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Hon Kee Restaurant

February 27, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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: NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PREP AREA WHILE FOOD IS HANDLED INCLUDED READY TO EAT FOOD. PAPER TOWEL PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. TEN POUNDS OF COOKED NOODLE STORED INSIDE THE WALK-IN COOLER AT TEMP OF 59.3F TO 60.8F; A POT OF FISH STOCK AT TEMP OF 118F.FOOD WAS STORED ON TOP ONE BURNER WHICH WAS OFF.NO TEMPERATURE HOLIDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOG AVAILABLE AT THIS TIME FOR THESE MENTIONED PRODUCTS. FOOD DISCARDED AND DENATURED.POUND 15,VALUE $21. 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: EVIDENCE OF MICE DROPPINGS(OVER 40 DROPPINGS) IN DIFFERENT LOCATIONS OF PREMISES: DISH ROOM UNDER THE THREE COMPARTMENT SINK,BY THE HOT WATER TANK AT SAME LOCATION. UNDER THE COOLER AND ON TOP SHELVES IN KITCHEN.UNDER THE REAR PREP TABLE OF THE RICE NOODLE MACHINE, ON TOP AND UNDER SHELVES AT SAID AREA.INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE AREAS. SERIOUS VIOLATION:7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: KNIFE STORED BETWEEN ONE COMPARTMENT SINK AND WALL IN REAR PREP AREA,INSTRUCTED TO REMOVE AND PROVIDE A KNIFE RACK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOOD DEBRIS ON SHELVES INSIDE THE COOLERS, DEBRIS AND GRIMES ON WOOD AND METAL POLES WERE COOKED ANIMAL ARE HANGED AFTER COOKED. SHELVES THROUGHOUT THE PREMISES WITH ACCUMULATION OF FLOUR DUST AND DEBRIS.PIPES UNDER THE COOKING EQUIPMENT WITH GREASE BUILD-UP.NEED TO CLEAN AND MAINTAIN MENTIONED ITEMS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ACCUMULATION OF DEBRIS AND STOCK ON FLOOR INSIDE THE WALK-IN FREEZER. GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT. INSTRUCTED TO ELEVATE STOCK 6" OFF THE FLOOR. CLEAN AND MAINTAIN FLOOR UNDER THE COOKING EQUIPMENT.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MISSING LIGHT SHIELD AT LIGHT ABOVE THREE COMPARTMENT SINK, IN DISH ROOM.INSTRUCTED TO PROVIDE LIGHT SHIELD WITH END CAPS.
code 36
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED EMPLOYEE IN PREP AREA HANDLING FOOD WITHOUT HAIR RESTRAINT.INSTRUCTED TO PROVIDE HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 2, 2013: 5 findings appeared for the first time. 3 findings recurred. 2 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.