Emperor Wok
Last inspected: Oct 21, 2015
67
Score
Across the available record, Emperor Wok has 10 inspections on file, the first dated 2010. Inspectors last stopped by on Oct 21, 2015. When a facility lands in medium risk territory, it usually means a mixed inspection result. The file hasn't been updated since Oct 21, 2015, so take the current picture with that in mind.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly three violations before.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up seven times.
Restaurants in Chicago average 81, so Emperor Wok trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 21, 2015
Reinspection
8 minor violations.
View 8 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPLACE.REPAIR ONLY WITH FOOD GRADE MATERIAL DIRTY CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. RAW WOOD UNDER THE PREP COUNTER AT SUSHI AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WITH BLACK SLIME SUBSTANCE INSIDE THE REACH-IN COOLER MUST BE CLEANED AND MAINTAINED.GREASE ON FILTERS,HOOD ,EXTINGUISHERS LINE UNDER THE HOOD,DEEP FRYERS,PIPES BEHIND THE COOKING EQUIPMENTS INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR
42
67
Oct 19, 2015
Routine
10 minor violations.
View 10 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: FOUND EXPOSED HAND SINK IN PREP AREA BY THE DEEP FRYERS NOT MAINTAINED.HOT WATER HANDLE NOT ABLE TO TURN OFF, SO HOT WATER PIPE IS SHUT-OFF FROM VALVE UNDER THE SINK. UNABLE TO USE SINK.INSTRUCTED TO REPAIR,MUST USE EXPOSED HAND SINK PROVIDED AT SUSHI AREA FOR PROPER HAND WASHING CRITICAL VIOLATION:7-38-030
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 15 SMALL FLIES ON PREMISES THROUGHOUT THE KITCHEN SPECIALLY AROUND THREE COMPARTMENT SINK,HOT WATER TANK WHICH THE BOTTOM OF THE HOT WATER TANK IS WRAPPED WITH A CLEAR PLASTIC WITH RUST WATER AND DEBRIS.SMALL FLIES BY THE DEEP FRYERS,AND BY THE SUSHI BAR.OUTER OPENING NOT PROTECTED,FOUND THE REAR SCREEN DOOR WITH KEY TUMBLER REMOVED AND NOT COVERED,MAIN REAR DOOR WIDE OPENED.INSTRUCTED TO SEAL OPENING AT SCREEN DOOR.REMOVE SMALL FLIES CLEAN AND SANITIZE AREA,AND SEAL HOLE. SERIOUS VIOLATION:7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUBBER GASKET AND INTERIOR LINER OF INSIDE WHITE CHEST FREEZER BROKEN INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL.THREE DOOR DISPLAY COOLER MIDDLE DOOR HAS A BROKEN RUBBER GASKET,INSTRUCTED TO REPAIR/REPLACE.REPAIR ONLY WITH FOOD GRADE MATERIAL DIRTY CARDBOARDS ARE USED FOR SHELF LINERS,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE. RAW WOOD UNDER THE PREP COUNTER AT SUSHI AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: BLACK SLIME SUBSTANCE ON WHITE HANDLE OF KNIFE STORED ON TOP PREP AREA,INSTRUCTED TO CLEAN/ REMOVE.DIRTY KNIFE STORED INSIDE THE KNIFE RACK MUST BE REMOVED,WASHED,RINSED AND SANITIZED.ONLY CLEAN KNIVES MUST BE STORED INSIDE THE KNIFE RACK.SHELVES WITH BLACK SLIME SUBSTANCE INSIDE THE REACH-IN COOLER MUST BE CLEANED AND MAINTAINED.GREASE ON FILTERS,HOOD ,EXTINGUISHERS LINE UNDER THE HOOD,DEEP FRYERS,PIPES BEHIND THE COOKING EQUIPMENTS INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: GREASE ON FLOOR UNDER THE COOKING EQUIPMENTS,DEBRIS UNDER THE SHELVES,ALONG BASEBOARD WALL,CORNERS ETC.INSTRUCTED TO CLEAN AND MAINTAIN
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOOD DEBRIS ON WALLS BY THE REAR DOORS,BEHIND THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: BURNED LITE BULB INSIDE THE TWO DOOR REACH-IN COOLER ,INSTRUCTED TO REPLACE.LIGHT SHIELD THROUGHOUT THE PREMISES WITH DEBRIS,INSECT,WATER STAINS AND DUST INSTRUCTED TO CLEAN AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THREADS FAUCET THROUGHOUT THE PREMISES INSTRUCTED PROVIDE UN-THREAD FAUCETS:EXPOSED HAND SINKS,PREP SINKS,THREE COMPARTMENT SINK. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPAIR.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STAFF WASHROOM IS ALSO USED FOR STORAGE INSTRUCTED TO REMOVE ITEMS.EMPTY OIL CONTAINERS,UNUSED EQUIPMENTS,BUCKETS ETC STORED OUTSIDE THE GANG MUST BE REMOVED
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ANYONE ENTERING PREP AREA MUST WEAR A RESTRAINT FOR HAIR.
42
61
Nov 17, 2014
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREPARATION AREA.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN FOOD STORAGE SHELVING IN FOOD PREPARATION AREA AND INSIDE WALK-IN COOLER. MUST REMOVE DIRT/DEBRIS. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINEIN FOOD PREPARATION AREA.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL PREP COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST ELEVATE ITEMS 6 INCHES OFF FLOOR/WALL INSIDE WALK-IN COOLER, FREEZER AND BEHIND SUSHI BAR AREA.
