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CHICAGO WINGZ AROUND THE WORLD

4300 S MICHIGAN AVE, CHICAGO, IL 60653 · Restaurant

Inspection summary

CHICAGO WINGZ AROUND THE WORLD has been inspected 5 times by Chicago Department of Public Health since March 18, 2019. The most recent inspection, on February 16, 2023, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 2 separate inspections, most recently on June 26, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on June 26, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 26, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 18, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 3 separate inspections, most recently on June 26, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PIC ON SITE DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TCS FOODS. INSTRUCTED TO ALWAYS HAVE ONE ON SITE WHILE PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • THE HAND WASHING SINK NOT ACCESSIBLE, THERE WAS A CONTAINER FULL OF SOAPY WATER STORED INSIDE THE SINK. INSTRUCTED TO NOT OBSTRUCT OR STORE ANYTHING IN OR IN FRONT OF SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND THE BULK INGREDIENT CONTAINERS IN THE FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • FEMALE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO OBTAIN AND WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND HANDLING/SERVING FOOD. MAINTAIN SAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND THE INTERIOR/EXTERIOR OF THE FRYERS WITH EXCESSIVE GREASE AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FRYERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE INTERIOR/EXTERIOR OF THE COOLERS WITH FOOD SPLATTER, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOLERS, SINKS AND COOKING EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -THE CEILING/WALLS IN THE FRONT FOOD PREP AREA WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS/CEILING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO HANG UP FOR PROPER DRYING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FILTERS ON THE VENTILATION HOOD WITH DIRT, GREASE AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Short Form Complaint

    0 infractions

  4. License Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CONSTRUCTION ARTICLES (LADDERS,TOOLS) ANY UNNECESSARY ITEMS, ORGANIZE AND MAINTAIN AT ALL TIMES.
  5. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASH SINK CONVENIENTLY LOCATED IN PREP AREA FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • MUST PROVIDE ADEQUATE REFRIGERATION AND ADEQUATE EQUIPMENT FOR MAINTAINING FROZEN FOODS. MUST PROVIDE. PRIORITY VIOLATION 7-8-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE SELF-CLOSING DOOR FOR WASH ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CONSTRUCTION ARTICLES (LADDERS,TOOLS) ANY UNNECESSARY ITEMS, ORGANIZE AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL RAW WOOD BEHIND FRONT SERVICE COUNTER TO MAKE SMOOTH AND EASILY CLEANABLE.

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