Cooked?✕
Hot Wok
May 13, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings10
- critical findings1
Failed findings
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: COOKED RICE FOUND AT IMPROPER TEMPERATURES OF: 46.7F AT ROOM TEMPERATURE ON TOP OF CUTTING BOARD, AT 74.5F ON TABLE AND 119.5F IN HOT HOLDING DEVICE IN FOOD PREP AREA. ALL COOKED RICE MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR COOLED TO 40 DEGREES WITHIN 6 HOURS AND HELD UNDER REFRIGERATION AT 40 DEGREES OR BELOW UNTIL RE-HEATED TO 165F AND SERVED. PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
-
toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 3-13-13 ON REPORT# 1296294 NOT CORRECTED: -33- ALL EQUIPMENT AND SURFACES NOTED PREVIOUSLY STILL NOT CLEAN. FOOD DEBRIS, GREASY BUILD-UP, DIRT PRESENT ON INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS, ALL UNUSED EQUIPMENT THROUGHOUT KITCHEN AREA, DEEP FRYERS, SHELVES, ALL SINKS, ALL FOOD CONTACT SURFACES(CUTTING BOARDS, MULTI-USE UTENSILS AND EQUIPMENT(BOWLS, CONTAINERS, BUS PANS, WOK COOKING STATIONS), LEGS AND WHEELS ON TABLES. -34- STILL FINDING EXCESSIVE GREASE BUILD-UP ON FLOOR UNDERNEATH DEEP FRYERS AND DEBRIS UNDERNEATH ALL SINKS AND ALL HEAVY EQUIPMENT THROUGHOUT AND ON FLOOR BEHIND FRONT COUNTER. NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090.
-
Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
-
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: ALL PLASTIC CONTAINERS(INCLUDING BUS PANS)USED AS FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST USE FOOD STORAGE BAGS, PLASTIC WRAP OR FOIL TO COVER OPEN FOODS, NO PLASTIC GROCERY BAGS.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN ALL STORAGE SHELVES BEHIND FRONT SERVICE COUNTER.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.
-
grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ELIMINATE CLUTTER IN REAR SECTION OF KITCHEN.
What changed since the previous inspection?
Compared with Pass on March 21, 2013: 8 findings appeared for the first time. 2 findings recurred.
Browse this restaurant's inspections
More restaurants in East Side
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.