JUL 31
2013
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CHICAGO WINGS.
YOUR CALL. 73/100
2145 S PULASKI RD · NORTH LAWNDALE, CHICAGO
Last inspected July 31, 2013 · passed
4 of 7 inspections passed, 1 failed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
4 passed · 2 w/ conditions · 1 failed
VIOLATIONS
36
includes 4 critical
RECORDS COVER
2 YEARS
since Aug 2010
INSPECTION HISTORY
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.
FEB 252013FAILED4 violations1 CRITICALDETAILS
FEB 25
2013
FAILED
4 violations1 CRITICALDETAILS
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.
MAY 222012PASSED4 violationsDETAILS
MAY 22
2012
PASSED
4 violationsDETAILS
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.
OCT 252011PASSED6 violationsDETAILS
OCT 25
2011
PASSED
6 violationsDETAILS
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 PAINT AT SHELVING UNITS AND REPAINT.
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 and Regulations of the Board of Health. PROVIDE ADEQUATE VENTILATION AT STAFF TOILETROOM.
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 STORE.
show all 7 inspections →
OCT 12010PASS W/ CONDITIONS8 violations1 CRITICALDETAILS
OCT 1
2010
PASS W/ CONDITIONS
8 violations1 CRITICALDETAILS
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 TO PURCHASE PAPER TOWELS NEXT DOOR GROCERY STORE. CITATION ISSUED 7-38-030 CRITICAL.
* 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 TIMES. CITATION ISSUED 7-42-010[B] SERIOUS.
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 PREMISES.
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 Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR 3PART SINK FAUCETS AND SEAL RUSTY GREASE TRAP UNDER SAME SINK.
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 THRU-OUT, CLEAN AND ORGANIZED, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
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.
AUG 22010PASS W/ CONDITIONS10 violations2 CRITICALDETAILS
AUG 2
2010
PASS W/ CONDITIONS
10 violations2 CRITICALDETAILS
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 RETURNING TO PREPARED BURGER, BUT NOT WASHING HIS HAND BEFORE HANDLING FOOD. ANOTHER FOOD HANDLER RINSING HIS HAND INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITIONS INSIDE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CITATION ISSUED 7-38-010 [A] CRITICAL.
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. CITATION ISSUED 7-38-030 CRITICAL. EMPLOYEE WENT TO BUY PAPER TOWELS NEXT DOOR TO GROCERY STORE.
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 OPEN BAG OF RAW BEEF PATTIES. IMPROPER FOOD PROTECTION. CITATION ISSUED 7-38-005 [A] SERIOUS. MANAGER DISCARDED BURGER.
* 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 PREPARED AND SERVED. MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
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 and Regulations of the Board of Health. MUST REPAIR 3PART SINK FAUCETS AND SEAL RUSTY GREASE TRAP UNDER SAME SINK.
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 AND ORGANIZED, ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →