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E WOK CAFE

5056 W Irving Park RD, CHICAGO, IL 60641 · Restaurant

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION #29 FROM 7-28-15 WAS NOT CORRECTED. #34- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR AREA, UNDER THE COOKS LINE, UNDER ALL COOLERS, FREEZERS AND STORAGE SHELVING THROUGHOUT PREMISES. FLOORS WITH EXCESSIVE DIRT, FOOD DEBRIS AND GREASE STILL NOTED. MANAGEMENT CLEANING AT THIS TIME OF RE-INSPECTION. CRITICAL VIOLATION 7-42-090.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • SEE VIOLATION #14.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKETS INSIDE THE COOKS LINE THREE DOOR COOLER. MUST REPLACE. MUST NOT USE PAPER, CARDBOARD, PLASTIC WRAP OR TINFOIL AS LINER FOR ANY SHELVING OR EQUIPMENT THROUGHOUT ESTABLISHMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST NOT STORE CLEAN LINENS IN THE EMPLOYEE WASHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  3. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND RANGING IN TEMPERATURES BETWEEN 51.1F AND 52.2F WITH FOODS SUCH AS SHRIMP AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB CHICKEN AT 46.6F, 1 LB SHRIMP AT 48.2F, 5 LBS COOKED RICE AT 45.7F 5 LBS CREAM CHEESE AT 47.8F. MANAGEMENT STATES ESTIMATED VALUE TO BE $150.00. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR EXIT SCREEN DOOR BEING USED DURING THIS INSPECTION NOT RODENT OR INSECT PROOF, TIGHT FITTING ON ALL SIDES. OPEN 3 INCH GAP ON THE BOTTOM OF THE DOOR. OPEN 1 INCH GAPS ON TOP AND SIDES OF DOOR. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL ON ALL SIDES OF THE SCREEN DOOR. SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 11-14-14 NOT CORRECTED. #32- INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE COOLER AND FREEZER.MUST REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER (IN FRONT PREP AREA).MUST CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX COVER WITH RUST BUILD-UP UNDERNEATH 3 COMPARTMENT SINK.#34- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR AREA, UNDER THE COOKS LINE, UNDER ALL COOLERS, FREEZERS AND STORAGE SHELVING THROUGHOUT PREMISES. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED, READY TO EAT FOODS IN ALL COOLERS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKETS INSIDE THE COOKS LINE THREE DOOR COOLER. MUST REPLACE. MUST NOT USE PAPER, CARDBOARD, PLASTIC WRAP OR TINFOIL AS LINER FOR ANY SHELVING OR EQUIPMENT THROUGHOUT ESTABLISHMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF ALL COOLERS AND FREEZERS WITH DIRT AND FOOD DEBRIS INCLUDING METAL RACK SHELVING INSIDE THE WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE MILK CRATES AS STORAGE SHELVING UNDER METAL RACK SHELVING IN THE DINING ROOM STORAGE AREA. FLOORS MUST BE EASILY ACCESSIBLE TO FACILITATE PROPER CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT COLD WATER HANDLE AT EXPOSED HAND SINK. MUST REPAIR.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST NOT STORE CLEAN LINENS IN THE EMPLOYEE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE ACCURATE INTERNAL THERMOMETERS FOR ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST NOT STORE CAR TIRE UNDER THE COOKS LINE COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE COOLER AND FREEZER.--------MUST REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER (IN FRONT PREP AREA).------MUST CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX COVER WITH RUST BUILD-UP UNDERNEATH 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TOCLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE WALK-IN COOLER
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE CARDBOARD LINER IN PREP AREA.-----------MUST REPAIR OR REPLACE RUBBER GASKET AROUND MIDDLE DOOR OF 3 DOOR REACH-IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACE OF PREP COOLER (FRONT COOKING LINE). PREP SHELVES, STORAGE SHELVES INTERIOR AND EXTERIOR SURFACE OF STORAGE BINS IN REAR STORAGE, METAL STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR AREA ESPECIALLY UNDERNEATH 3 COMPARTMENT SINK. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES (OLD MAGAZINES, NEWSPAPERS ETC) IN FRONT AND IN REAR AREA TO PREVENT PEST HARBORAGE.
  6. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NEED TO PROVIDE FREEZER BAGS AND LABELS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REACH IN FREEZER NEED TO BE DETAIL CLEAN.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER COOKING EQUIPMENT HAS BUILD OF OF GREASE AND DIRT. MUST DETAIL CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO WORKING THERMOMETER IN WALK IN COOLER. MUST PROVIDE THERMOMETER.
  8. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in coolers, freezers, must date and label food items in coolers, freezers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, cooler racks not clean need detailed cleaning(crevices), prep table lower shelving not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment, and rear storage shelving not clean need detailed cleaning(corners), floors in boiler room closet not clean need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in prep area need cleaning, walls that had exposed raw wood in kitchen boiler room closet shall be repaired sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in rear kitchen prep area need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in kitchen prep area, dining area not clean need cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  9. License Re-Inspection

    0 infractions

  10. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO CLEAN INTERIOR 3 DOOR PREP COOLER,CAN OPENER; INSTRUCTED TO READJUST DOOR SWEEP AT THE REAR DOOR AND REPLACE DAMAGED SCREEN DOOR ;MUST PROVIDE DRAIN STOPPERS AT THE 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO REMOVE ALUMINUM FOIL COVERS IN 3 SHELVES IN PREP AREA; MUST DETAIL CLEAN MOTOR/COMPRESSOR INSIDE WALK IN COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN ALL CORNERS OF FLOOR IN PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST SHOW PROOF THAT LIGHT BULBS IN PREP AREA AREA SHATTER RESISTANT