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Hong Huah Restaurant

March 26, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings6
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED (UNUSED) HIGH TEMP DISH WASHING MACHINE IN REAR NOT WORKING. PREMISES HAS 3 COMPARTMENT SINK. DISH WASHING MACHINE TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT. OF PUBLIC HEALTH. HIGH TEMP DISHMACHINE MUST PROVIDE 180F AND ABOVE FOR FINAL RINSE TEMP. WHEN FIXED, MUST FAX A STATEMENT TO 312-746-4240 FOR TAG REMOVAL PRIOR TO USE. DISH MACHINE ESTIMATE FROM ECOLAB ATTACHED. NO CITATION ISSUED (MACHINE NOT BEING USED)
code 8Priority
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. INSTRUCTED TO PROVIDE TIGHT FITTING LID/COVER FOR ICE BIN BEHIND BAR.
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. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS, COOKING EQUIPMENT, PREP SHELVES, STORAGE RACKS IN WALK-IN COOLER AND IN REACH-IN COOLER (NEEDS TO CLEAN AND REPAINT OR REPLACE), INTERIOR OF ALL HAND SINK CABINET, STORAGE CABINETS IN FRONT PREP AREA, UNDERNEATH PREP SHELVES ABOVE STEAM TABLE WITH GREASE AND DRIED FOOD DEBRIS, BAR COUNTER, AND STORAGE SHELVES IN REAR STORAGE ROOMS.
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. INSTRUCTED TO REPAIR BROKEN FLOOR TILES IN THE KITCHEN LEADING TO DISH WASHING AREA.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX LEAKING 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK (FAR RIGHT). MUST WELDED SMOOTHLY AND NO PLUMBERS PUTTY ALLOWED.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES (IE PAPERS, OLD PHONE BOOK, EMPTY BOTTLE, PLASTIC BAGS ETC.) STORED BEHIND FRONT PREP AREA, BEHIND BAR, KITCHEN, AND IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
code 41

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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.