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MESSNER'S WRIGLEY GRILLE

3553 N SOUTHPORT AVE, CHICAGO, IL 60657 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 70.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. PREMISES HAS OTHER COOLERS ON PREMISES MAINTAINING PROPER TEMPERATURES. MANAGEMENT REMOVED COOLER FROM PREMISES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER BETWEEN 43F TO 51F. TOMATO SAUCE 49.5F, CHEESE 49.0F, CHILI 51F, GOAT CHEESE 49.4 AND PORK 43.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 13.6LB WORTH $38.0 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEE WASHING GLASSES AT THE SMALL DISH MACHINE AT THE BAR AND NOT PROPERLY SANITIZING. SANITIZER TEST STRIP READ OPPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT UNTIL EQUIPMENT IS PROPERLY SANITIZING. MAINTENANCE WAS ABLE REPAIR MACHINE ON 10/24/2013 AND SANITIZER IS NOW READING 100PPM. CITATION ISSUED FOR VIOLATION #7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A THICK SLIMY, GRAYISH YELLOW SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE AT THE BASEMENT FOOD STORAGE AREA. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE THAT ARRIVED ON SITE AT ABOUT 4:00PM (10/23/2013), CLEAN AND SANITIZED THE ICE MACHINE. INSTRUCTED TO MONITOR. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED ASSORTED UTENSILS (PLATES,CUPS, SOUP BOWLS)ON SHELVES AT THE ST FLOOR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT OR COVER ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH NOT TOXIC FOOD GRADE PAINT OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING FREE OF DIRT, FOOD DEBRIS AND SPILLS- SLICER AT THE BASEMENT FOOD PREP AREA AND SODA GUN HOLDERS AT THE BARS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS INSIDE BEER COOLER, FLOORS BEHIND BAR ALONG WALL BASE AND FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED THE FOLLOWING:- VERY SLOW DRAIN AT THE EXPOSED HAND WASH SINK AT BAR ON FIRST FLOOR,LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE DISH WASHER, FANS THROUGH OUT PREMISES AND INSIDE COOLERS. INSTRUCTED TO CLEAN FANS, REPAIR SLOW DRAIN AND LEAKING FAUCET.
  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER SHELVING THROUGHOUT BASEMENT WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK FOUND DISCONNECTED TO FLOOR DRAIN DURING THIS RE-INSPECTION. INSTRUCTED TO REPAIR.
  4. Canvass Re-Inspection

    9 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • BASEMENT EXPOSED HAND SINK NOT MAINTAINED. HOT AND COLD WATER NOZZLES DO NOT TURN OFF. WATER SHUT OFF AT MAIN VALVES. ALSO SINK DRAINS TO FLOOR DRAIN SHARED WITH UTILITY MOP SINK THAT DOES NOT PROPERLY DRAIN AND BACKS UP WASTE WATER ONTO FLOOR. INSTRUCTED TO REPAIR HOT AND COLD WATER HANDLES, UNCLOG FLOOR DRAIN TO HAVE NO WASTE WATER BACK-UP AND DRAINS PROPERLY. THREE COMPARTMENT SINK IN SAME AREA DOES DRAIN PROPERLY TO A SEPARATE DRAIN. INSTRUCTED TO USE 1ST FLOOR PREP AREA AND EXPOSED HAND SINK UNTIL BASEMENT PREP SINK IS REPAIRED. SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 9-10-10 NOT CORRECTED. #32-MUST PROVIDE COVERS FOR THE ICE BINS BEHIND BOTH BARS. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES FOUND IMPROPERLY STORED BETWEEN PREP COOLERS ON COOKS LINE. MUST PROVIDE PROPER KNIFE HOLDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER BASEMENT THREE COMPARTMENT SINK, UNDER DISH MACHINE AND UNDER SHELVING THROUGHOUT BASEMENT WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES THROUGHOUT BASEMENT PREP AREA. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN INTERNAL THERMOMETER IN WALK-IN COOLER MUST BE REPLACED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.
  5. Canvass

