Flaming Wok & Grill

June 14, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND THE REAR EXPOSED HAND WASHING SINK NOT MAINTAINED. IT LEAKS PROFUSELY FROM THE P-TRAP BELOW AND DRAINS VERY SLOWLY. INSTRUCTED TO HAVE SINK FIXED SO THAT IT PROPERLY DRAINS AND DOES NOT LEAK. CRITICAL VIOLATION 7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE THE HOT HOLDING UNIT AT IMPROPER TEMPERATURE. CHICKEN (3LBS @ 87.0F), FISH (3LBS. @ 96.9F), LAMB (2LBS @ 91.1F) AND RICE (5LBS @ 71.7F). EMPLOYEE VOLUNTARILY DISCARDED OF THE PRODUCT, A VALUE OF APPROX. $100. INSTRUCTED TO KEEP HOT FOODS AT 140F OR HIGHER AND COLD FOOS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005 (A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. LAMB, CHICKEN, FISH, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: FOUND THE PREVIOUS NON-COMPLIANCE SUMMARY DATED MARCH 13, 2015 NOT POSTED IN PLAIN VIEWING OF THE ESTABLISHMENT'S CUSTOMERS. THE BUSINESS LICENSE AND CONSUMER ADVISORY WAS OBSTRUCTING THE REPORT. INSTRUCTED TO POST IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)
code 28
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1527808 DATED MARCH 13, 2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 32-DIRTY FOOD STAINED TABLE CLOTHS THROUGHOUT THE DINING ROOM. MUST CLEAN/REPLACE. SHELVING THROUGHOUT THE FRONT AND REAR PREP AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. DIRTY BULK SPICE CONTAINERS MUST CLEAN AND PROVIDE LIDS. 33-INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT IN THE FRONT AND REAR PREP AREAS DIRTY WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. 35-ALL CREVICES AND CRACKS THROUGHOUT, ALL WALLS, ALL BASEBOARD WALL COVING AND UNDER THE THREE COMPARTMENT SINK WITH OPEN SEAMS IN REAR PREP AND STORAGE MUST BE SEALED. 38-BROKEN VENTILATION IN THE EAST SIDE WASHROOM. MUST REPAIR.LEAK ON THE RIGHT SIDE NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR. LEAK ON WALL PIPING BEHIND THE THREE COMPARTMENT SINK. MUST REPAIR. 41-ALL UNUSED EQUIPMENT, COOLERS,PREP TABLES, POTS PANS AND EQUIPMENT STORED ON REAR PATIO MUST BE REMOVED TO PREVENT RODENT HARBORING. SERIOUS VIOLATION 7-42-090
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: INSTRUCTED TO STORE ALL FROZEN PRODUCT IN THE CHEST FREEZER IN FOOD GRADEABLE BAGS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE COOLER AND BY THE 3-COMPARTMENT SIN. MUST REPLACE ALL CUTTING BOARDS WITH THE DEEP, DARK GROOVES AND STAINS. MAINTAIN ALL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE STORAGE RACKS BY THE 3-COMPARTMENT SINK, INSIDE ALL COOLERS/FREEZERS, CLEAN INTERIOR/EXTERIOR OF ALL COOLER/FREEZERS AND SHELVES IN THE FRONT PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST REMOVE THICK, ENCRUSTED FOOD, DIRT/DUST AND GREASE BUILD UP.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE VENTS IN THE DINING ROOM AND TOILET ROOM, WALLS AROUND ALL SINKS, COOLERS AND COOKING EQIPMENT. SCREEN ON THE DOOR LEADING TO THE PATIO IN POOR REPAIR. MUST FIX AND MAINTAI.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT IN FRONT OF THE COOLERS. MAINTAIN SAME.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO FIX AND MAINTAIN THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK. IT LEAK PROFUSELY FROM TOP AND AT THE BASES OF THE FAUCET. NO BACK FLOW PREVENTION DEVICE FOR HOSE CONNECTION AT THE MOP SINK. MUST PROVIDE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO ELIMINATE THE CLUTTER AND ORGANIZE THE FRONT OFFICE AREA.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 13, 2015: 6 findings appeared for the first time. 7 findings recurred. 2 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.