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WINGS & FINS

1751 E 75TH ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

WINGS & FINS has been inspected 8 times by Chicago Department of Public Health since December 23, 2011. The most recent inspection, on July 22, 2019, found no infractions.

2 of 8 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on July 22, 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 3 times across 2 separate inspections, most recently on July 12, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on July 22, 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 2 times on July 12, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 4 separate inspections, most recently on July 6, 2016. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT WITH ACCUMULATED DUST AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS THRU OUT THE FOOD PREP AREAS WITH ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND ALL OF THE COOKING AND REFRIGERATION EQUIPMENT AND UNDER AND BEHIND ALL SHELVES. INSTRUCTED TO CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
  3. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (PREPACKAGED COLESLAW, PREPACKAGED SLICED WATERMELON) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATE. INSTRUCTED TO PROVIDE A LABEL WITH THE PRODUCT DISCARD DATE FOR ALL PREPACKAGED COLESLAWS IN ALL REFRIGERATION UNITS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED METAL STEM THERMOMETER NOT TURNING ON DURING THE INSPECTION. INSTRUCTED TO PROVIDE AN ADEQUATE METAL STEM THERMOMETER TO TAKE TEMPERATURES OF COLD AND HOT FOODS. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED NO ALLERGEN WARNING LABELS ON THE PREPACKAGED DESSERTS THAT CONTAIN ALLERGENS (PEANUTS, EGGS) THAT ARE FOR SALE AT THE FRONT CUSTOMER COUNTER. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED DESSERTS. PRIORITY FOUNDATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT WITH ACCUMULATED DUST AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS THRU OUT THE FOOD PREP AREAS WITH ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND ALL OF THE COOKING AND REFRIGERATION EQUIPMENT AND UNDER AND BEHIND ALL SHELVES. INSTRUCTED TO CLEAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE INTERIOR SHELVING OF THE PREP COOLER RUSTY. MUST REMOVE RUST AND CLEAN TO REMOVE DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN CORNERS BEHIND COOLERS AND FREEZERS IN THE REAR AREA TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED THE LIGHT SHIELDS IN THE REAR AND FRONT WAITING AREA DIRTY. MUST CLEAN TO REMOVE DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK AT THE 3 COMPARTMENT SINK AT THE BOTTOM (MIDDLE PIPE). MUST REPAIR AND MAINTAIN.
  5. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED(ITALIAN BEEF). SERIOUS VIOLATION 7-38-012(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY STORAGE RACK(S) INSIDE COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE CABINET INTERIORS AND EXTERIORS OF ALL DEEP FRYERS, AND SIDES OF COOKING EQUIPMENT IN FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CELING TILES THROUGHOUT. CLEAN DIRT AND DEBRIS FROM LIGHT SHIELDS. CLEAN INTERIOR OF HOOD AND ATTACHED LIGHTING ABOVE COOKING EQUIPMENT(GREASY BUILD-UP).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • WHEN NOT IN USE DISCARD DIRTY MOP WATER FROM MOP PAIL AND HANG MOP UPRIGHT TO AIR DRY TO PREVENT INSECT BREEDING.
  6. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS,VENTS IN CEILING AREAS,DUSTY.MUST CLEAN/MAINTAIN
  7. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES REACH IN COOLER NOT MAINTAINING PROPER TEMPERATURE REQUIRED OF 40F.AIR TEMPERATURE OF COOLER 65F. RUBBER GASKETS ON COOLER IN POOR REPAIR ON COOLER DOORS.MUST REPLACE.MUST USE ADDITIONAL COOLER THATS 40F OR BELOW TO SO FOODS.CRITICAL CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES,IE CATFISH STEAKS-52F,CHICKEN-49F,CHICKEN TENDERS-52F,OCEAN PEARCH-52F,COLE SLAW-49FAND JACK SALMON-51F.APPROX 55LBS,MUST MAINTAIN COLD FOODS AT 40F OR BELOWCOST APPROX $175.00 WAS REMOVED FROM COOLER AND DISCARDED.CRITICAL CITATION ISSUED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS,VENTS IN CEILING AREAS,DUSTY.MUST CLEAN/MAINTAIN.
  8. License

    0 infractions

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