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China Fast Wok

January 4, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings6
critical findings0

Failed findings

Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE FOOD GRADE BAGS FOR FOOD NOT IN ORIGINAL CONTAINER AT ALL TIMES.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN UNDER AND AROUND ALL KITCHEN EQUIPMENT SURFACES, AND INTERIOR OF FRYERS.ALSO CLEAN EXTERIOR OF 2 DOOR REFRIGERATORS AT REAR KITCHEN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT AND FLOOR UNDERNEATH ALL STORAGE RACK UNITS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST RECAULK WALL PERPENDICULAR TO 3COMP SINK. MUST REMOVE FOOD DEBRI FROM WALLS BEHIND MAIN WOK STATION.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.MUST CLEAN EXHAUST HOOD AT MAIN WOK STATION. MUST PROVIDE SINK STOPPERS FOR THE 3COMP SINK AT ALL TIMES.OBSERVED TWO COLD FAUCET HANDLES AT 3COMP SINK. MUST PROVIDE HOT AND COLD FAUCET HANDLES AT 3COMP SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.MUST BETTER ORGANIZE/DECLUTTER STORAGE AREA NEXT TO FREEZER TO PREVENT PEST HARBOURAGE.MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.
code 41

What changed since the previous inspection?

Compared with Pass on January 5, 2011: 4 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.