Dong Ky Restaurant & Bakery

July 30, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings3

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: EXPOSED HAND SINK IN PREP AREA NOT ACCESSIBLE IN FRONT OF THE SAID SINK A LARGE GRAY GARBAGE CONTAINER FULL OF GARBAGE,A BLACK CRATE TURNED UP SIDE DOWN WITH STACKED BUCKETS FULL OF FOOD AND PLASTIC GROCERY BAGS WITH FOOD.UNABLE TO USE SAID SINK.PERSONALLY REMOVED ITEMS IN FRONT THE SINK TO WASH HANDS. EXPOSED HAND SINK MUST BE ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING. NO SOAP PROVIDED AT WASH BOWLS INSIDE THE STAFF WASHROOMS.MANAGER PROVIDED SOAP UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND TWO DISPLAY PREP COOLERS IN PREP AREA AT IMPROPER TEMPERATURE, AIR TEMP OF 46.7F,49F AND 51.6F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNITS: COOKED AND RAW FOOD: CHICKEN,PORK,SHRIMPS ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TECHNICIAN WAS CALLED REPORTED ON PREMISES AT 12:30PM. AT 1:20PM PROBLEM WAS RESOLVED, BOTH COOLERS MAINTAIN AIR TEMP OF 35,6F TO 38F.INSTRUCTED TO CONTINUE TO MONITOR UNITS. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE TWO DISPLAY PREP COOLER AT IMPROPER TEMPERATURE:GROUND PORK AT TEMP OF 50F; COOKED BEEF AT TEMP OF 47.6F; COOKED SHRIMP AT TEMP OF 52.1F; PORK AND CHICKEN STEW AT TEMP OF 49.7F TO 49.8F BOTH PRODUCTS WERE COOKED ON 7-29; SOUPS AT TEMP OF 48.2F; FRESH EGGS AT TEMP OF 70.1F;SHRIMP COOKED WITH EGGS AT TEMP OF 48.5F; RICE AND SAUSAGE AT TEMP OF 48F;COOKED SAUSAGE SHAPED A LONG BAR 3 EACH RED AT TEMP OF 53.9F AND 6EACH WHITE AT TEMP OF 51.8F.PORK STEW WITH CARROTS AT TEMP OF 45.3F TO 47.8F; SAUSAGE BALLS AT TEMP OF 48.3F; MARINATE RAW BEEF AT TEMP OF 53.9F AND RAW CHICKEN AT TEMP OF 51.9F.FOUND RICE AND BEANS ROLLED UP IN BANANA LEAFS AT TEMP OF 48.3F AND 51.8F,COOKED YELLOW RICE AT TEMP OF 53F,BOTH PRODUCTS WERE STORED INSIDE THE FRONT REACH-IN COOLER. ALL PRODUCTS MENTIONED WERE DISCARDED AND DENATURED BY MANAGER.POUNDS 45,VALUE 250.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.INFORMATION ON COOLING PROCESS VERBALLY GIVEN TO CERTIFIED MANAGER. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
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: LIVE ROACHES ON PREMISES: KITCHEN.ONE ADULT LIVE ROACH BETWEEN RAW WOOD SHEET AND EXTERIOR OF THE CHEST FREEZER.THE OTHER THREE LIVE ROACHES UNDER THE THREE COMPARTMENT SINKS.INSTRUCTED TO REMOVE ROACHES, CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020
code 18
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: RAW AND COOKED FOOD STORED INSIDE PLASTIC GROCERY BAGS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS WITH LIDS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: EXTERIOR OF CHEST FREEZER IS RUSTY AND BROKEN ON TOP TO COVER THE RUST A SHEET OF RAW WOOD,INTERIOR OF THE UNIT PANELS ARE BROKEN AND INSULATION ARE EXPOSED,INSTRUCTED TO REPAIR/REPLACE UNIT. • NO SPLASH GUARD PROVIDE BETWEEN THE EXPOSED HAND SINK AND SHELF WERE CLEAN UTENSILS ARE STORED ALSO BETWEEN THE MOP SINK AND CART WERE POT TO COOK RICE IS STORED.SURAFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE BUILD-UP INSIDE THE DEEP FRYER,ALSO INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENTS.HOOD AND FILTER GREASE IS DANGLING FROM HOOD,FILTERS AND PIPES.INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GREASE BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.EXCESS STAGNATE WATER UNDER THREE COMPARTMENT SINK AROUND GREASE TRAP.INSTRUCTED TO KEEP AREA DRY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MISSING WALL TILE INSIDE THE STAFF WASHROOMS,ALSO GRAFFITI ON WALLS AND DOORS INSIDE BOTH SAID WASHROOMS.WALL BEHIND THE THREE COMPARTMENT SINK NOT CLEANABLE,REPLACE TAPE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: COLD WATER HANDLE AT EXPOSED HAND SINK TOO TIGHT UNABLE TO TURN EASILY,INSTRUCTED TO REPAIR.EMPLOYEES ARE USING DIRTY PLASTIC TO STOP WATER AT THREE COMPARTMENT SINK,DUE TO ONLY ONE STOPPER IS PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE ADDITIONAL STOPPERS. • VENT COVERS IN DINING AREA WITH A BUILD-UP OF DUST,INSTRUCTED TO CLEAN AND MAINTAIN.NO VENT COVERS INSTALLED ON VENT IN KITCHEN ON CEILING ABOVE PREP TABLES. INSTRUCTED TO PROVIDE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES.INSTRUCTED TO PROVIDE SAI THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: METAL SHELF BY THE CHEST FREEZER, HAS AN ACCUMULATION AND UN-ORGANIZED ITEMS,INSTRUCTED TO REMOVE ITEMS NOT NEEDED AND ORGANIZE THE REST.
code 41

What changed since the previous inspection?

Compared with Pass on June 19, 2013: 9 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.