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Hong Kong Buffet

February 14, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: NOTED FOOD NOT IN SOUND CONDITION. NOTED A BAG OF RICE BEING GNAWED INTO AND 10 MICE DROPPINGS ON THE ON TOP OF RICE BAG. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 40 LBS OF PRODUCT $27.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE BUFFET LINE TO BE IMPROPER (HOT AND COLD):CHICKEN 127.2F, EGG FOU YOUNG 131.4F, TACOS 118.4F, COLE SLAW 47.7F, ASSORTED SUSHI (54.3F/47.2F/52.6F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. 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: NOTED OVER 50 MICE DROPPINGS ON FLOOR ALONG WALL BASE, AT THE DRY STORAGE AREA, INSIDE CONTAINER BY THE DISH WASHING AREA ALL AT THE REAR KITCHEN. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING ONTO THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-38-020
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED RUSTY SHELVES THROUGH OUT THE KITCHEN PREP AREA AND INSIDE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE...NOTED TORN RUBBER GASKET AT DOOR OF KITCHEN SERVICE PREP COOLER AND SERVICE COOLER BY THE SUSHI PREP TABLE. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA AND DRY STORAGE AREA
code 34
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: NOTED SOME EMPLOYEES AT THE KITCHEN PREP AREA WITH NO HAIR NETS OR HAIR RESTRAINS. INSTRUCTED TO WEAR HAIR RESTRAINS AT ALL TIMES AT THE PREP AREAS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED DIRTY WASH CLOTHS SCATTERED ON PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORED ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass on January 12, 2017: 5 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.