GOLDEN WOK CORPORATION.

INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INSIDE FREEZERS AND COOLERS AT THE KITCHEN FOOD PREP AREA....ALSO BULK ITEMS ON SHELVING WITH NAME OF PRODUCTS AND DATES.

INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN CHEST AND UPRIGHT FREEZERS AT THE KITCHEN PREP AREA.

CLEAN FLOORS INSIDE WALK IN COOLER,UNDERNEATH HEAVY EQUIPMENT AND AROUND THE STOVE AT KITCHEN.

Rear storage shelving that had exposed raw wood, shall be repaired/sealed.

Light shield in kitchen prep area was missing end cap, shall be provided.

Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation) in dining areas need cleaning.

Non food contact surfaces of cooler shelving, storage shelving not clean need cleaning. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Floors under heavy equipment, cooking equipment not clean need cleaning(corners).

Light shields in kitchen prep area not clean need cleaning. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.Exhaust vents(ventilation)in walk in cooler, kitchen prep area, and bathrooms need cleaning.

Facilities not maintaining proper temperature. Found reach-in cooler in prep area at 57.3F while storing potentially hazardous foods. Instructed that cooler must maintain 40F or below at all times. Critical citation issued 7-38-005(A).

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found fresh eggs approximately 2 dozen at 57.3 and Crab Racoon approximately 5 lbs at 55.2F stored in cooler stated above. Instructed manager that all potentially hazardous foods must maintain 40F or below. Manager voluntarily discarded and denatured products. Approvimately 7lbs,value $20. Critical citation issued 7-38-005(A).

Bulk food containers and foods inside coolers not properly labeled or dated. Instructed to label and date all foods not in original containers.

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Prep tables, prep counters, cooking equipment and storage shelves not cleaned. Instructed to detail clean and sanitize.

Floors in prep area not maintained. Instructed to detail clean and reseal floor, have floor smooth and easily cleanable.

Walls and ceiling not maintained in prep area. Instructed to seal all holes, remove peelings paint and repaint walls and ceiling.