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MCDONALD'S RESTAURANT

3241 W PETERSON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

MCDONALD'S RESTAURANT has been inspected 6 times by Chicago Department of Public Health since September 20, 2010. The most recent inspection, on August 1, 2014, found no infractions.

1 of 6 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, Cleaning and sanitizing and Food source, labelling and allergens.

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 3 times across 3 separate inspections, most recently on March 18, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 March 11, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 25, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 January 25, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 7 times across 4 separate inspections, most recently on March 11, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE SALAD PREP COOLER AT ALL TIMES.
  3. Canvass

    4 infractions

    • 24. 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.
    • 33. 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.
    • 38. 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.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE SALAD PREP COOLER AT ALL TIMES.
  4. Suspected Food Poisoning

    5 infractions

    • 8. 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
    • 11. 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.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ONCE A PRODUCTS IS REMOVED FROM ORIGINAL CONTAINERS,MUST LABEL CONTAINER.
    • 32. 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.
    • 42. 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.
  5. Complaint

    3 infractions

    • 21. * 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.
    • 35. 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.
    • 36. 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 .
  6. Canvass

    5 infractions

    • 33. 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).
    • 34. 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).
    • 35. 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.
    • 36. 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.
    • 38. 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.

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