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WENDY'S

344 E 95TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

WENDY'S has been inspected 7 times by Chicago Department of Public Health since April 7, 2010. The most recent inspection, on November 29, 2013, found no infractions.

4 of 7 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 temperature control.

The last 2 inspections in a row found no infractions. 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 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 3 times across 2 separate inspections, most recently on April 6, 2011. 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 4 times across 2 separate inspections, most recently on April 21, 2011. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 2 times across 2 separate inspections, most recently on April 21, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 6, 2011. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Tag Removal

    0 infractions

  3. Short Form Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS AND SHELVING RACKS. MUST DETAIL CLEAN FLOORS AND INSTALL BASEBOARDS WHERE MISSING IN STORAGE CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET OVER SOFT SERVE MACHINE NEAR DRIVE THRU.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNECESSARY CLUTTER FROM STORAGE CLOSET AND BETTER ORGANIZE REMAINING ITEMS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  4. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND BOTH FRONT LINE PREP COOLERS AT IMPROPER TEMPERATURES RANGING BETWEEN 48-50 DEGREES F. MUST REPAIR COOLERS SO THAT THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 8LBS OF SHREDDED CHEESE,SLICED TOMATOES AND GUACAMOLE AT IMPROPER TEMPERATURES RANGING BETWEEN 47-60 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREE F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND HANDWASHING FACILITIES NOT PROPERLY MAINTAINED. FOUND EXPOSED HAND BOWL IN REAR PREP AREA NOT PROPERLY MAINTAINED WITH NO HOT AND COLD RUNNING WATER AVAILABLE AT SINK. MUST REPAIR AND PROVIDE HOT AND COLD RUNNING WATER AT SINK TO ALLOW FOR PROPER HAND WASHING. CRITICAL CITATION ISSUED 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,SINKS AND SHELVING RACKS. MUST DETAIL CLEAN FLOORS AND INSTALL BASEBOARDS WHERE MISSING IN STORAGE CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET OVER SOFT SERVE MACHINE NEAR DRIVE THRU.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNECESSARY CLUTTER FROM STORAGE CLOSET AND BETTER ORGANIZE REMAINING ITEMS. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  5. Short Form Complaint

    0 infractions

  6. Short Form Complaint

    0 infractions

  7. Suspected Food Poisoning

    1 infraction

    • 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. OBSERVED NO THERMOMETER DISPLAYED INSIDE WIC, MUST INSTALL NEAR DOOR.

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