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HOUSE OF WING

2447 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

HOUSE OF WING has been inspected 5 times by Chicago Department of Public Health since June 22, 2012. The most recent inspection, on April 17, 2015, 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: Food source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on October 21, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on June 22, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 22, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 9 times across 3 separate inspections, most recently on October 21, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 times across 2 separate inspections, most recently on October 21, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE REACH IN COOLERS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE PREP TABLE AND THE EXPOSED HAND SINK IN THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE INTERIOR DOOR OF THE SMALL DEEP FRYER WITH ACCUMULATED GREASE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. MUST CLEAN THE WALLS BEHIND THE HOT HOLDING UNIT FOR THE FRENCH FRIES,AND THE HOOD WITH GREASE BUILD-UP AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB INSIDE THE ONE DOOR REACH IN COOLER. MUST REPLACE. MUST CLEAN IN DETAIL THE LIGHT SHIELED OF THE LIGHT BULB ON THE HOOD,(WITH GREASE BUILD-UP) AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST RE ADJUST THE SELF CLOSER DEVICE ON THE DOOR OF THE WASHROOM,(DOOR NOT CLOSING ALL THE WAY).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VERY LOW PRESSURE OF THE HOT WATER OF THE MOP SINK FAUCET. MUST INCREASE HOT WATER PRESSURE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTH FOR WIPING THE PREP TABLE, COOLER, DINING TABLES ,MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 06/22/12 REPORT 1229791 NOT CORRECTED. #30 MUST LABEL AND DATE ALL PREPARED FOODS AND ALL DRY FOODS OUT OF THEIR ORIGINAL CONTAINER. #33 DETAIL CLEAN THE SHELVES ABOVE THE 3 COMPARTMENT SINK, TOPS OF THE FREEZERS AND REFRIGERATORS, FOOD STORAGE CONTAINERS. #35 REPAIR THE WALLS IN THE WASHROOM BEHIND THE SINK AND AROUND THE BASEBOARD. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT, 3 COMPARTMENT SINK. DETAIL CLEAN THE CEILING VENTS IN THE PREP AREA. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN KITCHEN FOOD PREP AREA.
  5. Canvass

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • IMPROPER HYGIENIC PRACTICES OBSERVED BY FOOD HANDLING EMPLOYEE. OBSERVED A FOOD HANDLING EMPLOYEE IMPROPERLY WASH THEIR HANDS BY NOT USING SOAP WHEN RINSING HANDS UNDER THE EXPOSED HANDWASHING SINK AND THEN USE A COMMON TOWEL TO DRY HIS HANDS. MANAGEMENT INSTRUCTED ON PROPER HANDWASHING PROCEDURES AS ILLUSTRATED BY THE HANDWASHING SIGNAGE PLACED AT THE HANDWASHING SINK. CRITICAL VIOLATION 7-38-010A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGER CLEANED AND SANITIZED THE MACHINE DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005A.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • OBSERVED A DIRTY TOILET IN THE WASHROOM. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE TOILET AT ALL TIMES. MANAGER CLEANED THE TOILET DURING THE INSPECTION. SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOODS AND ALL DRY FOODS OUT OF THEIR ORIGINAL CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CHICKEN WINGS STORED IN A PLASTIC GROCERY BAG INSIDE OF THE REFRIGERATOR. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE FOODS. MUST INSTALL A SPLASHGUARD AT THE LEFT SIDE OF THE EXPOSED HANDWASHING SINK ACROSS FROM THE COOKING EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE SHELVES ABOVE THE 3 COMPARTMENT SINK, TOPS OF THE FREEZERS AND REFRIGERATORS, FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE WALLS IN THE WASHROOM BEHIND THE SINK AND AROUND THE BASEBOARD. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT, 3 COMPARTMENT SINK. DETAIL CLEAN THE CEILING VENTS IN THE PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED THE ICE SCOOP STORED IN THE ICE MACHINE. MUST STORE THE SCOOP IN A CLEAN CONTAINER OUTSIDE OF THE ICE MACHINE.

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