MAR 18
2014
PASS 1 violation
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A WORKING THERMOMETER AT THE SALAD PREP COOLER AT ALL TIMES.
Mcdonald's Restaurant
Chicago Health Dept
3241 W PETERSON AVE · WEST RIDGE, CHICAGO
Last inspected 2014.
5 inspections on record since 2010 · Last inspected Mar 2014.
Last inspected Mar 2014. Records may not reflect current conditions.
The numbers
INSPECTIONS
5
VIOLATIONS
18
total on record
LAST INSPECTED
MAR 2014
Inspection history
MAR 11
2014
FAIL 4 violations 1 CRITICAL
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
DURING INSPECTION OBSERVED THE 3RD COMPARTMENT FROM THE RIGHT AT THE 3-COMPARTMENT SINK EXTREMELY SLOW DRAINING. AT THIS TIME THE 3-COMP SINK IS NOT WELL MAINTAINED. MUST REPAIR. ALL THREE COMPARMENTS MUST DRAIN EASILY AT ALL TIMES.SERIOUS CITATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND SANITIZE ALL MCCAFE AREA DISPENSERS, CONTAINERS, AND NOZZLES TO REMOVE SYRUPS SPLASHES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
IN THE MEN'S RESTROOM FOUND ONE OF TWO HAND SINKS WITHOUT HOT WATER ( THE SINK ON THE LEFT SIDE) AND IN THE WOMEN'S RESTROOM THE HAND SINK ON THE RIGHT HAS NO HOT WATER. MUST REPAIR AND ALWAYS PROVIDE HOT AND COLD RUNNING WATER AT ALL HAND SINKS IN ALL RESTROOMS AT ALL TIMES.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A WORKING THERMOMETER AT THE SALAD PREP COOLER AT ALL TIMES.
JAN 25
2013
PASS W/ CONDITIONS 5 violations 2 CRITICAL
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS. EMPLOYEE THEN STORED UTENSILS AT CLEAN SHELVES,ABOVE COOKING EQUIPMENT. THREE COMPARTMENT SINK WAS SETUP UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
FOUND MEN'S AND WOMEN'S WASHROOM AT SOUTH-WEST AREA OF THE PREMISES WITHOUT HOT WATER. WATER TEMP OF OF 49.1F TO 52.2F.WASHROOM ARE USED BY EMPLOYEES AND CUSTOMERS. ESTABLISHMENT HAS 4 WASHROOMS, THE OTHER TWO WASHROOMS NORTH- WEST SIDE OF PREMISES HOT WATER IS PROVIDED. MANAGER CALLED GENERAL MAINTENANCE. INSTRUCTED TO USE THE OTHER TWO WASH ROOMS. CRITICAL VIOLATION:7-38-030 AT 3:49PM MAINTENANCE EMPLOYEE ARRIVED ABLE TO PROVIDE HOT WATER ON BOTH WASHROOMS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ONCE A PRODUCTS IS REMOVED FROM ORIGINAL CONTAINERS,MUST LABEL CONTAINER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE FOOD GRADE CONTAINERS OR FOOD BAGS TO STORE FOOD IN COOLERS AND FREEZERS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA,INCLUDED CERTIFIED FOOD HANDLERS.
OCT 17
2011
PASS W/ CONDITIONS 3 violations
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON THE BULLETIN BOARD. INSTRUCTED MANAGER THAT ALL CERTIFICATE OF SANITATION MUST BE POSTED ON SITE IN VIEW FOR THE CUSTOMER. MANAGER POSTED ALL THE CERTIFICATE ON THE BULLETIN BOARD WHILE I WAS TYPING THE REPORT. CITATION ISSUED SERIOUS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST RE ADJUST THE DOOR THRESHOLD IN ONE OF THE SIDE DOOR.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MISSING END CAPS AND LIGHT SHIELD IN SOME OF THE LIGHT BULBS IN THE STORAGE AREA IN THE BASEMENT. MUST PROVIDE .
SEP 20
2010
PASS 5 violations
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
non food contact surfaces of walk in cooler shelving, ice machine not clean nee detailed cleaning.non food contact surfaces of coffee equipment by drive thru window, counter needs detailed cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
floors under heavy equipment, cooking equipment, and storage shelving in bsmt. storage areas need cleaning(corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
ceiling tiles in prep areas, storage areas not clean need cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
light shields in prep areas, rear kitchen, storage areas, and bathrooms not clean need cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
exhaust vents(ventilation ) in prep areas, coolers, and bathrooms, not clean need detailed cleaning.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Source dataset →
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