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Hong Kong Chinese Restaurant

September 8, 2015 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings1

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 INSIDE THE DISPLAY PREP COOLER ACROSS FROM THE COOKING EQUIPMENT:RAW SHRIMPS,AT TEMP OF 50.2F; PRE-COOKED SHRIMP AT TEMP OF 49.6F; COOKED PORK AT TEMP OF 51.5F; RAW CHICKEN AT TEMP OF 50F,RAW BEEF AT TEMP OF 51,6F;TOFU AT TEMP OF 51.8F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD IN QUESTION WAS DISCARDED AND DENATURED POUNDS 10,VALUE 100 DISPLAY PREP COOLER PRESENTLY MAINTAINS TEMP OF 39.7F CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
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 EXCESS GREASE BUILD-UP SPECIALLY UNDER THE WOKS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENTS.ALSO HOOD AND FILTERS WITH EXCESS BUILD-UP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GREASE BUILD-UP UNDER THE EQUIPMENTS AND WOKS,INSTRUCTED TO CLEAN AND MAINTAIN.WATER ON FLOOR IN FRONT OF DRY FOOD SHELF ACROSS FROM EXPOSED HAND SINK,INSTRUCTED
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: BROKEN CAULKING BETWEEN THE WALL AND THREE COMPARTMENT SINK,INSTRUCTED TO REMOVE /REPAIR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHT SHIELD AND END CAPS IS MISSING AT DISH ROOM,INSTRUCTED TO PROVIDE.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES INSTRUCTED TO PROVIDE IT TO BE ABLE TO CHECK FOOD TEMPERATURE
code 40

What changed since the previous inspection?

Compared with Pass on May 15, 2014: 5 findings appeared for the first time. 1 finding 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.