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WENDY'S OLD FASHIONED HAMBURGERS

6 S CLARK ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

WENDY'S OLD FASHIONED HAMBURGERS has been inspected 14 times by Chicago Department of Public Health since March 16, 2010. The most recent inspection, on September 8, 2016, found no infractions.

2 of 14 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, Pests and Handwashing and staff hygiene.

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 9 times across 8 separate inspections, most recently on May 4, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 June 24, 2015. 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 May 4, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 12 times across 10 separate inspections, most recently on July 2, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 11 times across 7 separate inspections, most recently on May 4, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Weak water pressure at main hand wash sink, instructed to increase.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Missing a refrigeration thermometer in all 3 small prep coolers, instructed to provide in warmest part of cooler.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers with facial hair not wearing a beard restraints.
  3. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR GROUT WORN BETWEEN THE FLOOR TILES THROUGHOUT THE 1ST FLOOR COOKLINE AND PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN THE FLOOR TILES TO PREVENT PONDING WATER AND ACCUMULATED FOOD DEBRIS THAT COULD LEAD TO PEST HARBORAGE.
  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED A 1 DOOR PREP COOLER ON THE WEST END OF THE COOKLINE AT 57.0F AND A 2 DOOR PREP COOLER AT THE WEST END OF THE COOKLINE AT 49.8F WITH NO POTENTIALLY HAZARDOUS FOODS STORED INSIDE. INSTRUCTED TO MAINTAIN COOLER TEMPERATURES AT 40.0F OR BELOW. EQUIPMENT TAGGED AND HELD FOR INSPECTION. NO CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 30LBS OF HAMBURGER PATTIES IN THE TOP LOADING PREP COOLER AT 51.3F. INSTRUCTED TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED 30LBS OF HAMBURGER PATTIES VALUED AT APPROXIMATELY $90. CRITICAL VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 12 LIVE FRUIT FLIES ON THE FAR EAST WALL OF THE COOKLINE, 2 FRUIT FLIES FLYING AROUND THE COOKLINE ALONG THE WEST END AND 2 FLYING AROUND IN THE BASEMENT PREP AREA. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE/ELIMINATE THE FRUIT FLY ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR GROUT WORN BETWEEN THE FLOOR TILES THROUGHOUT THE 1ST FLOOR COOKLINE AND PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN THE FLOOR TILES TO PREVENT PONDING WATER AND ACCUMULATED FOOD DEBRIS THAT COULD LEAD TO PEST HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 1 COMPARTMENT SINK ON THE WEST END OF THE COOKLINE WITH LOW HOT WATER PRESSURE AND NO COLD WATER. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  5. Complaint Re-Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITAION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS ( BEEF, CHICKEN... ) INSTRUCTED MGR TO OBTAIN, SERIOUS CITAION ISSUED 7-38-012.
  6. Complaint

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL , FOUND ABOUT 35 LIVE FRUIT FLIES SCATTARED IN BASEMENT'S AND 1ST FLOOR PREP AREAS. INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE IS RECOMMENDED. SERIOUS CITIATION ISSUED 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER NOTED ALONG WALL BASE AND CORNERS IN BASEMENT PREP AREA, SPILLES OF SODA SYRUP IN SYRUP ROOM. INSTRUCTED TO CLEAN AND MINIMIZE STANDING WATER IN PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MINOR LEAK NOTED UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING BRUSHES STORED TOO CLOSE TO CHILI COOKING UNIT, INSTRUCTED TO KEEP AWAY.
  7. Complaint

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN WALK-IN FREEZER, INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING AND INOPERABLE THERMOMETER IN SEVERAL PREP AND WALK COOLERS, INSTRUCTED TO OBTAIN GOOD WORKING THERMOMETER.
  8. Short Form Complaint

    0 infractions

  9. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR ALL LOOSE AND DAMAGED GASKETS AT 2DR AND 1DR REFRIGERATORS ON THE 1ST FLOOR COOKING LINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR OF ALL BOOTH BOXES ON PREMISES TO REMOVE FOOD DEBRIS AND DEAD INSECTS. MUST REMOVE EXCESSIVE GREASE BUILD-UP FROM PIPES BEHIND ALL FRYERS AT MAIN COOOKING LINE ON FIRST FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS AT THE DRY STOCK ROOM, IN FRONT OF THE 3COMP SINK AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL WALL AT BASE OF COVING NEXT TO THE LOWER LEVEL RESTROOM AND IN THE KITCHEN AREA UNDER TO THE 2COMP PREP IN THE LOWER LEVEL.MUST REATTACH WALLTRIM AND SEAL PVC.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR VENTS IN ALL RESTROOMS ON PREMISES AT BOTH MEN'S AND LADIES FACILITIES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THEMOMETERS AT ALL REFRIGERATORS ON THE MAIN FLOOR COOKING LINE.
  10. Short Form Fire-Complaint

    1 infraction

    • 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. DEAD INECTS FOUND UNDER 2 COMP SINK IN BASEMENT PREP AREA. INSTRUCTED TO CLEAN FLOOR AND MAINTAIN.
  11. Complaint

    3 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. COOLER DOORS GASKETS IN POOR REPAIR AT FRONT PREP AREA, INSTRUCTED TO REPLACE.
    • 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. FLOOR UNDER 3 COMP SINK, NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. MISSING THERMOMETER AT SALAD COOLER AND RAW MEAT SMALL COOLERS, INSTRUCTED TO PROVIDE
  12. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REFER TO PREVIOUS INSPECTION FOR DESCRIPTION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REFER TO PREVIOUS INSPECTION FOR DESCRIPTION
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REFER TO PREVIOUS INSPECTION FOR DESCRIPTION
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFER TO PREVIOUS INSPECTION FOR DESCRIPTION
  13. 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. RUBBER GASKETS AT DOUBLE DOOR COOLER IN POOR REPAIR,INSTRUCTED TO REPLACE.
    • 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. STANDING MOLDY WATER AT FLOOR NEST TO MOP SINK, INSTRUCTED TO GROUT FLOOR TILES TO PREVENT STANDING WATER.
    • 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. CRACKED LIGHT SHIELD INSIDE BASEMENT WALK-IN COOLER, INSTRUCTED TO REPLACE ALSO LIGHT SWITCH IN POOR REPAIR.
    • 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. NO THERMOMETER IN ALL RAW PATTIES COOLERS AT FRONT PREP LINE, INSTRUCTED TO PROVIDE.
  14. Complaint

    2 infractions

    • 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. MUST DETAIL CLEAN FLOORS UNDER SHELVES IN BASEMENT AREA, SODA SYRUP SPILLS NOTED.
    • 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. NO THERMOMETER IN PREP COOLER FOR PATTIES STORAGE, INSTRUCTED TO INSTALL IN A CLEAR VIEW.

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