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Business Info

Restaurant: Wishbone Restaurant
Address: 3300 N Lincoln Ave, Chicago, IL 60657
Type: Restaurant
Total inspections: 6
Last inspection: Jan 23, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER ON THE COOK LINE: HAM AT 46.4F, RAW EGGS AT 55F, SALSA AT 52F, CHEESE AT 46.7-48.3F, SOUR CREAM AT 58.2F, SAUSAGE AT 50F, CUT TOMATOES AT 50.9F, CREAM CHEESE AT 50.3F, CORN AT 49.8F. All hot food shall be stored at a temperature of 140F or higher. OBSERVED COOKED SAUSAGE PATTIES IN A STAINLESS STEEL CONTAINER ON THE GRILL WITH A TEMPERATURE OF 121F. MANAGEMENT VOLUNTARILY DISCARDED 11# OF FOOD WORTH $17. CRITICAL VIOLATION 7-38-005A.
EXPOSED HANDSINK AT THE WEST END OF THE COOKS LINE IS SLOW DRAINING. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE WATER DRAINS AND CAN BE PROPERLY USED FOR EMPLOYEE HANDWASHING. SERIOUS VIOLATION 7-38-030.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER, WOODEN STORAGE SHELVES IN THE BASEMENT.
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. OBSERVED SINGLE USE UTENSILS STORED IMPROPERLY. MUST STORE UTENSILS SO THAT ONLY THE HANDLES ARE TOUCHED TO PREVENT CONTAMINATION FROM HANDS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE ELECTRICAL ROOM CLOSET, FLOOR OF THE WALK-IN FREEZER. REGROUT THE FLOOR TILES IN THE SALAD PREP AREA AND AROUND THE 1 COMPARTMENT SINK AND EXPOSED HANDSINK ALONG THE PREP LINE. OBSERVED STANDING WATER ON THE FLOOR IN THE EMPLOYEE RESTROOM IN THE BASEMENT AND BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO MAINTAIN BASEMENT FLOORS DRY. REPLACE THE MISSING FLOOR TILES IN FRONT OF THE STOVE.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE THE CEILING TILE ABOVE THE BAKING AREA STORAGE RACKS. DETAIL CLEAN THE CEILING TILES BETWEEN THE VENTILATION HOODS AND REPAINT RUSTED CEILING TRACKS. DETAIL CLEAN THE SOILED LIGHT SHIELDS IN THE PREP AREA.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE CRACKED LIGHT SHIELDS IN THE BAKERY PREP AREA. PROVIDE LIGHT SHIELDS FOR RECESSED LIGHTING IN THE BAKERY AND SALAD PREP AREA.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR THE VENTILATION FANS IN BOTH EMPLOYEE RESTROOMS (MAIN FLOOR AND BASEMENT).

VIOLATION WAS CDI ON 4/26/10.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER, WOODEN STORAGE SHELVES IN THE BASEMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REGROUT THE FLOOR TILES IN THE SALAD PREP AREA AND AROUND THE 1 COMPARTMENT SINK AND EXPOSED HANDSINK ALONG THE PREP LINE. OBSERVED STANDING WATER ON THE FLOOR IN THE BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO MAINTAIN BASEMENT FLOORS DRY. REPLACE THE MISSING FLOOR TILES IN FRONT OF THE STOVE.
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE CEILING TILES BETWEEN THE VENTILATION HOODS AND REPAINT RUSTED CEILING TRACKS. DETAIL CLEAN THE WALLS OF THE BAKERY PREP AREA AND SALAD AREA. REPAINT RUSTED CEILING TRACK IN THE DISHWASH AREA.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS FOR RECESSED LIGHTING IN THE BAKERY AND SALAD PREP AREA.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR THE VENTILATION FANS IN BOTH EMPLOYEE RESTROOMS (MAIN FLOOR AND BASEMENT).

