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Flaming Wok N Grill

April 8, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

Failed findings

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 (CHICKEN AND YOGURT SAUCE) HELD AT IMPROPER TEMPERATURES. FOUND 30 POUNDS OF CHICKEN BEING HELD IN A RANGE OF 50.2F TO 75.6F. FOUND 3 GALLONS OF YOGURT SAUCE HELD AT 51.7F. OWNER DISCARDED AND DENATURED ALL PRODUCT WITH A COMBINED VALUE, AS STATED BY OWNER, OF $60 TOTAL. INFORMED OWNER ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40F OR BELOW AND ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED EMPLOYEE HANDLE CASH, THEN RINSE HANDS IN SINK WITHOUT SOAP, THEN PROCEED TO WIPE HANDS ON APRON AND HANDLE FOOD. INSTRUCTED STAFF ON HOW TO PROPERLY WASH HANDS AND WHEN TO DO SO. CRITICAL VIOLATION 7-38-010(A). CITATION ISSUED.
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM REPORT #1383236 DATED 11/15/2013 NOT CORRECTED: VIOLATION # 30 Foods not properly stored inside freezer chest. Instructed to store food in proper food storage freezer containers or bags. VIOLATION # 33 Interior cooler shelves, exterior of cooking equipment, utensils, sinks, storage shelves, prep table and exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily. SERIOUS VIOLATION 7-42-090. CITATION ISSUED.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: FOUND DEEP DARK GROOVES IN ALL CUTTING BOARDS. INSTRUCTED TO REPLACE ALL CUTTING BOARDS AND TO MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOUND DIRT BUILDUP ON ALL COOKING EQUIPMENT AND FOOD CONTACT SURFACES. INSTRUCTED FACILITY TO CLEAN AND SANITIZE DAILY.
code 33
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: FOUND NO INTERNAL THERMOMETERS ON ANY REFRIGERATION UNIT. INSTRUCTED TO INSTALL AND MAINTAIN INTERNAL THERMOMETERS ON ALL REFRIGERATION UNITS.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: FOUND ALL EMPLOYEES WORKING WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED THAT ANY FOOD HANDLER MUST WEAR, AND MAINTAIN PROPER HAIR RESTRAINTS.
code 42
Only Authorized Personnel In The Food-Prep Area

Inspector note: OBSERVED CUSTOMERS WASHING THEIR HANDS IN PREP SINK LOCATED BEHIND THE FRONT COUNTER. ADVISED THAT CUSTOMERS CAN NOT WASH THEIR HANDS IN FOOD PREP AREAS.
code 44

What changed since the previous inspection?

Compared with Pass on November 15, 2013: 7 findings appeared for the first time. 1 finding recurred. 4 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.