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Hong Kong Chef

July 24, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings12
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: 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.
code 11Priority
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 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).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: 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.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NO LABEL PROVIDED ON FOOD STORED IN COOLERS, INSTRUCTED TO PROVIDED LABELS WITH DATE AND FOOD NAME
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 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
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS UNDER THE COOKING EQUIPMENT,AND THROUGHOUT THE PREMISES NEED TO CLEAN REMOVE GREASE AND BUILD-UP OF SPIDER WEBS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: 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
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: WASHROOM DOOR NOT SELF CLOSED,INSTRUCTED TO PROVIDE A CLOSING DEVICE.
code 37
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: 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
code 43

What changed since the previous inspection?

Compared with Pass on April 2, 2013: 12 findings appeared for the first time.

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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.