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Lee Wing Wah

April 5, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeSuspected Food Poisoning
failed findings9
critical findings0

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Failed findings

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. INSTRUCTED TO LABEL BULK FOOD CONTAINERS AT REAR DRY STORAGE AREA. INSTUCTED TO LABEL PREPARED,READY TO EAT FOODS, INSIDE REFRIGERATION AND WALK-IN COOLER UNITS.
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. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN ONE COMPARTMENT SINK AND PREP TABLE AT SECOND FLOOR KITCHEN. INSTRUCTED TO REMOVE ALL CARDBOARD, CLOTH, PAPER, ALUMINUM LINING FROM PREP AND STORAGE SHELVES/RACKS. INSTRUCTED TO PAINT RUSTY METAL RACKS.
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. INSTRUCTED TO CLEAN VENTILATION HOOD FILTERS AT 1ST. AND 2ND FLOOR KITCHENS, COMPRESSORS AT REFRIGERATION UNITS,INTERIOR OF ONE COMPARTMENT SINKS AT TEA STATIONS, CEILING FANS IN DINING AREA/VENT COVERS IN TOILET ROOMS, FAN GUARDS INSIDE WALK-IN COOLER, UNDER, AROUND REAR STORAGE AREA, REFRIGERATION UNIT, TOILET BOWLS ON 2ND FLOOR, AND WALLS/CEILING AT PREP AREAS/DISH MACHINE AREA.
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. INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT PREP AND DISHWASHING AREA IN 1ST. FLOOR KITCHEN. INSTRUCTED TO REGROUT FLOOR TILES AT 1ST. FLOOR COOKING EQUIPMENT AND IN MEN'S TOILET ROOM ON 2ND FLOOR. INSTRUCTED TO REMOVE STANDING WATER FROM PREP, TOILET ROOM, DISH WASHING AREA, AND STORAGE AREA FLOORS. INSTRUCTED TO CLEAN AND REMOVE ICE BUILD-UP INSIDE WALK-IN FREEZER.
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. INSTRUCTED TO REPLACE WATER DAMAGED CEILING PANELS AT 2ND FLOOR PREP AND DINING AREA. INSTRUCTED TO REPAIR WALL SECTIONS IN UTILITY SINK/STORAGE CLOSET, TOILET ROOMS, AND WALL BASE ACROSS FROM WALK-IN FREEZER.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT TEA/PREP AREA ON 2ND FLOOR. INSTRUCTED TO CLEAN LIGHT SHIELDS AT 1ST. FLOOR 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. INSTRUCTED TO PROVIDE VENTILATION INSIDE STAFF TOILET ROOM, REPAIR LEAKS AT FAUCET AT TWO COMPARTMENT SINK, AT HOT WATER HANDLE AT UTILITY SINK, AND PROVIDE HOT RUNNING WATER AT ONE COMPARTMENT SINKS AT TEA STATIONS AT 1ST. AND 2ND FLOOR. INSTRUCTED TO PROVIDE BAK FLOW PREVENTION DEVICE AT WATER LINE AT 1ST. FLOOR TEA UNIT.
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. INSTRUCTED TO ORGANIZE CLUTTERED STROAGE AREAS AT REAR AND AT FRONT BEVERAGE PREP AREA, AND REMOVE UNUSED ITEMS/MILK CRATES BEING USED AS STRORAGE RACKS.
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. FOODHANDLERS AT FRONT PREP AREA MUST WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
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.