Emperor Wok

February 28, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE IN FRONT FOOD PREP NOT PROPERLY WASHING, RINSING AND SANITIZING. OBSERVED WASHING POT IN ONE COMPARTMENT PREP SINK AND ALSO A FOOD CONTAINER IN THE EXPOSED HAND SINK. REVIEWED PROPER SET UP OF THREE COMPARTMENT SINK AND DEMONSTRATED SET UP WHEN CERTIFIED MANAGER ARRIVED ON SITE.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS BEING PREPARED, SERVED AND THE ABOVE MENTIONED DISHES NOT PROPERLY BEING SANITIZED.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 10-13-11 #634956 NOT CORRECTED. #32-OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.#32-REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. #41-REMOVE ALL PERSONAL ITEMS FROM PREP AREA.#42-ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST NOT STORE FOOD CONTAINERS IN EMPLOYEE WASHROOM.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BULK FOOD CONTAINERS FOUND DIRTY. MUST CLEAN AND BULK RICE CONTAINER CRACKED/CHIPPED MUST REPLACE. MUST NOT USE DIRTY CARDBOARD BOXES FOR TOGO FOOD CONTAINER STORAGE ON COOKS LINE. COOKS LINE FOOD CARD FOUND DIRTY WITH FOOD DEBRIS. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXTERIOR WOK LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. FOUND POTS, MEAT GRINDER AND CABBAGE SHREDDER STORED ON CLEAN SHELVING DIRTY WITH ENCRUSTED DRIED MEAT AND DRIED CABBAGE INSIDE GRINDER AND SHREDDER AND POT DIRTY WITH FOOD DEBRIS. INSTRUCTED MUST CLEAN ALL EQUIPMENT BEFORE STORAGE AFTER EACH USE.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST REPLACE.
code 35
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. MUST PROVIDE FOR SMALL BLACK COOLER ON FRONT PREP TABLE.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL WIPING CLOTHS IN ALL FOOD PREP AREA MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 13, 2011: 7 findings appeared for the first time. 3 findings recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in North Center

See every restaurant in North Center →

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.