Lee's Wok

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings9
• critical findings4

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Failed findings

• ❓food from a questionable sourcecritical
  Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
  Inspector note: 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
  code 11Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: 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
  code 3Priority
• 🧼hand hygiene slippingcritical
  Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
  Inspector note: 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
  code 6Priority
• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: 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
  code 8Priority
• 📄consumer advisory missing
  Official wording: Toxic Items Properly Stored, Labeled And Used
  Inspector note: 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.
  code 25
• ⚠️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.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
  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.DETAIL CLEAN ALL COOKING EQUIPMENT , GREASE BUILD UP(INTERIOR AND EXTERIOR),KEEP CLEAN INTERIOR OF EXPOSED HAND SINK.
  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.KEEP FLOOR CLEAN UNDER COOKING EQUIPMENT, GREASE BUILD UP.
  code 34
• ⚠️Linen: Clean And Soiled Properly Stored
  Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored.STORE CLOTH IN SANITIZE SOLUTION , FOR EACH WORKING STATION.
  code 39

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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.