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

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND POTATOES NOT PROPERLY PROTECTED STORED IN THE BOTTOM OF PREP TABLE NEXT TO 3 COMPARTMENT SINK. NOTED WATER DRIPPING FROM RUBBER GLOVES ONTO POTATOES READY TO BAKE. INSTRUCTED TO REMOVE BOX OF POTATOES FROM THE SAID LOCATION INTO PROPER STORAGE AREA TO PREVENT CONTAMINATION. (CORRECTED DURING INSPECTION-MANAGER RELOCATE GLOVES) SERIOUS VIOLATION 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SIDES OF ALL COOKING EQUIPMENT/FRYERS IN PREP/COOKING AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND INA ALL CORNERS IN PREP/COOKING AREA ESPECIALLY UNDERNEATH ICE MACHINE AND FLOOR UNDERNEATH OILL TANK WITH EXCESSIVE GREASE DEBRIS IN REAR AREA BY EXIT DOOR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENT DRIPPING/WET MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR FOR EASY ACCESS ON CLEANING TO PREVENT PEST HARBORAGE IN REAR AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLEANING EQUIPMENT DRIPPING/WET MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR FOR EASY ACCESS ON CLEANING TO PREVENT PEST HARBORAGE IN REAR AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.