WingStop

2025-06-26: Canvass

Pass w/ Conditions

• Not Critical: CHI-1 — PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED THE PERSON IN CHARGE WITHOUT AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED UNDER VIOLATION #2.
• Not Critical: CHI-2 — CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE NOR POSTED FOR THE PUBLIC'S VIEW. INSTRUCTED TO ALWAYS HAVE AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER THE FRYERS WITH DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN FRONT OF HAND SINKS, COOKING AND COOLING EQUIPMENT NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT TO MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: TOP SURFACE OF THE VENTILATION HOOD WITH GREASE STAINS. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION HOOD.
• Not Critical: CHI-57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED MANAGER THAT ALL FOOD HANDLER WITHOUT SANITATION CERTIFICATES MUST HAVE FOOD HANDLING TRAINING AS REQUIRED. MUST MAINTAIN VALID FOOD HANDLERS CERTIFICATES.
• Not Critical: CHI-60 — PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION #58 FROM REPORT #2598083, DATED 7/25/2024, NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: #58. 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency, as outlined in ASTM International E2659-09 (Standard Practice for Certificate Programs). 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE PROVIDED. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED