LITTLE WOK

103 E 51ST ST, CHICAGO, IL 60615 · Restaurant

12 inspections

1. CanvassApr 24, 2025

   4 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED EXTERIOR REAR EXIT DOOR NOT TIGHT FITTING ON THE SIDES,TOP AND BOTTOM. MUST REPAIR AND MAINTAIN TIGHT FITTING TO PREVENT POSSIBLE ENTRY POINTS FOR PEST.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED A LEAKING PIPE UNDERNEATH THE 3 COMP SINK IN THE MIDDLE. MUST REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST DETAIL CLEAN AND MAINTAIN THE HOOD ABOVE THE COOKING EQUIPMENT. MUST REMOVE GREASE AND DEBRIS.
2. CanvassDec 17, 2024

   3 infractions

   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED THE SELF CLOSING DEVICE ON THE WASHROOM DOOR IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • MUST DETAIL CLEAN AND MAINTAIN THE FIXTURES IN THE WASHROOM.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST CLEAN THE FLOORS IN THE STORAGE AREAS TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE WALLS THROUGH OUT TO REMOVE DUST AND DEBRIS.
3. CanvassMar 13, 2024

   7 infractions

   • 35. APPROVED THAWING METHODS USED
     • OBSERVED BAGS FROZEN SHRIMPS THAWING IN THE 3 COMP SINK. INSTRUCTED MANAGER TO PROPERLY THAW TCS FOODS UNDER COOL RUNNING WATER OR INSIDE THE WALK IN COOLER.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED 2 BULK STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT ITEMS NAME. INSTRUCTED TO LABEL AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • MUST CLEAN THE INTERIOR OF THE ICE MACHINE AND THE ICE SCOOP. MUST CLEAN AND MAINTAIN THE EXTERIOR OF THE COOKING EQUIPMENT. ALSO CLEAN THE INTERIOR OF THE PREP COOLER AT THE TOP.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED THE SELF CLOSING DEVICE ON THE WASHROOM DOOR IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED THE HAND SINK IN THE WASHROOM DIRTY. MUST CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS NEED CLEANING BEHIND THE COOKING EQUIPMENT ALONG THE WALL BASE TO REMOVE DEBRIS, SPILLS AND GREASE.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST CLEAN AND MAINTAIN THE FILTER AND HOOD ABOVE THE COOKING EQUIPMENT.
4. Short Form ComplaintNov 14, 2023

   7 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • SOME BULK STORAGE CONTAINERS NOT LABELED AS REQUIRED WITH NAME OF PRODUCT INSIDE OF THE CONTAINER; INSTRUCTED TO LABEL
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • OBSERVED FOOD ITEMS STORED IN GROCERY BAGS IN THE WALK-IN COOLER AND WALK IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS FOR STORAGE ONLY.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • CLEAN INTERIOR BOTTOM OF FRYERS AND EXTERIOR SURFACES OF EQUIPMENT WHERE NEEDED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN FLOORS UNDER COOKING EQUIPMENT, CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER EQUIPMENT, CLEAN CEILING VENTS AND LIGHT SHIELDS WHERE NEEDED.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
5. CanvassOct 5, 2023

   7 infractions

   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • SOME BULK STORAGE CONTAINERS NOT LABELED AS REQUIRED WITH NAME OF PRODUCT INSIDE OF THE CONTAINER; INSTRUCTED TO LABEL.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • OBSERVED FOOD ITEMS STORED IN GROCERY BAGS IN THE WALK-IN COOLER AND WALK IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS FOR STORAGE ONLY.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • CLEAN INTERIOR BOTTOM OF FRYERS AND EXTERIOR SURFACES OF EQUIPMENT WHERE NEEDED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN FLOORS UNDER COOKING EQUIPMENT, CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER EQUIPMENT, CLEAN CEILING VENTS AND LIGHT SHIELDS WHERE NEEDED.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
6. CanvassSep 21, 2021

