Fast Wok
Last inspected: Feb 19, 2010
74
Score
FAST WOK, located at 2020 N California Ave in Chicago, IL, underwent a moderate risk inspection on February 19, 2010. This inspection resulted in a score of 74 and identified six minor violations. The violations noted pertained to food protection during various stages, the presence of a certified food manager, and the proper storage and non-reuse of utensils and articles.
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Inspections
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Critical latest
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Major latest
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Minor latest
Inspection History
Feb 19, 2010
Routine
6 minor violations.
74
Violations — Feb 19, 2010 Inspection
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. COOKED READY TO EAT FOODS STORED UNDER FRESH BEEF ON STORAGE SHELVES IN KITCHEN.OBSERVED COOKED SWEET AND SOUR CHICHEN STORED AND FRESH BEEF,WITHOUT COVER,ALSO FRIED DUMPLING DIRECTLY ON TOP OF PREPARED FRESH BEEF IN KITCHEN WITHOUT COVER ON THE BEEF OR THE DUMPLINGS. CITATION ISSUED 7-3-005a SERIOUS. INSTRUCTED MANAGEMENT NEVER STORE COOKED FOODS AND RAW MEATS TOGETHER ON SAME RACKS COVERED OR NOT , TO PREVENT POSSIBLE CROSS CONTAMINATION. ALSO TO HAVE ALL FOODS COVERED FIRST BEFORE STORING ANY THING ON IT, AT ALL TIMES. CDI
16
* 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 CERTIFIED FOOD MANAGER AVAILABLE ON PREMISES[PRESENT]WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,RICE,BEEF,ETC.WERE BEING PREPAREPED AND SERVED DURING INSPECTION. MANAGEMENT HAS BEEN INSTRUCTED TO ENROLLED ADDITIONAL FOOD SANITATION CERTIFICATE PERSON IN CLASS SEVERAL TIMES. MANAGEMENT HAS ONE CERTIFICATE POSTED ON PREMISES,CERTIFIED MANAGER ARRIVED ON FACILITY 40MINS AFTERWARDS. CITATION ISSUED 7-38-012 SERIOUS.
21
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. FOOD PRODUCT BOXES IN DRY STORAGE ROOM STORED ON FLOOR,INSTRUCTED TO ELEVATE 6" OFF THE FLOOR AND 6" AWAY FROM THE WALL,AT ALL TIMES. OPEN CAN FOODS STORED IN COOLERS MUST BE EMPTIED INTO STOREABLE CONTAINERS SUCH AS PLASTIC,GLASS,OR STAINLESS STEEL BEFORE STORING IN COOLER.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. FLITERS ON HOOD AND EGDES OF HOOD WALLS GREASY,INSTRUCTED TO CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT DRY STORAGE ROOM NEEDS CLEANING.
34
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 METAL STEM THERMOMETER INSIDE SMOOTHIE REFRIGERATOR AT FRONT PREP AREA.
40
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants