LITTLE WOK Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR SEVERAL EMPLOYEES WORKING IN THE FACILITY AT THE TIME OF INSPECTION. MUST PROVIDE A VERIFIED EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES AND MAKE AVAILABLE DURING EACH HEALTH INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED SEVERAL EMPLOYEES EATING THROUGHOUT THE KITCHEN AND DISHWASHING AREA. INSTRUCTED ALL EMPLOYEE MEALS MUST BE CONSUMED IN THE DESIGNATED DINING AREA.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED APPROXIMATELY 300 LBS COOKED, READY TO EAT TCS FOODS SUCH AS COOKED CHICKEN, ASSORTED COOKED MEATS, SHRIMP WITH NO LABELS OF ANY KIND, NO EXPIRATION DATES, AND NO WRITTEN POLICY/PROCEDURE FOR IDENTIFYING THE EXPIRATION OF SUCH FOODS. ALL FOODS DISCARDED. REVIEWED ALL PREPARED TCS FOODS MUST BE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN FISH BEING IMPROPERLY THAWED IN STANDING WATER. REVIEWED ALL METHODS OF THAWING FROZEN FOODS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MEASURE HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS INCLUDING BULK SPICE CONTAINERS MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN CONTAINERS WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT ON THE TOP OF THE ICE MACHINE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: THE INTERIOR OF THE DISHWASHING MACHINE IS EXTREMELY DIRTY WITH SLIME SUBSTANCE BUILD-UP AND THE EXTERIOR OF THE MACHINE WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTREMELY DIRTY INTERIOR HAND SINK AT THE FRONT SUSHI PREP AREA. SINK WITH BLACK SLIME SUBSTANCE. MUST CLEAN AND MAINTAIN.

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: THE FOLLOWING EQUIPMENT WAS FOUND DIRTY: INTERIOR/EXTERIOR ALL MICROWAVE OVENS.EXTERIOR/INTERIOR OF ALL KITCHEN FREEZERS AND COOLERS WITH DIRT AND FOOD DEBRIS, ESPECIALLY THE DOOR HANDLES AND INSIDE DOOR RUBBER GASKETS. EXTERIOR OF ALL COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: DIRTY HAND WASH WASHBOWLS INSIDE BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEADS IMPROPERLY STORED INSIDE THE MOP SINK. WET/SOILED MOPS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.

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: NOTED EXTREMELY DIRTY/DUSTY FLOOR FANS THROUGHOUT THE KITCHEN. MUST CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR SEVERAL EMPLOYEES ON SITE DURING THE INSPECTION. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE ABOVE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2510386 ON 5-26-21 WERE NOT CORRECTED. #45- 4-903.11(A; C)-- ALL STORED ITEMS THROUGHOUT THE DISHWASHING AREA IN THE KITCHEN MUST BE ELEVATED FROM THE FLOORS.#47- 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.#49-4-602.13- 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.#55-: 6-201.11-- FLOORS THROUGHOUT THE FACILITY, THROUGHOUT THE DISHWASHING AREA, COOKS LINE, WALK-IN COOLER, ALL FLOOR DRAINS THROUGHOUT NOTED DIRTY WITH DIRT, FOOD DEBRIS, AND GREASE. MUST CLEAN AND MAINTAIN ALL. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: OBSERVED SEVERAL FOOD HANDLERS WORKING IN THE KITCHEN WITHOUT FACE MASKS OR FACE COVERINGS. VIOLATION OF RULES AND ORDER 2-112-340 CITATION ISSUED.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: NO POSTING OF MASK REQUIREMENT SIGNAGE FOR BUSINESS AT ENTRANCE AND INSIDE ESTABLISHMENT.MUST PROVIDE.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: NO WRITTEN PROTOCOL FOR IMPLEMENTING AND ENFORCING THE ORDER. MUST PROVIDE.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: NO WRITTEN PROTOCOL FOR IMPLEMENTING AND ENFORCING THE ORDER. MUST PROVIDE.