MCDONALD'S.

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

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

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

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).

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.

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).

MUST COMPLY WITH VIOLATION NOTED ON REPORT #88474 DATED 7.26.10.

MUST COMPLY WITH VIOLATION NOTED ON REPORT #88474 DATED 7.26.10.

MUST COMPLY WITH VIOLATION NOTED ON REPORT #88474 DATED 7.26.10.

MUST COMPLY WITH VIOLATION NOTED ON REPORT #88474 DATED 7.26.10.

MUST COMPLY WITH VIOLATION NOTED ON REPORT #88474 DATED 7.26.10.

MUST COMPLY WITH VIOLATION NOTED ON REPORT #88474 DATED 7.26.10.

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.

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. above violation still remaining.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. above violation still remaining.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. above violation still remaining.

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. above violation still remaining.

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. above violation still remaining.

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. found observed front entrance/exit doors not rodent proofed, doors had 1/4, to 1/2 inch gap on bottom of doors. citation issued #H000062805, with a court date of 8/19/2010, at 400 w superior in room #112 at 9:00am.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. storage shelving that had peeling paint in prep area, shall be replaced/repair.

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, storage shelving, 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 heavy equipment, cooking equipment not clean need detailed cleaning. floors under storage shelving 1st floor, and bsmt., need detailed cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls that had peeling, holes in rear kitchen shall be repair.missing ceiling tiles in rear storage room shal be replaced.

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. missing light shields in bsmt. storage areas shall be provided. light shield need cleaning in prep area.

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 area not clean need cleaning.

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.above violation still remaining.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.above violation still remaining.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.above violation still remaining.

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.above violation still remaining.

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.above violation still remaining.

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.above violation still remaining.