WOK'S UP RESTAURANT.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION OF FOOD (EGG NOODLES AND CUT BROCCOLI) STORED IN CARDBOARD BOXES. OBSERVED 6 BOXES OF EGG NOODLES STORED IN CARDBOARD BOXES MARKED AS LIQUID EGGS WITHOUT A LINER OR WRAPPING OF THE NOODLES. ALSO OBSERVED CUT BROCCOLI STORED IN A CARDBOARD BOX MARKED SUBWAY RIPE TOMATOES. MANAGEMENT DISCARDED 70# OF FOOD WORTH $36. CRITICAL VIOLATION 7-38-005A.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PLASTIC GROCERY BAGS USED TO STORE FROZEN MEATS IN THE FREEZER. MUST USE FOOD GRADE STORAGE BAGS ONLY.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOOD STORAGE CONTAINERS IN THE WALK-IN COOLER, PREP COOLERS, AND VENTILATION HOOD AND FILTERS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.WIRE RACKS ABOVE THREE COMPARTMENT SINK FOR CLEAN POT STORAGE DIRTY WITH ENCRUSTED GREASE AND FOOD DEBRIS, MUST CLEAN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.EXTERIOR GAS STOVE WITH EXCESSIVE GREASE AND FOOD CART WITH GREASE AND FOOD ENCRUSTED. MUST CLEAN AND MAINTAIN.

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 GREASE AND FOOD DEBRIS. MUST CLEAN/REMOVE.

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. MUST REMOVE THREADED NOZZLE FROM FRONT EXPOSED HAND SINK.

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.

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.

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.

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.

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.

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.

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.

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.