Wendy'S #001206

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

COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP. MUST CLEAN UNDER AND AROUND ALL EQUIPMENT.

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

WALLS IN FOOD PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

VARIOUS LIGHTS IN NEED OF SHEILDING IN PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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

HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, GRILL, AND FRYERS.

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

GROUT LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

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

SEAL LOOSE BASEBOARDS IN WALK-IN COOLER, PREP AND STORAGE AREAS. REPLACE ALL DAMAGED BASEBOARDS. CLEAN CEILING VENT ABOVE 3-COMPARTMENT SINK AND VENTILATION HOODS(DUST BUILDUP). REPLACE STAINED CEILING TILES NEAR KITCHEN ENTRANCE.

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

REPLACE HOT WATER HANDLE ON UTILITY SINK. SECURE LOOSE FAUCET ON HAND SINK BEHIND FRONT COUNTER.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

Previous serious violation not corrected: 05-13-2013, report: 1277831: #19-Outside garbage and dumpster area not maintained or rodent proofed. Observed garbage dumpster with broken middle lid thats not tight fitting, with wasted grease on top of oth...

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

See violation #14

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

Rear exhaust hood not maintained. Instructed to remove peeling paint and repaint surface.

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

Outside garbage and dumpster area not maintained or rodent proofed. Observed garbage dumpster with broken middle lid thats not tight fitting, with wasted grease on top of others lids creating a rodent and insect nuisance. Instructed to replace dumpst...

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

Rear exhaust hood not maintained. Instructed to remove peeling paint and repaint surface.

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

Exhaust hood filters, can opener and exterior of cooking equipemnt not cleaned. Instructed to detail clean and sanitize daily.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

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

Ventilation covers in rear not cleaned. Instructed to detail clean.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided for coolers. Instructed to provide thermometer visible inside all coolers.

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

Manager in prep area not wearing hair restraint. Instructed that all food handlers and employees in prep area must have proper hair restraints.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

AT 9A.M THE REACHIN COLD HOLDING UNIT DID NOT MAINTAIN COLD HOLDING TEMPERATURES.LOCATED IN THE FRONT PREP AREA. THE 51.2F. THE UNIT HAS BEEN TAGGED AND CAN NOT BE USED.CRITICAL CITATION GIVEN 7-38-005(A). WHEN THE UNIT HAS BEEN REPAIRED FAX OVER ...

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

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS. RANGEING FROM 51.4 TO 55.6 MAYO 64 OZ,PICO DE GALO 1LB,PABALNO 1LB, SHREDD ASIAGO 1/4, GUACAMOL 12OZ, SHREDD CHEDDAR 1/4 SALS 1/4, SLICE BROCILLI, TOTAL COST 15.98 TOTAL POUND 1.75LBS MANAGER DISPO...

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

THE DRIVE THRU FROSTY MACHINE HAS NO COLD RUNNING WATER ABOVE THE UNIT.SERIOUS CITATION GIVEN 7-38-030. THE UNIT HAS BEEN TAGGED. INSTRUCTRD TO HAVE COLD RUNNING WATER AS WELL AS HOT WATER SO UNIT CAN BE WASHED PROPERLY. WHEN VIOLATION HAS BEEN CO...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

FOUND THE MENS BATH ROOM FILLED WITH FECES, ECT.AND WOULD NOT FLUSH PROPERLY.CRITICAL CITATION GIVEN. MANGER FIXED THE BATHROOM DURING OUR INSPECTION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

THE FRONT EAST DOOR HAS A TWO INCH GAP AT THE BOTTOM OF THE DOORAND THE WEST DOOR HAS A ONE FOURTH GAP AT THE BOTTO38-020M OF THE DOOR.SERIOUS CITATION GIVEN 7-38-020 INSTRUCTED TO MAKE THE DOORS TIGHT FITTING AND RODENT PROOFED.

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

NO CERTIFIED FOOD MANAGER ON SITE WITH ANY CITY OF CHICAGO CERTIFICATE ONLY A COPY.SERIOUS CITATION GIVEN 7-38-012. ALL CERTIFIED FOOD MANAGERS CERTIFICATES MUST BE ORIGINAL.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

THE LARGE FOOD CONTAINERS AND BULK ONES ARE NOT LABELED. INSTRUCTED TO LABEL THEM. IN THE WALK IN COOLER

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

THE FOLLOWING REQUIRES DETAIL CLEANING: ICE MACHINE, IN BETWEEN HOT COOKING,ALL THE COOKING EQUIPMENT, HOODAND THE POP MACHINE AND NOZZLES

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

FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY IN THE REAR SYRUP STORAGE/MOP SINK ROOM/FLOOR DRAINS REQUIRE DETAIL CLEANING. SEWAGE CAP NEEDS TO REPLACE IN THE REAR STORAGE AREA.

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

WALLS/ATTACHED EQUIPMENT ABOVE GRILLS, FRYERS REQUIRE DETAIL CLEANING

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

MANGERS IN FOOD PREP AREA NOT WEARING HAIR NETS OR HAT.

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

VIOLATION STILL PENDING

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. BOTH EXPOSED HAND BOWLS IN PREP AREAS IN POOR REPAIR, ONE SLOW DRAINING, CORRECTED DURING INSPECT...

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. FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH REAR SYRUP STORAGE/MOP SINK ROOM/FLOOR DRAINS REQUIRE DETAIL CLEANING

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

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

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

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

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 have hair restraints when working around open food.

* 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,POSTED AS REQUIRED.

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.REPLACE WORNED-OUT CUTTING BOARDS WERE NOTED.

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.FLOORS ALONG WALLS AND IN ALL CORNERS ESPECIALLY BENEATH REAR SYRUP STORAGE/MOP SINK ROOM/FLOOR DRAINS REQUIRE DETAIL CLEANING.

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 CLUTTER FROM REAR CLOSET.

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 FOOD HANDLERS PERFORMING MULTIPLE TASKS C...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FRONT ...

* 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 CERTIFICATE AND CERTIFIED PERSON ON SITE DURING THIS INSPECTION.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #156817 #33 THE FOLLOWING REQUIRES DETAI...

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...