Skip to content
Loading map…

KUNG FU WOK RESTAURANT

6249 N MILWAUKEE AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

KUNG FU WOK RESTAURANT has been inspected 4 times by Chicago Department of Public Health since September 24, 2018. The most recent inspection, on May 12, 2021, found no infractions.

1 of 4 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 2 separate inspections, most recently on October 16, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on October 2, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on October 16, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on September 24, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 24, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPRELY LABEL ALL DRY BULK FOOD CONTAINER WITH COMMON AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES,
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPLACE GROCERY BAG BEING USED TO STORE FROZEN FOOD WITH FOOD GRADE STORAGE BAG.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN THE FOLLOWING AND MAINTAIN: ALL SPICES CONTAINERS, ALL COOKING EQUIPMENT, WIRE RACK SHELVINGS INSIDE THE PREP COOLER, EXTERIOR OF RICE COOKER, CART WITH SIPCES AND CART WITH CLEAN BOWLS, ALL EXTERIOR SIDES OF COOKING EQUIPMENT(WITH HEAVY GREASE BUILD-UP),AND BOTTOM SHELVE OF ALL PREP TABLES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CAULK ALONG THE WALLS OF 3 COMPT SINK WORN OUT WITH BLACK AND ORANGE COLOR. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKING ON THE FAUCET ARM CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WALLS BEHIND THE 3 COMPARTMENT SINK WITH FOOD STAINED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. FLOOR UNDER AND BEHIND THE STOVE,GRILL AND DEEP FRYER WITH HEAVY GREASE BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION HOOD/FILTERS IN THE COOK LINE WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • TWO EMPLOYEES HANDLING FOOD HAS NO FOOD HANDLER CERTIFICATE. MUST PROVIDE.
  3. License Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 INSTRUCTED TO REMOVE CARDBOARD AND ALUMINUM LINER ON STORAGE SHELVES IN REAR PREP/STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 (A)B INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND 2 DOOR PREP COOLER IN PREP/COOKING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND EQUIPMENT STORED IN REAR STORAGE ROOM AND IN REAR OUTSIDE AREA (COUNTER, DOOR, PILE OF WOOD ETC) TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REMOVE ALL MILK CRATES ON PREMISES. MUST USE PROPER RAISE SHELVES 6" OFF THE FLOOR FOR PROPER STORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 (B) INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD ABOVE REAR PREP/COOKING AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367 FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
  4. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 INSTRUCTED TO INSTALL EXPOSED HAND SINK ADJACENT TO FRONT PREP AREA. (NOTED 2 COMPARTMENT SINK AND COFFEE MACHINE IN FRONT OR REMOVE 2 COMPARTMENT SINK AND COFFEE MACHINE AND THEREFORE HAND SINK WILL NOT BE NEEDED). PRIORITY FOUNDATION 7-38-030 (C) NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 (C) INSTRUCTED TO PROPERLY LABEL AND DATE TCS FOODS STORED INSIDE COOLERS AND FREEZERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 INSTRUCTED TO PROPERLY LABEL BULK FOOD CONTAINERS (FLOUR, SALT, SUGAR ETC) IN REAR PREP/COOKING AREA.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 (E) (2) FOUND NO PEST CONTROL LOG BOOK AVAILABLE. INSTRUCTED TO PROVIDE LOG BOOK (LICENSE NUMBER, TARGETED PEST, CHEMICAL USED, SERVICE REPORTS ETC). PRIORITY FOUNDATION VIOLATION 7-38-020 (C)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 INSTRUCTED TO PROVIDE PROPER ENCLOSURE IN FRONT AREA WITH 2 COMPARTMENT SINK AND COFFEE MACHINE TO PREVENT PUBLIC CONTAMINATION OR REMOVE 2 COMPARTMENT SINK AND COFFEE EQUIPMENT INFRONT AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 INSTRUCTED NOT TO USE GROCERY BAGS AS FOOD STORAGE INSIDE COOLERS AND FREEZERS. INSTRUCTED TO PROPERLY USE FOOD GRADE BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 (A)B INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND 2 DOOR PREP COOLER IN PREP/COOKING AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 INSTRUCTED TO REMOVE CARDBOARD AND ALUMINUM LINER ON STORAGE SHELVES IN REAR PREP/STORAGE AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 (B) INSTRUCTED TO REPAIR DRAIN PIPE WITH LEAK UNDERNEATH EXPOSED HAND SINK IN REAR PREP AREA (BY 3 COMPARTMENT SINK).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE AREA BY HOT WATER HEATER TANK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND EQUIPMENT STORED IN REAR STORAGE ROOM AND IN REAR OUTSIDE AREA (COUNTER, DOOR, PILE OF WOOD ETC) TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REMOVE ALL MILK CRATES ON PREMISES. MUST USE PROPER RAISE SHELVES 6" OFF THE FLOOR FOR PROPER STORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 (B) INSTRUCTED TO PROVIDE END CAPS FOR LIGHT SHIELD ABOVE REAR PREP/COOKING AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367 FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.

Nearby inspected facilities

Own this business? Add a badge to your website