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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREMISES PREP COOLER UNIT FOR HAMBURGER MAINTAINING IMPROPER TEMPETURE OF 50F. UNIT WILL BE TAGED HELD FOR INSPECTION UNTIL REPAIRED OR REPLACED. UNIT MUST MAINTAIN 40F OR BELOW. PREMISES MUST USE ANOTHER UNIT ON PREMISE MAINTAING 40F OR BELOW. MUST NOT USE UNIT. CITATION ISSUED CRITICAL.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPETURES,49F-50F. FOOD WAS DISGARDED APPROX-10BLS OF MEAT, COST $ 25.00 INSTRUCED TO MAINTAIN COLD TEMPETURES AT 40F OR BELOW. CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPETURES,49F-50F. FOOD WAS DISGARDED APPROX-10BLS OF MEAT, COST $ 25.00 INSTRUCED TO MAINTAIN COLD TEMPETURES AT 40F OR BELOW. CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.