Mcdonalds Restaurant

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED RE-GROUTING IN SANWICH PREP AREA IN FRONT OF HAND SINK.MUST REPAIR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD IN FRONT DRIVE THRU CRACKED.MUST REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXTERIOR OF COOLERS NOT CLEAN IN PREP AREAS.MUST CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED RE-GROUTING IN SANWICH PREP AREA IN FRONT OF HAND SINK.MUST REPAIR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD IN FRONT DRIVE THRU CRACKED.MUST REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED DINING ROOM TABLES AND POP STATION NOT CLEAN/MAINTAIN.INSTRUCTED TO CLEAN TABLES /MAINTAIN REGULARLY FOR CUSTOMERS. ALSO EXTERIOR OF COOLERS NOT CLEAN IN PREP AREAS.MUST CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED DETAIL CLEANING OF DEBRIS IN STORAGE CLOSET IN DISH AREA.MUST CLEAN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN DUST PANS OF DEBRIS/FOOD AND MAINTAIN AFTER EACH USE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST CLEAN DUST PANS OF DEBRIS/FOOD AND MAINTAIN AFTER EACH USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR DRAINS NEED CLEANING.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL AREAS NOT CLEAN OF DEBRIS AND OLD FOOD.MUST CLEAN/MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, NOZZLES, SPIGOTS, FRYERS, FRYER CABINETS, GRILL, PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GROUT LOOSE FLOOR TILES IN PREP AND STORAGE AREAS, NEAR WATER HEATER, ETC. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, GRILL FRYERS, BEVERAGE MACHINES, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. CLEAN FLOOR DRAINS IN DRIVE THRU AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS IN PREP AREA (SPILLS). SEAL OPENINGS ALONG TILES IN PREP AND STORAGE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELD NEAR WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED CHICKEN (164.7F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL BEVERAGE MACHINES, NOZZLES, SPIGOTS, FRYERS, FRYER CABINETS, GRILL, PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GROUT LOOSE FLOOR TILES IN PREP AND STORAGE AREAS, NEAR WATER HEATER, ETC. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, GRILL FRYERS, BEVERAGE MACHINES, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. CLEAN FLOOR DRAINS IN DRIVE THRU AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS IN PREP AREA (SPILLS). SEAL OPENINGS ALONG TILES IN PREP AND STORAGE AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELD NEAR WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

FOOD 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.INSIDE CABINETS OF DEEP FRYER CABINETS NOT CLEAN.ALSO CABINETS UNDER SELF SERVE SODA COUNTER.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALLS NOT CLEAN BEHIND COFFEE DRIVE THRU..MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.CONTINUE TO REPLACE WATER DAMAGED CEILING TILES IN FRONT ABOVE SODA MACHINE.

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.CLEAN FLOOR REAR OF STORE INFRONT OF OFFICE AREA

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.CONTINUE TO REPLACE WATER DAMAGED TILES FRONT OVER SODA MACHINE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

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.CONTINUE TO WORK ON RUST UNDER SODA STORAGE FRONT SELF SERVICE.

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.CONTINUE TO CLEAN FLOORS UNDER FRYERS, AND RE-GROUT TILE IN REAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.CONTINUE TO REPLACE WATER DAMAGED CEILING TILES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. OBSERVED THE DO...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

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. OBSERVED THE FRONT SODA COUNTER NOT MAINTAINED BOTTOM STORAGE SHELF RUSTY, DIRTY AND IN NEED OF REPAIR INSTRUCTED TO REM...

FOOD 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. OBSERVED THE SYRUP PUMPS NOT CLEAN INSTRUCTED TO CLEAN AND SANITIZE AND CLEAN INTERIOR OF FRYERS GREASE.

