PASS W/ CONDITIONS
Risk 1 (High)
WENDY'S OLD FASHIONED HAMBURGERS OF NEW YORK, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant
WENDY'S OLD FASHIONED HAMBURGERS OF NEW YORK, INC.
(AKA: WENDY'S)
2610 W PERSHING RD, CHICAGO 60632
Restaurant
November 16, 2020
Canvass
License #2431957
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT FRONT PREP COOLER/COLD LINE: CHEESE 47.1F, CUT LETTUCE 45.6F, LEAFY GREENS/SPRING MIX 50.3F, CUT TOMATOES 50.0F. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE. CITATION ISSUED PRIORITY VIOLATION 7-38-005(A)
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP/COOLER COLD LINE CURRENTLY BEING USED, IN POOR REPAIR, AIR TEMPERATURE OF 45.9F. UNIT TAGGED AND HELD FOR INSPECTION. INSTD NOT TO USE UNTIL ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005(A) PRIORITY
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP/COOLER COLD LINE CURRENTLY BEING USED, IN POOR REPAIR, AIR TEMPERATURE OF 45.9F. UNIT TAGGED AND HELD FOR INSPECTION. INSTD NOT TO USE UNTIL ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005(A) PRIORITY
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection