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NEW HOT WOK CHINESE KITCHEN

10611 S EWING AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

NEW HOT WOK CHINESE KITCHEN has been inspected 7 times by Chicago Department of Public Health since July 14, 2017. The most recent inspection, on December 20, 2019, found no infractions.

1 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 2 separate inspections, most recently on May 28, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 2 separate inspections, most recently on May 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 28, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 separate inspections, most recently on May 28, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 July 18, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    11 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE ON SITE NOR ADEQUATE SUPPLIES (DISPOSABLE MASK, DISPOSABLE MOP HEAD, DISPOSABLE LATEX GLOVES) FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINK IN THE FOOD PREP AREA AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (RANGOON FILLING, COOKED CHICKEN) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS INSIDE OF THE REFRIGERATION UNITS WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE A LABEL WITH THE DISCARD DATES FOR ALL TCS RTE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE REFRIGERATION UNITS AND REACH IN FREEZER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED WOKS TOO LARGE TO BE FULLY SUBMERGED INSIDE OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE EQUIPMENT OR INSTALL A LAGER 3 COMPARTMENT SINK OF PROVIDE A PROCEDURE FOR ALTERNATIVE MANUAL WASHING OF LARGE EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS AT THE WOK STATION IN THE FOOD PREP AREA. OBSERVED DIRT DEBRIS ON THE GARBAGE CANS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED A CLOSED RECEPTACLE IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED EXCESSIVE ACCUMULATED FOOD GREASE AND DIRT DEBRIS LOCATED UNDER THE COOKING EQUIPMENT AND BEHIND AND UNDER ALL REFRIGERATION UNITS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS LOCATED AT THE FRONT CUSTOMER DINING AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE ON SITE NOR ADEQUATE SUPPLIES (DISPOSABLE MASK, DISPOSABLE MOP HEAD, DISPOSABLE LATEX GLOVES) FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINK IN THE FOOD PREP AREA AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-303.11(B) OBSERVED NO ADEQUATE SANITIZER ON SITE DURING THE INSPECTION. INSTRUCTED TO ALWAYS HAVE AN ADEQUATE SANITIZER ON SITE AT ALL TIMES. EMPLOYEE LEFT TO THE STORE AND RETURNED WITH CHLORINE BLEACH DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED EGG ROLLS, COOKED CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; 10LBS OF EGG ROLLS AT 70F, 5 LBS OF CRAB RANGOON AT 70F, 3 LBS OF COOKED CHICKEN AT 51F, AND 10 LBS OF COOKED BREADED CHICKEN AT 68F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. TOTAL AMOUNT OF FOODS DISCARDED $100. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (RANGOON FILLING, COOKED CHICKEN) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS INSIDE OF THE REFRIGERATION UNITS WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE A LABEL WITH THE DISCARD DATES FOR ALL TCS RTE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED A THERMOMETER IS NEEDED INSIDE OF THE REFRIGERATION UNITS AND REACH IN FREEZER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED WOKS TOO LARGE TO BE FULLY SUBMERGED INSIDE OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE EQUIPMENT OR INSTALL A LAGER 3 COMPARTMENT SINK OF PROVIDE A PROCEDURE FOR ALTERNATIVE MANUAL WASHING OF LARGE EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS AT THE WOK STATION IN THE FOOD PREP AREA. OBSERVED DIRT DEBRIS ON THE GARBAGE CANS. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED PLUMBING NOT MAINTAINED ACCORDING TO LAW. OBSERVED A HEAVY WATER LEAK DUE TO A HOLE ON THE PIPE LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR. PRIORITY VIOLATION 7-38-030(C).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED A CLOSED RECEPTACLE IS NEEDED INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED EXCESSIVE ACCUMULATED FOOD GREASE AND DIRT DEBRIS LOCATED UNDER THE COOKING EQUIPMENT AND BEHIND AND UNDER ALL REFRIGERATION UNITS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS LOCATED AT THE FRONT CUSTOMER DINING AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  4. Canvass

    8 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION SUMMARY POSTED AS REQUIRED. FOUND NO INSPECTION SUMMARY POSTED FROM THE PREVIOUS INSPECTION JULY 20, 2017 AS REQUIRED. INSTRUCTED THAT THE SUMMARY MUST BE POSTED AT ALL TIMES IN PLAIN VIEW OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B) ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL BULK STORAGE CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, PREP TABLES (TOPS AND BOTTOMS), BULK STORAGE CONTAINERS (EXTERIORS), WOK STATION, FRYERS AND STORAGE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT TO REMOVE FOOD PARTICLES, FLOUR AND OTHER DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS AROUND AND BEHIND ALL COOKING EQUIPMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF CLOSING DEVICE FOUND ON WASHROOM DOOR; MUST INSTALL A SELF CLOSING DEVICE ON THE WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN THE INTERIORS OF THE MOP SINK AND EXPOSED HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS; HANG TO DRY AND DISPOSE OF STANDING WASTE WATER IN MOP BUCKET AFTER USING.
  5. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • : WALLS AND ATTACHED PIPES, WALL SOCKETS NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN. ALSO LOWER VENTS IN DINING ROOM AT WINDOW.MUST CLEAN
  6. License Re-Inspection

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE WASTE AREA NOT MAINTAINED, OVER FLOWING DUMPSTER WITH GARBAGE, WOODEN CRATES. EXCESSIVE AMOUNT OF WOODEN CRATES AND TRASH, AROUND DUMPSTER. MUST REMOVE.AREA MUST BE CLEAN AROUND DUMPSTER. LIDS MUST BE CLOSED. SERIOUS VIOLATION 7-38-020 NO CITATION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND ATTACHED PIPES, WALL SOCKETS NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN. ALSO LOWER VENTS IN DINING ROOM AT WINDOW.MUST CLEAN
  7. License

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST ONTROL LOG BOOK.MUST CONTACT PEST CONTROL.MUST PROVIDE LOG BOOK. SERIOUS VIOLATION 7-38-020 NO CITATION
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND ATTACHED PIPES, WALL SOCKETS NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN. ALSO LOWER VENTS IN DINING ROOM AT WINDOW.MUST CLEAN.

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