Wilde Bar & Restaurant, 3130 North Broadway, Chicago, IL, USA
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Report date: May 3, 2021
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed the rear prep hand washing sink blocked by a large garbage can and three large bulk food containers. Sink not accessible for use as foods were being prepared in that area.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed the rear prep hand washing sink blocked by a large garbage can and three large bulk food containers. Sink not accessible for use as foods were being prepared in that area.
The manager removed all items. Priority foundation violation 7-38-030(c) citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels available at the front large bar hand washing sink as foods/drinks were being served to bar customers. Priority foundation violation. See the above violation #10 for citation.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no soap available at the rear bar hand washing sink where servers dispensed carry out orders. Priority foundation violation see the above violation #10 for citation.
22. Proper cold holding temperatures
- comments: observed tcs foods in two separate cooks line drawer coolers held at improper temperatures. Corned beef at 53. 4f and cooked chicken at 49. 3f. All foods discarded. Priority violation 7-38-005 citation issued.
25. Consumer advisory provided for raw/undercooked food
- comments: no consumer advisory with disclosure on menu. Instructed manager must provide a consumer advisory with disclosure (1. Asterisk next to the food and 2. Statement about the food) on menu or table tents/placards on all tables. Priority foundation violation 7-38-005.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed two cooks line drawer coolers unable to maintain adequate temperature. Noted one cooler at 57. 2f and the other at 50f. With food such as corned beef at 53. 4f. Both coolers tagged held for inspection and must not use. Priority violation 7-38-005 citation issued.
40. Personal cleanliness
- comments: food handler on the cooks line noted not wearing a hat/hair restraint.
41. Wiping cloths: properly used & stored
- comments: noted wet wiping cloths must be held in the container of sanitizing solution provided. Not stored on prep area surfaces.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: clean stored mixing bowls must be stored inverted.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: wooden wall mounting for the fry slicer with damaged wood, peeling paint. Instructed to replace or re-seal wood.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must provide a lid for the front bars server station ice bin.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted the cooks line color coded cutting boards in poor repair with deep blackened cut grooves. Instructed to replace.
55. Physical facilities installed, maintained & clean
- comments: noted blackened, moldy wall caulking at the dish machine. Must replace. ----water damaged ceiling tiles on the second floor hallway to the employee washroom. Must replace.
55. Physical facilities installed, maintained & clean
- comments: all unnecessary items stored throughout all 2nd floor closets must be removed, and all needed items must be stored elevated and organized.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all required employees. Must provide.
58. Allergen training as required
- comments: no proof of allergen training or certificate for the city of chicago certified food manager. Must provide.
Source: chicago.gov
10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels available at the front large bar hand washing sink as foods/drinks were being served to bar customers. Priority foundation violation. See the above violation #10 for citation.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no soap available at the rear bar hand washing sink where servers dispensed carry out orders. Priority foundation violation see the above violation #10 for citation.
22. Proper cold holding temperatures
- comments: observed tcs foods in two separate cooks line drawer coolers held at improper temperatures. Corned beef at 53. 4f and cooked chicken at 49. 3f. All foods discarded. Priority violation 7-38-005 citation issued.
25. Consumer advisory provided for raw/undercooked food
- comments: no consumer advisory with disclosure on menu. Instructed manager must provide a consumer advisory with disclosure (1. Asterisk next to the food and 2. Statement about the food) on menu or table tents/placards on all tables. Priority foundation violation 7-38-005.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed two cooks line drawer coolers unable to maintain adequate temperature. Noted one cooler at 57. 2f and the other at 50f. With food such as corned beef at 53. 4f. Both coolers tagged held for inspection and must not use. Priority violation 7-38-005 citation issued.
40. Personal cleanliness
- comments: food handler on the cooks line noted not wearing a hat/hair restraint.
41. Wiping cloths: properly used & stored
- comments: noted wet wiping cloths must be held in the container of sanitizing solution provided. Not stored on prep area surfaces.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: clean stored mixing bowls must be stored inverted.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: wooden wall mounting for the fry slicer with damaged wood, peeling paint. Instructed to replace or re-seal wood.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must provide a lid for the front bars server station ice bin.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted the cooks line color coded cutting boards in poor repair with deep blackened cut grooves. Instructed to replace.
55. Physical facilities installed, maintained & clean
- comments: noted blackened, moldy wall caulking at the dish machine. Must replace. ----water damaged ceiling tiles on the second floor hallway to the employee washroom. Must replace.
55. Physical facilities installed, maintained & clean
- comments: all unnecessary items stored throughout all 2nd floor closets must be removed, and all needed items must be stored elevated and organized.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all required employees. Must provide.
58. Allergen training as required
- comments: no proof of allergen training or certificate for the city of chicago certified food manager. Must provide.
Source: chicago.gov
1.6K
Wilde Bar & Restaurant, North Broadway, Chicago, IL, USA
5 years ago •reported by user-tmbr1951
Ordered the crab cakes and a side of cole slaw along with my drink for dinner on 07-28-2018. Everyone else in my group got burgers and pot pies. Nothing seemed wrong until later in the evening. Went to bed because I was starting to feel sick. Woke
up late at night and started vomiting all the food. I had chills and was sweating at the same time. I suspect that the crab cakes were not completely cooked (unless it’s contamination from cole slaw or greens served as an extra to crab cakes). Still recovering from this whole mess and feeling nauseated and tired. Also running a low grade fever. This is not the first time I’ve been to wilde and I’ve never had problems in the past.
| Symptoms: Fever, Nausea, Vomiting, Chills, Sweating
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