WOLFY'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CROSS CONTAMINATION. FOOD HANDLER ON COOKS LINE, WHILE WEARING PLASTIC GLOVES, TAKE RAW BURGER PATTIES OUT OF COOKS LINE COOLER WITH GLOVED HAND AND PUT ON GRILL THEN PROCEED TO HANDLE THE READY TO EAT BURGER BUN AND TOPPINGS IE: LETTUCE, TOMATO WITH THE SAME CONTAMINATED GLOVE. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGER. MANAGER HAD EMPLOYEE USE TONGS TO HANDLE RAW MEATS. CRITICAL VIOLATION.7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD ENCRUSTED TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE REAR THREE COMPARTMENT SINK DISH AREA AND FOOD PREP AREA WHERE MEAT SLICER IS USED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE ICE CREAM BOX FREEZER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ARTICLES STORED ON THE FLOORS OF BOTH STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ARTICLES STORED ON THE FLOORS OF BOTH STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.