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.FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS UNDER FRYERS, DRIVE THRU STATION, FLOOR DRAINS, AND UNDER AND AROUND ALL EQUIOPMENT IN PRE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.OBSERVED THE CEILING LEAKING ABOVE SODA MACHINE IN CUSTOMERS SELF SERVING AREA AND CEILING TILE MISSING INSTRUCTED TO REPAIR AND REPLACE TILE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED TO CLEAN ALL LIGHT SHIELDS IN PREP AREA AND REATTACH REAR STORAGE AREA LIGHT SHIELD...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED CLUTTER AND UNUSED EQUIPMENT INSTRUCTED TO R...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.OBSERVED MANAGERS WITH OUT HAIR NETS ON WHEN WORKING WITH OPEN FOOD AND OBSERVED LADIES WITH THEIR HAIR NOT CONFINED INSTRUCTED ON PROPER HAIR NET USE ALL HAIR MUST BE U...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN INTERIORS OF ALL COOLERS AND FREEZERS, CLEAN BOTTOMS OF FRYERS, VENTS ABOVE FRYERS, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF LARGE ICE MACHINE, ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS: UNDER FRYERS TO REMOVE HEAVY GREASE BUILD-UP, UNDER DRIVE THRU DRINK STATION, FLOOR DRAINS UNDER DRIVE THRU DRINK STATION AND DRAIN AT ONE COMP SINK, UNDER, AROUND AND BEHIND ALL OTHER KITCHEN EQUIP...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND MAINTAIN. SEAL AROUND PIPE AT TOILET IN WOMENS RESTROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME REFRIGERATION UNITS AND FREEZERS WITHOUT INTERNAL THERMOMETERS; PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ORGANIZE AND MAINTAIN STORAGE AREAS. AVOID CLUTTER AND UNNECESSARY ITEMS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO COLD WATER PER CITY CODE AT THE EXPOSED HANDWASHING SINKS IN THE PREP AREA. TEMPERATURE OF...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. FO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN INTERIORS OF ALL COOLERS AND FREEZERS, CLEAN BOTTOMS OF FRYERS, VENTS ABOVE FRYERS, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF LARGE ICE MACHINE, ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS: UNDER FRYERS TO REMOVE HEAVY GREASE BUILD-UP, UNDER DRIVE THRU DRINK STATION, FLOOR DRAINS UNDER DRIVE THRU DRINK STATION AND DRAIN AT ONE COMP SINK, UNDER, AROUND AND BEHIND ALL OTHER KITCHEN EQUIP...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND MAINTAIN. SEAL AROUND PIPE AT TOILET IN WOMENS RESTROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME REFRIGERATION UNITS AND FREEZERS WITHOUT INTERNAL THERMOMETERS; PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ORGANIZE AND MAINTAIN STORAGE AREAS. AVOID CLUTTER AND UNNECESSARY ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN INTERIORS OF ALL COOLERS AND FREEZERS, CLEAN BOTTOMS OF FRYERS, VENTS ABOVE FRYERS, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF LARGE ICE MACHINE, ETC.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS: UNDER FRYERS TO REMOVE HEAVY GREASE BUILD-UP, UNDER DRIVE THRU DRINK STATION, FLOOR DRAINS UNDER DRIVE THRU DRINK STATION AND DRAIN AT ONE COMP SINK, UNDER, AROUND AND BEHIND ALL OTHER KITCHEN EQUIP...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND MAINTAIN. SEAL AROUND PIPE AT TOILET IN WOMENS RESTROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

ONE EXPOSED HANDSINK NOT CONNECTED TO A CITY WATER SOURCE. PIPE UNDER SINK IS MISSING, MANAGER STATES IT WAS REMOVED BECAUSE IT WAS CRACKED. INSTRUCTED TO REPLACE PIPE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME REFRIGERATION UNITS AND FREEZERS WITHOUT INTERNAL THERMOMETERS; PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ORGANIZE AND MAINTAIN STORAGE AREAS. AVOID CLUTTER AND UNNECESSARY ITEMS.

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. CLEAN INTERIORS OF ALL COOLERS AND FREEZERS, CLEAN BOTTOMS OF FRYERS, VENTS ABOVE FRYERS, EXTERIOR OF ALL COOKING EQU...

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. FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS: UNDER FRYERS TO REMOVE HEAVY GREASE BUILD-UP, UNDER DRIVE THRU DRINK STATION, FLOOR ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND MAINTAIN. SEAL AROUND PIPE AT TOILET IN WOMENS RESTROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME REFRIGERATION UNITS AND FREEZERS WITHOUT INTERNAL THERMOMETERS; PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE AND MAINTAIN STORAGE AREAS. AVOID...