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Little Wok
March 24, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings4
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD STORED AT AMBIENT TEMPERATURE. NOTED 2 LBS/$20 OF SUSHI RICE AT 85 DEGREES. OPERATOR UNABLE TO PROVIDE PROOF THAT SUSHI HAS BEEN PROPERLY ACIDIFIED TO REMOVE FROM TEMPERATURE CONTROL. OPERATOR VOLUNTARILY DISCARDED THE PRODUCT. INSTRUCTED THAT POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40 DEGREES OR BELOW OR AT 140 DEGREES OR ABOVE UNTIL PROPER pH TESTING AND/OR DOCUMENTATION IS PROVIDED ON SITE. CRITICAL VIOLAION: 7-38-005(A).
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: MUST NOT STORE KNIVES IN THE GAP BETWEEN COOK LINE EQUIPMENT.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST CLEAN ENCRUSTED FOOD DEBRIS AND RESIDUE FROM THE STOVE TOP AND ATTACHED SHELF AND THE SHELF BELOW THE LEFT STOVE BURNER. MUST CLEAN SOILED KNIVES STORED ON THE KNIFE STRIP. MUST CLEAN OIL ACCUMULATION FROM HOOD AND VENTS ABOVE COOK LINE. MUST CLEAN RESIDUE FROM HANDLES OF THE RICE WARMERS AND THE PREP TOP COOLERS.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN AND NEXT TO THE WALK IN COOLER.
What changed since the previous inspection?
Compared with Pass on July 19, 2016: 3 findings appeared for the first time. 1 finding recurred.
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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.