LITTLE WOK Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN IN A PLASTIC TUB ON TOP OF MILK CRATES USED AS SHELVING NEXT TO THE COOKS LINE AT AN IMPROPER TEMPERATURE OF 65.3F. REVIEWED HOT FOOD MUST BE HELD HOT AT 135F OR GREATER. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED APPROXIMATLY 90 LBS COOKED CHICKEN, PREPARED CREAM CHEESE FILLING, COOKED EGG ROLLS NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO DATES ON ANY FOODS. REVIEWED PROPER DATE LABELING REQUIREMENTS. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PERSONAL CLEANLINESS - Comments: ALL COOKS IN ALL PREP AREAS NOTED WITHOUT HAT/HAIR RESTRAINTS. MUST PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST NOT STORE THE ICE SCOOP INSIDE THE ICE IN THE ICE MACHINE.----COOKS LINE KNIVES STORED IN BETWEEN COOLER AND SINK BACKSPLASH. MUST PROPERLY STORE ALL IN-USE UTENSILS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE DISH WASHING AREA IN THE KITCHEN MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS OR CARDBOARD BOXES AS FOOD CONTAINERS. FOOD CONTAINERS MUST BE WASHABLE, FOOD GRADE MATERIAL.

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: NOTED EXTREMELY DIRTY TOASTER OVEN AT THE FRONT SUSHI PREP.----EXCESSIVE GREASE ON COOKS LINE EQUIPMENT, MICROWAVE OVEN INTERIOR, AND EXTERIOR, TABLETOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS, METAL RACK SHELVING, AND FOOD CART. MUST CLEAN AND MAINTAIN ALL.---MUST REMOVE PLASTIC SEALANT PROTECTOR DISHWASHING MACHINE AND CLEAN TOP OF THE MACHINE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN DISH STORAGE SHELVING IN THE DINING ROOM/SUSHI PREP IN POOR REPAIR. NOTED CHIPPING AND PEELING PRESSED WOOD. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.----MUST NOT USE CLOTH TOWELS, CARDBOARD, OR TIN FOIL AS LINER FOR ANY SHELVING OR COOKING EQUIPMENT THROUGHOUT.

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: FLOORS THROUGHOUT THE FACILITY, IN WASHROOMS, THROUGHOUT THE DISHWASHING AREA, COOKS LINE, WALK-IN COOLER, ALL FLOOR DRAINS THROUGHOUT NOTED DIRTY WITH DIRT, FOOD DEBRIS AND/OR GREASE.-----CEILING TILES ABOVE THE COOKS LINE WITH EXCESSIVE DUST MUST CLEAN AND MAINTAIN ALL.

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: SOILED MOP HEADS MUST BE STORED INVERTED IN THE MOP SINK. NOT ON THE FLOOR OF ANY OTHER AREA.

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: SOILED MOP HEADS MUST BE STORED INVERTED IN THE MOP SINK. NOT ON THE FLOOR OF ANY OTHER AREA.

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.