Health Inspector Gives Two Critical Citations to Fast Food Restaurant

Patch examined inspection reports in Lincoln Square over the month of April. Information has been compiled using publicly available data published to the website of the Chicago Department of Public Health's Food Protection Program.

Restaurants can pass, pass with conditions or fail using a standardized procedure. Establishments that pass don't have any critical or serious vocations. Those that receive 'pass with conditions' had serious violations, but the violations were corrected during the inspection. Failed establishments had serious violations that weren't correctable during the inspection. A fail rating does not mean the business's license is automatically suspended.

All inspections are done on a routine canvass, unless otherwise noted.

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La Cabana de Don Luis, 5157 N. Lincoln Ave.
Inspection date: April 11
Results: Pass
Violations: Management needs to label all food containers and store utensils and towels properly to prevent contamination. An “excessive” amount of food debris and grease was found on cooking equipment, walls, floors and the food preparation table.

The inspector also found missing thermometers inside the coolers and damaged ceiling panels that need to be fixed.

McDonald’s, 4844 N. Lincoln Ave.
Inspection date: April 11
Results: Pass with Conditions
Violations:  The inspector issued a critical citation after the cooler’s temperature read 48.8, eight degrees higher than what’s mandated. Another cooler filled with eggs and ham was at 58.5 degrees, earning another critical citation. The cooler also had a broken gasket.

Management needs to detail clean cooking equipment, floors, freezers, coolers, front cabinets and the soft serve machine. Broken items like wall tiles and light shields need to be repaired and to prevent pest harborage, unnecessary items throughout the store must be cleaned.

Spoon Thai, 4608 N. Western Ave.
Inspection date: April 10
Results: Pass
Violations: The inspector caught employees without hair restraints handling food.

Food in containers weren’t labeled and utensils weren’t properly stored to prevent contamination; knives were stored between the wall and equipment instead of a rack. Cooking equipment, coolers, shelves, microwaves, prep tables, and bathrooms all had “excessive” food and grease build-up. There was also dried food build-up on the walls and dishwashing area.

Management needs to repair broken light shields and drain stoppers and clean unnecessary clutter in the basement.