Cooked?✕
Wok's Up Restaurant
March 8, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED COOKS LINE COOLER AT 52.5F WITH FOODS SUCH AS RAW EGGS @ 56.8F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. APPROXIMATELY ONE DOZEN EGGS @ 56.8F AND 20LBS ASSORTED CUT VEGETABLES @ 50F IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. ALL FOODS DISCARDED.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM 2-2-09 #154910 NOT CORRECTED. #33- THE FOLLOWING NEED CLEANING, GREASE ON VENTILATION HOOD. WIRE RACKS IN PREP COOLERS AND WALK IN COOLER WITH FOOD DEBRIS. INSTRUCTED TO CLEAN.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS MUST BE LABELED.ALL PREPARED FOODS IN WALK IN COOLER MUST BE LABELED AND DATED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.LEFT LINE COOLER WITH MISSING & BROKEN RUBBER GASKETS, MUST REPLACE. WIRE RACKS ABOVE THREE COMPARTMENT SINK FOR CLEAN POT STORAGE DIRTY WITH GREASE, MUST CLEAN AND MAINTAIN.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR GAS COOKING STOVE WITH GREASE AND FOOD ACCUMULATION MUST CLEAN AND MAINTAIN. COOKS LINE FOOD CART WITH ACCUMULATED FOOD AND GREASE MUST CLEAN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER WOK COOKS LINE WITH EXCESSIVE GREASE, MUST CLEAN/REMOVE. EXTERIOR AND INTERIOR OF BOTH COOKS LINE COOLERS DIRTY, MUST CLEAN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector 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. REAR EXPOSED HAND SINK WITH NO WATER. MUST PROVIDE HOT AND COLD RUNNING WATER AND USE ADJACENT WASHROOM WASH BOWL OR FRONT PREP EXPOSED HAND SINK FOR HAND WASHING. THREADED NOZZLE ON FRONT EXPOSED HAND SINK MUST REMOVE.
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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.