41
78
Jan 23, 2014
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL COOKED FOOD ITEMS INSIDE PREP COOLERS AND WALK-IN COOLER.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN AND MAINTAIN CEILING IN KITCHEN FOOD PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN KITCHEN AND REAR FOOD STORAGE AREA.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT SUSHI COOLER.
40
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WIPING CLOTHES STORED ON TOP OF HANDWASH SINKS. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.
43
74
Feb 7, 2013
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR,ETC.)
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND CLOTHES STORED ON SHELVING UNITS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.
34
86
Mar 7, 2012
Reinspection
No violations found.
100
Feb 28, 2012
Complaint
10 minor violations.
View 10 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. OBSERVED EMPLOYEE IN FRONT FOOD PREP NOT PROPERLY WASHING, RINSING AND SANITIZING. OBSERVED WASHING POT IN ONE COMPARTMENT PREP SINK AND ALSO A FOOD CONTAINER IN THE EXPOSED HAND SINK. REVIEWED PROPER SET UP OF THREE COMPARTMENT SINK AND DEMONSTRATED SET UP WHEN CERTIFIED MANAGER ARRIVED ON SITE.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING INSPECTION WHILE FOODS BEING PREPARED, SERVED AND THE ABOVE MENTIONED DISHES NOT PROPERLY BEING SANITIZED.
21
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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 FROM 10-13-11 #634956 NOT CORRECTED. #32-OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.#32-REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. #41-REMOVE ALL PERSONAL ITEMS FROM PREP AREA.#42-ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT STORE FOOD CONTAINERS IN EMPLOYEE WASHROOM.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BULK FOOD CONTAINERS FOUND DIRTY. MUST CLEAN AND BULK RICE CONTAINER CRACKED/CHIPPED MUST REPLACE. MUST NOT USE DIRTY CARDBOARD BOXES FOR TOGO FOOD CONTAINER STORAGE ON COOKS LINE. COOKS LINE FOOD CARD FOUND DIRTY WITH FOOD DEBRIS. TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR WOK LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. FOUND POTS, MEAT GRINDER AND CABBAGE SHREDDER STORED ON CLEAN SHELVING DIRTY WITH ENCRUSTED DRIED MEAT AND DRIED CABBAGE INSIDE GRINDER AND SHREDDER AND POT DIRTY WITH FOOD DEBRIS. INSTRUCTED MUST CLEAN ALL EQUIPMENT BEFORE STORAGE AFTER EACH USE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WATER DAMAGED CEILING TILES IN EMPLOYEE WASHROOM MUST REPLACE.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR SMALL BLACK COOLER ON FRONT PREP TABLE.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL WIPING CLOTHS IN ALL FOOD PREP AREA MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.
41
61
Oct 13, 2011
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED CHICKEN STORED INSIDE THE REACH-IN COOLER AT TEMP OF 50.5F TO 51.2F,MANAGER STATED FOOD WAS COOKED TODAY AT 12:00PM,HOWEVER NO TIME AND TEMPERATURE LOG PROVIDED AT THE TIME OF THE INSPECTION.AIR TEMP OF COOLER WAS 37.5F.ALSO FOUND COOKED CHICKEN STORED ON TOP THE PREP TABLE NEAR THE EXIT DOOR AT TEMP OF 98.9F TO 101.1F,MANAGER STATED FOOD WAS COOKED HALF HOUR AGO,THAN SHE SAID ONE AGO,AGAIN NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 24. COOLING PROCESS EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000074483-10
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL CARDBOARD USED FOR SHELF LINERS. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED FOOD COOKED AND RAW STORED INSIDE GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD CONTAINERS WITH LIDS OR FOOD GRADE BAGS.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. UN TREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK,FAUCET BY THE DOOR
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REPLACE BROKEN THERMOMETER INSIDE THE SMALL PREP COOLER,ACCROSS FROM COOKING EQUIPMENT.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 PERSONAL ITEMS FROM PREP AREA.PROVIDE A DESIGNATED AREA AND SHELF.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.ANY ONE ENTERING THE PREP AREA MUST WEAR HAIR RESTRAINT,INCLUDED MANAGERS AND OWNERS.
42
70
Aug 27, 2010
Complaint
3 minor violations.
View 3 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. STORE TAKE-OUT CONTAINERS INVERTED.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOP OF THE STOVE, VENTILATION HOOD FILTERS, STORAGE SHELVES NEXT TO THE EXPOSED HANDSINK, EXTERIOR OF GREASE DUMPSTER, DRY STORAGE CONTAINERS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS BEHIND THE COOKING EQUIPMENT AND IN THE DISHWASH AREA.
35
86
Jan 7, 2010
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED NON-FOOD GRADE STORAGE BAGS USED TO STORE FROZEN MEATS. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS TO STORE MEATS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS FROM ENCRUSTED GREASE.
33
90
Frequently Asked Questions
When was Emperor Wok last inspected?
The most recent health inspection at Emperor Wok on file is from Oct 21, 2015. The public record contains 10 inspections in total.
What is the most common violation at Emperor Wok?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited seven times, more than any other issue at Emperor Wok.
Has Emperor Wok's inspection record improved over time?
No. Recent inspections at Emperor Wok have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Emperor Wok means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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