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WENDY'S

8635-8645 S STONY ISLAND AVE, CHICAGO, IL 60617 · Restaurant

9 inspections

  1. Plainte

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKUP UNDER ICE MACHINE DRAIN CLOGGED PLUMBER ON PREMISE DRAIN UNCLOGGED.
    • 32. 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. RUBBER GASKET AROUND THE FIRST FREEZER DOOR IN POOR REPAIR. INSTRUCTED TO REPLACE.
    • 33. 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 AND SANITIZE BACON PREP TRAYS AND NUMBER 10 CAN OPENER.
    • 34. 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 FLOORS, FLOOR DRAINS THROUGHOUT REAR PREP AREAS, REAR DISH AND CLEAN THE FRONT CARPET.
    • 38. 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. THE NECK OF THE NOZZLE AT THE 3 COMP SINK AND ABOVE THE ICE CREAM MACHINE IS LEAKING NEEDS REPAIR.
    • 41. 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. CLUTTER IN THE REAR INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
  2. Réinspection de la plainte

    0 infraction

  3. Plainte

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.OBSERVED 3LBS.OF RAW BACON SITTING OUT ON THE REAR STORAGE SHELF AT 62.5* REMINDED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 40*F OR BELOW MANAGER DENATURED AND DISPOSED OF. 3LBS BACON VALUE $10.00. CITATION ISSUED 7-38-005A
    • 6. 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.NO HOT WATER DID NOT OBSERVE ANY EMPLOYEES WASHING HANDS AT THIS TIME OF INSPECTION ALSO THE FRONT HAND SINK HAD A FOOD TRAY INSIDE AND NO EMPLOYEES WASHED THEIR HANDS ION THE FRONT LINE.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO HOT WATER CAN NOT PROPERLY WAHS RINSE AND SANITIZE UTENSILS. REMINDED NEED TO PROPERLY WASH RINSE AND SANITIZE ALL UTENSILS IN SOAP, WARM WATER AND SANITIZE 100PPM CHLORINE OR HOT WATER 180*F.CITATION ISSUED 7-38-030
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.OBSERVED NO HOT WATER ON PREMISES AT THIS TIME OF INSPECTION. CITATION ISSUED 7-38-030
    • 32. 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.OBSERVED THE WALK IN FREEZER COMPRESSOR WITH EXCESSIVE ICE INSTRUCTED TO REPAIR
    • 33. 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.NEED TO CLEAN ALL COOKING EQUIPMENT, STORAGE SHELF FRONT AND REAR.
    • 34. 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.FLOOR NEEDS CLEANING THRU-OUT FRONT AND BACK ALSO BACK STORAGE SODA ROOM.
    • 35. 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 WALL BEHIND COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS THRU OUT AND REPLACE BROKEN LIGHT SHIELD REAR.
    • 41. 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.OBSERVED CLUTTER IN REAR STORAGE ROOM INSTRUCTED TO REMOVE ITEMS NOT BEING USED.
  4. Short Form Complaint

    0 infraction

  5. Suspected Food Poisoning

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREMISES PREP COOLER UNIT FOR HAMBURGER MAINTAINING IMPROPER TEMPETURE OF 50F. UNIT WILL BE TAGED HELD FOR INSPECTION UNTIL REPAIRED OR REPLACED. UNIT MUST MAINTAIN 40F OR BELOW. PREMISES MUST USE ANOTHER UNIT ON PREMISE MAINTAING 40F OR BELOW. MUST NOT USE UNIT. CITATION ISSUED CRITICAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPETURES,49F-50F. FOOD WAS DISGARDED APPROX-10BLS OF MEAT, COST $ 25.00 INSTRUCED TO MAINTAIN COLD TEMPETURES AT 40F OR BELOW. CITATION ISSUED.
    • 34. 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. OBSERVED REAR FLOORS IN REAR DRY STORAGE AREA NOT CLEAN ALONG WALLS/WIC,MUST DETAIL CLEAN,GREASE,DEBRIS.
  6. Réinspection de la plainte

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN RUBBER GASKET ON WALK-IN FREEZER IN REAR (RIGHT SIDE).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS AND COOLERS-REMOVE EXCESS ICE FROM FAN COVER IN REAR WALK-IN COOLER (RIGHT SIDE). MUST CLEAN ALL STORAGE/PREP SHELVES AND RACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOW ABATED
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN THE REAR.
  7. Plainte

    8 infractions

    • 18. 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. FOUND 25 LIVE SMALL FLIES IN THE REAR STORAGE/DISH WASHING AREA, 5 IN THE MOP SINK CLOSET AND 35 IN THE DINING/HALL WAY AREA BY TOILET ROOMS. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY AND SANITIZE ALL AFFECTED AREAS. CITATION #64662-17 ISSUED.
    • 21. * 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. FOUND NO CITY OF CHICAGO CERTIFICATE OR CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, CHILI, DAIRY, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIME-ORIGINAL CERTIFICATE MUST BE POSTED IN ESTABLISHMENT IN VIEWING SITE.
    • 32. 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. MUST REPLACE WORN RUBBER GASKET ON WALK-IN FREEZER IN REAR (RIGHT SIDE).
    • 33. 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. MUST DETAIL CLEAN AND MAINTAIN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS AND COOLERS-REMOVE EXCESS ICE FROM FAN COVER IN REAR WALK-IN COOLER (RIGHT SIDE). MUST CLEAN ALL STORAGE/PREP SHELVES AND RACKS.
    • 34. 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. MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT, FLOOR DRAINS THROUGH OUT AND MUST MAINTAIN DRY FLOORS IN PREP AREA AROUND FROSTY AND COOKING EQUIPMENT IN REAR PREP AREA. MUST REPLACE ALL CRACKED/DAMAGED FLOOR TILES AND REGROUT FLOORS IN REAR PREP AROUND FROSTY COOKING EQUIPMENT AND 3-COMP. SINK AREA AND WHERE EVER NEEDED.
    • 35. 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 RE-ATTACH LOOSE TILED WALL BASE AND SEAL TIGHT IN REAR PREP AREA AND WHERE EVER NEEDED. MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS, WALLS AND CEILING TILES IN REAR AND FRONT. REPLACE WATER STAINED CEILING TILES IN MOP SINK CLOSET.
    • 38. 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 FIX LEAK AT THE BASE OF THE FAUCET ON THE 3-COMP. SINK IN THE REAR.
    • 42. 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.
  8. Short Form Complaint

    0 infraction

  9. Short Form Complaint

    0 infraction