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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF FRONT LINE SANDWICH PREP COOLER AT 49.6F WITH POTENTIALLY HAZARDOUS FOODS STORED ON TOP SIDE THAT WAS JUST PREPPED.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED IN ACCESSIBLE AND INADEQUATE HAND WASHING FACILITIES FOR STAFF .OBSERVED DISH WASHING AREA HAND SINK BLOCKED WITH A GARBAGE CAN STORED IN FRONT OF IT AND NO PAPER TOWELS WHILE DISHES ARE BEING WASHED AT THIS TIME AND NO PAPER TOWELS AT HAND SINK IN MEN'S TOILETROOM.MANAGER REMOVED GARBAGE CAN AND PROVIDED PAPER TOWELS AT HAND SINKS AT THIS TIME.MUST KEEP HAND SINK ACCESSIBLE AT ALL TIMES AND HAND DRYING DEVICE AT ALL SINKS.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON LOWER FRYER PREP COOLER AND WALK IN FREEZER.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI AND GREASE FROM FRYER CABINETS,LOWER SHELF AT CONDIMENT STORAGE IN DINING AREA,WHEEL BASES OF COOKING EQUIPMENT & PIPES,FANGUARD COVERS & SHELVING UNITS IN WALK IN COOLER & FREEZER,UNDER SIDE OF SODA MACHINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR IN WALK IN COOLER AND FREEZER,IN PREP AREAS AND DINING AREA UNDER,AROUND,ALONG WALL BASES.MUST GROUT FLOOR NEAR BREAD RACK IN REAR AREA,UNDER FRONT PREP AREA HAND SINK.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM VENTS IN DISH WASHING AREA AND GREASE FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

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: MUST CLEAN DUST BUILD UP FROM VENTS IN DISH WASHING AREA AND GREASE FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

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.