LITTLE WOK Passes Health Inspection - Chicago Restaurant

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12--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: 4-903.11(A;C)-- 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: 4-101.11(B, C, D, E)-- 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: 4-602.13- 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. 4-601.11(B)--EXCESSIVE GREASE ON COOKS LINE EQUIPMENT, METAL RACK SHELVING, AND FOOD CART. MUST CLEAN AND MAINTAIN ALL.

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: 4-602.13- 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. 4-601.11(B)--EXCESSIVE GREASE ON COOKS LINE EQUIPMENT, METAL RACK SHELVING, AND FOOD CART. MUST CLEAN AND MAINTAIN ALL.

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.