Wok Cuisine

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings8
• critical findings1

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PREP COOLER AIR TEMP 48.9F THIS IS WHERE POTENTIALLY HAZARDOZ FOOD ARE KEEPED TAGED UNIT.WHEN UNIT IS FIX NEEDS TO CONTACT DEPT OF HEALTH TO REMOVE TAG.
  code 2Priority
• ⚠️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. ALL FOOD NEEDS LABLES AND DATES IN WALK IN REACH IN ,IN STORE AREA. DRY STORAGE AREA.
  code 30
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL POTS AND PANS NEED TO BE INVERTED AND ALL SINGLE SERVICE UTENSILS.
  code 31
• ⚠️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. NEEDS TO PUT A SPLASH GAURED ON THE SIDE OF EXPOSED HAND BOWEL
  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. ALL NON FOOD CONTACT NEED DETAIL CLEANING INSIDE OF ALL REFRIGERATION UNIT ON SHELVES IN DRY STORAGE AREA,STOVES MICROWAVE,
  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. FLOOR UNDER HEAVY EQUPIPMENT UNDER COOKING STOVES AND FRYER, ALL FOOD ITEMS NEEDS TO BE OFF THE FLOOR
  code 34
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REFRIGERATION NEEDS TO HAVE THERMOMETERS THIS IS WHERE POTENTIALLY HAZARDOUS FOOD ARE STORED.
  code 40
• ⚠️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. ALL EMPLOYEES NEEDS TO WHERE HAIR RESTRAINTS WHEN FOODS ARE BEING PREP AND COOKING
  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.