Hot Wok
Last inspected: Feb 6, 2015
78
Score
Inspectors have visited Hot Wok eight times, with records going back to 2011. The most recent visit was on Feb 6, 2015. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Hot Wok's record stops at Feb 6, 2015, more than two years back, so current conditions may differ.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Chicago restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 6, 2015
Routine
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED RICE INSIDE THE RICE COOKER READING AT IMPROER TEMPERATURE OF 129.5F IN PREP AREA,MANAGER VOLUNTARILY DENATURED AND DESTROYED FOOD PRODUCT,TOTAL WEIGHT 2LBS TOTAL COST $20.00,CRITICAL VIOLATION 7-38-005(A)
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED THE COOKING EQUIPMENT WITH OLD FOOD DEBRIS AND GREASE BUILD-UP IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAINEQUIPMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORES THROUGHOUT PREMISES,ALONG WALL BASE AND CORNER,ESPECIALLY BEHIND COOKING EQUIPMENT AND MUST REPLACE SOME BROKEN FLOOR TILES IN PREP AREA ,INSTRUCTED TO CLEAN AND MAINTAIN AREA
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTING IN THE KITCH AREA
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE EXCESSIVE CLUTTER FROM WASHROOM,MOP SINL,AND UNDERNEATH PREP TABLES, AND UNUSED EQUIPMENT FROM PREMISES TO PREVENT RODENT HARBORAGE
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78
May 21, 2014
Reinspection
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL PLASTIC CONTAINERS(INCLUDING BUS PANS)USED AS FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST USE FOOD STORAGE BAGS, PLASTIC WRAP OR FOIL TO COVER OPEN FOODS, NO PLASTIC GROCERY BAGS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.
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74
May 13, 2014
Complaint
10 minor violations.
View 10 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: COOKED RICE FOUND AT IMPROPER TEMPERATURES OF: 46.7F AT ROOM TEMPERATURE ON TOP OF CUTTING BOARD, AT 74.5F ON TABLE AND 119.5F IN HOT HOLDING DEVICE IN FOOD PREP AREA. ALL COOKED RICE MUST BE HELD AT 140 DEGREES OR ABOVE HOT OR COOLED TO 40 DEGREES WITHIN 6 HOURS AND HELD UNDER REFRIGERATION AT 40 DEGREES OR BELOW UNTIL RE-HEATED TO 165F AND SERVED. PRODUCT FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 3-13-13 ON REPORT# 1296294 NOT CORRECTED: -33- ALL EQUIPMENT AND SURFACES NOTED PREVIOUSLY STILL NOT CLEAN. FOOD DEBRIS, GREASY BUILD-UP, DIRT PRESENT ON INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS, ALL UNUSED EQUIPMENT THROUGHOUT KITCHEN AREA, DEEP FRYERS, SHELVES, ALL SINKS, ALL FOOD CONTACT SURFACES(CUTTING BOARDS, MULTI-USE UTENSILS AND EQUIPMENT(BOWLS, CONTAINERS, BUS PANS, WOK COOKING STATIONS), LEGS AND WHEELS ON TABLES. -34- STILL FINDING EXCESSIVE GREASE BUILD-UP ON FLOOR UNDERNEATH DEEP FRYERS AND DEBRIS UNDERNEATH ALL SINKS AND ALL HEAVY EQUIPMENT THROUGHOUT AND ON FLOOR BEHIND FRONT COUNTER. NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: ALL CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ALL PLASTIC CONTAINERS(INCLUDING BUS PANS)USED AS FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED. MUST USE FOOD STORAGE BAGS, PLASTIC WRAP OR FOIL TO COVER OPEN FOODS, NO PLASTIC GROCERY BAGS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN ALL STORAGE SHELVES BEHIND FRONT SERVICE COUNTER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ELIMINATE CLUTTER IN REAR SECTION OF KITCHEN.
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61
Mar 21, 2013
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR/INTERIOR OF EQUIPMENT NOT CLEAN/MAINTAIN OF OLD FOOD,DEBRIS.MUST DETAIL CLEAN DEEP FRYERS,COOLERS USED FOR STORAGE AND UNUSED COOLERS,FREEZERS, ALL STORAGE SHELVES,ALL SINKS AND FOOD CONTACT SURFACES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NOT CLEAN OF EXCESSIVE GREASE AROUND DEEP FRYERS AND DEBRIS AROUND SINKS,BEHIND FRONT COUNTER HEAVY EQUIPMENT.MUST CLEAN/MAINTAIN.
