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McDONALD'S # 17274

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

McDONALD'S # 17274 has been inspected 8 times by Chicago Department of Public Health since August 29, 2016. The most recent inspection, on August 12, 2022, found no infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on May 5, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on July 12, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 3, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 4 separate inspections, most recently on May 10, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on May 5, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NON WORKING HAND DRYING DEVICE AT HANDSINK IN PREP/DISHWASHING AREA. UNABLE FOR EMPLOYEES TO DRY THEIR HANDS AFTER HANDWASHING. INSTRUCTED TO FIX HAND DRYING DEVICE OR PROVIDE PAPERTOWEL. (CORRECTED ON SITE) PRIORITY FOUNDATION 7-38-030 (C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION UNDER AND AROUND COOKING EQUIPMENT (FRYER, GRILL).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH FOOD DEBRIS INSIDE WALK-IN FREEZER .
  3. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS, UNDER AND AROUND SHELVES INSIDE WALK-IN COOLER AND WALK-IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN WALL AND CAULKING WITH BLACK MOLD LIKE BUILD UP BEHIND 3 COMPARTMENT SINK.
  4. Complaint Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXCESSIVE ICE BUILD-UP INSIDE THE WALK-IN-FREEZER.INSTRUCTED TO REMOVE ICE-BUILD UP AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAK AT FAR LEFT DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
  5. Complaint

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(CLEANING PREP TABLES THEN RETURNING TO HANDLE READY-TO-EAT FOODS AND GOING FROM ONE PREP AREA TO ANOTHER PREP AREA,CHANGING SOILED GLOVES AND NOT WASHING HANDS.INSTRUCTED MANAGER THAT ALL FOOD EMPLOYEES MUST WASH THEIR HANDS PRIOR TO HANDLING FOODS OR AFTER HANDS HAVE BECOME CONTAMINATED AND MAINTAINED. CRITICAL VIOLATION 7-38-010(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE.OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE,"ICE USED FOR HUMAN CONSUMPTION".MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GASKET IN POOR REPAIR UNDERNEATH 1 DOOR SALAD COOLER.INSTRUCTED TO REPAIR/REPLACE GASKET AND MAINTAIN. OBSERVED EXCESSIVE ICE BUILD-UP INSIDE THE WALK-IN-FREEZER.INSTRUCTED TO REMOVE ICE-BUILD UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE FOOD PREP AREAS REQUIRE A DETAIL CLEANING INCLUDING THE FLOOR DRAIN BENEATH THE DISHWASHING 3 COMPARTMENT SINK AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVER ABOVE THE DISHWASHING 3 COMPARTMENT SINK AREA AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAK AT FAR LEFT DRAIN PIPE BENEATH THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED (1)MALE EMPLOYEE MANAGER WORKING AROUND AND HANDLING OPEN FOODS WITH NO HAIR RESTRAINT.INSTRUCTED TO PROVIDE HAIR RESTRAINT WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed a slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors under the rear soda condenser unit, behind the ice machine, and behind all heavy equipment. Instructed to clean and maintain.
  7. License Re-Inspection

    0 infractions

  8. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL IN FRONT PREP AREA/DISH WASHING AREA. (NOTED EXPOSED HANDSINK LOCATED IN REAR PREP AREA 25-30 FEET AWAY FROM FRONT FOOD PREP AREA AND IN DISHWASHING AREA). CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF FOOD EQUIPMENT (BEVERAGE DISPENSER, TAYLOR MACHINE, MC FLURRY MACHINE, CUP HOLDERS, COUNTERSHELVES, PREP AND STORAGE SHELVES, SIDES OF COOKING EQUIPMENT).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AREA INCLUDING FLOORS INSIDE WALK-IN COOLER/WALK-IN FREEZER IN REAR PREP AND IN BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.

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