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Ding Sheng

October 24, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings1

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED NO SOAP OR PAPER TOWELS FOR PROPERLY WASHING AND DRYING OF HANDS AT EXPOSED HAND WASH SINK AT FRONT BAR AREA. ALSO OBSRVED ITEMS IN BOTH EXPOSED HAND WASH SINKS BEHIND THE BAR AND TEA STATION PREVENTING PROPER HAND WASHING.INSTRUCTED TO REMOVE ITEMS TO ALLOW FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030.
code 12Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED OVER 30 MICE DROPPINGS IN CORNERS AND BEHIND EQUIPMENT OF FRONT BAR, AND 15 SCATTERED ALONG WALL AT CORNERS OF SEVERAL VIP ROOMS. ALSO NOTED 7 RAT DROPPINGS ALONG WALL BEHIND COOKING STATION OF UNUSED KITCHEN. MUST REMOVE DROPPINGS AND CLEAN/SANITIZE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(RICE,CHICKEN,DUCK, BEEF AND PORK) ARE BEING PREPARED, HELD AND SERVED. CITY CERTIFIED FOOD MANAGER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN ALL COOKING EQUIPMENT, REFRIGERATION UNITS, PREP TABLES,SHELVING RACKS, CABINETS AND SINKS IN ALL PREP AREAS, IN THE UNUSED KITCHEN IN THE REAR, IN THE BAR AREAS AND IN ALL STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE, FOOD DEBRIS AND MOLD LIKE SUBSTANCES. ALSO CLEAN VENTILATION HOODS ABOVE COOKING EQUIPMENT AND VENT COVERS IN WASHROOMS AND IN PREP AREAS. MUST REMOVE HEAVY GREASE AND DUST BUILD UP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS IN DINING AND BAR AREAS AND REMOVE STICKY RESIDUE. MUST ALSO CLEAN FLOORS IN ALL STORAGE AREAS AND IN ALL PREP AREAS. MUST ALSO DETAIL CLEAN THE FLOORS IN THE WALK IN COOLER.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: PROPERLY STORE ALL MOPS, BROOMS AND OTHER CLEANING EQUIPMENT.
code 41

What changed since the previous inspection?

Compared with Pass on July 5, 2016: 3 findings appeared for the first time. 4 findings recurred. 4 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.