FAIL
Risk 1 (High)
WOLFY'S Fails Health Inspection - Chicago Restaurant
November 15, 2016
Canvass
License #3532
5
Total Violations
3
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
5
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD SERVICE WORKER SLICING AND HANDLING LONG BREAD LOAVES WITH BARE HANDS . BREAD IS TO BE USED FOR READY TO EAT SANDWICHES . FOOD SERVICE WORKER WAS ADVISED TO WASH HANDS AND PUT ON GLOVES BECAUSE THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. CRITICAL VIOLATION 7-38-010 (A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE MACHINE UNCLEAN WITH PINK MOLD LIKE SUBSTANCE IN AREA WHERE ICE IS MADE. OBSERVED BLACK MOLD LIKE SUBSTANCE ON INTERIOR WHERE ICE IS MADE AND STORED. SERIOUS VIOALTION 7-38-005 (A)
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INTERIOR OF 2 DOOR REACH IN FREEZER UNCLEAN. CLEAN AND MAINTAIN.
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 #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO DIPPER WELL FOR UTENSILS FOR SCOOPABLE ICE CREAM USED FOR ICE CREAM SERVICE AND MILKSHAKES. MUST INSTALL A DIPPER WELL AND MAINTAIN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO DIPPER WELL FOR UTENSILS FOR SCOOPABLE ICE CREAM USED FOR ICE CREAM SERVICE AND MILKSHAKES. MUST INSTALL A DIPPER WELL AND MAINTAIN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
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