Chicago Wings

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

A DIRTY KNIFE HOLDER WITH SOME DIRTRY KNIVES AND SARPENER ARE DIRTY; WASH, RINSE AND SANITIZE THE KNIVES AND HOLDER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE SIDES OF THE COOKING UNITS AND THE SHELVES BELOW ARE GREASY, CLEAN ALL KITCHEN SURFACES AND EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE VENTILATION HOOD AND FILTERS ARE FULL OF GREASE, CLEAN OUT THE ENTIRE HOOD AND FILTERS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THE TWO DOOR PREP COOLER HAS A DAMAGED THERMOMETER, REPLACE THE NON WORKING THERMOMETER.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

THE OPEN GARBAGE DUMPSTER IS OVERFLOWING ON TO THE ALLEY. REMOVE OVERFLOWING GARBAGE AND KEEP THE DUMPSTER DOOR TIGHTLY CLOSED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE SINK AREAS AND BACKSPLASH ARE DIRTY, WASH AND RESEAL AREAS SO THEY ARE SANITARY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE TOPS OF THE CHEST FREEZERS AND ALL OF THE COOLER SHELVES ARE FULL OF FOOD BUILDUP, CLEAN THE EQUIPMENT FROM TOP TO BOTTOM. REPAINT OR REPLACE SHELVING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOORS ARE DIRTY IN THE CLOSET AREA, CLEAN THE FLOORS FROM CORNER TO CORNER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR BOTTOM OF FRYERS AND INSIDE REFRIGERATION UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN CLOSETS (FURNACE AND HOT WATER TANK) AND UNDER COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN LIGHT SHIELDS WHERE NEEDED TO REMOVE DEBRIS AND STAINS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE ADEQUATE VENTILATION IN WASHROOM.

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.REMOVE ALL FOIL FROM PREP TABLES. REPAIR OR REPLACE PREP COOLER GASKETS AND GLASS AT FRONT DOOR ENTRANCE. REMOVE PEELING ...

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.CLEAN GRILL TABLE, INTERIOR OF FRYERS, INTERIOR OF COOLER SHELVES, AND FREEZERS

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. CLEAN AND REPAIR CRACKED FLOORS ON PREMISES, AND SEAL WALLBASES WHERE NEEDED.

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. CLEAN, REPAIR AND SEAL OPENINGS IN AND AROUND WALLS AND PIPES THROUGHOUT INCLUDING HOLE IN THE WALL AT FRONT WAITING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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. REMOVE PERSONAL ITEMS FROM PREP AREA AND PROPERLY ST...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICES AT EXPOSED HAND WASHING SINK OR WASHROOM BOWL. MUST PROVIDE PAPER TOWELS AT BOTH HAND WASHING SINKS AT ALL TIMES. EMPLOYEE WENT ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS. MUST HAVE SUMMARY REPORT POSTED AND VISIBLE TO ALL CUSTOMERS AT ALL TIME...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, SHELVES, COUNTERS, BOTTOM PANELS OF PREP TABLES, FYERS, MOP SINK, GRILL, ALL EQUIPMENT THRU-OUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PRE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, WALLS BEHIND COOKING EQUIPMENT, HOOD AND FILTERS AND REPLACE MISSING AND DAMAGED CEILING PANEL TRHU-OUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Inspector Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of C...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Inspector Comments: 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. MUST REMOVE UNNECESSARY ARTICLES...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Inspector Comments: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED ONE EMPLOYEE ANSWERING PHONE AND RETU...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICES AT EXPOSED HAND SINK OR WASHROOM. MUST PROVIDE SANITARY HAND DRYING DEVICES/PAPER TOWELS AT BOTH HAND SINKS AT ALL TIMES. CITATI...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED COOKED BEEF PATTIES/BURGERS ON REACH IN COOLER SHELVES, NOT COVER, NOT INSIDE A CONTAINER, UNPROTECTED NEAR AN OPE...

* 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 CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE ON DUTY DURING INVESTIGATION, WHEN POTENTIALLY HAZARDOUS FOODS ARE PR...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, SHELVES, COUNTERS, BOTTOM PANELS OF PREP TABLES, FYERS, MOP SINK, GRILL, ALL EQUIPMENT THRU-OUT.

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. EXCESSIVE GREASE BUILD UP AND DEBRIS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES.

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. MUST CLEAN, WALLS BEHIND COOKING EQUIPMENT, HOOD AND FILTERS AND REPLACE MISSING AND DAMAGED CEILING PANEL TRHU-OUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT, CLEAN ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.