Hong Kong Chef

• resultPass w/ Conditions
• critical violations3
• last inspectedJuly 24, 2013
• address4104 N Sheridan Rd, Chicago 60613

Is Hong Kong Chef clean?

Hong Kong Chef is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on July 24, 2013. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Hong Kong Chef?

These are the violations recorded at the most recent inspection on July 24, 2013, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED SHRIMPS AT TEMP OF 46.5F; BBQ PORK AT TEMP OF 46.2F, BOTH PRODUCTS WERE STORED INSIDE THE DISPLAY PREP COOLER. COOKED BEEF STORED INSIDE THE WALK-IN COOLER AT TEMP OF 96.9F, BEEF WAS SITTING OUT UNDER THE COOKING EQUIPMENT, THEN LATER EMPLOYEE STORED IT INSIDE THE WALK-IN COOLER. BOTH UNIT MAINTAINS TEMP OF 40F AND BELOW. NO TIME AND TEMPERATURE OR COOLING PROCESS LOG PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED. POUNDS 7, VALUE 35 CRITICAL VIOLATION:7-38-005(A).
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • NO SANITIZER SOLUTION PROVIDED ON PREMISES. OBSERVED SOME POT AND PANS WERE ALREADY WASHED AND STORED ON TOP THE DRAIN BOARD. PER MY REQUEST OWNER BOUGHT A BOTTLE OF BLEACH AT NEXT DOOR GROCERY, INFORMATION GIVEN HOW TO SET UP SINK: WASH, RINSE AND SANITIZE 100 PPM. CRITICAL VIOLATION:7-38-030.
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • STAFF/CUSTOMERS WASH ROOM NOT MAINTAINED. INTERIOR OF TOILET BOWL AND TOILET SEAT IS EXTREMELY DIRTY WITH URINES STAINS AND ENCRUSTED GRIME, FOUL ODOR. WASH BOWL AND WATER HANDLES ARE DIRTY WITH ENCRUSTED GRIMES. INSTRUCTED TO CLEAN AND MAINTAIN SAID BOWLS. FOUND EMPTY SOAP CONTAINER AT EXPOSED HAND SINK IN PREP AREA, ALSO AN EXTRA LARGE LID WAS STORE ON TOP THE SAID SINK. LID REMOVED AND SOAP PROVIDED UPON MY REQUEST. INSTRUCTED TO MAINTAIN AND KEEP AREA MENTIONED CLEAN AND SOAP AT ALL TIMES. WASHROOM WAS CLEANED BY THE MANAGER. CRITICAL VIOLATION:7-38-030.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NO LABEL PROVIDED ON FOOD STORED IN COOLERS, INSTRUCTED TO PROVIDED LABELS WITH DATE AND FOOD NAME
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NO LABEL PROVIDED ON FOOD STORED IN COOLERS, INSTRUCTED TO PROVIDED LABELS WITH DATE AND FOOD NAME
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • DIRTY PLASTIC CRATES ARE USED FOR SHELVES ,INSTRUCTED TO REMOVE AND REPLACE THEM WITH RAISED SHELVES,FOR BETTER HOUSEKEEPING • SPICE RACKS IN FRONT OF COOKING EQUIPMENT ARE COVERED WITH DIRTY AND GREASY ALUMINIMUM FOIL, INSTRUCTED TO REMOVE FOIL AND KEEP SHELF CLEAN AND FREE OF DEBRIS. • NO CEILING INSIDE THE WASHROOM DUE TO A HOT WATER TANK WAS CHANGED,INSTRUCTED TO REPLACE SAID CEILING, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • DIRTY PLASTIC CRATES ARE USED FOR SHELVES ,INSTRUCTED TO REMOVE AND REPLACE THEM WITH RAISED SHELVES,FOR BETTER HOUSEKEEPING • SPICE RACKS IN FRONT OF COOKING EQUIPMENT ARE COVERED WITH DIRTY AND GREASY ALUMINIMUM FOIL, INSTRUCTED TO REMOVE FOIL AND KEEP SHELF CLEAN AND FREE OF DEBRIS. • NO CEILING INSIDE THE WASHROOM DUE TO A HOT WATER TANK WAS CHANGED,INSTRUCTED TO REPLACE SAID CEILING, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,SHELVES ,INTERIOR OF THREE COMPARTMENT SINK, COOLERS,DEEP FRYERS AND GREASE TRAP,ALL HAVE BUILD-UPS OF GREASE AND ENCRUSTED FOOD. ALSO PIPE BEHIND AND UNDER THE COOKING EQUIPMENT.DETAIL CLEAN MENTIONED EQUIPMENT AND MAINTAIN.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • EXTREMELY GREASE FLOOR THROUGHOUT THE PREMISES, ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT, UNDER THE COOLER, UNDER THE SHELVES, AND AROUND THE GREASE TRAP. A USED GLUE TRAP MELTED ON FLOOR BY THE REAR REACH-IN FREEZER, INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AREA.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • EXTREMELY GREASE FLOOR THROUGHOUT THE PREMISES, ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT, UNDER THE COOLER, UNDER THE SHELVES, AND AROUND THE GREASE TRAP. A USED GLUE TRAP MELTED ON FLOOR BY THE REAR REACH-IN FREEZER, INSTRUCTED TO REMOVE, CLEAN AND SANITIZE AREA.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • WALLS UNDER THE COOKING EQUIPMENT,AND THROUGHOUT THE PREMISES NEED TO CLEAN REMOVE GREASE AND BUILD-UP OF SPIDER WEBS.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • WALLS UNDER THE COOKING EQUIPMENT,AND THROUGHOUT THE PREMISES NEED TO CLEAN REMOVE GREASE AND BUILD-UP OF SPIDER WEBS.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • NO LIGHT SHIELD PROVIDED AT LIGHT ABOVE CASHIER/PACKING /SERVING AREA.DEBRIS AND FOOD STAINS ON LIGHT SHIELD THROUGHOUT THE PREMISES INSTRUCTED TO CLEAN AND MAINTAIN
• 🏷️food improperly labeled
  Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters • WASHROOM DOOR NOT SELF CLOSED,INSTRUCTED TO PROVIDE A CLOSING DEVICE.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • DIRTY LINENS STORED ON TOP THE CUTTING BOARDS AND PREP TABLE, INSTRUCTED TO PROVIDE A BUCKET WITH WATER AND SANITIZING SOLUTION,AND KEEP CLEAN WIPING CLOTH INSIDE THE SANITIZING SOLUTION, TO MINIMIZE SOURCE OF CONTAMINATION
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • DIRTY LINENS STORED ON TOP THE CUTTING BOARDS AND PREP TABLE, INSTRUCTED TO PROVIDE A BUCKET WITH WATER AND SANITIZING SOLUTION,AND KEEP CLEAN WIPING CLOTH INSIDE THE SANITIZING SOLUTION, TO MINIMIZE SOURCE OF CONTAMINATION

When was Hong Kong Chef last inspected?

Hong Kong Chef has 8 inspections on record going back to April 7, 2010.

Hong Kong Chef vs Uptown

Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.

Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 20% of them.

Other spots in Uptown

• ✓ St.Augustine College
  clean · September 30, 2010
• ✓ Agee's Pizzeria & Grill
  clean · November 7, 2011
• ✓ S L Pantry & Grill
  clean · September 17, 2010
• ✓ Tien Giang Restaurant
  clean · June 11, 2012
• ✓! Ba Le Sandwich And Bakery
  mid · April 1, 2026
• ✓! S L Grill
  mid · December 10, 2010

See every restaurant inspection in Uptown →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated July 24, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.