Hot Wok

• official resultPass
• resultPass
• inspection typeCanvass
• failed findings4
• critical findings0

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Failed findings

• 🧫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. THE FOLLOWING NOT CLEAN: COOLERS, SINKS,EXTERIOR OF FOOD EQUIPMENT-DEEP FRYERS,STORAGE CABINETS.MUST CLEAN/MAINTAIN.
  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.DEBRIS,OLD FOOD ON FLOOR AREAS AROUND HEAVY EQUIPMENT,BASEMENT STAIRS.MUST CLEAN/MAINTAIN.
  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 NOT CLEAN ABOVE SINKS,HEAVY EQUIPMENT.MUST CLEAN.
  code 35
• 🧻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.CLUTTER OF ARTICLES THRU-OUT PREMISES OF PAPER,PLASTIC BAGS,ARTICLES BEHIND COUNTER,IN MOP SINK BETWEEN EQUIPMENT.MUST REMOVE AND ORGANIZE AREAS.
  code 41

What changed since the previous inspection?

Compared with Pass on April 6, 2011: 4 findings appeared for the first time.

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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.