Hong Kong Chef

April 7, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED REFRIED RICE STORED INSIDE THE STOVE AT TEMP OF 109.5F;COOKED CHICKEN STORED INSIDE REACH-IN COOLER AT TEMP OF 55F-55.9F;FRESH EGGS STORED IN WALK-IN COOLER AT TEMP OF 55.2F.BOTH UNIT WERE AT PROPER TEMPERATURE(40F AND BELOW).FOOD DISCARDED AND DENATURED.POUNDS 6.5, VALUE 6.70 CRITICAL VIOLATION:7-38-005(A) HOOOO59449-15
code 3Priority
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 EMPLOYEE WASHING AND RINSING FOOD CONTAINERS AT 3 COMPARTMENT SINK,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE 100 PPM.CRITICAL VIOLATION:7-38-030 HOOOO59449-15
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUT SIDE WASTE GREASE CONTAINER NOT MAINTAINED.WE OBSERVED GREASE BUILD UP ON TOP THE LID,INSTRUCTED TO KEEP IT CLEAN AT ALL THE TIME ,TO MINIMIZE INSECTS AND RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO59450-16
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.ONCE A CAN FOOD IS OPENED, REMOVE FOOD AND STORED IN FOOD CONTAINER WITH A LID.
code 30
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.DETAIL CLEAN INTERIOR OF DEEP FRYER GREASE BUILD UP. EXTERIOR OF COOKING EQUIPMENT ,AND PIPE BEHIND THE COOKING EQUIPMENT(GREASE BUILD UP).
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.DETAIL CLEAN FLOOR UNDER COOKING EQUIPMENT, AND AROUND WHEELS OF COOKING EQUIPMENT(GREASE BUILD UP).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.SEAL CEILING TILES IN PREP AREA,INCLUDED AROUND PIPES.
code 35
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.DRAIN STOPPERS IS NEEDED FOR 3 COMPARTMENT SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ELEVATE ITEMS 6" FROM FLOOR UNDER SHELVES, IN BOTH STORAGE AREAS
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.