Hong Kong Chef
Last inspected: Jul 24, 2013
50
Score
HONG KONG CHEF, located at 4104 N Sheridan Rd in Chicago, IL, had a high-risk inspection on July 24, 2013, with 14 minor violations noted. The inspection report indicated that potentially hazardous food met temperature requirements during storage, preparation, display, and service, and that sanitizing rinse for equipment and utensils was clean, at the proper temperature, concentration, and exposure time, with an adequate number of conveniently accessible and properly designed and maintained units. Across seven scored inspections, the facility has predominantly had low-risk ratings.
7
Inspections
0
Critical latest
0
Major latest
14
Minor latest
Inspection History
Jul 24, 2013
Complaint
14 minor violations.
50
Apr 2, 2013
Reinspection
No violations found.
100
Mar 26, 2013
Routine
8 minor violations.
67
Oct 18, 2011
Complaint
7 minor violations.
70
Oct 11, 2011
Complaint
No violations found.
100
Apr 16, 2010
Reinspection
No violations found.
100
Apr 7, 2010
Complaint
9 minor violations.
64
Violations — Jul 24, 2013 Inspection
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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).
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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.
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: 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.
11
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NO LABEL PROVIDED ON FOOD STORED IN COOLERS, INSTRUCTED TO PROVIDED LABELS WITH DATE AND FOOD NAME
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DIRTY PLASTIC CRATES ARE USED FOR SHELVES ,INSTRUCTED TO REMOVE AND REPLACE THEM WITH RAISED SHELVES,FOR BETTER HOUSEKEEPING
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS UNDER THE COOKING EQUIPMENT,AND THROUGHOUT THE PREMISES NEED TO CLEAN REMOVE GREASE AND BUILD-UP OF SPIDER WEBS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: WASHROOM DOOR NOT SELF CLOSED,INSTRUCTED TO PROVIDE A CLOSING DEVICE.
37
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA,INSTRUCTED TO PROVIDE.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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
43
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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