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WIENER'S CIRCLE

2622 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

WIENER'S CIRCLE has been inspected 4 times by Chicago Department of Public Health since April 27, 2012. The most recent inspection, on October 21, 2015, found no infractions.

1 of 4 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 2 separate inspections, most recently on October 22, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 December 6, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 3 times across 2 separate inspections, most recently on December 6, 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 2 times across 2 separate inspections, most recently on December 6, 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • ONE SHEET OF PAPER TOWEL FOR HAND WASHING ON PREMISES AND USED BY THIS INSPECTOR. NO OTHER PAPER TOWELS ON SITE FOR STAFF. OWNER ARRIVED ON SITE WITH BACK-UP PAPER TOWELS. CRITICAL CITATION ISSUED 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 12-6-13 NOT CORRECTED. #32-MUST NOT USE PAPER AS LINER FOR SHELVING INSIDE REACH-IN COOLER. OR CARDBOARD AS LINER FOR SHELVING.#34-MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON COOKS LINE.#43- WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. MANAGEMENT CORRECTED ALL DURING THIS INSPECTION. SERIOUS CITATION ISSUED 7-42-090.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN THE FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 6 LBS HOT DOGS AND POLISH SAUSAGE IN COOKS LINE COOLER AT TEMPERATURES RANGING BETWEEN 49.1F TO 52.7F. OTHER FOODS IN COOLER SUCH AS BEEF PATTIES FOUND AT ADEQUATE TEMPERATURE OF 37.8F AND COOLER TEMPERATURE OF 39F. GRILL CHAR MARKS OBSERVED ON POLISH SAUSAGES. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $18.00. CRITICAL CITATION ISSUED 7-38-005.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE. 13 BOXES OF RAW BURGER PATTIES BEING STORED ON A MIDDLE SHELF OVER CONTAINERS OF SLICED TOMATOES IN WALK-IN COOLER. MANAGEMENT MOVED THE RAW BEEF TO THE BOTTOM SHELF DURING INSPECTION. SERIOUS CITATION ISSUED 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INITIAL INSPECTION. MANAGEMENT WAS TELEPHONED AND ARRIVED APPROXIMATELY 40 MINUTES LATER. CERTIFICATES ALSO NOT POSTED ON PREMISES. CERTIFICATES STORED IN FILE FOLDER IN PLASTIC BOX. REVIEWED THAT A CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON SITE AT TIMES POTENTIALLY HAZARDOUS FOODS BEING PREPARED AND SERVED SUCH AS HOT DOGS AT 143.2F AND CERTIFICATES MUST BE POSTED. SERIOUS CITATION ISSUED 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE PAPER AS LINER FOR SHELVING INSIDE REACH-IN COOLER. OR CARDBOARD AS LINER FOR SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON COOKS LINE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  4. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS WERE PROVIDED AT THE HANDWASHING SINK. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MUST KEEP HANDWASHING SINK STOCKED WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 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 THE LIGHT SHIELD ABOVE THE HOT HOLDING UNIT.
    • 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 THE CRACKED LIGHT SHIELD ABOVE THE ICE MACHINE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES.

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