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HOT WOK

10611 S EWING AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

HOT WOK has been inspected 12 times by Chicago Department of Public Health since March 16, 2011. The most recent inspection, on June 18, 2015, found no infractions.

5 of 12 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: Food temperature control, Food source, labelling and allergens and Pests.

The last 4 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on February 6, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 times across 3 separate inspections, most recently on May 21, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on March 13, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 24 times across 7 separate inspections, most recently on February 6, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 7 separate inspections, most recently on February 6, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    0 infractions

  4. Complaint

    0 infractions

  5. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE COOKING EQUIPMENT WITH OLD FOOD DEBRIS AND GREASE BUILD-UP IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAINEQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE KITCH AREA
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESSIVE CLUTTER FROM WASHROOM,MOP SINL,AND UNDERNEATH PREP TABLES, AND UNUSED EQUIPMENT FROM PREMISES TO PREVENT RODENT HARBORAGE
  6. Complaint Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.
  7. Complaint

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • 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.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS MUST BE STORED IN CLEAN CONTAINERS TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL STORAGE SHELVES BEHIND FRONT SERVICE COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DINING AREA NEED CLEANING DIRT AND DEBRIS NOTED UNDERNEATH FRONT WINDOW AND INSIDE WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN AND/OR PAINT WALLS THROUGHOUT KITCHEN AREA, CLEAN VANITY EXTERIOR ABOVE WASHBOWL IN WASHROOM. SEAL ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN REAR SECTION OF KITCHEN.
  8. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF EXCESSIVE GREASE AROUND DEEP FRYERS AND DEBRIS AROUND SINKS,BEHIND FRONT COUNTER HEAVY EQUIPMENT.MUST CLEAN/MAINTAIN.
  9. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE DRY STORAGE CONTAINERS WITH LIDS FOR OPEN BAGS OF FLOUR,RICE ETC.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF EXCESSIVE GREASE AROUND DEEP FRYERS AND DEBRIS AROUND SINKS,BEHIND FRONT COUNTER HEAVY EQUIPMENT.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER,IE NEWS PAPER ON SHELVES,EGG CARTONS,CARDBOARD,ETC,TO PREVENT PEST HARBORAGE.
  10. Canvass

    4 infractions

    • 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. THE FOLLOWING NOT CLEAN: COOLERS, SINKS,EXTERIOR OF FOOD EQUIPMENT-DEEP FRYERS,STORAGE CABINETS.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.WALLS NOT CLEAN ABOVE SINKS,HEAVY EQUIPMENT.MUST CLEAN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.
  11. License Re-Inspection

    0 infractions

  12. License

    13 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • 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.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • 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.
    • 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.OBSERVED RUSTY STORAGE TABLE IN REAR PREP AREA MUST REMOVE RUST.
    • 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.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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 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.
    • 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.END CAPS MISSING ON LIGHT SHIELDS AND NO SHIELD ON OTHER LIGHT INSTRUCTED TO PROVIDE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • 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.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • 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.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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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