Hon Kee Restaurant

January 9, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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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: Adequate and convenient hand washing facilities shall be provided for all employees. WE THE MANAGER AND I OBSERVED EXPOSED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE.EXPOSED HAND SINK IS LOCATED BEHIND THE DOOR THAT CONNECTS REAR PREP AND MIDDLE PREP AREA,ALSO 3 LARGE BUCKETS WITH SOAP,SANITIZE SOLUTION IN IT,POTS AND COLANDER IN FRONT OF IT,NO PAPER TOWELS PROVIDE AT EXPOSED SINK IN REAR AREA.OBSERVED EMPLOYEE USING EXPOSED HAND WASHING DIRTY WIPING LINENS,AND RINSING BOWLS IN FRONT PREP AREA.INSTRUCTED TO MANAGER/OWNER EXPOSED HAND SINK MUST BE ACCESSIBLE FOR HAND WASHING ONLY.PAPER TOWELS PROVIDE UPON MY REQUEST,BUCKETS REMOVED AND DOOR PRESENTLY CLOSED. CRITICAL VIOLATION:7-38-030 H000076630-15
code 12Priority
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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN DIFFERENT COOLERS: COOKED RICE NOODLE STORED INSIDE THE REACH-IN COOLER AT TEMP F 47.8F; FRESH EGGS(40 EACH)STORED INSIDE THE ONE DOOR COOLER AT TEMP OF 50F TO 55F; COOKED SLICED PORK INTESTINES PLAIN AND MIXED WITH VEGETABLE STORED INSIDE THE WALK-IN COOLER,AT TEMP OF 44.5F,46F,46.5F AND 51F;NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE AT THE TIME OF THE INSPECTION.FOOD DISCARDED AND DENATURED. POUNDS 40, VALUE 158.ALL COOLERS IN QUESTIONS WERE WITHIN PROPER TEMPERATURE(40F AND BELOW). CRITICAL VIOLATION:7-38-005(A) H000076630-15
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION.OBSERVED EMPLOYEE WIPING CUTTING BOARD WITH A DIRTY CLOTH,THAT WAS USED FOR OTHER PURPOSE,LIKE CLEAN UNWASHED HAND, WIPING PREP TABLE, PICKED-UP POTS ETC,THAN AT THE SAME CUTTING BOARD SHE WAS CUTTING COOKED VEGETABLE A READY TO EAT PRODUCTS.THE SAME CUTTING BOARD WAS USED TO CUT OTHER FOOD(UNCOOKED AND NOT READY TO EAT PRODUCTS.)CUTTING BOARD WAS REMOVED: WASHED RINSED AND SANITIZED. INFORMATION GIVEN HOW TO MINIMIZE CROSS CONTAMINATION.CRITICAL VIOLATION:7-38-005(A) H000076631-16
code 4Priority
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENING NOT PROTECTED:SIDE DOOR MUST NOT RODENT PROOFED(1/2 INCH OF GAP).SEAL HOLE UNDER THE DISH MACHINE, NORTH WALL. OBSERVED RAT DROPPINGS IN DISH ROOM, BEHIND THE HOT WATER TANK,UNDER THE SHELVES IN REAR PREP AREA AND UNDER THE STAIRCASE(APPROX 20 OR MORE).ALSO MICE DROPPINGS WAS OBSERVED UNDER THE RICE NOODLE MAKER AND IN REAR STORAGE NEXT TO DRY FOOD(6 MICE DROPPINGS),INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE AREA MENTIONED MUST ELEVATE ITEMS 6" OFF THE FLOOR THROUGHOUT THE PREMISES.SERIOUS VIOLATION:7-38-020 H000076631-16
code 18
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 UNDER THE DISH MACHINE AND CORNERS(DEBRIS BUILD-UP).ALSO UNDER THE SHELVES IN STORAGE AREA.MUST REMOVE CARDBOARD INSIDE THE WALK-IN COOLER AND FREEZERS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. NEED TO PAINT WALL IN REAR PREP AREA, WALLS ARE BROWN IN COLOR DUE TO TOO MUCH SMOKE FROM COOKING.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD IN DISH ROOM(BUILD-UP OF GREASE).
code 36
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE CLEAN LINENS TO WIPE PREP TABLES.KEEP A SMALL BUCKET FULL OF WATER AND SANITIZE SOLUTION AND A CLEAN CLOTH IN EACH WORK STATIONS.
code 43

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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.