PASS W/ CONDITIONS
Risk 1 (High)
WILDE Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 9, 2023
Canvass
License #1770566
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.0 F AND 49.0 F- MIXED GREENS, PINEAPPLE GRILLED, BLUE CHEESE DRESSING, CHOPPED RED CABBAGE, CUT TOMATOES AND CUT CUCUMBERS. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOOD DISCARDED WEIGHT- 7 LBS, VALUED AT $27.00.
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: LOWER HALF OF SALAD REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F, FOUND PINEAPPLE GRILLED, BLUE CHEESE DRESSING INSIDE SAID COOLER. PRIORITY VIOLATION 7-38-005. MUST REPAIR COOLER, AMBIENT AIR TEMPERTURE MUST BE 41.0 F OR BELOW.
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SOME PREP AREA COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SOME PREP AREA COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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