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WING STOP

6160 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

WING STOP has been inspected 12 times by Chicago Department of Public Health since July 2, 2014. The most recent inspection, on May 22, 2019, found no infractions.

3 of 12 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 source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on February 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on February 13, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on February 13, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on March 14, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 6 separate inspections, most recently on February 13, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TCS FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND COMPLETE CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS (DRESSINGS) STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 40. PERSONAL CLEANLINESS
      • MUST REMOVE ALL UNAPPROVED JEWELRY WHEN WORKING WITH UNPROTECTED EXPOSED FOOD
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE BROKEN DOOR SEALS ON REACH IN FREEZER DOOR, REACH UNDER COOLER DOORS AND STAND UP COOLER DOOR
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN INTERIOR OF TWO COMPARTMENT SINK USED FOR FOOD PREPARATION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INSPECTION WHILE BUSINESS WAS OPEN, OPERATING, PREPARING AND SERVING FOODS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A) OBSERVED FOOD CONTACT INTERIOR OF THE ICE MACHINE WITH A BLACK SLIME SUBSTANCE. OBSERVED EXTERIOR AND INTERIOR OF FOOD CONTACT ICE BUCKET USED TO FILL SODA DISPENSING SYSTEM WITH ENCRUSTED DIRT AND A STICKY FILM SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE, INTERIOR AND EXTERIOR OF THE ICE BUCKET. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
  5. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 1 LB OF POTENTIALLY HAZARDOUS MACARONI AND CHEESE HELD AT AN IMPROPER TEMPERATURE OF 125.6F IN THE HOT HOLDING UNIT. FOOD DISCARDED. MANAGEMENT STATES ESTIMATED VALUE AT $15.00. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING IMPROPERLY HELD. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS NOT IN ORIGINAL CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY METAL RACK SHELVING INSIDE THE TALL REACH-IN FREEZER. MUST REMOVE ALL RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTREMELY DIRTY MOP SINK. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS UNDER THE TWO COMPARTMENT PREP SINK AND PREP TABLE. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILE ABOVE THE WALK-IN COOLER. MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO INTERNAL THERMOMETER INSIDE THE FRONT TWO DOOR REACH-IN COOLER. MUST PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE NOTED WITH LONG, CURLY HAIR NOT PROPERLY RESTRAINED. ABUNDANCE OF HAIR MUST BE PROPERLY RETRAINED BY HAT, HAIR NET, OR OTHER CONFINING HAIR METHODS ETC.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF TRAINING FOR ALL REQUIRED FOOD HANDLERS OR CERTIFICATES ON SITE. MUST PROVIDE.
  6. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DIRTY AND DEEP CUTS ON CUTTING BOARDS AT THE PREP AREA. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER UNIT. INSTRUCTED TO REPAIR THE CONDENSATION UNIT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND MAINTAIN DRY FLOORS UNDERNEATH THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY CEILING FANS ABOVE THE 2 COMPARTMENT SINK AT THE KITCHEN PREP. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    1 infraction

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION FROM REPORT # 1932524 DATED 6/10/16 NOT CORRECTED #45 FOOD HANDLER REQUIREMENTS NOT MET. SERIOUS VIOLATION 7-42-090
  8. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARRED COOKED AND SERVED. MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANGER ON SITE AT ALL TIMES WITH ORIGINAL CERTIFICATE POSTED. SERIOUS VIOLATION7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE MACHINE NOT WORKING. NOT PRODUCING ICE AND LEAKING ONTO FLOOR. REPAIR AND MAINTAIN ICE MACHINE. OBSERVED EXCESSIVE FROZEN CONDENSATE IN WALK IN FREEZER. DEFROST AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ICE SCOOP CONTAINER FOR ICE MACHINE UNCLEAN. MUST CLEAN AND SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITHIN KITHCEN WITH STANDING WATER. MUST KEEP FLOORS CLEAN AND DRY.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED EMPLOYEE DRINK INTERMINGLED WITH CUSTOMER FOOD WITHIN WALK IN COOLER. STORE ALL EMPLOYEE DRINKS AND ITEMS COMPLETLY SEPARATE FROM CUSTOMER FOOD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MANAGER STATES IN PROCESS OF HAVING ALL EMPLOYEES COMPLETE FOOD HANDLER TRAINING.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of pop dispensing unit not clean, needs detailed cleaning(crevices). Walk in cooler shelving not clean need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners), floors under pop dispensing unit, rear storage shelving not clean, need detailed cleaning. Floors in rear kitchen areas, and in walk in cooler need re-grouting.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine not clean, need detailed cleaning. Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Rear kitchen shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen area under shelving/racks not clean, need detailed cleaning(corners).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handler's list for next routine inspection.
  11. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST MAINTAIN FLOORS DRY AT ALL TIMES TO PREVENT PEST BREEDING. FOUND FLOOR WET UNDET THE 3-COMP SINK.
  12. License

    0 infractions

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