WINGSTOP Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CERTIFICATE POSTED, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CERTIFICATE POSTED AT ALL TIMES, WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK AND BROWN SLIMY SUBSTANCE BUILD UP ON THE INTERIOR PANEL OF THE INSIDE OF THE ICE MACHINE AND DRIPPING ONTO THE ICE FOR HUMAN CONSUMPTION.MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A REFRIGERATION UNIT NOT MAINTAINING PROPER TEMPERATURE IN THE FOOD PREP AREA. NOTED TEMPERATURE OF THE REFRIGERATION UNIT IN THE FOOD PREP AREA TO BE IMPROPER AT 55.0F. THE REFRIGERATOR DIDN'T HAVE ANY TCS FOODS STORED INSIDE THERE WERE DIPPING SAUCES AND PICKELS STORED INSIDE. THE REFRIGERATION UNIT WAS TAGGED FOR INSPECTION BY CDPH. PLEASE READ COMMENTS FOR TAG REMOVAL INSTRUCTIONS. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ONE FREEZER UNIT AND ONE PREP COOLER NEAR THE COOKING LINE IN THE FOOD PREP AREA IN DISREPAIR. THERE WAS ALSO A HEATING UNIT STORED AT THE REAR OF THE FOOD PREP ARE NO LONGER IN USE. THERE WERE NO TCS FOOD STORED INSIDE THE REFRIGERATION UNIT AND THE REFRIGERATION UNITS WERE NOT IN USE. INSTRUCTED TO EITHER REPAIR, REPLACE, OR REMOVE THE LISTED EQUIPMENT TO ELIMINATE PEST HARBORAGE POINTS FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ONE FREEZER UNIT AND ONE PREP COOLER NEAR THE COOKING LINE IN THE FOOD PREP AREA IN DISREPAIR. THERE WAS ALSO A HEATING UNIT STORED AT THE REAR OF THE FOOD PREP ARE NO LONGER IN USE. THERE WERE NO TCS FOOD STORED INSIDE THE REFRIGERATION UNIT AND THE REFRIGERATION UNITS WERE NOT IN USE. INSTRUCTED TO EITHER REPAIR, REPLACE, OR REMOVE THE LISTED EQUIPMENT TO ELIMINATE PEST HARBORAGE POINTS FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.