FLAMING WOK N GRILL

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #670394 ON 2/10/12 NOT CORRECTED.Previous minor violations not correccted from inspection report 634221 dated 8-9-11 #355. copy attached. #33 tops and sides of cooking equipements, vents above cooking equpments, shelves by cooking equipements, and interior and exterior of coolers,and freezers all needs detailed cleaning. #34 must clean floors, under and behind all equipement throughout the premises. #35 must clean repaint wall ceiling in kitchen area remove all food debris. #36 must clean all light shield.#41 must remove all clutter from outside storage area, clean and better organize wanted items. must correct all noted violations by 2-21-12.MUST CORRECT IN DETAIL.Continue to observe live fruit fliy activity in kitchen areas more than 6 Also rear door bottom left corner not rodent proofed. Pest control log book not provided must be on site with all required documents. must clean, sanitize all affected areas, rodent proof said door, provide a pest control log books, pestt service.CRITICAL VIOLATION (7-42-090). MUST CORRECT ALL SAID VIOLATIONS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wash cloths must be properly stored in a sanitizing solution.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.Only authorized personnel in the food prep area.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.found 2 (1) door reach in coolers not meeting temperature requirement ambient air measured (48.7-50.0f). tagged held for inspection. must not use until repaired and notify the cdph via fax at 312 746-4240 for tag removal. critical violation 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. found assorted potentially hazardous foods not meeting temperature requirement held in hot holding at temperature ranging (114.1- 130.1f) manager voluntarily discarde denatured said foods. approx. 25 lbs total dollar value $140.oo critical violation 7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. inadequate pest control found appz 15 live fruit flies on walls and ceiling at rear areas (1) live infant roach at front counter also rear door bottom left corner not rodent proofed. Pest control log book not provided must be on site with all required document. must clean, sanitize all affeded areas, rodent proof said door, provide a pest control log books, service. serious violation (7-38-020)

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Previous minor violations not correccted from inspection report 634221 dated 8-9-11 #355. copy attached. #33 tops and sides of cooking equipements, vents above cooking equpments, shelves by cooking equipements, and interior and exterior of coolers,and freezers all needs detailed cleaning. #34 must clean floors, under and behind all equipement throughout the premises. #35 must clean repaint wall ceiling in kitchen area remove all food debris. #36 must clean all light shield.#41 must remove all clutter from outside storage area, clean and better organize wanted items. must correct all noted violations by 2-21-12 Serious Violation (7-42-090)

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Wash cloths must be properly stored in a sanitizing solution.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. Only authorized personnel in the food prep area

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION STILL PENDING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION STILL PENDING

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION STILL PENDING

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: VIOLATION STILL PENDING

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PREVIOUS VIOLATION STILL PENDING VIOLATION NOTED AT THIS TIME, MUST REPAIR LEAK UNDER THREE COMPARTMENT SINK

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION STILL PENDING

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. REAR EXPOSED HAND BOWL NOT EQUIP WITH SOAP AND PAPER TOWELS CRITICAL CITATION ISSUED: 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, STEW 140.0'F, CHICKEN 141.5'F IN HOT HOLDING UNIT. SERIOUS CITATION ISSUED: 7-38-012

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SHELVES BY COOKING EQUIPMENTS, AND INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAILED CLEANING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER AND BEHIND ALL EQUIPMENT THOUGHT-OUT PREMISES

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN ALL LIGHT SHIELDS IN KITCHEN AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE WORKING SINK STOPPERS FOR THREE COMPARTMENT SINK

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER FROM OUTSIDE STORAGE AREA, CLEAN AND BETTER ORGANIZE WANTED ITEMS

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. IMPROPERLY WASHING DISHES AND UTENSILS, SINKS NOT SET-UP TO WASH, RINSE AND SANITIZE, WASHING DISHES IN ONLY ONE COMPARTMENT SINK, NO ADDITIONAL SINKS BEING USED, NOT USING SANITIZER TO SANITIZE DISHES AT THIS TIME OF INSPECTION, CRITICAL CITATION ISSUED

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. EXPOSED HAND BOWL NOT ACCESSIBLE FOR HAND WASHING, UTENSILS, POT AND PAN LIDS BEING STORED IN SINK, RUSTY WATER COMING FROM SINK WHEN TURNED ON, AND NO PAPERS AT SINK CRITICAL CITATION ISSUED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. TOPS AND SIDES OF COOKING EQUIPMENT, VENTS ABOVE COOKING EQUIPMENT, SHELVES BY COOKING EQUIPMENTS, AND INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAILED CLEANING

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER AND BEHIND ALL EQUIPMENT THOUGHT-OUT PREMISES

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN/REPAINT WALL/CEILING IN KITCHEN AREA REMOVE ALL FOOD DEBRI

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER FROM STORAGE AREA BY KITCHEN, CLEAN AND BETTER ORGANIZE WANTED ITEMS

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND CONTINUED EVIDENCE OF LIVE ROACHES IN VARIOUS AREAS OF FOOD PREPS 11 LIVE ROACHES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.LABEL AND DATE ALL FOODS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily..ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS. --------------------------------------------------------------------------------

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.PREMISES CONTINUES TO HAVE EVIDENCE OF LIVE ROACHES FOUND 10 IN VARIOUS AREAS OF FOOD PREPS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND HOT HOLDING UNITS BEHIND FRONT COUNTER NOT MAINTAINING PROPER HOT HOLDING TEMPERATURE MEASURED 123F DURING THIS INSPECTION.HELD FOR INSPECTION TAGS PLACED ON UNITS MUST BE CAPABLE OF HOLDING FOODS HOT AT 140F OR ABOVE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.FOUND VARIOUS POTENTIALLY HAZARDOUS HOT FOODS NOT MEETING TEMPERATURE REQUIREMENT DURING PREPARATION DISPLAY GOAT,BEEF,PATTIES PUFFS INTERNAL TEMPERATURE MEASURED (114F-125F) TOTAL 25#,TOTAL DOLLAR VALUE$75.00 ALL SAID FOODS DISCARDED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FOUND NO SANITIZING SOLUTION ON PREMISES FOR THE USE OF SANITIZING MULTI-USE UTENSILS,ALL WORKING SURFACES. WORKER WASHING DISHES AT THIS TIME.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.FOUND 20 LIVE ROACHES THROUGHOUT FOOD PREP AREAS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.FOUND OUTSIDE GARBAGE AREA NOT MAINTAINED-LARGE AMOUNTS OF GARBAGE,UNUSED PIECES OF EQUIPMENTS ON GROUNDS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL FOODS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR OR REPLACE ALL RUSTED RACKS ON PREMIESE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS THROUGHOUT THAT IS COOLERS,HOT HOLDING UNITS,COOKING EQUIPMENTS,COUNTERS,TOPS/BOTTOMS OF FOOD PREP TABLES-DRAWERS,SHELVING ETC. REQUIRE A DETAIL CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES REQUIRE A DETAIL CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CELINGS THROUGHOUT THE FOOD PREP AREAS ALL PREMISES REQUIRE A DETAIL CLEANING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SHEILD LIGHTS IN FOOD PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR/REPLACE 3 COMP SINK HOLES IN SAID SINK,REPAIR WATER LEAKING AT PIPE BENEATH REAR EXPOSED HANDSINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES,PERSONAL BELONGINGS THROGHOUT DRY STORAGE AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.FOUND FOOD HANDLERS WITH NO HAIR RESTRAINTS.