MCDONALDS.

OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE IN MEN AND WOMEN'S BATHROOMS. MUST PROVIDE.

OBSERVED NO LID ON TRASH CANS IN WOMEN'S BATHROOM. MUST PROVIDE.

NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO AND CLEANING PROCEDURE FOR A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

AT 9:35 am, FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 16 SLICES OF YELLOW CHEESE AT TEMP OF 52.5F TO 53F, 5-SLICES OF WHITE CHEESE AT TEMP OF 69.6F TO 70F. BOTH PRODUCTS WERE STORED IN CONTAINER AT SERVING LINE WITH A LABEL STATING " CHEESE TABLE(USE THRU: 8:52 AM 6-9-17), EMPLOYEE WERE SERVING MENTIONED CHEESE TO CUSTOMERS. BUSINESS NOT FOLLOWING THEIR OWN POLICY ON MAINTAIN ADEQUATE TEMPERATURE OF THE PRODUCT MENTIONED AND DISCARDING TIME, MANAGER DISCARDED BOTH PRODUCTS. NEW PRODUCTS AND LABEL PROVIDED. CRITICAL VIOLATION:7-38-005(A)

LIQUID SPILLAGE ON FLOOR AT NORTH-EAST CORNER BEHIND THE SWEET TEA STATION,INSTRUCTED TO CLEAN AND MAINTAIN

SPILLAGE ON WALL BY THE SMALL REACH-IN COOLER BY PREP AREA,NEED TO CLEAN AND MAINTAIN.

FOODHANDLER NOT WEARING HAIRNET. MUST PROVIDE.

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

FOUND BROOMS, DISHWASHING APRON, AND WORK GLOVES NOT STORED PROPERLY (ON WALLS DRIPPING ONTO FLOOR) . MUST RELOCATE.

FOODHANDLER NOT WEARING HAIRNET. MUST PROVIDE.

FOUND MILK HELD INSIDE REACH IN MILK COOLER BETWEEN 46.0 F AND 47.0 F. HOWEVER MILK REACH IN COOLER AMBIENT AIR TEMPERATURE AT 42.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE MILK VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

THERMOMETER BROKEN INSIDE REACH IN COOLER #2. INSTRUCTED MANAGER TO REPLACE WITH WORKING THERMOMETER.

INSTRUCED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

MUST REPAIR/ADJUST BOTH TOP AND BOTTOM DOOR TO THE CREAMER/SALAD REFRIGERATOR LOCATED AT THE FRONT SERVICE AREA SO AS TO HAVE DOORS PROPERLY CLOSE.

MUST REPAIR/ADJUST BOTH TOP AND BOTTOM DOOR TO THE CREAMER/SALAD REFRIGERATOR LOCATED AT THE FRONT SERVICE AREA SO AS TO HAVE DOORS PROPERLY CLOSE.

MUST CLEAN AND SANITIZE THE ICE CHUTE AT THE ICE DISPENSING MACHINE LOCATED NEXT TO THE SELF-SERVE SODA DISPENSING MACHINE.

MUST CLEAN AND SANITIZE THE SMOOTHIE MACHINE BLENDER BASE TO REMOVE FOOD DEBRI AND SPLASHES.

NOTED TEMPERATURE OF 2 DOOR SALAD COOLER (TOP AND BOTTOM) AT THE FOOD PREP AREA MAINTAINING AN IMPROPER TEMPERATURE OF 53.4F. INSTRUCTED NOT TO USE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED.PREMISES HAS OTHER COOLERS MAINTAINING TEMPERATURES OF 40F AND BELOW.BY END OF INSPECTION TEMPERATURE OF SALAD COOLER WAS 37.1F ISSUED CITATION FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS IN ASSORTED CONTAINERS INSIDE SALAD COOLER TO BE IMPROPER BETWEEN 51F TO 56F. (CUT SALAD READY TO SERVE 56F, CHEESE 52F, CUT ONIONS 51F, SOUTH WEST VEGIE BLEND 52F, TOMATOES 51F,CUCUMBERS 53F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15LBS OF PRODUCTS WORTH $71.98 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

NOTED EMPLOYEES NOT CHANGING GLOVES OR WASHING HANDS WHILE PREPPING FOOD.NOTED EMPLOYEES DUMPING TRASH INSIDE GARBAGE CANS AND WITHOUT WASHING HANDS OR CHANGING GLOVES PROCEEDED TO PREP FOOD (PANCAKE, BURGER ETC). ALSO NOTED ANOTHER EMPLOYEE STILL WHILE WEARING GLOVES AND PREPPING STARTED CLEANING PREP TABLE WITH WASH CLOTHS, THEN CONTINUED TO PREP FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS AT ALL TIMES AND WHILE CHANGING GLOVES. CRITICAL CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A).

INSTRUCTED TO REPAIR OR REPLACE BULGING MISALIGNED GASKET AT THE SALAD COOLER

OBSERVED OVER 30 LIVE SMALL FLIES ON WALLS IN MENS WASHROOM AND AROUND SODA DISPENSER. INSTRUCTED MANAGER TO REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION (01/22/13).

DRIVE THRU EXPOSED HANDWASH BOWL NOT MAINTAINED, OBSERVED HOT WATER TEMPERATURE FLUCTUATING BETWEEN 75.0 F AND 100.0 F. INSTRUCTED MANAGER TO REPAIR HANDWASH BOWL. FOUND DISHWASH 3-COMPARTMENT SINK HOT WATER TO BE AT 120 F AT THIS TIME.

MUST CLEAN WALLS AT DISHWASH AREA AND MAINTAIN.

OBSERVED FLOOR TILES IN POOR REPAIR UNDER AND AROUND 3-COMPARTMENT SINK(LOW GROUT). MUST REGROUT DAMAGED FLOOR TILES.

OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN WALL.

1-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINK.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ACCUMULATED ICE IN WALK IN FREEZER UNDER COMPRESSOR AND REPAIR. LEAK UNDER ICE CONTAINER IN BEHIND FRONT SERVICE COUNTER.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF ICE MACHINE NEAR OFFICE TO REMOVE DEPOSITS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE ACCUMULATED DEBRIS ON FLOOR BETWEEN CHAIR AND WALL NEAR MEN'S WASHROOM IN DINING AREA AND THROUGHOUT PREMISES AS NEEDED.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE SHATTERPROOF BULBS OR LIGHT SHIELDS ABOVE SERVICE COUNTER.

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. REPAIR LEAK UNDER 3 COMPARTMENT SINK IN REAR. REPAIR BACKFLOW PREVENTION DEVICE ABOVE MOP SINK IN REAR.

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 MISSING IN 4 DOOR COOLER NEXT TO ICE MACHINE IN REAR AND RIGHT MAIN LINE PREP COOLER AND THROUGHOUT PREMISES AS NEEDED.

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 cooler shelving in walk in cooler not clean need detailed cleaning(crevices).

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under co2 tank had excess syrup, debris build up needs detailed cleaning. floors under heavy equipment, cooking equipment, and storage shelving not clean need detailed cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.ceiling tiles in rear prep area not clean needs cleaning.,walls in rear kitchen areas need cleaning.

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 need cleaning.

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, walk in cooler not clean need cleaning(detailed).