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Wendy's Old Fashioned Hamburgers of New York Inc.

3943 N HARLEM AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

Wendy's Old Fashioned Hamburgers of New York Inc. has been inspected 5 times by Chicago Department of Public Health since May 3, 2013. The most recent inspection, on October 8, 2015, found no infractions.

2 of 5 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, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on April 29, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 29, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 29, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 19, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times across 3 separate inspections, most recently on April 29, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF OVER 20 LIVE SMALL FLIES IN A BEVERAGE DISPENSER AREA ON WALL AND CEILING. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. MUST DETAIL CLEAN AND MAINTAIN INTERIOR CABINET WITH SYRUP AND SOME TRASH UNDERNEATH SODA DISPENSER MACHINE. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. ALSO NOTED REAR EXIT DOOR NOT RODENT PROOF WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES COOKIE COOLER BEHIND FRONT SERVICE COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR WITH FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/COOKING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET AT EXPOSED HAND SINK IN PREP AREA (BY OFFICE).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE INSIDE CLEANING CLOSET (NEXT TO WOMEN'S WASHROOM). MUST REMOVE UNNECESSARY ARTICLES. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED SOME FOOD HANDLER WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS (CAP, HAIRNET ETC) IN FOOD PREP AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  4. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, must properly date food items in walk in cooler.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), front counter shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler not clean, need detailed cleaning(corners), floors in kitchen prep area by grill not clean, need detailed cleaning.
  5. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inside cabinet shelving by coffe dispensing equipment not clean, needs detailed cleaning(crevices).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet installed directly above 2 compartment sink drain board. Must relocate filtered faucet by 2 compartment sink so it can properly drain into 2 compartment sink drain.

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