Lee's Wok

• resultPass w/ Conditions
• critical violations4
• last inspectedFebruary 8, 2010
• address1437 W Montrose Ave, Chicago 60613

Is Lee's Wok clean?

Lee's Wok is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 8, 2010. Inspectors wrote up 4 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Lee's Wok?

These are the violations recorded at the most recent inspection on February 8, 2010, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE;COOKED CRAB RANGOON STORED IN FRONT OF COOKING EQUIPMENT AT TEMP OF 46.9F; COOKED CHICKEN AT TEMP OF 128.8F, STORED ON TOP OF OTHER POTS IN STEAM TABLE. COOKED BEEF AT TEMP OF 97.3F, STORED AT SAME PLACE. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED BY MANAGER. POUNDS 10, VALUE 45. CRITICAL VIOLATION:7-38-005(A) HOOOO60446-13
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEE SWEEPING THROUGHOUT THE PREP AND WASHROOM AREA,EMPTY GARBAGE AT GARBAGE CONTAINER,AND WITHOUT WASHING HANDLE RETURNED TO HIS SPOT COOKING, AND HANDLING FOOD .HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) HOOOO60446-13
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING FOOD CONTAINERS(USED FOR COOKED AND RAW FOOD),NO SANITIZING SOLUTION PROVIDE AT THREE COMPARTMENT SINK ,OR NOR ON PREMISES.EMPLOYEE BOUGHT BLEACH UPON MY REQUEST. SINK SET BY ME (WASH, RINSE AND SANITIZE 100PPM).CRITICAL VIOLATION:7-38-030 HOOOO60450-17
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.STAFF WASHROOM NOT MAINTAINED OBSERVED TOILET BOWL WITH ENCRUSTED FECES ON RIM AND UNDER THE RIM OF TOILET BOWL,ALSO ON THE BOTTOM OF TOILET SEAT(TOILET SEAT WAS UP, AND THE WASHROOM DOOR WAS OPENED ),EMPLOY CLEANED IT.CRITICAL VIOLATION:7-38-030 HOOOO60447-14
• 📄consumer advisory missing
  Toxic Items Properly Stored, Labeled And Used • Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.CHEMICALS NOT PROPERER LY STORED.OBSERVED OPENED COMET STORED NEXT TO OPENED FOOD(SAUCES),UNDER FRONT PREP TABLE. ALSO USED PAINT BRUSH, STAINLESS STEEL CLEANER, PAINT REMOVAL AND RUST REMOVAL, STORED UNDER PREP REAR TABLE NEXT TO OPENED FOOD (SUGAR UNCOVERED), AND EGG ROLLS STRAINER, AND OTHER FOOD UTENSILS.SERIOUS VIOLATION:7-38-005(A) HOOOO60447-14. CHEMICALS WAS REMOVED DURING INSPETION.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO PROVIDE KNIFE RACKS FOR EACH PREP TABLES. DO NOT STORED KNIFE BETWEEN EQUIPMENT.REPLACE HEAVILY PITTED CUTTING BOARD,STORED AT 3 COMPARTMENT SINK
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO PROVIDE KNIFE RACKS FOR EACH PREP TABLES. DO NOT STORED KNIFE BETWEEN EQUIPMENT.REPLACE HEAVILY PITTED CUTTING BOARD,STORED AT 3 COMPARTMENT SINK
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOKING EQUIPMENT , GREASE BUILD UP(INTERIOR AND EXTERIOR),KEEP CLEAN INTERIOR OF EXPOSED HAND SINK.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.KEEP FLOOR CLEAN UNDER COOKING EQUIPMENT, GREASE BUILD UP.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.KEEP FLOOR CLEAN UNDER COOKING EQUIPMENT, GREASE BUILD UP.
• ⚠️Linen: Clean And Soiled Properly Stored • Soiled and clean linens, coats, and aprons shall be properly stored.STORE CLOTH IN SANITIZE SOLUTION , FOR EACH WORKING STATION.
  Linen: Clean And Soiled Properly Stored • Soiled and clean linens, coats, and aprons shall be properly stored.STORE CLOTH IN SANITIZE SOLUTION , FOR EACH WORKING STATION.

When was Lee's Wok last inspected?

Lee's Wok has 3 inspections on record going back to February 8, 2010.

Lee's Wok vs Uptown

Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.

Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 19% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated February 8, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.