Hong Kong Chef
Troubled record — failed 3 of 7 inspections for sanitation, food temperature
2013-07-24 Pass w/ Conditions Complaint CRITICAL 14 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED SHRIMPS AT TEMP OF 46.5F; BBQ PORK AT TEMP OF 46.2F, BOTH PRODUCTS WERE STORED INSIDE THE DISPLAY PREP COOLER. COOKED BEEF STORED INSIDE THE WALK-IN COOLER AT TEMP OF 96.9F, BEEF WAS SITTING ...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
NO SANITIZER SOLUTION PROVIDED ON PREMISES. OBSERVED SOME POT AND PANS WERE ALREADY WASHED AND STORED ON TOP THE DRAIN BOARD. PER MY REQUEST OWNER BOUGHT A BOTTLE OF BLEACH AT NEXT DOOR GROCERY, INFORMATION GIVEN HOW TO SET UP SINK: WASH, RINSE AND S...
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
STAFF/CUSTOMERS WASH ROOM NOT MAINTAINED. INTERIOR OF TOILET BOWL AND TOILET SEAT IS EXTREMELY DIRTY WITH URINES STAINS AND ENCRUSTED GRIME, FOUL ODOR. WASH BOWL AND WATER HANDLES ARE DIRTY WITH ENCRUSTED GRIMES. INSTRUCTED TO CLEAN AND MAINTAIN SAID...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
NO LABEL PROVIDED ON FOOD STORED IN COOLERS, INSTRUCTED TO PROVIDED LABELS WITH DATE AND FOOD NAME
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DIRTY PLASTIC CRATES ARE USED FOR SHELVES ,INSTRUCTED TO REMOVE AND REPLACE THEM WITH RAISED SHELVES,FOR BETTER HOUSEKEEPING
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SPICE RACKS IN FRONT OF COOKING EQUIPMENT ARE COVERED WITH DIRTY AND GREASY ALUMINIMUM FOIL, INSTRUCTED TO REMOVE FOIL AND KEEP SHELF CLEAN AND FREE OF DEBRIS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NO CEILING INSIDE THE WASHROOM DUE TO A HOT WATER TANK WAS CHANGED,INSTRUCTED TO REPLACE SAID CEILING, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SHELVES ,INTERIOR OF THREE COMPARTMENT SINK, COOLERS,DEEP FRYERS AND GREASE TRAP,ALL HAVE BUILD-UPS OF GREASE AND ENCRUSTED FOOD. ALSO PIPE BEHIND AND UNDER THE COOKING EQUIPMENT.DETAIL CLEAN MENTIONED EQUIP...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
EXTREMELY GREASE FLOOR THROUGHOUT THE PREMISES, ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT, UNDER THE COOLER, UNDER THE SHELVES, AND AROUND THE GREASE TRAP. A USED GLUE TRAP MELTED ON FLOOR BY THE REAR REACH-IN FREEZER, INSTRUCTED TO REMOVE, CLEAN...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS UNDER THE COOKING EQUIPMENT,AND THROUGHOUT THE PREMISES NEED TO CLEAN REMOVE GREASE AND BUILD-UP OF SPIDER WEBS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
NO LIGHT SHIELD PROVIDED AT LIGHT ABOVE CASHIER/PACKING /SERVING AREA.DEBRIS AND FOOD STAINS ON LIGHT SHIELD THROUGHOUT THE PREMISES INSTRUCTED TO CLEAN AND MAINTAIN
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
WASHROOM DOOR NOT SELF CLOSED,INSTRUCTED TO PROVIDE A CLOSING DEVICE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
DIRTY LINENS STORED ON TOP THE CUTTING BOARDS AND PREP TABLE, INSTRUCTED TO PROVIDE A BUCKET WITH WATER AND SANITIZING SOLUTION,AND KEEP CLEAN WIPING CLOTH INSIDE THE SANITIZING SOLUTION, TO MINIMIZE SOURCE OF CONTAMINATION
2013-04-02 Pass Canvass Re-Inspection ▾
No violations found.
