Chicago Wingz Around the World 133 LLC

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

THE ABOVE HAS NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR DISPLAYED AT THIS TIME OF INSPECTION,SERIOUS VIOLATION 7-38-012

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

INSTRUCTED TO REPLACE THE WORN RUBBER GASKETS ON THE REACH IN FREEZER AND THE REACH IN COOLER(S). MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE MOPSINK

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

INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE 3-COMP. FAUCET AND AT THE PIPE OF THE 1-COMP. SINK. MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 55.2F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE REACH IN COOLER. CHICKEN 55.7F-69.8F, SHRIMP 56.4F, RANCH DRESSING 60.5F, GARLIC 59.9F AND COLESLAW 64.4F. INSTRUCTED TO STORE POTENTIALLY HAZARDOUS FOODS AT 40F OR LOWER. CR...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED A FEMALE EMPLOYEE WASHING MULTI USE UTENSILS AT THE 3-COMPARTMENT SINK AND NOT SANITIZING THEM. INSTRUCTED TO CORRECTLY SET UP THE 3-COMP. SINK AND PROPERLY WASH, RINSE AND SANITIZE MULTI-USE UTENSILS. CRITICAL VIOLATION 7-38-030

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

INSTRUCTED TO OBTAIN CHEMICAL TEST KITS FOR THE 3-COMPARTMENT SINK AND FOR WASH CLOTHS USED TO WIPE SURFACES/EQUIPMENT. SERIOUS VIOLATION 7-38-030

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

INSTRUCTED TO REPLACE THE WORN RUBBER GASKETS ON THE REACH IN FREEZER AND THE REACH IN COOLER(S). MAINTAIN SAME.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS AND THE MOPSINK.

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

INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE 3-COMP. FAUCET AND AT THE PIPE OF THE 1-COMP. SINK. MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

MUST PROVIDE SOAP AT THE EXPOSE HANDSINK IN REAR PREP AREA

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED THE 3 COMPARTMENT SINK IN POOR REPAIR,TURN HOT WATER ON AND WATER CAME ONTO FLOOR FROM THE GREASE TRAP,LARGE AMOUNTS OF WATER ON FLOOR,INSTRUCTED TO REPAIR SINK,SERIOUS VIOLATION,7-38-030

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

MUST PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK