER TEMPERATURE,AIR TEMP OF 70F, THEIR OWN THERMOMETER SHOWED 70F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT:SWISS CHEESE,CANADIAN BACON,SLICED TOMATOES, ETC.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE UNIT.ONCE UNIT MAINTAINS TEMP OF 40F AND BELOW, PLEASE FAX A LETTER TO PUBLIC HEALTH TO REINSPECT UNIT.(FAX # 312 746-4240). CRITICAL VIOLATION:7-38-005(A) H000071686-12
- 🤒sick-employee policy not followedcriticalPotentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SWISS CHEESE AT TEMP OF 49.8F, CANADIAN BACON AT TEMP OF 65.4F; AMERICAN CHEESE AT TEMP OF 62.6F(SLICE OF CHEESE WAS MELTED AND DRIED);SLICED TOMATOES 49.9F;INDIVIDUAL CREAM AT TEMP OF 70F. FOOD DISCARDED AND DENATURED.OBSERVED EMPLOYEES PUTTING TIME AND DATE LABELS ON FOOD MENTIONED UPON MY ARRIVAL. CRITICAL VIOLATION:7-38-005(A) H000071686-12
- 🧼hand hygiene slippingcriticalHands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • 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.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS LABEL MACHINE,KITCHEN EQUIPMENT AND FIXING HER HAT,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(SWISS CHEESE, SLICED TOMATOES,ETC) WITHOUT CHANGING GLOVES OR NOR WASHING HANDS.INFORMATION GIVEN TO MANAGER ON HANDS WASHING. CRITICAL VIOLATION>7-38-010(A) H000071687-13
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ADDITIONAL THRESHOLD IS NEEDED AT BOTTOM FRONT DOOR(SHRIDAN SIDE).Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ADDITIONAL THRESHOLD IS NEEDED AT BOTTOM FRONT DOOR(SHRIDAN SIDE).
- 🧫food prep surfaces dirtyFood And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INSIDE THE ICE MACHINE PINK MINERAL BUILD-UP.
- ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT OF ENTRANCE(SHRIDAN SIDE)DOOR.DETAIL CLEAN FLOOR BEHIND AND UNDER EQUIPMENT INCLUDED BEHIND THE "RTI"TANKS IN STAFF DINING AREA(DEBRIS AND CHICKEN BONE).ELEVATED6" OFF THE FLOOR ITEMS NEEDED IN REAR STORAGE OF BASEMENT, SWEEPSAME AREA(EAST STORAGE).Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT OF ENTRANCE(SHRIDAN SIDE)DOOR.DETAIL CLEAN FLOOR BEHIND AND UNDER EQUIPMENT INCLUDED BEHIND THE "RTI"TANKS IN STAFF DINING AREA(DEBRIS AND CHICKEN BONE).ELEVATED6" OFF THE FLOOR ITEMS NEEDED IN REAR STORAGE OF BASEMENT, SWEEPSAME AREA(EAST STORAGE).
When was Mcdonald's last inspected?
Mcdonald's has 7 inspections on record going back to January 26, 2010.
| date | result | score |
|---|---|---|
| August 15, 2013 | closed by the city | |
| April 13, 2011 | Pass w/ Conditions | |
| September 13, 2010 | Pass | |
| July 26, 2010 | Pass | |
| July 14, 2010 | Fail | |
| March 25, 2010 | Pass | |
| January 26, 2010 | Pass |
Mcdonald's vs Rogers Park
Rogers Park runs 33% clean across 731 tracked restaurants — 241 clean, 60 mid, 426 cooked.
Against the 731 spots Cooked tracks in Rogers Park, this one comes out cleaner than 0% of them.
Other spots in Rogers Park
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 13, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.