2013-03-26 Fail Canvass CRITICAL 8 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD BEING STORED AT IMPROPER INTERNAL TEMPERATURE. FOUND A TRAY OF RAW CHICKEN STORE AT ROOM TEMPERATURE ON FLOOR UNDERNEATH PREP TABLE IN KITCHEN PREP AREA WITH INTERNAL TEMPERATURE OF 47.7F. INSTRUCTED OWNER TO MAINTAIN ALL C...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
EVIDENCE OF MICE ACTIVITY NOTED INSIDE PREMISES.NOTED OVER 30 MICE DROPPINGS ON FLOOR UNDERNEATH REAR FOOD STORAGE SHELVING ALSO NOTED 10 MICE DROPPINGS ON FLOOR SURROUNDING GREASE TRAP UNDERNEATH 3-COMPARTMENT SINK LOCATED IN REAR KITCHEN AREA.MUST ...
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATION FROM 10/18/11, INSPECTION REPORT# 634983 NOT CORRECTED.(33)ADDITIONAL CLEANING IS NEEDED AT 3-COMPARTMENT SINK, ON TOP OF GREASE TRAP(UNDER THE COOKING EQUIPMENT) GREASE BUILD UP, BETWEEN THE PREP DISPLAY COOLER AND PREP TABL...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE COOLERS LOCATED IN KITCHEN PREP AREA. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE OR REPAINT RUSTY STORAGE SHELVING IN WALK-IN COOLER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAAN WALLS IN KITCHEN FOOD PREP AREA. REMOVED GREASE AND FOOD DEBRIS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE LIGHT SHIELDS INSIDE COOLERS IN KITCHEN AREA.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER AN UNNESSARY ARTICLES FROM REAR MOP ROOM AND NEAR TO REAR EXIT DOOR. TO PREVENT RODENT HARBORAGE.
2011-10-18 Pass Complaint 7 ▾
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. INSTRUCTED TO REPLACE BROKEN AND EXTRA DIRTY BROOM.REPAINT WITH NON TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER.PROVIDE...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.ADDITIONAL CLEANING IS NEEDED AT 3 COMPARTYMENT SINK,ON TOP THE GREASE TRAP(UNDER THE COOKING EQUIPMENT)GREASE BUILD-UP,BETWEEN THE PREP DISPLAY COOLER AND PREP TABLE(FOOD AND GR...
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. CLEAN FLOOR UNDER THE SHELVES,SINK,BEHIND THE COOLER AND FREEZER,SPECIALLY SOUTH WALL AND CORNER.KEEP FLOOR DRY IN MOP SINK AREA AND NEXT T...
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. SEAL CEILING WALL AT MOP ROOM (REAR AREA) AND THROUGHOUT.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEES WASHROOM DOOR MUST BE SELF CLOSED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
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. PROVIDE A NEW AND WORKING THERMOMETERS FOR ALL COOLERS...
2011-10-11 Fail Short Form Fire-Complaint ▾
No violations found.
2010-04-16 Pass Complaint Re-Inspection ▾
No violations found.
2010-04-07 Fail Complaint CRITICAL 9 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED REFRIED RICE STORED INSIDE THE STOVE AT TEMP OF 109.5F;COOK...
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
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.O...
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUT SIDE WASTE GREASE CONTAINER NOT MAINTAINED.WE OBSERVED GREASE BUILD UP ON TOP THE LID,INSTRUCTED TO KEEP IT CLE...
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.ONCE A CAN FOOD IS OPENED, REMOVE FOOD AND STORED IN FOOD CONTAINER WITH A LID.
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.DETAIL CLEAN INTERIOR OF DEEP FRYER GREASE BUILD UP. EXTERIOR OF COOKING EQUIPMENT ,AND PIPE BEHIND THE COOKING EQUIPMEN...
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.DETAIL CLEAN FLOOR UNDER COOKING EQUIPMENT, AND AROUND WHEELS OF COOKING EQUIPMENT(GREASE BUILD UP).
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.SEAL CEILING TILES IN PREP AREA,INCLUDED AROUND PIPES.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ELEVATE ITEMS 6" FROM FLOOR UNDER SHELVES, IN BOTH STORAGE AREAS
Data sourced from Chicago Dept. of Public Health ·
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