LITTLE WOK Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. THE CERTIFIED FOOD MANAGER ARRIVED ON SITE APPROXIMATELY 30 MINUTES AFTER THE INSPECTION BEGAN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST SIX INCHES OFF THE FLOOR. OBSERVED EMPLOYEE PREPARING FOOD BY PEELING VEGETABLES INTO A CONTAINER ON THE FLOOR. INSTRUCTED MANAGER TO ENSURE FOOD IS PREPARED IN A WAY IN WHICH CROSS-CONTAMINATION CANNOT OCCUR.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO ENSURE ALL ITEMS ARE AT LEAST SIX INCHES OFF THE FLOOR. OBSERVED EMPLOYEE PREPARING FOOD BY PEELING VEGETABLES INTO A CONTAINER ON THE FLOOR. INSTRUCTED MANAGER TO ENSURE FOOD IS PREPARED IN A WAY IN WHICH CROSS-CONTAMINATION CANNOT OCCUR.

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.