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ZUZU WRAPS INC

3200 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

ZUZU WRAPS INC has been inspected 5 times by Chicago Department of Public Health since May 7, 2013. The most recent inspection, on May 29, 2014, found no infractions.

2 of 5 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 Food source, labelling and allergens.

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.

  • 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 December 17, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 7, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on May 22, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 May 7, 2013. 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 10 times across 3 separate inspections, most recently on May 22, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED-BEEF AT 155.3 F. INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST ON PREMISES DURING ALL HOURS OF OPERATION. SERIOUS CITATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI AND SINGLE USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MACHINE, DEEP FRYER CABINET, GRINDER, PREP COUNTER AND TABLES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALL BASE, BEHIND EQUIPMENT AND IN BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE FOOD DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NON-WORKING COOLER BEING USED FOR CONDIMENTS AND PRODUCE(NON-POTENTIALLY HAZARDOUS) IN FOOD PREPARATION AREA. INSTRUTED TO REPAIR COOLER OR REMOVE.
  3. Complaint

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING COVES/TILES , FRONT ENTRANCE DOOR. INSTRUCTED TO REPLACE MISSING TILES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THREE DOOR COOLER, DOOR WORKING , IN DINING AREA. INSTRUCTED TO REMOVE COOLER PREMISES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • COOK NOT WEARING HAIR RESTRAINT. INSTRUCTED COOK TO PUT ON HAIR RESTRAINT.
  4. License Re-Inspection

    0 infractions

  5. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLERS AND FREEZERS OFF, INSTRUCTED, COOLER MUST BE AT 40F OR BELOW, FREEZERS 0 OR BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED WASHING SINK AT FRONT PREP AREA; INSTRUCTED TO PROPERLY INSTALL HAND WASHING SINK WITH HOT/COLD WATER, SPLASH GUARDS, PAPER TOWELS AND SOAP DISPENSERS.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR HAND DRYING DEVICES AT DISH WASHING AREA EXPOSED SINK AND HAND BOWLS INSIDE THE WASHROOMS, INSTRUCTED TO PROVIDE SOAP, PAPER TOWELS AND DISPENSERS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK, INSTRUCTED TO CONTRACT PEST CONTROL SERVICE AND PROVIDE LOG BOOK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SHELVES INSIDE THREE DOOR REACH IN COOLER, PREP TABLE BOTTOM PANEL WITH EXCESSIVE RUST; INSTRUCTED TO PROVIDE SHELVES AND SEAL PREP TABLE PANEL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE DEBRIS AND DUST ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, MOP SINK, 3PART SINK, CABINETS, SHELVING UNITS, ALL EQUIPMENT THRU-OUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED OPENINGS ON WALLS; INSTRUCTED TO SEAL OPENINGS WHERE NEED TO PREVENT PEST ENTRY. DUST ON VENT COVERS, MUST DETAIL CLEAN ALL VENT COVERS THRU-OUT PREMISES, INCLUDING INSIDE THE WASHROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN STOPPERS FOR 3COMPARTMENT SINK, FAUCET FOR SAME SINK IN POOR REPAIR AND GREASE TRAP UNDER SAME SINK RUSTY; INSTRUCTED TO PROVIDE DRAIN STOPPERS, REPAIR OR REPLACE FAUCET AND SEAL GREASE TRAP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE THE COOLERS, INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER INSIDE BASEMENT AND FURNACE ROOM, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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