King Kong Chinese Food

• official resultFail
• resultFail
• inspection typeComplaint
• failed findings5
• critical findings0

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Failed findings

• ☠️toxic items stored near food
  Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
  Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 10-15 MICE DROPPINGS ON COOKING EQUIPMENT ALONG NORTH WALL, 3 MICE DROPPINGS ON SHELVES UNDER COOKING EQUIPMENT, 15-20 MICE DROPPINGS ON SHELVES ALONG WEST WALL IN REAR STORAGE AREA, 15-20 MICE DROPPINGS ON FLOOR ALONG EAST WALL, 5 MICE DROPPINGS ON BOTTOM SHELVES ALONG SOUTH WALL, 5 MICE DROPPINGS ON BOXES OF SINGLE SERVICE ARTICLES IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H74024 COURT DATE 10-13-11 AT 10 AM 400 W SUPERIOR ROOM 112.
  code 18
• ⚠️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. NON-TOXIC PAINT SHELVES IN PREP, STORAGE AND BADEMENT AREAS. REMOVE CARDBOARD OFF SHELVES IN PREP AREA.
  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. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, WOK STATION, FRYERS, PREP TABLES, SHELVES, COOLERS, FREEZERS, ETC (FOOD DEBRIS, GREASE BUILDUP).
  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. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, SHELVES, PREP TABLES, COOLERS, FREEZERS, SINKS, ETC, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS.
  code 34
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED EQUIPMENT IN STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE.
  code 41

What changed since the previous inspection?

Compared with Pass on January 13, 2011: 3 findings appeared for the first time. 2 findings recurred.

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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.