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WINGS AROUND THE WORLD

510 E 75TH ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

WINGS AROUND THE WORLD has been inspected 7 times by Chicago Department of Public Health since August 5, 2010. The most recent inspection, on October 9, 2015, found no infractions.

2 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 and Pests.

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.

  • 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 across 2 separate inspections, most recently on July 20, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 20, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 5 separate inspections, most recently on August 6, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 3 separate inspections, most recently on July 20, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 27, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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 Re-Inspection

    0 infractions

  3. Complaint Re-Inspection

    2 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • THE FOLLOWING PREVIOUS SERIOUS VIOLATIONS NOTED 7-20-12 NOT CORRECTED:-18- MICE DROPPINGS STILL OBSERVED IN THE FOLLOWING AREAS OF ESTABLISHMENT: ON FLOOR IN WASHROOM, ON FLOOR IN FOOD PREP AND STORAGE ROOM AREAS.-29- THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED: -33-CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, DEEP FRYERS, PREP TABLES, STORAGE RACKS, SHELVES, HOOD & FILTERS ABOVE COOKING EQUIPMENT,SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.-34-DETAIL CLEAN ALL FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. CITATION ISSUED-CRITICAL FOR NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXTERIOR OF EXHAUST SYSTEM (OUTSIDE), WALL BEHIND, AND GROUND UNDERNEATH WITH EXCESSIVE GREASE ACCUMULATION. CLEAN AND MAINTAIN.
  4. Complaint Re-Inspection

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • THE FOLLOWING PREVIOUS SERIOUS VIOLATIONS NOTED 7-20-12 NOT CORRECTED:-18- MICE DROPPINGS STILL OBSERVED IN THE FOLLOWING AREAS OF ESTABLISHMENT: ON FLOOR IN WASHROOM, ON FLOOR IN FOOD PREP AND STORAGE ROOM AREAS.-29- THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED: -33-CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, DEEP FRYERS, PREP TABLES, STORAGE RACKS, SHELVES, HOOD & FILTERS ABOVE COOKING EQUIPMENT,SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.-34-DETAIL CLEAN ALL FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. CITATION ISSUED-CRITICAL FOR NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES OR VALID CERTIFICATE POSTED, OR PROOF OF ENROLLMENT IN CLASS PROVDED AT TIME OF INVESTIGATION- 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL LIGHT SHIELDS.
  5. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHICKEN WINGS-45.5F, CHICKEN WINGS-45.7F, ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW-PRODUCT VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(A). APPROXIMATELY 60LB VALUED AT $100.00).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 35 MICE DROPPINGS NOTED ON FLOOR IN REAR STORAGE ROOM, UNDERNEATH UNUSED COOLER, ON FLOOR IN WASHROOM, AND ON FLOOR BY BASEMENT DOOR. ALSO OBSERVED 6 FLIES IN CUSTOMER WAITING AREA,IN FOOD PREP AREA AND IN REAR STORAGE ROOM-MUST REPAIR BOTTOM OF REAR EXIT DOOR WHICH HAS A I INCH GAP UNDERNEATH IT, AND MUST EITHER KEEP FRONT AND REAR DOORS CLOSED OR PROVIDE SCREEN DOORS TO KEEP PESTS OUT. MUST REQUEST SERVICE FROM PEST CONTROL , AND ALSO PROVIDE PEST CONTROL LOG BOOK. CITATION ISSUED-SERIOUS 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES OR VALID CERTIFICATE POSTED, OR PROOF OF ENROLLMENT IN CLASS PROVDED AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED: -33-CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, DEEP FRYERS, PREP TABLES, STORAGE RACKS, SHELVES, HOOD & FILTERS ABOVE COOKING EQUIPMENT,SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.-34-DETAIL CLEAN ALL FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE VIOLATION #29
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE VIOLATION #29
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL LIGHT SHIELDS.
  6. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHICKEN WINGS FOUND AT 47.1F, 48.3F, AND 50.1F-THIS PRODUCT MUST BE HELD AT 40 DEGREES OR BELOW /- 2 DEGREES-CITATION ISSUED-CRITICAL 7-38-005(A). PRODUCT VOLUNTARILY DISCARDED(60LB) VALUED AT 75.00
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER OR A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AND VISIBLE ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS, DEEP FRYERS, PREP TABLES, STORAGE RACKS, SHELVES, HOOD & FILTERS ABOVE COOKING EQUIPMENT,SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES THROUGHOUT. DETAIL CLEAN ALL FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS, DOORS AND BASEBOARDS THROUGHOUT. REPLACE ALL STAINED CEILING TILES. CLEAN ALL LIGHT SHIELDS AND DUSTY CEILING & WALL VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN FRONT SERVICE COUNTER AREA BY EXPOSED HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN FRONT COUNTER AREA BY EXPOSED HAND SINK. MUST PROVIDE SHELVING FOR ARTICLES STORED IN WASHROOM AND HOOKS TO PROPERLY HANG CLEAN MOPS.
  7. 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. THE SHELF AND LEGS UNDER THE PREP TABLE IS RUSTY. INSTRUCTED TO PAINT WITH NON TOXIC PAINT. THE BACK DOOR IS NOT ATTACHED AND IS HARD TO CLOSE. INSTD. TO ATTACH THE DOOR SO IT CLOSES PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN TOP, SIDES, FRONT AND CABINIT UNDERNEATH THE FRYERS AND THE HOOD FILTERS AND PIPES ABOVE AND THE UTILITY SINK. REACH IN FREEZERS HAS ICE BUILDUP. INSTD. TO CLEAN AND SANITIZE ALL. DEFROST AND CLEAN FREEZERS.
    • 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. CLEAN THE FLOOR IN THE PREP AREA UNDER THE HEAVY EQUIPMENT AND IN THE BASEMENT. HAS GREASE BUILDUP 1ST FLOOR AND DUST IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE WORKING LIGHTS IN THE BASEMENT. CLEAN THE LIGHT SHIELDS IN THE PREP AREA AND THE CUSTOMERS WAITING ROOM. HAS DUST AND DEBRIS IN THEM.

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