WRIGLEY FIELD

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND SMALL SECTION OF RUST ON TRIM OF CEILING TILES ABOVE THE WEST SERVICE AREA AT BOOTH #2018. INSTRUCTED TO REMOVE AND MAKE IT SMOOTH, EASILY CLEANABLE SURFACES AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT ABOVE WALK-IN DOOR OUT AT BOOTH #9095. INSTRUCTED TO PROVIDE LIGHT BULB AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. FOUND COLESLAW AT 45F INSIDE THE 1-DOOR REFRIGERATOR. MANAGER VOLUNTARILY DISCARDED 2# OF FOOD WORTH $10. CRITICAL VIOLATION 7-38-005A

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOT HOT WATER AT THE EXPOSED HAND SINK AT BOOTH #3068. EXPOSED HAND SINK WAS NOT PLUGGED IN. INSTRUCTED EMPLOYEES TO WASH HANDS IN THE BATHROOM NEAR THE BOOTH. HAND SINK WAS CONNECT AND INSPECTOR VERIFIED A TEMPERATURE OF 110F. MUST PROVIDE HOT/COLD RUNNING WATER UNDER CITY PRESSURE AT THE EXPOSED HAND SINK IN THE BOOTH. CRITICAL VIOLATION CORRECTED DURING INSPECTION-- MEN'S RESTROOM ON THE LEFT FIELD SIDE IN THE UPPER DECK HAS NO HOT WATER, WATER TEMPERATURE AT 55.9F. BATHROOM WAS CLOSED AND INSTRUCTED TO USE RIGHT FIELD OR LOWER LEVEL RESTROOMS. FACILILITY WAS GIVEN 5 DAYS TO CORRECT THE VIOLATION AND PROVIDE HOT WATER AT A MINIMUM OF 100F. CRITICAL CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND ICE BUILDUP INSIDE ICE CREAM FREEZER. INSTRUCTED TO REMOVE HEAVY ICE BUILD-UP INSIDED FREEZER AND MAINTAIN AT BOOTH #2018.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND SMALL SECTION OF RUST ON TRIM OF CEILING TILES ABOVE THE WEST SERVICE AREA AT BOOTH #2018. INSTRUCTED TO REMOVE AND MAKE IT SMOOTH, EASILY CLEANABLE SURFACES AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT ABOVE WALK-IN DOOR OUT AT BOOTH #9095. INSTRUCTED TO PROVIDE LIGHT BULB AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND A LEAKING BEER LINE UNDER THE BEER COUNTER AT BOOTH #2052. INSTRUCTED TO REPAIR LEAKING BEER LINE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SLOW DRAINING 3-COMPARTMENT SINK AT BOOTH #3019. INSTRUCTED TO REPAIR SINK AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SLOW DRAINING 3-COMPARTMENT SINK AT TRIPPERS BOOTH #3020. INSTRUCTED TO REPAIR SINK TO PROVIDE PROPER DRAINAGE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BATHROOM NEAR UPPER DECK RIGHT FIELD HAS NO VENTILATION IN THE WOMEN'S BATHROOM. MUST PROVIDE PROPER VENTILATION IN WOMEN'S WASHROOM AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED A THERMOMETER NOT CALIBRATED AND OUT OF TEMPERATURE AT THE CUB HOUSE STAND #3019. INSTRUCTED TO CALIBRATE THERMOMETERS TO PROVIDE ACCURATE TEMPERATURES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE AT STAND #3020 TRIPPER'S. OBSERVED REACH IN PREP COOLER AT 50.3F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND HOT DOGS. CRITICAL VIOLATION. CITATION ISSUED.TAGGED COOLER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT STAND #3020 TRIPPER'S. CHEESE AT 45.6F, CUT TOMATOES AT 43.7F AND HOT DOGS AT 43.8F - 47.6F INSIDE OF PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED 35 POUNDS OF FOOD VALUE AT $80.00.ALSO, BBQ SAUCE DISCARDED AT 57.7F. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN HOT HOLDING CABINET AT STAND #3019 THE CUB HOUSE. SAUSAGE PIZZA AT 129.3F AND CHEESE PIZZA AT 133.3F. MANAGEMENT DISCARDED 13 POUNDS OF FOOD WORTH 91 DOLLARS. CRITICAL VIOLATION. CITATION ISSUED.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER AT THE 3 COMPARTMENT SINK AT STAND #9094 UPPER LEFT FIELD COMMISSARY. THE WATER TEMPERATURE WAS AT 80.0F. AT THE END OF THE INSPECTION, THE TEMPERATURE OF THE HOT WATER WAS RECHECKED AND WAS AT 122.5F. MANAGEMENT INSTRUCTED TO MAINTAIN HOT WATER TEMPERATURE ABOVE 110F AT THE 3 COMPARTMENT SINK TO WASH UTENSILS. CRITICAL VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT WATER AT THE MEN'S RESTROOM HANDSINK OUTSIDE OF STAND #3068 CHICAGO DOGS. MANAGEMENT INSTRUCTED TO PROVIDE ADEQUATE HOT WATER FOR PROPER HANDWASHING AT THE RESTROOM HANDSINKS. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE STAND/CABINET WHERE BEER KEGS ARE STORED AT STAND #2056 PORT BREWHOUSE/FROSTY RIGHT FIELD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOORS UNDER/AROUND THE ICE MACHINE AND COOKING EQUIPMENT AT STAND #2018 CUB HOUSE.

