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Emperor Wok

October 13, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN STORED INSIDE THE REACH-IN COOLER AT TEMP OF 50.5F TO 51.2F,MANAGER STATED FOOD WAS COOKED TODAY AT 12:00PM,HOWEVER NO TIME AND TEMPERATURE LOG PROVIDED AT THE TIME OF THE INSPECTION.AIR TEMP OF COOLER WAS 37.5F.ALSO FOUND COOKED CHICKEN STORED ON TOP THE PREP TABLE NEAR THE EXIT DOOR AT TEMP OF 98.9F TO 101.1F,MANAGER STATED FOOD WAS COOKED HALF HOUR AGO,THAN SHE SAID ONE AGO,AGAIN NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 24. COOLING PROCESS EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000074483-10
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.
code 32
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. UN TREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK,FAUCET BY THE DOOR
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REPLACE BROKEN THERMOMETER INSIDE THE SMALL PREP COOLER,ACCROSS FROM COOKING EQUIPMENT.
code 40
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. REMOVE ALL PERSONAL ITEMS FROM PREP AREA.PROVIDE A DESIGNATED AREA AND SHELF.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
code 42

What changed since the previous inspection?

Compared with Pass on August 27, 2010: 6 findings appeared for the first time. 3 previous findings 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.