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WRIGLEYVILLE ROOFTOP

1044 W WAVELAND AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

WRIGLEYVILLE ROOFTOP has been inspected 8 times by Chicago Department of Public Health since May 24, 2016. The most recent inspection, on March 24, 2022, 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on June 10, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 2 separate inspections, most recently on June 11, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on June 10, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 separate inspections, most recently on June 11, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 June 14, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE LINE COOLER ON THE 3RD FLOOR TO BE IMPROPER:-PASTA 46.4F, CUPS OF FRUITS 50F, SLICED TOMATOES 47.7F. PRIORITY VIOLATION #7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE SERVING LINE TO BE IMPROPER AT 52.3F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER DOOR. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
  3. Canvass Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B, C, D, E) THREE COMPARTMENT SINK INSTALLED OUTSIDE PREMISES NOT PROTECTED FROM CONTAMINATION. MUST INSTALL INSIDE THE PREMISES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13 UTILITY SERVICE SINK MUST BE LOCATED IN AN INDOOR AREA.
  4. Canvass Re-Inspection

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 FOUND NO HAND WASHING SINK AT THE 5TH FLOOR ROOF BAR. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO CONSUMER ADVISORY AVAILABLE FOR CUSTOMERS.MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-903.12 ALL STORED ITEMS BEHIND THE 4TH FLOOR SMALL BAR MUST BE ELEVATED FROM THE FLOOR IE: DRINKING CUPS, BOTTLED WATER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B, C, D, E) THREE COMPARTMENT SINK INSTALLED OUTSIDE PREMISES NOT PROTECTED FROM CONTAMINATION. MUST INSTALL INSIDE THE PREMISES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13 UTILITY SERVICE SINK MUST BE LOCATED IN AN INDOOR AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-305.11 EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD/BEVERAGE PREP AREAS. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE AREA.
  5. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER AT ANY OF THE CUSTOMER WASHROOM WASH BOWLS THROUGHOUT THE 3RD AND 4TH FLOORS. THIRD FLOOR WASH ROOM WASH BOWL HOT WATER TEMPERATURE FOUND AT 62.1F. FORTH FLOOR WASHROOM WASH BOWL TEMPERATURES AT 61.2F, 60.8F, AND 60.4F. MAINTENANCE EMPLOYEE STATES THE MOTOR ON THE HOT WATER TANK FOR ALL THOSE WASHROOMS IS BROKEN. HOT WATER IS AVAILABLE AT ALL OTHER WASHBOWLS INCLUDING THE BASEMENT EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASH BOWLS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND WASHING SINK AT THE 5TH FLOOR ROOF BAR. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 6 LBS COOKED BRATWURSTS & COOKED HOT DOGS HELD HOT ON A GRILL AT IMPROPER TEMPERATURES OF 123.8F & 117.7F. ALL DISCARDED. INSTRUCTED TO HOLD ALL HOT FOODS AT 135F OR GREATER. ESTIMATED VALUE DISCARDED TO BE $40.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 10 LBS MARINATED STEAK IN A PREP COOLER AT THE COOKS LINE AT 48.2F. INSTRUCTED TO HOLD ALL COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #21 FOR CITATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY AVAILABLE FOR CUSTOMERS.MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS BEHIND THE 4TH FLOOR SMALL BAR MUST BE ELEVATED FROM THE FLOOR IE: DRINKING CUPS, BOTTLED WATER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THREE COMPARTMENT SINK INSTALLED OUTSIDE PREMISES NOT PROTECTED FROM CONTAMINATION. MUST INSTALL INSIDE THE PREMISES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UTILITY SERVICE SINK MUST BE LOCATED IN AN INDOOR AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD/BEVERAGE PREP AREAS. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE AREA.
  6. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY. PRIOIRITY FOUNDATION. NO CITATION ISSUED.7-38-012A. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL EVENTS PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO EXPOSED HAND SINKS AT DISHWASHING AREA AT 2ND FLOOR, 4TH FLOOR BAR, AND 5TH FLOOR ROOF BAR. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-030C. MUST INSTALL EXPOSED HAND SINKS AT ALL AREAS MENTIONED.
  7. Canvass

    0 infractions

  8. License

    1 infraction

    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED EXPOSED HAND WASHING SINK IN 3RD FLOOR GRILLING AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN. OBSERVED 3-COMPARTMENT SINK ON 2ND FLOOR PORCH AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

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