34
90
Mar 13, 2013
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED EVIDENCE OF IMPROPER PEST CONTROL.RODENT/MICE DROPPINGS AND LIVE ROACHES.9-MICE DROPPINGS BEHIND CHEST FREEZER,2- LIVE BABY ROACHES CRAWLING ON FLOOR ALONG CHEST FREEZER,14-MICE DROPPINGS ON FLOOR IN WASHROOM BEHIND RUG,8-MICE DROPPINGS IN CORNER UNDER 2-COMP SINK.MUST CLEAN/SANITIZE ALL AREAS,REMOVE ALL DEAD INSECTS/ROACHES,AND CONTACT PEST CONTROL FOR TREATMENT.SERIOUS CITATION ISSUED.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE DRY STORAGE CONTAINERS WITH LIDS FOR OPEN BAGS OF FLOUR,RICE ETC.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR/INTERIOR OF EQUIPMENT NOT CLEAN/MAINTAIN OF OLD FOOD,DEBRIS.MUST DETAIL CLEAN DEEP FRYERS,COOLERS USED FOR STORAGE AND UNUSED COOLERS,FREEZERS, ALL STORAGE SHELVES,ALL SINKS AND FOOD CONTACT SURFACES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NOT CLEAN OF EXCESSIVE GREASE AROUND DEEP FRYERS AND DEBRIS AROUND SINKS,BEHIND FRONT COUNTER HEAVY EQUIPMENT.MUST CLEAN/MAINTAIN.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE ALL CLUTTER,IE NEWS PAPER ON SHELVES,EGG CARTONS,CARDBOARD,ETC,TO PREVENT PEST HARBORAGE.
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78
Jan 19, 2012
Routine
4 minor violations.
View 4 violations
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. THE FOLLOWING NOT CLEAN: COOLERS, SINKS,EXTERIOR OF FOOD EQUIPMENT-DEEP FRYERS,STORAGE CABINETS.MUST CLEAN/MAINTAIN.
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.DEBRIS,OLD FOOD ON FLOOR AREAS AROUND HEAVY EQUIPMENT,BASEMENT STAIRS.MUST CLEAN/MAINTAIN.
34
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.WALLS NOT CLEAN ABOVE SINKS,HEAVY EQUIPMENT.MUST CLEAN.
35
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.CLUTTER OF ARTICLES THRU-OUT PREMISES OF PAPER,PLASTIC BAGS,ARTICLES BEHIND COUNTER,IN MOP SINK BETWEEN EQUIPMENT.MUST REMOVE AND ORGANIZE AREAS.
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82
Apr 6, 2011
Reinspection
No violations found.
100
Mar 16, 2011
License
13 minor violations.
View 13 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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.NO PEST CONTROL LOG BOOK NO PEST CONTROL (LICSENSED BY IDPH) INSRTUCTED TO PROVIDE. NO CITATION ISSUED SUPERVISOR NOTIFIED.
18
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.TOILET NOT MAINTAINED HANDLE BROKEN, MISSING TOILET TOP, PREMISES HAS A ROPE TIED TO THE TOILET FLAP TO FLUSH TOILET INSTRUCTED TO REPAIR /REPLACE MISSING TOP.AND SINK HANDLE HOT WATER DON'T TURN ON INSTRUCTED TO REPAIR.
26
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. OBSERVED FOOD IN COOLER NOT PREOERLY COVERED AND LABELED INSTRUCTED TO COVER PLACE LABEL WITH ITEM NAME DATE PREPARED, TIME AND TEMPERATURE.
30
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 RUSTY STORAGE TABLE IN REAR PREP AREA MUST REMOVE RUST.
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.FOIUND THE FOLLOWING NOT CLEAN WOK STATION, HOOD, FILTERS, TABLE STORAGE AREAS, UPRIGHT FREEZER EXCESSIVE ICE, INTERIOR OF REACH IN COOLERS, NEED TO CLEAN AND SANITIZE ALL POTS, TRAYS, 2"/ 4" PREP COOLER CONTAINERS, CABBAGE CUTTER, RICE COOKERS ETC.AND ALL COUNTERS NEED TO BE CLEANED AND SANITIZED.
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.FLOOR THRU-OUT REAR PREP AREA MANY BROKEN TILES AND FLOOR NOT CLEAN UNDER AND AROUND ALL EQUIPMENT INSTRUCTED TO CLEAN FLOOR AND RE-PLACE ALL BROKEN TILES
34
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.OBSERVED WALLS HALF PAINTED INSTRUCTED TO FINISH PAINTING ALL WALLS AND REPAIR CEILING IN REAR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS MISSING ON LIGHT SHIELDS AND NO SHIELD ON OTHER LIGHT INSTRUCTED TO PROVIDE.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. NO DOOR CHECK(SPRING) FOR THE RESTROOM DOOR INSTRUCTED TO PROVIDE.MUST MAKE DOOR SELF CLOSING.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.RESTROOM WINDOW COVERED WITH PLASTIC BROKEN INSTRUCTED TO PROVIDE A VENT FAN, OR REPAIR WINDOW THAT OPENS.
38
Linen: clean and soiled properly stored
Inspector notes: Soiled and clean linens, coats, and aprons shall be properly stored.OBSERVED WIPING CLOTHES STORED AT WOK STATION AND TABLE INSTRUCTED TO STORE IN A CLEAN CONTAINER 100ppm CHLORINE SANITIZER.
39
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.NO THERMOMETERS FOR THE REACH IN COOLERS AND FREEZER MUST PROVIDE.
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.CLUTTER ON PREMISES NEED TO REMOVE ITEMS NOT BEING USED IE REPAIR MATERIAL PAINT, MORTER MIX ETC.
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Frequently Asked Questions
When was Hot Wok last inspected?
The most recent health inspection at Hot Wok on file is from Feb 6, 2015. The public record contains eight inspections in total.
What is the most common violation at Hot Wok?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited six times, more than any other issue at Hot Wok.
Has Hot Wok's inspection record improved over time?
No. Recent inspections at Hot Wok have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Hot Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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