WOLFGANG EXPRESS Gets Conditional Pass on Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER THROUGHOUT ALL SINKS IN THE FOOD ESTABLISHMENT AT THIS TIME OF INSPECTION,WATER TEMPERATURE MEASURED BETWEEN (52.1F-54.0F).INSTRUCTED TO PROVIDE AND MAINTAIN HOT RUNNING WATER THROUGHOUT ALL SINKS--- THE 3 COMPARTMENT SINKS MUST BE AT LEAST 110-120 F AND ALL HAND WASHING FACILITIES MUST BE AT 85.0F.MANAGEMENT IMMEDIATELY NOTIFIED PLUMBING REPAIRPERSONS AT THIS TIME. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE WORNED-OUT CUTTING BOARD AT THE SANDWICH PREP LINE COOLER AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE WORNED-OUT CUTTING BOARD AT THE SANDWICH PREP LINE COOLER AND MAINTAIN.

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.