Skip to content
Loading map…

WRIGLEYVILLE ROOFTOP

1048 W WAVELAND AVE, CHICAGO, IL 60613 · ROOFTOP

Inspection summary

WRIGLEYVILLE ROOFTOP has been inspected 8 times by Chicago Department of Public Health since April 7, 2016. The most recent inspection, on March 24, 2022, found no infractions.

3 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on August 19, 2020. For example: PROPER HOT HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 6, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on June 6, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on April 7, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on June 6, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    0 infractions

  3. Canvass

    1 infraction

    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 121.0 F AND 125.0 F INSIDE STEAM TABLE- HAMBURGERS AND HOT DOGS. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 135.0 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. SAID STEAM TABLE WAS TURNED UP AND NOW HOT FOODS ARE HELD AT OVER 135.0 F. PRIORITY VIOLATION 7-38-005.
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST RELOCATE PAPER TOWEL DISPENSER TO BE CLOSER TO HAND SINK IN THE FRONT SERVICE FOOD LINE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • DRY WIPING CLOTHS MUST NOT BE STORED DRAPED OVER HAND WASH SINK WASH BOWL. MUST PROPERLY STORE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILE IN UNISEX WASHROOM. MUST REPLACE.-----RAW WOODEN WALL AT THE FRONT FOOD SERVICE LINE MUST BE SEALED TO BE SMOOTH AND CLEANABLE.----PEELING PAINT ABOVE THE CHIP STORAGE IN THE ROOF TOP DRY STORAGE ROOM. MUST REMOVE.----FLOOR UNDER THREE COMPARTMENT SINK AND ICE MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • EMPLOYEES MUST NOT STORE PERSONAL BELONGS IN THE FOOD/ BEVERAGE PREP AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA----
  5. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-012A. MUST OBTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE FOR VOMIT AND DIARHHEAL EVENTS. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST OBTAIN.
  6. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE TONGS, DELI PAPER OR OTHER BARRIER FOR CUSTOMER SELF SERVICE COOKIES. MUST STORE ICE SCOOPS IN ICE WITH HANDLE STICKING OUT OF ICE, OR PROVIDE DRY, SANITARY CONTAINERS TO STORE SCOOPS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD AT 3RD FLOOR KITCHEN WITH DEEP, DARK GROOVES. INSTRUCTED TO REPLACE THE CUTTING BOARD. ALSO NOTED FOIL BEING USED TO COVER THE CUTTING BOARD AT THE STEAM TABLE. INSTRUCTED TO REMOVE THE FOIL AND MAINTAIN ALL FOOD CONTACT SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ARTIFICIAL GRASS CARPET COVERING THE FLOOR IN THE 4TH FLOOR DRY STORAGE ROOM. INSTRUCTED TO REMOVE CARPETING AND MAINTAIN FLOOR TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST ACCUMULATION FROM CEILING VENTS NEAR ENTRANCE TO 3RD FLOOR KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS OR SHATTER-RESISTANT BULBS ON LIGHT FIXTURE ABOVE 3RD FLOOR FOOD PREP AREA.
  7. License Re-Inspection

    0 infractions

  8. License

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST INSTALL SNEEZE GUARD AT FRONT INDOOR FOOD SERVICE LINE TO PROTECT FOOD FROM CONTAMINATION. SERIOUS VIOLATION 7-38-005(A)NO CITATION ISSUED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE ON PREMISES. INSTRCUTED TO ENROLL PROVIDE CITY OF CHICAGO CERTIFICATE. SERIOUS VIOLATION 7-38-012. NO CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT LARGE ENOUGH TO COMPLETELY SUBMERGE LARGEST MULTI-USE UTENSILS. 3-COMPARTMENT SINK MUST BE DEEP AND BIG ENOUGH TO FIT THE LARGEST POTS AND PANS. SERIOUS VIOLATION 7-38-030. NO CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR OF ALL REFRIGERATION UNITS LOCATED ON REAR 3RD FLOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. THERMOMETER NEEDED INSIDE ALL REFRIGERATION UNITS. MUST PROVIDE AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website