WRIGLEY FIELD

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:ITALIAN SASAUGE AT TEMP OF 126.6F TO 127.4F; COOKED SLICED GRREEN PEPPERAT TEMP OF 129F TO 130F; HOT DOG AT TEMP OF 122F TO 128F;FOOD WAS STORED IN HOT HOLDING UNIT,WHICH MAINTAIN TEMP OF 140.4F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED:POUND 7, VALUE 60.CRITICAL VIOLATION:7-38-005(A) H000074086-18

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS KITCHEN EQUIPMENT, THEN GOING BACK TO HANDLE FOOD WITHOUT WASHING HANDS, JUST PUT ON FOOD GLOVES.ALSO OBSERVED ONE EMPLOYEE HANDLING MONEY AND PUT HER FINGERS INSIDE THE CUP THAT WAS GIVEN TO CUSTOMER FILLED WITH DRINK.CRITICAL VIOLATION:7-38-010(A) H000074086-18

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINK NOT ACCESSIBLE TO EMPLOYEE FOR HAND WASHING.EXPOSED HAND SINK WAS ABSTRACTED BY FOOD PLASTIC CRATES AND BLACK BAGS OF GARBAGES.INSTRUCTED TO HAVE THE EXPOSED HAND SINK ACCESSIBLE AT ALL TIMES.CRITICAL VIOLATION:7-38-030 H000074087-10

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT CLEANED .OBSERVED A BUILD-UP OF GARBAGE AND FOOD FLUID ON GROUND AROUND AND UNDER THE GARBAGE DUMPSTER.A STRONG FOUL ODOR THROUGHOUT THE AREA.A LOT OF FLIES THROUGHOUT.INSTRUCTED TO CLEAN DAILY AND KEEP AREA CLEAN TO MINIMIZE ACTIVITIES OF INSECTS AND RODENTS.SERIOUS VIOLATION:7-38-020 H000074088-11

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK NOT MAINTAINED, OBSERVED WASTE WATER BACKING -UP AT 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM IT AND WHEN WATER IS TURNED ON FROM FAUCET. INSTRUCTED TO USE 3 COMPARTMENT SINK LEFT FIELD COMMISARY (ACCROSS FROM THE STAND)FOR WASHE RINSE AND SANITIZE.INSTRUCTED TO CONTACT A PLUMBER.SERIOUS VIOLATION:7-38-030 H000074087-10

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR OR REPLACE BROKEN DOORS OF HOT HOLDING UNIT(HARD PLASTIC BROKEN).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF DEEP FRYERS(ENCRUSTED FOOD DEBRIS AND GREASE)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.DISCHARGE HOSE FROM ICE BIN (FRONT COUNTER)MUST BE REROUTE ON FLOOR DRAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL DISPENSING NOZZLES, AND INTERIOR CABINETS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS CHANGING SOILED GLOVES THEN RETURNING TO FOOD PREP AND NOT WASHING HANDS,FOUND THE HOT WATER KNOB AT EXPOSED HANDSINK WAS SHUT OFF DUE TO A LEAK PER MANAGER FROM FAUCET DURING THIS INSPECTION.CRITICAL CITATION ISSUED (7-38-010(A).

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.WE OBSERVED 3 COMP SINK AT THE PIZZA KITCHEN THAT IS WASTE WATER BACKING UP ONCE WASTE WATER IS LET TO DRAIN FROM THE 3 COMP SINK.SUPERVISOR A.LOPEZ NOTIFIED AT THIS TIME-TAGGED HELD FOR INSPECTION.INSTRUCTED NOT TO USE SAID SINK,AND TO USE THE WORKING 3 COMP SINK AT NEXT DOOR OPERATION NAMED THE CUB HOUSE#1009.MUST NOTIFY THE CDPH 312-746-4240 VIA FAX WHEN THE 3 COMP SINK IS REPAIRED PER CITY CODE,TAG REMOVAL.CRITICAL CITATION ISSUED (7-38-030).

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HANDWASHING SINK AT KITCHEN PIZZA PREP,FOUND STORING MULTI-USE SHARP KNIFE INSIDE SAID EXPOSED HANDSINK .INSTRUCTED TO REMOVE,USE SINK FOR HANDWASHING ONLY.ISSUED CRITICAL CITATION (7-38-030).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND WALK-IN-COOLER ARE DIRTY,DETAIL CLEAN FLOORS THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN FOOD DEBRIS SPLASHED ON WALLS OF PIZZA KITCHEN AREAS,REMOVE PEELING PAINT AT CEILING OVER MULTI-USE KITCHEN EQUIPMENT STORAGE SHELVINGS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.DETAIL CLEAN KITCHEN AREAS,REMOVE UNNECESARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR HOT HOLDING UNIT WITH AN AIR TEMPERATURE OF 127.8F. UNIT IS USE AT THIS TIME TO STORE POTENTIALLY HAZARDOUS FOODS. MUST MAINTAIN SAID UNIT AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED HOT DOGS AT 125.2F, CHEESEBURGERS AT 124.8F, AND PIZZAS AT 128.0F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5#S OF POTENTIALLY HAZARDOUS FOODS,DOLLAR VALUE$35.00. CRITICAL VIOLATION 7-38-005A.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.FOUND FOOD HANDLERS MULTI-TASKING AND NOT WASHING HANDS LOCATION BEHIND FOOD-SERVICE COUNTER CUB HOUSE#1009.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.ICE NOT PROTECTED FROM CONTAMINATION. BLACK SLIME/MOLD ACCUMULATED ON INTERIOR ICE AND WATER CONTACT SERVICES OF ICE MACHINE. MUST HAVE MACHINE PROFESSIONALLY WASHED AND SANITIZED. SERIOUS VIOLATION. 7-38-005 A.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN INTERIOR OF DEEP FRYERS,EXHAUST FANS,ELECTRIC FANS IN KITCHEN AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.//INSIDE DEEP FYRER BOTTOM,INSIDE ICE MACHINE NEED CLEANING.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVING UNITS AND ON STORAGE COUNTERS,AND HAVE ICE BINS COVERED WHEN NOT IN USE AFTER CLEANING.CDI

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FEW NOZZLES ON SODA DISPENCING EQUIPMENT NEEDED CLEANING.CDI.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN AND SANITIZE INTERIOR OF ICE MACHINE.(BLACK MOLD).DETAIL CLEAN DEEP FRYER ENCRUSTED FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. RESEAL TAPE ON PIPE,ABOVE PREP TABLE.REMOVE PEELING PAINT ON CEILING(NORTH SITE).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD ABOVE COUNTERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS ON SHELVES THROUGHOUT.CDI

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DRAIN BOARD OR DRAIN SHELF NEEDED ON 3COMP.SINK TO HAVE WASHED UTENSILS AIR DRIED BEFORE STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS ON NOZZLES SODA MACHINES,ICE BINS AND LIDS ON ICE BINS. CDI