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CHICAGO WINGZ AROUND THE WORLD

557 E 75TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

CHICAGO WINGZ AROUND THE WORLD has been inspected 4 times by Chicago Department of Public Health since July 3, 2013. The most recent inspection, on February 26, 2016, found no infractions.

1 of 4 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: Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 February 9, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 3, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 3 separate inspections, most recently on February 9, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 5 times across 3 separate inspections, most recently on February 9, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 9, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STORE PLASTIC WEAR PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM SHELVING UNITS IN POP COOLER AND FROM PREP TABLE.MUST REPAIR OR REPLACE WORN DOOR GASKET ON 2- COOLER,TORN SEATS IN DINING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR OR REPLACE DAMAGED FLOOR TILE IN DINING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL GAP UNDER WALL BASE IN PREP AREA,OPENINGS AROUND PIPES LEADING INTO CEILINGS.MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN DINING AREA,DAMAGED TRIM AT REAR DOOR,THRESHOLD AT REAR DOOR,STAINED CEILING TILE IN DINING AREA.MUST CLEAN LIGHT SHIELD IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHTS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK,BACK FLOW DEVICE ON MOP SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET.
  3. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • : DETAIL CLEAN ALL FLOORS ALONG ALL BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEACY EQUIPMENT. LEVEL FLOORS OR REPLACE BROKEN FLOOR TILES THROUGHOUT WHERE NOTICED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINBOARD AT 3 COMPARTMENT SINK MUST BE ATTACHED(UNABLE TO REMOVE FROM UNIT).
  4. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NEED ADEQUATE REFRIGERATION IN FOOD PREP AREA, ONLY HAVE A PEPSI COOLER ON PREMISES. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR SECTIONS AND ATTACHED EQUIPMENT UNDERNEATH HOOD ABOVE COOKING EQUIPMENT, INTERIORS AND EXTERIORS OF DEEP FRYERS, COOLERS, 3 COMPARTMENT SINK (INCLUDING SPRAYER ATTACHED), EXTERIOR OF GREASE TRAP, MOP SINK, AND ALL OTHER UNCLEAN EQUIPMENT AND SURFACES(SHELVES) THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEACY EQUIPMENT. LEVEL FLOORS OR REPLACE BROKEN FLOOR TILES THROUGHOUT WHERE NOTICED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN DEBRIS FROM LIGHT SHIELDS WHERE NOTICED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINBOARD AT 3 COMPARTMENT SINK MUST BE ATTACHED(UNABLE TO REMOVE FROM UNIT).

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