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WENDY'S #001461

242 W GARFIELD BLVD, CHICAGO, IL 60609 · Restaurant

Inspection summary

WENDY'S #001461 has been inspected 12 times by Chicago Department of Public Health since April 27, 2010. The most recent inspection, on September 25, 2015, found no infractions.

5 of 12 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: Pests, Handwashing and staff hygiene 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 14, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on August 14, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 May 3, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 12 times across 4 separate inspections, most recently on December 11, 2013. 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 5 times across 4 separate inspections, most recently on December 11, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT. INFORMATION PROVIDED.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN ALL CONTACT SURFACES SUCH AS ALL HANDLES ON REACH IN COOLERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS: INTERIOR AND EXTERIOR OF FRYERS AND GRILLS. POP IN A BOX STATION IN NEED OF CLEANING TO REMOVE SPILLS. MUST CLEAN TO REMOVE BUILD UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF GROUT IN 3 COMP SINK AREA AND GRILL AREA. COVING IN WALK IN COOLER AND FRYER AREA IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD ABOVE REAR CHILI STATION IN NEED OF REPAIR. MUST REPAIR OR REPLACE.
  6. Complaint Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE NOTED ON WHEELS AND INTERIOR CARBINETS OF FRYERS, ALL ATTACHED PIPING & OUTLETS ON COOKING EQUIPMENT. INSTD TO DETAIL CLEAN AND MAINTAIN SAME
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BY DRIVE THRU-OUT SURROUNDING BEVERAGE STATION AND FLOOR AND DRAIN INSIDE CABINET OF DRIVE-THRU BEVERAGE STATION WITH SOME STANDING WATER AND EXCESSIVE BUILD-UP AT DRAIN LINE. INSTD TO CLEAN, AND KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLBASE LOOSE WITH GAPS THRU-OUT DINING AREA. INSTD TO REPAIR SAME. LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK COLD WATER FAUCET HANDLE LEAKING. REPAIR SAME.
  7. Complaint

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGENIC PRACTICES OBSERVED BY FOOD HANDLER. EMPLOYEE PREPARING SALADS WITH LONG, SILVER PAINTED FINGERNAILS. INSTD MANAGER FOR FOOD HANDLERS TO MAINTAIN FINGERNAILS SHORT, TRIMMED AND UNPOLISHED. CITATION ISSUED 7-38-010A CRITICAL.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • LIVE ROACH NOTED ON COUNTERTOP IN REAR. DEAD ROACHES NOTED IN CORNER OF DINING AREAS. OBSERVED LIVE DRAIN FLIES (OVER 10) IN DINING AREA AND IN REAR STORAGE AREAS. INSTD TO ELIMINATE ALL INSECT ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS. INSTD TO CONTACT PEST CONTROL FOR SERVICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE NOTED ON WHEELS AND INTERIOR CARBINETS OF FRYERS, ALL ATTACHED PIPING & OUTLETS ON COOKING EQUIPMENT. INSTD TO DETAIL CLEAN AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN CORNERS OF STORAGE AREAS BEHIND WIRE RACKS AND ALSO ALONG WALLBASE AND IN CORNERS BY BEVERAGE SYRUP BOXES NOT CLEAN, EXCESSIVE BUILD-UP. INSTD TO CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLBASE LOOSE WITH GAPS THRU-OUT DINING AREA. INSTD TO REPAIR SAME. LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK COLD WATER FAUCET HANDLE LEAKING. REPAIR SAME.
  8. Short Form Complaint

    0 infractions

  9. Complaint Re-Inspection

    0 infractions

  10. Short Form Complaint

    1 infraction

    • 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 EVIDENCE OF LIVE INSECTS/FRUIT FLIES IN PREMISE .13 LIVE FRUIT FLIES ON WALLS AND FLYING IN PREP/SYURP ROOM AND 10 LIVE FRUIT FLIES ON WALLS IN DINING ROOM /NEAR WASHROOM AREA. MUST CLEAN SANITIZE WALL AREAS. RECOMMEND PEST SERVICE. SERIOUS CITATION ISSUED
  11. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. NO LIGHT IN HOT WATER ROOM,MUST PROVIDE ADEQUATE LIGHTING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE METAL STEM THERMOMETER FOR SALAD COOLER
  12. Complaint

    4 infractions

    • 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. RUSTY SURFACES i.e. SHELVES IN COOLERS SEAL WITH A NON-TOXIC PAINT. CONDENSOR IN WALK IN FREEZER HAS ICE BUILD UP REPAIR SAME.
    • 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 ALL TUBING LEADING FROM THE SODA SYRUP.
    • 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 ALL WALLS IN REAR BEHIND HEAVY EQUIPTMENT i.e. BEVERAGE CENTER ICE MACHINE AND THROUGHOUT REAR AREA. DETAIL CLEAN ALL CEILING TILES OR REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.DETAIL CLEAN ALL VENT COVERS THROUGHOUT.

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