LEE'S WOK Passes Health Inspection - Chicago Restaurant

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SOUP COOLING IN THE WALK IN COOLER COVERED WITH LID. INSTRUCTED MANAGER TO COOL ITEMS UNCOVERED TO ALLOW FOR AIR CIRCULATION. MANAGER REMOVED LIDS AT TIME OF INSPECTION.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED ICE BUILD UP ON EXTERIOR OF BOXES STORED IN WALK IN FREEZER STORED DIRECTLY UNDER FANS AND VENTS. INSTRUCTED MANAGER TO REMOVE AND ENSURE ALL STORED ITEMS ARE PROTECTED FROM ANY SOURCES OF CONTAMINATION SUCH AS ICE AND WATER DRIPPAGE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS STORED IN STAGANT WATER AT ROOM TEMPERATURE NEXT TO THE RICE COOKER. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS IN APPROPRIATE LOCATION SUCH AS CLEAN AND DRY BOWL IN BETWEEN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL LINING SHELVES IN PREPARATION AREA AND ABOVE WOKS AND PLASTIC LINING PRESENT ON MICROWAVE IN REAR. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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: OBSERVED HEAVY FOOD DEBRIS BUILD UP ON THE BOTTOM SHELVES IN THE REACH IN COOLER AT FRONT PREPARATION AREA. OBSERVED HEAVY FOOD DEBRIS AND TRASH BUILD UP ON TOP OF MICROWAVE IN REAR PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND REMOVE ALL LOOSE FOOD PIECES AND ACCUMULATION AND MAINTAIN FREE OF FOOD DEBRIS BUILD UP.

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: OBSERVED A MOP STORED FULLY SUBMERGED IN WATER IN BUCKET IN REAR UTILITY SINK AREA. INSRTUCTED TO STORE MOP TO ALLOW IT TO DRY IN BETWEEN USE.

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: OBSERVED A MOP STORED FULLY SUBMERGED IN WATER IN BUCKET IN REAR UTILITY SINK AREA. INSRTUCTED TO STORE MOP TO ALLOW IT TO DRY IN BETWEEN USE.

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.