    11 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • BOTH LOW TEMPERATURE CHEMICAL DISH MACHINES NOT DISPENSING CHLORINE SANITIZER. BAR DISH MACHINE AT 0PPM CHLORINE AND KITCHEN DISH MACHINE ALSO AT 0PPM CHLORINE AFTER SEVERAL ATTEMPTS WHILE GLASSWARE AND DISHES WERE BEING WASHED DURING THE INSPECTION. BOTH MACHINES TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND DISPENSES CHLORINE TO 100PPM C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION. INTERIOR ICE MACHINES UPPER WATER RESERVOIR AND INSIDE ICE BIN FOUND WITH LARGE AMOUNTS OF BLACK SLIME SUBSTANCE DRIPPING DOWN INTO ICE, WATER TO MAKE ICE AND ON ALL ICE CONTACT SURFACES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. SERIOUS CITATION ISSUED 7-38-005(A).
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • BASEMENT EXPOSED HAND SINK NOT MAINTAINED. HOT AND COLD WATER NOZZLES DO NOT TURN OFF. WATER SHUT OFF AT MAIN VALVES. ALSO SINK DRAINS TO FLOOR DRAIN SHARED WITH UTILITY MOP SINK THAT DOES NOT PROPERLY DRAIN AND BACKS UP WASTE WATER ONTO FLOOR. INSTRUCTED TO REPAIR HOT AND COLD WATER HANDLES, UNCLOG FLOOR DRAIN TO HAVE NO WASTE WATER BACK-UP AND DRAINS PROPERLY. THREE COMPARTMENT SINK IN SAME AREA DOES DRAIN PROPERLY TO A SEPARATE DRAIN. INSTRUCTED TO USE 1ST FLOOR PREP AREA AND EXPOSED HAND SINK UNTIL BASEMENT PREP SINK IS REPAIRED. SERIOUS CITATION ISSUED 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 9-10-10 NOT CORRECTED. #32-MUST PROVIDE COVERS FOR THE ICE BINS BEHIND BOTH BARS. SERIOUS CITATION ISSUED 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES FOUND IMPROPERLY STORED BETWEEN PREP COOLERS ON COOKS LINE. MUST PROVIDE PROPER KNIFE HOLDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER BASEMENT THREE COMPARTMENT SINK, UNDER DISH MACHINE AND UNDER SHELVING THROUGHOUT BASEMENT WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES THROUGHOUT BASEMENT PREP AREA. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN INTERNAL THERMOMETER IN WALK-IN COOLER MUST BE REPLACED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF MACHINE.
  6. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE COVERS FOR THE ICE BINS BEHIND BOTH BARS.
  7. Canvass

    10 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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED SALAD COOLER WITH AN AIR TEMPERATURE OF 53F, AND APPETIZER PREP COOLER WITH AN AIR TEMPERATURE OF 51.4F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS TAGGED BY CDPH. MUST MAINTAIN BOTH UNITS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED RICE At 46.5F, TURKEY AT 46.4F, MILK AT 49.2F, SALAD DRESSING AT 46F, HUMMUS AT 47.3F, EGGS AT 49.6F, SOUR CREAM AT 44.9F, ARTICHOKE DIP AT 47.3F, CORNED BEEF AT 44.6F, CHICKEN AT 44.9F, BUTTERMILK AT 51.6F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $55. CRITICAL VIOLATION 7-38-005A.
    • 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. LOW TEMPERATURE GLASSWASH DISHMACHINE WITH IMPROPER SANITIZER CONCENTRATION (0 PPM CHLORINE). UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN SANITIZER CONCENTRATION AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 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. OBSERVED LIVE FRUIT FLIES BEHIND BOTH BARS. OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES BEHIND BOTH BARS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE COVERS FOR THE ICE BINS BEHIND BOTH BARS.
    • 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. DETAIL CLEAN THE WIRE RACKS IN THE WALK-IN COOLER, BASEMENT LIGHT SHIELD NEAR STORAGE CLOSET.
    • 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. MAINTAIN THE BASEMENT FLOOR DRY UNDER THE 3 COMPARTMENT SINK. DETAIL CLEAN THE FLOOR DRAINS BEHIND THE BARS.
    • 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. DETAIL CLEAN THE WALLS IN THE BASEMENT PREP AREA, BEHIND BOTH BARS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL DRAIN LINE TUBING TO THE SODA GUN HOLDERS BEHIND THE BARS. REPAIR THE BASEMENT MOP SINK.
    • 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. MUST ELIMINATE THE CLUTTER IN THE LIQUOR STORAGE ROOM.