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED RICE STORED IN WALK-IN COOLER AT TEMP OF 48.6F-60.1F- 61.0F AND 63.8F.FOUND COOKED GROUND BEEF ON ICE AT TEMP OF 45.6F TO 48F; ALSO FOUND COOKED POTATOES AT TEMP OF 50F- AND 56.8F;COOKED TURKEY AT TEMP OF 101.4F ON ICE WITHOUT TIME AND TMPERATURE LOG PROVIDED,EMPLOYEE DID NOT KNOW FOR SURE WHEN PRODUCTS WAS COOKED(DIFFERENT TIME WAS GIVEN).ALSO HALF AND HALF AT TEMP OF 53F TO 60F.PRODUCTS DISCARDED AND DENATURED:POUNDS 51 VALUE 21 COOLING PROCESS SHOWED AND EXPLAINED.TIME AND TEMPERATURE LOG GIVEN AND EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000072519-17
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 EQUIPMENTAND ALSO TOUCHING HIS FACE.PUTTING HIS HAIR RESTRAINANT AND WITHOUT WASHING HAND HANDLED READY TO EAT PRODUCTS.HAND WASHING PROCEDURE EXPLAINED.DO NOT REPLACE HAND WASHING WITH SANITIZE SOLUTION.CRITICAL VIOLATION:7-38-010(A) H000072519-17
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. OUTER OPENING NOT PROTECTED.FRONT DOOR NOT RODENT PROOFED,WINDOW IN BASEMENT ONLY METAL BARS ARE PROVIDED,MUST PROVIDE SCREEN,MUST BE COMPLETE ENCLOSED.OBSERVED SMALL FLIES IN BAR AREAS(20 OR MORE FLIES).MUST REMOVE FLIES(WASH AND SANITIZE AREA),RODENT PROOF DOORS.SERIOUS VIOLATION:7-38-020 H000072518-16
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 MAINTAINED; OBSERVED GROUND WITH BUILD-UP OF FOOD DEBRIS,PAPERS ,GREASE ETC.ALSO WASTE OIL CONTAINER HAS LAYER OF GREASE ON TOP.GREASE IS DANGLING AND DRIPPING ON GROUND FROM SIDE OF CONTAINER.INSTRUCTED TO KEEP CONTAINER AND GROUND CLEAN, TO MINIMIZE RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 H000072518-16
All food not stored in the original container shall be stored in properly labeled containers ALL FOOD CONTAINERS IN ALL REFRIGERATION UNIT WALK IN UNITS,DRY STORAGE AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA, IN THE ELECTRIC CLOSET, ECT NEEDS DETAIL CLEANING
The walls and ceilings shall be in good repair and easily cleaned. IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.
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. UNUSED OR COOKING EQUIPMENT NEED TO BE MAINTINED FOUND IN THE OFFICE AREA LEADING TO THE 2ND FLOOR.
All employees shall be required to use effective hair restraints to confine hair. ALL EMPOYEES WORKING OR ENTERING THE KITCHEN NEEDS TO WEAR HAIR RESTRAINTS.

FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA, IN THE ELECTRIC CLOSET, ECT NEEDS DETAIL CLEANING
IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.

MUST LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS IN REAR CLOSET AREA.(I.E., 3 LARGE WHITE CONTAINERS)
MUST ADJUST TEMPERATURE VALVE AT LADIES RESTROOM WASHBOWLS. MUST REPAIR LEAKY EXPOSED FAUCET AT KITCHEN.
MUST REGROUT FLOOR THROUGHOUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,AND IN DISHMACHINE AREA.

FOUND BULK NOT LABELED.(FLOUR SUGAR ETC.)
FOUND NO BACKFLOW PREVENTION DEVICES AT 2 COFFEE MACHINES, 2 ICE MACHINES, AND SODA MACHINE.
FOUND WASH CLOTHS NOT PROPERLY STORED.
FOUND LIGHT SHIELDS AT MAIN KITCHEN NOT CLEAN.
FOUND MOPS AND BROOMS NOT PROPERLY STORED.
FOUND FOOD CONTAINERS (POTS,ETC.) NOT STORED PROPERLY.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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