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 higherPOTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. STAND:#3020- TRIPPER'S -FOUND 5 HOT DOGS STORED INSIDE THE HOT HOLDING UNIT AT IMPROPER TEMPERATURE 130F TO 131F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.HOT HOLDING UNIT MAINTAINS TEMP OF 157F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION:7-38-005(A) H000074237-16

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 HANDLER HANDLING READY TO EAT FOOD TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS KITCHEN EQUIPMENT AND ALSO WIPING UNIFORM WITH BARE HANDS AND WITHOUT WASHING HAND PUT ON FOOD GLOVES AND CONTINUE TO HANDLE FOOD,A READY TO EAT FOOD. CRITICAL VIOLATION:7-38-010(A) H000074237-16

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. STAND:#3020 TRIPPER'S-RELOCATE PAPER TOWELS DISPENSER FROM SIDE OF THE EXPOSED HAND SINK.ORGANIZE SERVING PAPER TOWELS.

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. STAND:# 3020-TRIPPER'S-KEEP FLOOR DRYED UNDER THE FRONT COUNTER

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. STAND:# 3020-TRIPPER'S LIGHT SHIEL BROKEN IN PREP AREA,REPLACE IT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION STILL PENDING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION STILL PENDING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: VIOLATION STILL PENDING.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: VIOLATION STILL PENDING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION STILL PENDING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION STILL PENDING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION STILL PENDING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VIOLATION STILL PENDING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION STILL PENDING.

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. MISSING SPLASH GUARD BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK. MUST REPLACE.

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 NOT USE CARDBOARD AS MATTING FOR FLOORS. POOLING WATER ON FLOOR BEHIND TALL REACH-IN COOLER.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. OBSERVED EMPLOYEE IMPROPERLY WASHING A PAN, USING ONLY DISH SOAP, NOT RINSING OR SANITIZING, AT THIS TIME OF INSPECTION, MUST SET SINKS UP TO WASH, RINSE, AND SANITIZE CRITICAL CITATION ISSUED: 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OVER HEAD DOOR NOT RODENT PROOF, INSTRUCTED TO PROPERLY SEAL SERIOUS CITATION ISSUED: 7-38-020

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

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. MUST CLEAN ENTIRE WALL SURFACES

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. LIGHT SHIELD DUSTY, INSTRUCTED TO CLEAN

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST STORE ALL PERSONAL ITEMS ONE DESIGNATED AREA, NICE AND NEATLY

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 POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEES HANDLING MONIES AND FOODS WITHOUT CHANGING GLOVES, OR WASHING HANDS, ALSO OBSERVED EMPLOYEES, TOUCHING GARBAGE CONTAINER, AND TOUCHING FOOD WITHOUT CHANGING GLOVES AND WASHING HANDS CRITICAL CITATION ISSUED: 7-38-010(A)

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT OR COLD WATER AT OUT DOOR PATIO, POTABLE HAND SICK WITHOUT WATER, INSTRUCTED TO PROVIDE RUNNING HOT AND COLD WATER AT ONCE CRITICAL CITATION ISSUED: 7-38-030

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. OBSERVED FOOD NOT PROTECTED AT CONDIMENT STATION, SNEEZE GUARD NOT ADEQUATE, MUST COVER CONDIMENTS AT ONCE, RECOMMEND USING PUMP DISPENSERS FOR ALL CONDIMENTS SERIOUS CITATION ISSUED: 7-38-005 (A)

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. FOOD INSPECTION SUMMARY REPORT NOT POSTED, VISIBLE TO ALL CUSTOMERS SERIOUS CITATION ISSUED: 7-42-010 (B)