Hunan Wok
Mixed record — 2 of 4 inspections passed
2012-08-13 Pass w/ Conditions Canvass Re-Inspection CRITICAL 7 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
LOW TEMP DISH MACHINE NOT ABLE TO DISPENSE ADEQUATE SANITIZING SOLUTION(0PPM).OWNER CONTACTED TECHNICIAN WHO WALKED HER THROUGH TO FIX PROBLEM AT DISH MACHINE. CORRECTED SANITIZE SOLUTION TO 100 PPM. CRITICAL VIOLATION: 7-38-030.
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 7-19-12. REPORT# 1234210. #18-OUTER OPENINGS NOT PROTECTED. OBSERVED REAR SCREEN DOOR NOT TIGHT FITTED TO DOOR FRAME(MAIN REAR DOOR WAS OPENED),GAPS OF 1" TO 1 AND 1/2" AT TOP AND BOTTOM OF THE DOOR. WA...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
SERIOUS VIOLATION UP GRADED TO CRITICAL VIOLATION #14.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
LABEL AND DATE FOOD PRODUCTS IN COOLERS,FREEZERS AND DRY FOOD INGREDIENT
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE UTENSIL WITH HANDLE TO PICK-UP FOOD. NEED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS TO STORE FOOD ITEMS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR THROUGHOUT THE PREP AREA, SPECIALLY ALONG BASEBOARD WALL,CORNERS AND UNDER THE COOKING EQUIPMENT AND DISH MACHINE
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN AND REPAINT WALLS IN KITCHEN AREAS,GREASE AND DUST BUILD-UP, INCLUDED BEHIND COOLER UNITS, UNDER THE DISH MACHINE AND COOKING EQUIPMENT. ALSO CLEAN AND MAINTAIN PLUMBING PIPES/EXTERIOR SURFACES.
2012-07-19 Fail Canvass CRITICAL 13 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH EGGS STORED INSIDE THE REACH-IN COOLER AT TEMP OF 50.1F, AND COOKED DUCK STORED INSIDE THE WALK-IN COOLER AT TEMP OF 75.6F.BOTH UNIT MAINTAIN TEMP OF 40F AND BELOW. BOTH PRODUCTS DISCAR...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(COLANDER,POTS,ETC.)AT TWO COMPARTMENT SINK. ALSO LOW TEMP DISH MACHINE NOT ABLE TO DISPENSE ADEQUATE SANITIZING SOLUTION(0PPM).OWNER CONTACTED TECHNICIAN WHO WALKED HER THROUGH TO FIX PROBLEM ...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OUTER OPENINGS NOT PROTECTED. OBSERVED REAR SCREEN DOOR NOT TIGHT FITTED TO DOOR FRAME(MAIN REAR DOOR WAS OPENED),GAPS OF 1" TO 1 AND 1/2" AT TOP AND BOTTOM OF THE DOOR. WALL FAN BY THE REAR DOOR NOT PROTECTED, MUST PROVIDE A MESH SCREEN AROUND UNIT...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
LABEL AND DATE FOOD PRODUCTS IN COOLERS,FREEZERS AND DRY FOOD INGREDIENT.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PROVIDE UTENSIL WITH HANDLE TO PICK-UP FOOD. NEED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS TO STORE FOOD ITEMS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE FOLLOWING NEED CLEANING: HOOD FILTERS,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND SIDE OF COOKING EQUIPMENT,INTERIOR OF DISH MACHINE, EXTREMELY HAVING A BUILD-UP OF MINERAL,DELIMER UNIT. CLEAN INTERIOR OF MICROWAVE, FOOD DEBRIS.RE...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR THROUGHOUT THE PREP AREA, SPECIALLY ALONG BASEBOARD WALL,CORNERS AND UNDER THE COOKING EQUIPMENT AND DISH MACHINE
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN AND REPAINT WALLS IN KITCHEN AREAS,GREASE AND DUST BUILD-UP, INCLUDED BEHIND COOLER UNITS, UNDER THE DISH MACHINE AND COOKING EQUIPMENT. ALSO CLEAN AND MAINTAIN PLUMBING PIPES/EXTERIOR SURFACES.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
ADDITIONAL LIGHT IS NEEDED INSIDE THE WALK-IN COOLER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NEED TO REPAIR WATER SPRAYER AT DISH MACHINE AREA. MUST ADJUST TENSION SPRING TO KEEP SPRAYER ABOVE RIM OF SINK. WATER IS LEAKING FROM UNDER THE FRONT PART OF DISH MACHINE,INSTRUCTED TO REPAIR.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE WORKING THERMOMETER INSIDE THE WALK-IN COOLER
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
REMOVE NON FOOD ITEMS(TOOLS)STORED ON SHELVES UNDER THE PREP AREA.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
COOK WEARING SLEEVELESS SHIRT (TANK TOP). MUST WEAR PROPER APPAREL WHEN HANDLING FOOD/UTENSILS.
2011-01-06 Pass Canvass 5 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROVIDE LABEL /NAME OF THE PRODUCT AND DATED ON ALL FOOD CONTAINER THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE WALK IN COOLER.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MISSING ONE DRAIN STOPPER OF THE 2 COMPT SINK. MUST PROVIDE.
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. MUST CLEAN IN DETAIL THE INTERIOR OF THE MICROWAVE, THE EXTERIOR AND SIDES OF THE STOVE, DEEP FRYER AND WOK STATION ...
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. DAMAGED CEILING ABOVE THE PREP AREA KITCHEN. MUST REPAIR,MAKE IT SMOOTH,EASILY CLEANABLE.
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. NO THERMOMETER INSIDE THE REACH IN FREEZER AND CH...
2010-10-06 Pass Canvass 6 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
walk in cooler shelving had peeling paint, shall be repair, cooler shelving that had rust shall be repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
non food contact surfaces of cooler shelving, cooking equipment, prep tables not clean need cleaning.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
floor under cooking equipment not clean need detailed cleaning, floors in dining areas need cleaning.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
walls in kitchen prep area not clean need cleaning, ceiling by exhaust canopy needs cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
light shields in kitchen prep area not clean need detailed cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
exhaust vents (ventilation)in prep area, coolers, dining areas, and bathrooms need cleaning.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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