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MC DONALD'S #6310

4704 S CICERO AVE, CHICAGO, IL 60638 · Restaurant

Inspection summary

MC DONALD'S #6310 has been inspected once by Chicago Department of Public Health, on August 3, 2021. The most recent inspection, on August 3, 2021, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on August 3, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 3, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Complaint

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3 TIGHTLY COVERED CONTAINERS OF SAUSAGE BURRITOS STACKED ON TOP OF EACH OTHER IN WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50.1F-53.9F. BURRITOS DATED AND PREPARED 6AM 8/3/21. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $100 VALUE. CITATION ISSUED PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • IMPROPER COOLING OF SAUSAGE BURRITOS. INSTD TO PROPERLY COOL: (1) ARRANGE IN EQUIPMENT TO PROVIDE MAXIMUM HEAT TRANSFER THROUGH THE CONTAINER WALLS; AND (2) LOOSELY COVERED OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION DURING THE COOLING PERIOD TO FAICLITATE HEAT TRANSFER FROM THE SURFACE OF THE FOOD
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • TOP OF BEVERAGE DISPENSER IN DRIVE THRU AREA , NOT CLEAN, EXCESSIVE DUST. INSTD TO CLEAN AND MAINTAIN.INTERIOR OF UPRIGHT FREEZER FOR FRIES WITH EXCESSIVE ICE. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN

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