LITTLE WOK Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler in the front of kitchen: chicken @ 50.2F; shrimp @ 50.5F; beef @ 49.6F; egg wash @ 50.4F; veggie egg rolls @ 50.1F; and crab meat rangoon @ 50.7F. Instructed all potentially hazardous foods must be held @ 40 or less, or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler in the front of kitchen: chicken @ 50.2F; shrimp @ 50.5F; beef @ 49.6F; egg wash @ 50.4F; veggie egg rolls @ 50.1F; and crab meat rangoon @ 50.7F. Instructed all potentially hazardous foods must be held @ 40 or less, or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.