Hing Wang

September 14, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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 CHICKEN INSIDE GROCERY PLASTIC BAGS(5 BAG TOTAL)STORED OUTSIDE ON TOP THE THE FOOD CART AT TEMP OF; 54.6F;-76F;-89.7F-86.3F AND 84.2F.ALSO FOUND A WEDGE OF WATERMELON AT TEMP OF 46.7F INSIDE FRONT COOLER (UNIT AT TEMP OF 41F).FOUND 4 LAYERS OF 30 EACH OF FRESH EGGS STORED IN WALK-IN COOLER (UNIT AT TEMP OF 39F)AT TEMP OF 62.F- 65.7F-66F-AND 70F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED.POUNDS 36. VALUE 170.INFORMATION GIVEN AND EXPLAINED HOW TO FOLLOW A TIME AND TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(a) HOOOO63972-11
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.FOUND 5 PLASTIC GALLONS WITH INSIDE FROZEN CHICKEN BROTH, UNCOVERED STORED ON GROUND,ON TOP OF EACH OTHER AND ON THE TOP THE CART OUTSIDE NEXT TO REAR DOOR.OBSERVED FOREIGN OBJECTS AND HOUSE FLIES IN FOOD AND AROUND THE CONTAINERS.ALSO FOUND CONTAINERS WITH FROZEN CHICKEN BROTH STORED INSIDE THE WALK-IN COOLER, UNCOVERED STACKED ON TOP EACH OTHER,ALSO OBSERVED ICE FROM CONDENSER UNIT INSIDE THE COOKED FOOD(PRODUCT UNCOVERED),WHICH HAS FORMED A BUILD-UP OF ICE.FOOD DISCARDED AND DENATURED.INSTRUCTED MANAGER TO COVER ALL FOOD.INFORMATION ON FOOD PROTECTION GIVEN.POUNDS 50, VALUE 300.CRITICAL VIOLATION:7-38-005(a) HOOOO63972-11
code 16
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND GARBAGE CONTAINER OVERFLOWING WTH GARBAGE, UNABLE TO CLOSE LID. ALSO OBSERVED 3 DIRTY OPENED BUCKTES WITH GREASE AND WASTE OIL NEXT TO GARBAGE CONTAINERS WITH A LOT OF FLIES INSIDE AND AROUND THOSE BUCKETS.GROUND NOT CLEAN AROUND THE CONTAINERS OF WASTE OIL.( LAYER BUILD-UP GREASE).OBSERVED NUMEROUS FLIES ON AND AROUND GARBAGE.INSTRUCTED MANAGER TO ADD ON GARBAGE PICK-UP OR TO ADD ON A GARBAGE CONTAINER.LID MUST BE CLOSED AT ALL TIME TO MINIMIZE INSECTS ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO63973
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.ANY ITEMS NOT STORED FROM ORIGINAL CONTAINERS MUST BE LABELED(FOOD AND NON-FOOD PRODUCTS).
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE SCOOPS, UNTINLS WITH HANDLE FOR DRY AND COOKED FOOD.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CHEST FREEZER NOT CLEANED, BUILD UP OF ENCRUSTED FOOD AND ICE.INSTUCTED TO CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER THE COOKING EQUIPMENT(GREASE BUILD-UP)
code 34

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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.