   3 infractions

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED A LEAK FROM THE PIPE UNDER THE MIDDLE COMPARTMENT OF THE THREE COMP SINK; REPAIR LEAK.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN THE FLOOR UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN THE WALL ABOVE SERVING COUNTER AND EMERGENCY LIGHTS ABOVE SERVING COUNTER TO REMOVE DUST OBSERVED. CLEAN INTERIORS OF LIGHT SHIELDS IN KITCHEN AND CEILING VENTS IN KITCHEN TO REMOVE DUST OBSERVED.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM OVER COOKING EQUIPMENT TO REMOVE DUST AND GREASE.
7. ComplaintOct 29, 2020

   4 infractions

   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, BULK CONTAINERS AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED SELF-CLOSING DEVICE ON WASHROOM DOOR IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DUST BUILDUP ON CEILING VENTS AND LIGHT FIXTURES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
8. CanvassFeb 24, 2020

   12 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • OBSERVED NO SUPPLIES FOR RESPONSING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP SUPPLIES. PRIORITY FOUDATIOM 7-38-005 CITATION ISSUED.
   • 35. APPROVED THAWING METHODS USED
     • OBSERVED RAW SHRIMP IMPROPERLY THAWING INSIDE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROPERLY THAW FOOD IN REFRIGERATOR, UNDER COLD RUNNING WATER OR PART OF COOKING PROCESS.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD ITEMS STORED ON FLOOR INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED MILK CRATES USED AS SHELVING UNITS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE THAT IS SMOOTH AND EASILY CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED CALCIUM BUILDUP INSIDE ICE MACHINE, ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF PREP TABLES, BULK CONTAINERS AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED DRAINPIPE LEAKING UNDER MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED WASTE RECEPTACLE IN UNISEX WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM. INSTRUCTED MANAGER TO INSTALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DUST BUILDUP ON CEILING VENTS AND LIGHT FIXTURES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2312967 ON 9-26-19:58:All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).MUST PROVIDE ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED
9. CanvassSep 26, 2019

   4 infractions

   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS PROVIDED. MUST PROVIDE CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • MUST PROPERLY STORE UNUSED WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • MUST PROVIDE COVERED RECEPTACLES IN WASHROOM USED BY FEMALE EMPLOYEES.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • MUST PROVIDE PROOF OF ALLERGEN TRAINING.
10. ComplaintMar 30, 2018

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler in the front of kitchen: chicken @ 50.2F; shrimp @ 50.5F; beef @ 49.6F; egg wash @ 50.4F; veggie egg rolls @ 50.1F; and crab meat rangoon @ 50.7F. Instructed all potentially hazardous foods must be held @ 40 or less, or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed all potentially hazardous foods in walk in cooler and walk in freezers without proper labels. Must label all potentially hazardous foods with name and prep date. Must maintain same.
11. License Re-InspectionFeb 27, 2017

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL BULK CONTAINERS, COOKING EQUIPMENT, SHELVES UNDER FRONT COUNTER AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND WASHROOM AREAS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND FREEZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIIZING SOLUTION AT THE REQUIRED PPM.
12. LicenseFeb 17, 2017

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FRONT PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 50.5F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED BEEF 53.6F, EGGS 53F, SHRIMP 52.7F, EGG ROLLS 52F, CHICKEN 52.1F, CRAB RANGOON 51.9F STORED IN PREP COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD 50LBS AND $100 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPALAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20 MICE DROPPINGS ON BOTTOM SHELVES OF CONDIMENT CART NEAR COOKING EQUIPMENT, 20 MICE DROPPINGS ON BOTTOM OF PREP TABLE NEAR REAR DOOR, 20 MICE DROPPINGS SCATTERED ON SHELVES UNDER FRONT COUNTER, 10 MICE DROPPINGS ON FLOOR ALONG WEST WALL IN WASHROOM. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CRATES OFF FLOOR AND PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL BULK CONTAINERS, COOKING EQUIPMENT, SHELVES UNDER FRONT COUNTER AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND WASHROOM AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND FREEZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIIZING SOLUTION AT THE REQUIRED PPM.