HONG KONG CHEF.

Chicago Health Dept

4104 N SHERIDAN RD · LAKEVIEW, CHICAGO

Last inspected 2013.

7 inspections on record since 2010 · Last inspected Jul 2013.

Last inspected Jul 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JUL 2013

INSPECTION HISTORY

JUL 24

2013

PASS W/ CONDITIONS 14 violations 3 CRITICAL

Critical Food Temperature

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 OUT UNDER THE COOKING EQUIPMENT, THEN LATER EMPLOYEE STORED IT INSIDE THE WALK-IN COOLER. BOTH UNIT MAINTAINS TEMP OF 40F AND BELOW. NO TIME AND TEMPERATURE OR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED. POUNDS 7, VALUE 35 CRITICAL VIOLATION:7-38-005(A).

Critical Food Temperature

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 SANITIZE 100 PPM. CRITICAL VIOLATION:7-38-030.

Critical Sanitation

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 BOWLS. FOUND EMPTY SOAP CONTAINER AT EXPOSED HAND SINK IN PREP AREA, ALSO AN EXTRA LARGE LID WAS STORE ON TOP THE SAID SINK. LID REMOVED AND SOAP PROVIDED UPON MY REQUEST. INSTRUCTED TO MAINTAIN AND KEEP AREA MENTIONED CLEAN AND SOAP AT ALL TIMES. WASHROOM WAS CLEANED BY THE MANAGER. CRITICAL VIOLATION:7-38-030.

Minor Chemical Safety

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

Minor Sanitation

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

Minor Sanitation

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.

Minor Sanitation

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

Minor Sanitation

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 EQUIPMENT AND MAINTAIN.

Minor Sanitation

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 AND SANITIZE AREA.

Minor Sanitation

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.

Minor Sanitation

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

Minor Food Storage & Handling

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.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE.

Minor Sanitation

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

APR 2

2013

PASS · 0 violations

MAR 26

2013

FAIL 8 violations 3 CRITICAL

Critical Food Temperature

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 COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. OWNER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD APPROXIMATELY 40LBS FOOD WORTH $46.80 DOLLARS.CRITICAL CITATION ISSUED 7-38-005(A).

Critical Pest Activity

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 CLEAN AND SANITIZED AFFECTTED AREA AND WHEREVER NEEDED. ADDITIONAL PEST CONTROL SERVICES ARE NEEDEDN TO MINIMIZE AND ABATE THE PEST PROBLEM. SERIOUS CITATION ISSUED 7-38-020.

Serious Sanitation

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 TABLE(FOOD AND GREASE DEBRIS), AND ALSO MOP SINK (DEBRIS).(34)_ CLEAN FLOOR UNDER SHELVES, SINK, BEHIND COOLER AND FREEZER, SPECIALLY SOUTH WALL AND CORNER. KEEP FLOOR DRY IN MOP SINK AREA AND NEXT TO WALK-IN COOLER. REPLACE BROKEN FLOOR TILES THROUGHOUT PREMISES(40) PROVIDE A NEW WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.SERIOUS VIOLATION ISSUED 7-42--090.

Minor Food Storage & Handling

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.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE OR REPAINT RUSTY STORAGE SHELVING IN WALK-IN COOLER.

Minor Sanitation

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.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS INSIDE COOLERS IN KITCHEN AREA.

Critical Pest Activity

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.

OCT 18

2011

PASS 7 violations

Minor Sanitation

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 A KNIFE RACK IN PREP AREA,REMOVE KNIFES FROM STORED BETWEEN THE EQUIPMENT. REMOVE CARDBOARDS (USED AS SHELF LINER) IN COOLERS AND FOR DRY STORAGE SHELVES.NO NEWS PAPER TO BE USED FOR PAPER LINER OR TO DRAIN FOOD.

Minor Sanitation

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 GREASE DEBRIS), AND ALSO MOP SINK(DEBRIS).

Minor Sanitation

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 TO WALK-IN COOLER.REPLACE BROKEN FLOOR TILES THROUGHOUT THE PREMISES.

Minor Sanitation

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.

Minor Food Storage & Handling

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.

Minor Plumbing & Waste

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 and Regulations of the Board of Health. REMOVE UNKNOWN MATERIAL INSIDE THE THIRD COMPARTMENT SINK,WELD THE DIVIDER,WITH NON-RUSTY MATERIAL AND SMOOTH FINISH. PROVIDE UNTHREAD FAUCET FOR THE FAUCET AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK.

Minor Other

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 AND FREEZERS.

OCT 11

2011

FAIL 0 violations

show all 7 inspections →

APR 16

2010

PASS · 0 violations

APR 7

2010

FAIL 9 violations 3 CRITICAL

Critical Food Temperature

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;COOKED CHICKEN STORED INSIDE REACH-IN COOLER AT TEMP OF 55F-55.9F;FRESH EGGS STORED IN WALK-IN COOLER AT TEMP OF 55.2F.BOTH UNIT WERE AT PROPER TEMPERATURE(40F AND BELOW).FOOD DISCARDED AND DENATURED.POUNDS 6.5, VALUE 6.70 CRITICAL VIOLATION:7-38-005(A) HOOOO59449-15

Critical Food Temperature

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.OBSERVED EMPLOYEE WASHING AND RINSING FOOD CONTAINERS AT 3 COMPARTMENT SINK,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE 100 PPM.CRITICAL VIOLATION:7-38-030 HOOOO59449-15

Critical Pest Activity

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 CLEAN AT ALL THE TIME ,TO MINIMIZE INSECTS AND RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO59450-16

Minor Chemical Safety

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.

Minor Sanitation

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 EQUIPMENT(GREASE BUILD UP).

Minor Sanitation

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).

Minor Sanitation

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.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Minor Sanitation

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

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

Report an error on this page →