HOUSE OF WINGS Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED THAT THERE IS NO CERTIFIED FOOD MANAGER ON SITE, WITH VALID CITY OF CHICAGO CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOOD (AU JUS GRAVY) IS BEING PREPARED. INSTRUCTED TO MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED OR SERVED. SERIOUS CITATION ISSUED: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1533010 ON 4-17-15: #32: OBSERVED EXPOSED HADNSINK NEXT TO PREP TABLE IN FRONT SERVICE AREA WITH NO SPLASH GUARD. INSTALL AND MAINTAIN SPLASH GUARD. #34:OBSERVED FLOORS UNCLEAN UNDER AND BEHIND ALL REFRIGERATORS AND FRYERS. ALL FLOORS MUST BE CLEANED AND MAINTAINED. #38: OBSERVED NO MOP SINK ON PREMISES. MUST INSTALL AND MAINTAIN MOP SINK WITH HOT AND COLD RUNNING WATER AND BACK FLOW PREVENTION DEVICE. INSTRUCTED TO CORRECT. SERIOUS CITATION ISSUED: 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED ALUMINUM FOIL BEING USED TO LINE THE FRY WARMER BIN AND LAMP STRUCTURE. ALSO NOTED A KNIFE IN THE KNIFERACK WITH A HANDLE THAT WAS MELTED AND CAN NO LONGER BE EASILY CLEANED (THE SURFACE IS WRINKLED AND PUCKERED). INSTRUCTED TO REMOVE THE FOIL AND THE KNIVE AND TO MAINTAIN THE SURFACE TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREASE BUILD UP THROUGHOUT THE INTERIOR OF THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREASE BUILD UP THROUGHOUT THE INTERIOR OF THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.