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WENDY'S

8300 S ASHLAND AVE, CHICAGO, IL 60620 · Restaurant

Inspection summary

WENDY'S has been inspected 7 times by Chicago Department of Public Health since March 11, 2010. The most recent inspection, on March 26, 2012, found no infractions.

1 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.

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 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 4 times across 2 separate inspections, most recently on February 29, 2012. 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 16 times across 6 separate inspections, most recently on February 29, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 9 times across 6 separate inspections, most recently on February 29, 2012. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HAMBURGER COLD HOLDING UNIT(46.1F) AND REFRIGERATED PREP TABLE(51.2F) IN DRIVE-THRU AREA NOT MAINTAINING ADEQUATE INTERNAL TEMPERATURES- BOTH UNITS TAGGED HELD FOR INSPECTION. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THESE UNITS AND HAVE THEM REPAIRED-CITATION ISSUED-CRITICAL 7-38-005(A). ONCE UNITS HAVE BEEN REPAIRED, FAX A REQUEST FOR RE-INSPECTION TO 312-746-4240.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • GRILLED CHICKEN-110.1F, CRISPY CHICKEN-115.1F, CHICKEN NUGGETS-124.5F-PRODUCTS VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE EXCESSIVE ICE BUILD-UP FROM WALK-IN FREEZER. CLEAN THE EXTERIORS OF COOKING EQUIPMENT, & INTERIOR CABINETS OF DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. CLEAN & SANITIZE CARPETING IN DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN/PAINT OR REPLACE ALL SECTIONS OF HEAVILY STAINED WALLS THROUGHOUT. SEAL ALL LOOSE BASEBOARDS IN DINING ROOM AND THROUGHOUT WHERE NEEDED. CLEAN AND/OR PAINT DOORS WHERE NEEDED. REPAIR BOTTOM NORTH ENTRY/EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN HEAT LAMP IN CHICKEN NUGGET HOT HOLDING UNIT.
  3. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR BROKEN BRICKS IN FRONT NEAR NORTH ENTRANCE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY STORAGE RACK IN WALK-IN COOLER. REPLACE RUBBER GASKET AROUND DOOR TO WALK-IN FRREZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE COMPRESSOR INSIDE WALK-IN COOLER, & SHELF INSIDE WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING VENTS AND WALLS WHERE NEEDED. RE-SEAL WALL COVE IN WALK-IN COOLER WHERE LOOSE.
  4. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY STORAGE RACK IN WALK-IN COOLER. REPLACE RUBBER GASKET AROUND DOOR TO WALK-IN FRREZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE COMPRESSOR INSIDE WALK-IN COOLER, & SHELF INSIDE WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING VENTS AND WALLS WHERE NEEDED. RE-SEAL WALL COVE IN WALK-IN COOLER WHERE LOOSE.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE RUSTY STORAGE RACK IN WALK-IN COOLER. REPLACE RUBBER GASKET AROUND DOOR TO WALK-IN FRREZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE COMPRESSOR INSIDE WALK-IN COOLER, & SHELF INSIDE WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING VENTS AND WALLS WHERE NEEDED. RE-SEAL WALL COVE IN WALK-IN COOLER WHERE LOOSE.
  6. Consultation

    4 infractions

    • 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.FOLLOWING NEED CLEANING ,INTERIOR AND EXTERIOR OF COOLERS ,CABINET UNDER FRONT EXPOSED SINK,COOKING EQUIPMENT.
    • 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.FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS IN ALL CORNER IN PREP AND STORAGE AREAS REMOVE STANDING WATER NEAR EXPOSED SINK,COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE DAMAGED LIGHT SHIELDS IN THE REAR PREP AREA AND WALK IN COOLER.
    • 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.EXTEND DRAIN LINES DIRECTLY TO FLOOR DRAIN IN REAR NEAR EXPOSED SINK.
  7. Short Form Complaint

    6 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. TOP OF HAMBURGER PREP COOLER (MEAT WELL) NOT MAINTAINING PROPER TEMPERATURE 53.2F. TOP OF COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. SERIOUS VIOLATION 7-38-005A CITATION ISSUED H59957
    • 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. IMPROPER TEMPERATURE OF RAW HAMBURGER PATTIES 52.8F STORED IN TOP OF HAMBURGER PREP COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H59957
    • 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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF COOLERS, CABINET UNDER FRONT EXPOSED SINK, COOKING EQUIPMENT.
    • 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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. GROUT LOOSE FLOOR TILES IN ALL AREAS. REMOVE STANDING WATER ON FLOOR NEAR REAR EXPOSED SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA AND WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. EXTEND DRAINLINES DIRECTLY TO FLOOR DRAIN IN REAR NEAR EXPOSED SINK.

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