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MCDONALD'S #26364

233 W JACKSON BLVD, CHICAGO, IL 60606 · Restaurant

Inspection summary

MCDONALD'S #26364 has been inspected 12 times by Chicago Department of Public Health since May 26, 2010. The most recent inspection, on December 7, 2022, found no infractions.

2 of 12 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: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 2 times on August 6, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 27, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on February 26, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 24, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 16 times across 8 separate inspections, most recently on May 2, 2018. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE INTERIOR OF THE ICE BIN TO BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXCESSIVE AMOUNT OF DEBRIS AND ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK IN FREEZER. MUST REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GAPS ALONG COVING IN BASEMENT STORAGE AREA.ALSO FLOORS NEED REGROUTING IN DISHWASHING ROOM. INSTRUCTED TO REPAIR BOTH AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS NOT CLEAN OF DRIED LIQUIDS IN DISH WASHING ROOM. INSTRUCTED TO CLEAN/MAINTAIN.
  4. Complaint Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE/OPENINGS ALONG MOP SINK AND AT BOTTOM OF STAIRS GOING UPSTAIRS.ALSO OPENINGS ALONG COVING IN BASEMENT BY WALK IN FREEZER AND DRY STORAGE SHELVES.MUST REPAIR/SEAL TO PREVENT ANY HIDING AREAS FOR PEST
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER,(EMPLOYEE BELONGS,PAINT CANS,ETC) OF STORAGE IN BOTH STORAGE ROOMS ON 2ND FL.MUST ORGANIZE OFF FLOORS AND WALLS
  5. Complaint

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES.OBSERVED 3 LIVE ROACHES ,1 MEDIUM ROACH ON TOP OF ELECTRICAL OUTLET IN PREP AREA AND 1- BABY ROACH ON LOWER WALL BY HEAY EQUIPMENT AND BABY ROACH CRAWLING IN MOP SINK CLOSET.MUST CLEAN/SANITIZE ALL AREAS. RECOMMENED PEST TREATMENT. SERIOUS VIOLATION ISSUED 7-38-020
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLE/OPENINGS ALONG MOP SINK AND AT BOTTOM OF STAIRS GOING UPSTAIRS.ALSO OPENINGS ALONG COVING IN BASEMENT BY WALK IN FREEZER AND DRY STORAGE SHELVES.MUST REPAIR/SEAL TO PREVENT ANY HIDING AREAS FOR PEST.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER,(EMPLOYEE BELONGS,PAINT CANS,ETC) OF STORAGE IN BOTH STORAGE ROOMS ON 2ND FL.MUST ORGANIZE OFF FLOORS AND WALLS
  6. Short Form Complaint

    0 infractions

  7. Canvass

    3 infractions

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS WITH INADEQUATE HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS THAT COVERS ALL OF THE HAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SOILED WIPING CLOTHS ON COUNTERS AND ON TOP OF EQUIPMENT. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORED INSIDE OF THE ICE OF THE ICE MACHINE. INSTRUCTED TO STORE SCOOP ON A CLEAN SURFACE.
  8. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDWASH SINKS IN PREP AREAS WITHOUT TEMPERED WATER, RUNNING HOT WATER ONLY FROM FAUCETS NO COLD RUNNING WATER. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS AROUND PREP COOLER #2 IN PREP AREA IN POOR REPAIR. MUST REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT PANEL AT CEILING IN POOR REPAIR AT 3-COMP SINK AREA. MUST REPLACE/REPAIR THERE AND WHERE NECESSARY.
  9. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILES AT THE BOTTOM STEPS OF STAIRCASE LEADING INTO THE BASEMENT.
  10. Canvass

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS AT THE FOLLOWING LOCATIONS: IN FRONT OF 3COMP SINK, AT THE FRONT COFFEE SERVICE LINE, AND AT THE BASEMENT AREA. ALSO MUST REPAIR BROKEN FLOOR TILES AT THE BOTTOM STEPS OF STAIRCASE LEADING INTO THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR WALL IN FRONT OF THE WALK-IN FREEZER AT BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE. ALSO PROVIDE WALL COVING AT SAME WALL. MUST REPLACE DAMAGED CEILING TILE AT CORNER IN THE DRY STORAGE AREA IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BROKEN LIGHTSHIELD AT BOTTOM OF THE STAIRCASE LEADING TO BASEMENT. MUST PROVIDE A LIGHTSHIELD OR SHATTER PROOF BULB AT UPRIGHT 2DR REFRIGERATOR NEXT TO THE FRENCH FRY STATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE 1DR REFRIGERATOR AT THE FRONT COFFEE STATION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES THROUGHOUT ALL PREP AREAS.
  11. Canvass

    3 infractions

    • 32. 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. REACH IN COOLER #2 DOOR RUBBER GASKET RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKET.
    • 33. 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 SLIGHT LIME BUILD UP INSIDE ICE MACHINE(UPPER PORTION) INSIDE PLASTIC TUBES. MUST REPLACE/CLEAN TUBES.
    • 35. 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 SMALL HOLES IN WALL BEHIND 3-COMPARTMENT SINK. MUST SEAL ALL HOLES.
  12. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No one on premises with a current or original Chgo Sanitation certificates, while hanling/prepping/serving P.H.F. Must have one person with this credentials, whenever P.H.F. is handled,served. Citation issued. Found 3-certificates posted on board are expired, 2- are copies only.
    • 32. 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. Seam /caulking between 2-drainboards to the left of 3-comp sink must be replaced (water seeping into seam),
    • 34. 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 in small closet & at duct system room (at employee room-mezzanine), must be kept clean.
    • 41. 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. Any clutte/unnecessary articles in small closet at employee lounge, must be removed or elevated off the floor, to prevent pest harborage.

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