WENDY'S #11743 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO CERTIFIED MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BURGERS) ARE PREPARED AND SERVED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BURGERS) ARE PREPARED AND SERVED. CERTIFIED MANAGER AND VALID CITY OF CHICAGO CERTIFICATE MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER DISCARD WASTE INTO TRASHBIN THEN PROCEED TO PUT ON GLOVES AND COOK IN PREP AREA WITHOUT PROPER HANDWASHING. EMPLOYEES MUST WASH HANDS IN BETWEEN TASKS THAT MAY CAUSE CONTAMINATION TO FOOD PRODUCTS OR EQUIPMENT. PRIORITY. 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED WET MOPS ON FLOOR NEAR UTILITY SINK. INSTRUCTED TO HANG MOPS IN DESIGNATED AREA FOR PROPER AIR DRYING TO PREVENT PEST HARBORAGE.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED WET MOPS ON FLOOR NEAR UTILITY SINK. INSTRUCTED TO HANG MOPS IN DESIGNATED AREA FOR PROPER AIR DRYING TO PREVENT PEST HARBORAGE.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.