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Business Info

Restaurant: Lee's Wok
Address: 1437 W Montrose Ave, Chicago, IL 60613
Type: Restaurant
Total inspections: 5
Last inspection: Dec 20, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOKING EQUIPMENT , GREASE BUILD UP(INTERIOR AND EXTERIOR),KEEP CLEAN INTERIOR OF EXPOSED HAND SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.KEEP FLOOR CLEAN UNDER COOKING EQUIPMENT, GREASE BUILD UP.
Soiled and clean linens, coats, and aprons shall be properly stored.STORE CLOTH IN SANITIZE SOLUTION , FOR EACH WORKING STATION.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE;COOKED CRAB RANGOON STORED IN FRONT OF COOKING EQUIPMENT AT TEMP OF 46.9F; COOKED CHICKEN AT TEMP OF 128.8F, STORED ON TOP OF OTHER POTS IN STEAM TABLE. COOKED BEEF AT TEMP OF 97.3F, STORED AT SAME PLACE. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED BY MANAGER. POUNDS 10, VALUE 45. CRITICAL VIOLATION:7-38-005(A) HOOOO60446-13
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEE SWEEPING THROUGHOUT THE PREP AND WASHROOM AREA,EMPTY GARBAGE AT GARBAGE CONTAINER,AND WITHOUT WASHING HANDLE RETURNED TO HIS SPOT COOKING, AND HANDLING FOOD .HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) HOOOO60446-13
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING FOOD CONTAINERS(USED FOR COOKED AND RAW FOOD),NO SANITIZING SOLUTION PROVIDE AT THREE COMPARTMENT SINK ,OR NOR ON PREMISES.EMPLOYEE BOUGHT BLEACH UPON MY REQUEST. SINK SET BY ME (WASH, RINSE AND SANITIZE 100PPM).CRITICAL VIOLATION:7-38-030 HOOOO60450-17
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.STAFF WASHROOM NOT MAINTAINED OBSERVED TOILET BOWL WITH ENCRUSTED FECES ON RIM AND UNDER THE RIM OF TOILET BOWL,ALSO ON THE BOTTOM OF TOILET SEAT(TOILET SEAT WAS UP, AND THE WASHROOM DOOR WAS OPENED ),EMPLOY CLEANED IT.CRITICAL VIOLATION:7-38-030 HOOOO60447-14
Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.CHEMICALS NOT PROPERER LY STORED.OBSERVED OPENED COMET STORED NEXT TO OPENED FOOD(SAUCES),UNDER FRONT PREP TABLE. ALSO USED PAINT BRUSH, STAINLESS STEEL CLEANER, PAINT REMOVAL AND RUST REMOVAL, STORED UNDER PREP REAR TABLE NEXT TO OPENED FOOD (SUGAR UNCOVERED), AND EGG ROLLS STRAINER, AND OTHER FOOD UTENSILS.SERIOUS VIOLATION:7-38-005(A) HOOOO60447-14. CHEMICALS WAS REMOVED DURING INSPETION.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO PROVIDE KNIFE RACKS FOR EACH PREP TABLES. DO NOT STORED KNIFE BETWEEN EQUIPMENT.REPLACE HEAVILY PITTED CUTTING BOARD,STORED AT 3 COMPARTMENT SINK

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ADDITIONAL THRESH HOLD IS NEEDED AT FRONT DOOR.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE FOOD CONTAINER WITH LIDS FOR THE DRY FOOD,REMOVE CARDBOARDS.LABEL AND DATE FOOD PRODUCTS.
All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP), ALSO HOOD AND FILTERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL BASEBOARD WALL THROUGHOUT THE PREMISES.CLEAN FLOOR UNDER THE COOKING EQUIPMENT(GRAESE BUILD-UP).
The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL WALL AND CEILING TILE THROUGHOUT THE PREMISES INCUDING BEHIND THE COOKING EQUIPMENT AND SIDE OF THE 3 COMPARTMENT SINK.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.ADDITIONAL LIGHTING IS NEEDED INSIDE THE WALK-IN COOLER.CLEAN ALL LIGHT SHIELD THROUGHOUT THE PREMISES(DUST AND DEAD INSECT ON IT).
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. WASHROOM DOOR IN STAFF WASHROOM MUST BE SELF CLOSED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. WHEN WATER IS RELEASED FROM 3 COMPARTMENT SINK,WASTE WATER BACKING UP AND OVER FLOWING INTO PREP FLOOR,A STRONG FOUL ODOR CAMES FROM IT.ALSO OBSERVED WATER PIPE IN POOR REPAIR(TAPED WITH FILTHY TAPE OVER AND OVER AND THE PIPE IS HOLDING UP FROM A DIRTY STRING WHICH IS ATTACHED TO THE 3 COMPARTMENT SINK.INSTRUCTED TO CONTACT A CERTIFIED PLUMBER AND FIX THE PROBLEM.ALSO PROVIDE 3 WORKING STOPPERS.FAUCET IS LEAKING(SAME SINK)INSTRUCTED TO REPAIR.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO CLEAN ALL VENT COVER THROUGHOUT THE PREMISES INCLUDING INSIDE THE WALK-IN COOLER AND FREEZER.

MUST DETAIL CLEAN ALL FLOORS UNDER WOK STATIONS TO REMOVE EXCESS GREASE AND GRIME BUILD-UP.
ALL STAFF MUST WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES.
MUST PROPERLY DATE AND LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS IN THE WALK-IN COOLER AT ALL TIMES. MUST USE FOOD GRADE BAGS TO STORE FOOD IN THE WALK-IN FREEZER AT ALL TIMES.
MUST DETAIL CLEAN AND SANITZE ALL WOK STATIONS TO REMOVE EXCESS GREASE BUILD-UP AND FOOD DEBRIS AT THE SIDES OF THE GRILL.
MUST PROVIDE THERMOMETERS AT ALL COOLERS AND REFRIGERATORS AT ALL TIMES.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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