MCDONALD'S

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REGROUT FLOOR IN PREP AREA AND WERE IS NEEDED( OBSERVED WATER BETWEEN THE FLOOR TILES)MINIMIZE FLIES ACTIVITIES.ALSO CLEAN FLOOR BEHIND THE WASTE OIL TANK(REAR AREA).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT REACH-IN REFRIGERATOR NOT MAINTAINING ADEQUATE AIR TEMPERATURE 48F TO 50F(BOTH THEIR OWN THERM OTHERS SHOWED MENTIONED TEMPERATURE).POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT(MILK),TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.(FAX #312 746-4240).CRITICAL VIOLATION:7-38-005(A) H000073325-13

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND MILK (10 WHITE,AND 8 CHOCOLATE 8oz. EACH),STORED INSIDE THE ABOVE REFRIGERATOR AT IMPROPER TEMPERATURE 48.7F TO 50.1F.ALSO FOUND 11 BREAKFAST BURRITO STORED INSIDE THE SMALL COOLER AT TEMP OF 53.7F AND EGGS WITH PEPPER AND SAUSAGE AT TEMP OF 59.9F.NO PROOF OF TIME AND TEMPERATURE-LOG OF WHEN PRODUCTS WERE MADE.COOLER UNIT AT TEMP OF 39F.FOOD DISCARDED AND DENATURED.POUNDS 7, VALUE 30.CRITICAL VIOLATION:7-38-005(A)H000073325-13

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. STAFF/ CUSTOMERS MEN'S WASHROOM NOT MAINTAINED.HAND DRYING DEVICE NOT WORKING AND NO PAPAER TOWELS PROVIDED AT THE TIME OF THE INSPECTION.PAPER TOWELS WAS PROVIDED UPON MY REQUEST. THIS WAS A COMPLAIN REGARDING HAND DRYING DEVICE NOT WORKING SINCE 7-29-11,AT 10 PM. INSTRUCTED TO FIX HAND DRYING OR KEEP PAPER TOWELS AVAILABLE AT ALL TIME FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 H000074076-17

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE SMALL FLIES THROUGHOUT THE PREMISES INCLUDING:DINING AREA, WASHROOMS, STORAGE, PREP AREA,ETC.(25 OR MORE),INSTRUCTED TO REMOVE FLIES,CONTACT PEST CONTROL AND SANITIZE ALL AREA. SERIOUS VIOLATION:7-38-020 H000074076-17

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REGROUT FLOOR IN PREP AREA AND WERE IS NEEDED( OBSERVED WATER BETWEEN THE FLOOR TILES)MINIMIZE FLIES ACTIVITIES.ALSO CLEAN FLOOR BEHIND THE WASTE OIL TANK(REAR AREA).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of prep table shelving, cooler shelving not clean need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, storage rooms not clean need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged ceiling tiles in prep areas, dining room, shall be repair/replaced.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep areas, storage areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in prep areas, dining areas, and bathrooms need cleaning.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. above violation still remaining.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. above violation still remaining.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. above violation still remaining.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.GREASE ON GROUND UNDER DUMPSTER IN REAR. MUST CLEAN OR REPAIR DUMPSTER. MAINTAIN DRY GROUND. DAMAGE TO INTERIOR OF REAR ICE MACHINE. MUST REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLE IN WALL AROUND PIPE LEFT OF 3 COMPARTMENT SINK AND THROUGHOUT PREMISES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. NO VISIBLE VACUUM BREAKER FOR HOSE OUTSIDE AND INSIDE FOR CLOTHES WASHING MACHINE. MUST INSTALL OR PROVIDE DOCUMENTATION FROM PLUMBER. NO 2" AIR GAP UNDER 1 COMPARTMENT SINK IN PREP AREA. MUST PROVIDE.