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CHICAGO WINGZ AROUND THE WORLD 133 LLC

3146 E 133RD ST, CHICAGO, IL 60633 · Restaurant

5 inspections

  1. Canvass

    0 infraction

  2. Réinspection de la plainte

    5 infractions

    • 21. * 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
    • 32. 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.
    • 33. 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
    • 38. 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.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS
  3. Plainte

    8 infractions

    • 2. 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)
    • 3. 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. CRITICAL VIOLATION 7-38-005(A)
    • 8. 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
    • 22. 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
    • 32. 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.
    • 33. 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.
    • 38. 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.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  4. License Re-Inspection

    0 infraction

  5. License

    3 infractions

    • 12. 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
    • 24. 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
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 STOPPERS AT THE 3 COMPARTMENT SINK