Flaming Wok N Grill

May 5, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings14
critical findings4

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Failed findings

No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND 20 LIVE ROACHES THROUGHOUT FOOD PREP AREAS.
code 13Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND HOT HOLDING UNITS BEHIND FRONT COUNTER NOT MAINTAINING PROPER HOT HOLDING TEMPERATURE MEASURED 123F DURING THIS INSPECTION.HELD FOR INSPECTION TAGS PLACED ON UNITS MUST BE CAPABLE OF HOLDING FOODS HOT AT 140F OR ABOVE.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher.FOUND VARIOUS POTENTIALLY HAZARDOUS HOT FOODS NOT MEETING TEMPERATURE REQUIREMENT DURING PREPARATION DISPLAY GOAT,BEEF,PATTIES PUFFS INTERNAL TEMPERATURE MEASURED (114F-125F) TOTAL 25#,TOTAL DOLLAR VALUE$75.00 ALL SAID FOODS DISCARDED.
code 3Priority
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.FOUND NO SANITIZING SOLUTION ON PREMISES FOR THE USE OF SANITIZING MULTI-USE UTENSILS,ALL WORKING SURFACES. WORKER WASHING DISHES AT THIS TIME.
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE AREA NOT MAINTAINED-LARGE AMOUNTS OF GARBAGE,UNUSED PIECES OF EQUIPMENTS ON GROUNDS.
code 19
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. LABEL AND DATE ALL FOODS.
code 30
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. REPAIR OR REPLACE ALL RUSTED RACKS ON PREMIESE.
code 32
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.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.
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.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.
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.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SHEILD LIGHTS IN FOOD PREP AREA.
code 36
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 REPAIR/REPLACE 3 COMP SINK HOLES IN SAID SINK,REPAIR WATER LEAKING AT PIPE BENEATH REAR EXPOSED HANDSINK.
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.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS.
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.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.
code 42

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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.