Hong Kong Buffet

June 12, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings3

Failed findings

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: COOKED PASTA STORED INSIDE THE WALK-IN COOLER AT TEMP OF 48.6F TO 48.9F.A LABEL WAS WITH FOOD PRODUCT WHEN FOOD WAS COOKED:6-11-14. PRE-COOKED MADE/FILLED TACOS AT TEMP OF 48.7F,COOKED MEAT WITH OTHER MIXED FOOD AT TEMP OF 45.6F TO 46F; SUSHI RICE AT TEMP OF 72.5F TO 73.8,ALL PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER.FOOD DISCARDED AND DENATURED.POUND 40, VALUE $100.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES.OBSERVED ONE OF THE COOK ON THE COOKING LINE HANDLING READY TO EAT FOOD, COOKING FOOD AND TOUCHING NON-FOOD CONTACT SURFACE SUCH AS GARBAGE CONTAINER.OBSERVED THE COOK OPENED THE GARBAGE CONTAINER TO DISCARD GARBAGE,THAN OPENED THE REACH-IN COOLER AND WITH BARE HANDS GRABBED COOKED PASTA,AND PREPARED VEGETABLES.NO HAND WASHING, NO FOOD GLOVES.INFORMATION GIVEN TO MANAGER/ OWNER ON HAND WASHING PROCEDURE. CRITICAL VIOLATION: 7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND LOW TEMP DISH MACHINE IN USE NOT DISPENSING SANITIZING SOLUTION,0PPM; OBSERVED EMPLOYEE WASHING AND RINSING POT AND PANS WITHOUT SANITIZING SOLUTION USED AT THIRD COMPARTMENT SINK,0PPM.NO CHEMICAL TEST STRIP ON PREMISES FEW GIVEN AND INSTRUCTED TO PROVIDE.TECHNICIAN CALLED AT 12:00PM,REPORTED ON PREMISES AT 12:15,PROBLEM RESOLVED AT 12:45PM,SANITIZER LINE WITH HOLE.PRESENTLY LOW TEMP DISH MACHINE MAINTAINS 100PPM.CERTIFIED FOOD HANDLER SET UP THREE COMPARTMENT SINK,SANITIZING SOLUTION PROVIDED,100PPM CRITICAL VIOLATION:7-38-030
code 8Priority
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: FOUND REAR MAIN DOOR OPENED AND THE SCREEN DOOR NOT COMPLETELY ENCLOSED.POLLEN(WHITE FLOWERS) IN SOME PART OF THE KITCHEN, ON SHELVES UNDER THE PREP TABLES,ON THE SIDE OF EQUIPMENT,SCREEN PROVIDED AT THE SCREEN DOOR NOT ABLE TO MAINTAIN ELEMENT OUT. INSTRUCTED SCREEN DOOR MUST BE TIGHT FITTED TO FRAME DOOR,ALSO SCREEN MATERIAL SHALL NOT BE LESS THAN 16 MESH TO THE INCH.TWO FLIES ON PREMISES,OBSERVED WORK STATION HAVING FLY SWAP.INSTRUCTED TO REPAIR SAID DOOR. SERIOUS VIOLATION:7-38-020
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 1-28-14, REPORT #1345815 #34- MUST RE GROUT THE FLOOR IN FRONT AND AROUND THE DISH MACHINE AREA AS WELL AS IN FRONT OF THE EXPOSED HAND WASHING SINK CLOSEST TO THE WOK COOKING AREA. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE. #38- MUST REPAIR LEAKY FAUCET BASE AND HOT WATER FAUCET HANDLE AT 3-COMP SINK CLOSEST TO THE REAR KITCHEN FIRE EXIT DOOR #41- MUST BETTER ORGANIZE AND DE-CLUTTER HALLWAY LEADING TO REAR FIRE EXIT DOOR. SAME VIOLATIONS WERE OBSERVED TODAY. SERIOUS VIOLATION:7-42-090
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXCESS GREASE AND GRIME BUILD-UP ON COOKING EQUIPMENT INCLUDED BOTTOM PART OF DEEP FRYERS,MUST SCRAPE ACCUMULATION OF GREASE. GREASE AND DUST BUILD-UP ON HOOD,FILTERS,FIRE EXTINGUISHER PIPES,AND EXTERIOR OF ALL EQUIPMENT,INCLUDED ALL SHELVES UNDER THE PREP TABLES.NEED 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 THE COOKING EQUIPMENT,MUST REMOVE AND MAINTAIN.DEBRIS, FOOD AND ICE ON FLOOR INSIDE THE WALK-IN FREEZER,ALSO FOOD BOXES STORED ON FLOOR,INSTRUCTED TO CLEAN FLOOR AND ELEVATED ITEMS 6" OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALL UNDER THE DISH MACHINE WITH BLACK SLIME SUBSTANCE INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: STAFF TOILET BOWL WITH DEBRIS AND STAINS,ALSO URINE ODOR.INSTRUCTED TO CLEAN AND MAINTAIN SAID WASHROOM
code 37
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE STEM THERMOMETER FOR KITCHEN AND SUSHI AREA.
code 40

What changed since the previous inspection?

Compared with Pass on January 28, 2014: 6 findings appeared for the first time. 4 findings recurred. 3 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.