WRIGLEYVILLE DOG Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: REAR DOOR NOT INSECT/RODENT PROOF.GAP OF 1/4" AND 1/2" AT BOTTOM OF THE DOOR,INSTRUCTED TO RODENT PROOF DOOR. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NEED TO LABEL FOOD STORED IN COOLERS AND FREEZERS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOAM CUPS INSIDE FOOD,INSTRUCTED TO REMOVE AND PROVIDE UTENSILS WITH HANDLE TO MINIMIZE SOURCE OF CONTAMINATION. PIECES OF RAW WOOD STORED INSIDE THE WALK-IN COOLER ARE POROUS AND NOT CLEANABLE,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH AND CLEANABLE ATTACHED DRAIN BOARD MUST BE INSTALLED AT THREE COMPARTMENT SINK, OR RE-INSTALL REMOVED DRAIN BOARD.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE AND FREE FROM RUST. ICE BUILD-UP ON PIPES UNDER AND BEHIND CONDENSER UNIT,INSIDE THE WALK-IN FREEZER. REPAIR,REMOVE PLASTIC BAGS.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. PEST CONTROL BINDER AND COVER FOR LICENSE AND OTHER DOCUMENT EXTREMELY GREASY,STICK AT TOUCH. INSTRUCTED TO REPLACE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALSO LIQUID FOOD SPILLAGE UNDER THE POP DISPENSER,DUST BUILD UP ON PIPES UNDER THE STEAM TABLE.ENCRUSTED FOOD AT SMALL MIXER,AND MEAT SLICER.INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN SAID EQUIPMENT

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE ON FLOOR UNDER SHELVES AT FRONT AND REAR AREA,MUST CLEAN AND MAINTAIN.ALSO DEBRIS UNDER THE SHELVES IN WALK-IN COOLER AND WALK-IN FREEZER,CLEAN AND MAINTAIN.FLOOR MUST CLEANED ALSO BY THE SODA BOXES(NORTH WALL).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING WALL TILES AT NORTH WALL UNDER THE HOSES OF SODA BOXES DISPENSER,CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD IN BOTH PREP AREA WITH DEAD INSECT AND DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL NON-FOOD ITEMS:BATTERIES,TOOLS ETC MUST BE REMOVED FROM PREP AREA BY AND AROUND MEAT SLICER AND PREP TABLE.

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 NON-FOOD ITEMS:BATTERIES,TOOLS ETC MUST BE REMOVED FROM PREP AREA BY AND AROUND MEAT SLICER AND PREP TABLE.

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.