China Wok Restuarant Fails Health Inspection - Chicago Restaurant

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC.)

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50 RODENT (MICE) DROPPINGS ON THE FLOOR IN REAR CLUTTERED FURNACE ROOM AND UNDERNEATH THE DRY STORAGE SHELVES AND INTERIOR COMPARTMENT UNDERNEATH THE KITCHEN DEEP FRYERS.INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE REAR EXIT DOOR WITH BROKEN WEATHER-STRIP AND GAP OPENING APPROX:1/4" INCH AT BOTTOM OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS FROM UTILITY CONDIMENT CARTS IN FOOD PREP AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE FOLLOWING: INTERIOR OF THE KITCHEN WALK-IN-COOLER WITH FOOD DEBRIS AND SPILLAGE AND INTERIORS OF COOLERS,COOKING STOVE/SIDES OF HOT COOKING EQUIPMENTS WITH FOOD SPLASHED DEBRIS,KITCHEN STORAGE SHELVES,UTILITY/CONDIMENT ROLLING CARTS,EXTERIOR SURFACES OF FOOD CONTAINERS/BINS WITH SPILLAGE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR FURNACE ROOM AND REMOVE UNNECESSARY ARTICLES AND UNUSED BROKEN REFRIGERATOR DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS OF PREP AREA/DISHWASHING 3-COMPARTMENT SINK AREA AND IN REAR FURNACE ROOM WITH DRIED GREASE DRIED FOOD DEBRIS BUILD-UP AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED SEVERAL BURNT-OUT LIGHT BULBS IN FOOD PREP/DISHWASHING 3-COMPARTMENT SINK AREAS.INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED SEVERAL BURNT-OUT LIGHT BULBS IN FOOD PREP/DISHWASHING 3-COMPARTMENT SINK AREAS.INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.