Hong Kong Restaurant

• official resultPass
• resultPass
• inspection typeCanvass
• failed findings4
• critical findings0

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Failed findings

• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles
  Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSIL ON SHELVE THROUGHOUT.
  code 31
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REMOVE FOIL LININGS ON DEEP FRYERS,AND REPAIR DAMAGED OR BROKEN SEAT COVERS IN THE DINING.
  code 32
• 🧫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. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON MOP SINK & ONE COMP SINK IN THE BSMT.,INSIDE HOOD WALLS,AND TOP INTERIOR SECTIONS OF DEEP FRYER WITH GREASE BUILD UP.
  code 33
• ⚠️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. CLEAN FOOD STAINS ON WALLS AT EXPOSE HAND SINK,AND DISH MACHINE,ALSO RPAIR WATER STAINED CEILING TILES IN BSMT.AT PREP AREA.
  code 35

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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.