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CHINA WOK

225 E 47TH ST, CHICAGO, IL 60653 · Restaurant

Inspection summary

CHINA WOK has been inspected 6 times by Chicago Department of Public Health since February 10, 2014. The most recent inspection, on December 8, 2014, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on October 3, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 3, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 3, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 3, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 5 separate inspections, most recently on October 10, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SURFACES AROUND WOK STATIONS, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT AND CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN PANTRY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN STORAGE CLOSET AND PANTRY. CLEAN FLOORS BEHIND DEEP FREEZER TO REMOVE PAPER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.
  3. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOFED AT THE BOTTOM. A 1/4 INCH GAP OBSERVED WHERE ATTACHED DOOR SWEEP IS BROKEN AT ONE END; MUST REPLACE ENTIRE DOOR SWEEP. ALSO OBSERVED TWELVE RAT DROPPINGS ON FLOOR OF CLOSET AND UNDER STORAGE SHELF IN FRONT OF RESTAURANT; DROPPINGS CLEANED AT THIS TIME. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF CONTAINER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SURFACES AROUND WOK STATIONS, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT AND INTERIOR OF THREE DOOR REFRIGERATION UNIT AT BOTTOM. CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN PANTRY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN STORAGE CLOSET AND PANTRY. CLEAN FLOORS BEHIND DEEP FREEZER TO REMOVE PAPER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS MUST BE PROVIDED AND CONSPICUOUS INSIDE OF ALL REFRIGERATION UNITS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST WEAR APPROPRIATE HAIR RESTRAINTS WHILE PREPARING FOODS.
  4. Short Form Complaint

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN AND BEHIND REFRIGERATION UNITS IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN KITCHEN AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED; REMOVE DUST OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN STORAGE CLOSET ACROSS FROM WASHROOM. REMOVE UNNECESSARY ITEMS FROM CLOSET TO AVOID CLUTTER.
  5. License Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN AND BEHIND REFRIGERATION UNITS IN KITCHEN. SEAL OPENING BETWEEN FLOOR AND WALL UNDER COOKING EQUIPMENT, AND SEAL HOLE IN FLOOR AT SOUTH END OF COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN KITCHEN AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED; REMOVE DUST OBSERVED. SEAL ANY HOLES OR OPENINGS THAT MAY BE INSIDE OF STORAGE CLOSET ACROSS FROM WASHROOM. (UNABLE TO SEE DUE TO CLUTTER IN CLOSET AND DROPPINGS WERE OBSERVED THERE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN STORAGE CLOSET ACROSS FROM WASHROOM. REMOVE UNNECESSARY ITEMS FROM CLOSET TO AVOID CLUTTER.
  6. License

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED TWENTY RAT DROPPINGS ON FLOOR UNDER COOKING EQUIPMENT, IN CLOSET ON FLOOR WHERE HOT WATER TANK IS STORED AND IN PANTRY IN CORNER BEHIND STORAGE SHELF; MUST CLEAN AND REMOVE DROPPIINGS. SERIOUS VIOLATION ISSUED 7-38-020
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DISPOSAL AREA NOT MAINTAINED. DUMPSTER IS OVERFLOWING IN ALLEY AND GARBAGE IS ON THE GROUND AROUND THE DUMPSTER. MUST CLEAN AND MAINTAIN DISPOSAL AREA. RECOMMENDED INSTALLING A LOCK AND CHAIN FOR THE DUMPSTER AND ADDITIONAL PICK UPS FOR TRASH IF NEEDED. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN INTERIOR BOTTOMS OF BOTH FRYERS TO REMOVE GREASE AND PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN AND BEHIND REFRIGERATION UNITS IN KITCHEN. SEAL OPENING BETWEEN FLOOR AND WALL UNDER COOKING EQUIPMENT, AND SEAL HOLE IN FLOOR AT SOUTH END OF COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN KITCHEN AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED; REMOVE DUST OBSERVED. SEAL ANY HOLES OR OPENINGS THAT MAY BE INSIDE OF STORAGE CLOSET ACROSS FROM WASHROOM. (UNABLE TO SEE DUE TO CLUTTER IN CLOSET AND DROPPINGS WERE OBSERVED THERE),
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP OF WASH, RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN STORAGE CLOSET ACROSS FROM WASHROOM. REMOVE UNNECESSARY ITEMS FROM CLOSET TO AVOID CLUTTER.

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