WINGSTOP Gets Conditional Pass on Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: Observed no hot water throughout facilities. Informed manager TO PROVIDE hot water temperature must be at minimum of 110 DEGREES. Critical Violation # 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no certified food service manager on site, nor valid certified food manager certificate posted at time of inspection, while potential hazardous foods raw chicken, etc. were being prepared and or served. Instructed site that certified food service manager must be on site whenever potentially hazardous prepared and or served. Serious violation #7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre-portioned pastry items, triple chocolate brownies displayed at front counter, on sale to public without proper labels and dates. Instructed manager to provide proper label, list of ingredients and dates. Must maintain it all times.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre-portioned pastry items, triple chocolate brownies displayed at front counter, on sale to public without proper labels and dates. Instructed manager to provide proper label, list of ingredients and dates. Must maintain it all times.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.