WOW BAO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. NO COOLERS OR HOT HOLDING UNITS FOUND INSIDE MOBILE FOOD DISPENSER AT THIS TIME. INSTRUCTED MANAGER ALL COOLERS MUST REACH AMBIENT AIR TEPERATURE OF 40 F OR BELOW AND HOT HOLDING UNIT MUST BE ABLE TO REACH 180 F.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT OR COLD WATER INSIDE MOBILE FOOD DISPENSER AT THIS TIME. INSTRUCTED MANAGER TO PROVIDE RUNNING HOT AND COLD WATER INSIDE VEHICLE.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. NO WASTE WATER RETENTION TANK INSIDE/ON MOBILE FOOD DISPENSER AT THIS TIME. MUST PROVIDE AND INSTALL WASTE WATER TANK.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO HANDWASH BOWL INSIDE MOBILE FOOD DISPENSER AT THIS TIME. MUST PROVIDE HANDWASH BOWL IN VEHICLE.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO HANDWASH BOWL INSIDE MOBILE FOOD DISPENSER AT THIS TIME. MUST PROVIDE HANDWASH BOWL IN VEHICLE.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.