Emperor Wok

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPL...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WIT...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND EXPOSED HAND SINK IN PREP AREA BY THE DEEP FRYERS NOT MAINTAINED.HOT WATER HANDLE NOT ABLE TO TURN OFF, SO HOT WATER PIPE IS SHUT-OFF FROM VALVE UNDER THE SINK. UNABLE TO USE SINK.INSTRUCTED TO REPAIR,MUST USE EXPOSED HAND SINK PROVIDED AT SUS...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 15 SMALL FLIES ON PREMISES THROUGHOUT THE KITCHEN SPECIALLY AROUND THREE COMPARTMENT SINK,HOT WATER TANK WHICH THE BOTTOM OF THE HOT WATER TANK IS WRAPPED WITH A CLEAR PLASTIC WITH RUST WATER AND DEBRIS.SMALL FLIES BY THE DEEP FRYERS,AND BY...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REP...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WIT...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN FOOD STORAGE SHELVING IN FOOD PREPARATION AREA AND INSIDE WALK-IN COOLER. MUST REMOVE DIRT/DEBRIS. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINEIN FOOD PREPARATION AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL PREP COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ELEVATE ITEMS 6 INCHES OFF FLOOR/WALL INSIDE WALK-IN COOLER, FREEZER AND BEHIND SUSHI BAR AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL COOKED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN AND MAINTAIN CEILING IN KITCHEN FOOD PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN KITCHEN AND REAR FOOD STORAGE AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT SUSHI COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHES STORED ON TOP OF HANDWASH SINKS. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND CLOTHES STORED ON SHELVING UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

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. ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS BEING PREPARED, SERVED AND THE ABOVE MENTIONE...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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 10-13-11 #634956 NOT CORRECTED. #32-OBSERVED FOOD COOKED ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST NOT STORE FOOD CONTAINERS IN EMPLOYEE WASHROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BULK FOOD CONTAINERS FOUND DIRTY. MUST CLEAN AND BULK RICE CONTAINER CRACKED/CHIPPED MUST REPLACE. MUST NOT USE DIRTY CARDBOARD BOXES FOR TOGO FOOD CONTAINER STORAGE ON COOKS LINE. COOKS LINE FOOD CARD FOUND DIRTY WITH FOOD DEBRIS. TABLE TOP CAN ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXTERIOR WOK LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. FOUND POTS, MEAT GRINDER AND CABBAGE SHREDDER STORED ON CLEAN SHELVING DIRTY WITH ENCRUSTED DRIED MEAT AND DRIED CABBAGE INSIDE GRINDER AND SHREDDER AND POT ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE FOR SMALL BLACK COOLER ON FRONT PREP TABLE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL WIPING CLOTHS IN ALL FOOD PREP AREA MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN STORED INSIDE THE REACH-IN COOLER AT TEMP OF 50.5F TO 51.2F,MANAGER STATED FOOD WAS COOKED TODAY AT 12:00PM,HOWEVE...

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. REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.

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. OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE B...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. REPLACE BROKEN THERMOMETER INSIDE THE SMALL PREP COOLER...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL PERSONAL ITEMS FROM PREP AREA.PROVIDE A ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. STORE TAKE-OUT CONTAINERS INVERTED.

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 THE TOP OF THE STOVE, VENTILATION HOOD FILTERS, STORAGE SHELVES NEXT TO THE EXPOSED HANDSINK, EXTERIOR OF...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT AND IN THE DISHWASH AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED NON-FOOD GRADE STORAGE BAGS USED TO STORE FROZEN MEATS. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE MEATS.

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 THE VENTILATION HOOD AND FILTERS FROM ENCRUSTED GREASE.