Hot Woks Cool Sushi

November 12, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

← Back to the current restaurant page

Failed findings

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

Inspector note: OBSERVED EVIDENCE OF MORE THAN 200 LIVE ADULT AND INFANT ROACH INFESTATION THROUGHOUT FOOD PREPARATION AREAS SUCH AS CRAWLING ON TOP AND BETWEEN OF FRONT SUSHI PREP STATION COOLERS AND IN BETWEEN CRACKS AND CREVICES BEHIND SAME FRONT COUNTER SUSHI PREP STATION,ON WALL CRAWLING BENEATH THE EXPOSED HANDSINK AT FRONT SUSHI PREP STATION,INSIDE MOTORS OF COOLER(S),FREEZER(S),ON FLOORS UNDER PREP COOLERS AT FRONT SUSHI STATION (ROTTEN WOODEN SURFACES),INSIDE THE WATER COMPONENTS OF ICE MACHINE(BASEMENT),BEHIND 2 SOILED WOODEN DRY STORAGE SHELVINGS IN KITCHEN AREAS,ETC.MASSIVE AMOUNTS OF DEAD ROACHES IN SAME AREAS AND INSIDE THE TOFU COOLER IN BASEMENT PREP AREA.ALSO 10 OR MORE LIVE FRUIT FLIES FLYING AROUND THE PREMISES.MUST REMOVE DEAD ROACHES.ALSO,THE REAR EXIT DOOR IS NOT RODENT-PROOFED APPROXIMATELY 1/4" MODE OF ENTRY AT BOTTOM LEFT CORNER OF EAST EXIT DOOR.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST PROOF SAID DOOR AND PEST CONTROL SERVICE IS NOW RECCOMENDED.DURING INSPECTION ACCOMPANIED BY CERTIFIED FOOD MANAGER CHANIDA SOMMART AS CRAWLING ROACHES WHERE OBSERVED IN SAID AREAS SHE WAS REMOVING THEM WITH HER BARE HANDS. (CRITICAL 7-38-020)
code 13Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
code 16
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: CLEAN MULTI-USE UTENSILS AND KITCHEN POTS AND PANS AND KITCHENWARE MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE RUST FROM SHELVING UNITS IN BASEMENT PREP AREAS,BOTTOMS OF PREP TABLES ETC.MUST REPLACE DAMAGED ROTTEN WOODEN BOARDS THAT ARE HOLDING FRONT PREP SUSHI COOLERS AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN HEAVY GREASE AND FOOD DEBRI FROM ALL COOKING EQUIPMENTS SUCH AS FRONT INTERIOR CABINETS SUSHI PREP STATION,DEEP FRYERS,PREP TABLES,WOK STATION,ICE MACHINE,USED AND UNUSED COOLERS,ALL PREP TABLES,FILTER,HOOD,STOVE,PIPES OF COOKING EQUIPMENTS,ALL SHELVING UNITS ,MICROWAVE,EXTERIOR OF ALL FOOD STORAGE CONTAINERS,ETC.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN IN DETAIL FLOORS BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASE IN ALL CORNERS THRU-OUT THE FRONT SUSHI PREP STATION, KITCHEN, AND BASEMENT PREP AND DISHWASHING AREAS AND FLOOR IS PEELING THROUGHOUT THE BASEMENT PREP AREA AND DISHWASHING AREAS MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS IN KITCHEN AREA AND DETAIL CLEAN AND SANITIZE ALL WALLS AND CEILINGS THROUGHOUT THE FRONT SUSHI PREP STATION AND KITCHEN AND BASEMENT FOOD PREP AREAS AND DISHWASHING AREAS AND MAINTAIN.ALSO,INTERIORS OF LIGHT SHIELDS THROUGHOUT THE PREP AND KITCHEN AREAS AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR LEAK AT BASE OF FAUCET OF THE BASEMENT PREP 2 COMPARTMENT SINK AND REMOVE PLASTIC WRAP FROM BENEATH THE BASEMENT 3 COMPARTMEBNT SINK IN BASEMENT DISHWASHING AREAS AND MAINTAIN,ALSO SAME SINK HAS LOW WATER PRESSURE,MUST REPAIR AND MAINTAIN AS REQUIRED.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE,ELIMINATE MASSIVE AMOUNT OF CLUTTER AT FRONT SUSHI PREP STATION,ON TOP OF COOLERS AND FREEZERS,ALL SHELVING UNITS,BENEATH THE STAIRS LEADING TO BASEMENT AREAS,OFFICE ROOM IN BASEMENT,IN ROOM WHERE THE WALK-IN-COOLER IS STORED,INSIDE ALL EMPLOYEES METAL LOCKER IN REAR OF BASEMENT AREAS AND MAINTAIN. .
code 41

What changed since the previous inspection?

Compared with Pass on May 15, 2015: 7 findings appeared for the first time. 2 findings recurred.

Browse this restaurant's inspections

More restaurants in North Center

See every restaurant in North Center →

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.