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MCDONALDS #29307

3241 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

MCDONALDS #29307 has been inspected 21 times by Chicago Department of Public Health since February 16, 2010. The most recent inspection, on August 12, 2022, found no infractions.

6 of 21 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: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 6 times across 5 separate inspections, most recently on September 21, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 August 24, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 August 24, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 21 times across 11 separate inspections, most recently on February 2, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 9 times across 8 separate inspections, most recently on July 7, 2022. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

21 inspections

  1. Canvass

    0 infractions

  2. Complaint

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE LEAK AT THE DRAIN LINE UNDER THE EXPOSED HAND WASHING SINK IN THE FRONT PREP AREA.
  3. Complaint

    1 infraction

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE SALAD COOLER UNDER THE PREP LINE WITH AN AIR TEMPERATURE OF 55.6F. THE COOLER WAS NOT BEING USED AT THIS TIME TO STORE ANY TCS FOODS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. NO CITATION ISSUED.
  4. Complaint

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
  5. Short Form Complaint

    0 infractions

  6. Short Form Complaint

    0 infractions

  7. Short Form Complaint

    0 infractions

  8. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS/LITTER ON FLOOR AT STORAGE ROOM UNDER SHELF RACKS. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
  9. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED SALAD SERVICE COOLER AT IMPROPER TEMPERATURE OF 57.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SALAD SERVICE COOLER TO BE IMPROPER:-SOUTH WEST BLEND 56F, YOGURT 55.5F, BF SAUCE 55.1F, SALAD (CUT VEGETABLES)55F, TOMATOES 55.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED FOOD SPLASHED ON CEILING AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO HOT RUNNING WATER AT THE PRODUCE ONE COMPARTMENT SINK. INSTRUCTED TO INSTALL HOT RUNNING WATER AT THE SINK. ALL SINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES.NOTED LEAKING PIPE AT THE U-JOINT OF REAR HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED SOME DIRTY WASH CLOTHS ON PREP TABLES AT THE REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  10. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MILK UPRIGHT REFRIGERATOR AT FRONT PREP AREA. MUST REPAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF DEEPFRYERS AT FRONT PREP AREA. MUST CLEAN GREASE AND DIRT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • DETAIL CLEAN INTERIOR OF DEEPFRYERS AT FRONT PREP AREA. MUST CLEAN GREASE AND DIRT.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MILK UPRIGHT REFRIGERATOR AT FRONT PREP AREA. MUST REPAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF DEEPFRYERS AT FRONT PREP AREA. MUST CLEAN GREASE AND DIRT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED INSIDE ICE BIN AT THE FRONT PREP AREA. MUST PROPERLY STORE IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  12. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR DRAIN AROUND THE COKE SYRUP TANK. CLEAN FLOORS IN THE DISH WASH AREA AND KEEP DRY AS POSSIBLE.
  13. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID TO CUP DISPENSING UNITS FRONT SERVICE AREAS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST STORE DIRTY DISH TOWELS IN SANITIZING SOLUTION, DURING USE, IN AREA BY THREE COMPARTMENT SINK,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER ORGANIZE AREA BY THREE COMPARTMENT SINK, REMOVE ALL CLUTTER.
  14. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID TO CUP DISPENSING UNITS FRONT SERVICE AREAS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST STORE DIRTY DISH TOWELS IN SANITIZING SOLUTION, DURING USE, IN AREA BY THREE COMPARTMENT SINK,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER ORGANIZE AREA BY THREE COMPARTMENT SINK, REMOVE ALL CLUTTER,
  15. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS CONSPICUOUSLY INSIDE COOLERS AND FREEZERS
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE DISH TOWELS PROPERLY, RESTRICT STORING ON TOP OF EQUIPMENT
  16. Complaint Re-Inspection

    0 infractions

  17. Complaint

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED WATER LEAKING FROM CEILING IN VARIOUS AREAS INTO KITCHEN FOOD PREP AREAS,DISHROOM AREAS,CUSTOMERS DINING AREAS THAT IS A SOURCE OF CROSS-CONTAMINATION ALSO NOTED INTERIOR COMPONENTS OF FROZEN/FOUNTAIN DRINK/COFFEE STATIONS UNCLEAN WITH BLACK/SLIME ON INTERIOR OF SAID COMPONENTS.
    • 18. 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.OBSERVED APPROXIMATELY 11 LIVE FRUIT,HOUSE FLIES IN VARIOUS AREAS OF KITCHEN FOOD PREP AREAS.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE SAID PEST PROBLEMS,PEST CONTROL SERVICE NOW RECCOMENDED.
    • 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.DETAIL CLEAN INTERIOR/EXTERIOR OF COOLERS,INTERIOR BASINS OF HANDSINKS,REMOVE ICE BUILD- UP ON TANK NEAR REAR EXIT DOOR.
    • 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.INSTRUCTED MANAGER THAT ADDITIONAL CLEANING IS REQUIRED FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS ESPECIALLY AT CORNERS IN KITCHEN FOOD PREP.
    • 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.INSTRUCTED MANAGER TO REPLACE WATER STAINED CEILING TILES IN CUSTOMERS DINING AREAS.
    • 36. 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.LIGHT BULBS OVER THE 3 COMP SINK AREAS NOT SHIELDED.
  18. Complaint

    2 infractions

    • 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.INSTRUCTED MANAGER THAT ADDITIONAL CLEANING IS REQUIRED FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS ESPECIALLY AT CORNERS IN KITCHEN FOOD PREP.
    • 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.INSTRUCTED MANAGER TO REPLACE WATER STAINED CEILING TILES IN CUSTOMERS DINING AREAS.
  19. Short Form Complaint

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.
    • 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.INSTRUCTED TO CLEAN, MAINTAIN AND REORGANIZE INSIDE MOP CLOSET AT FRONT AREA.
  20. Complaint

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.
    • 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. INSTRUCTED TO CLEAN, MAINTAIN AND REORGANIZE INSIDE MOP CLOSET AT FRONT AREA.
  21. Short Form Complaint

    0 infractions

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