Hong Kong Chef
Last inspected: Jul 24, 2013
50
Score
Hong Kong Chef appears in inspection records seven times, starting in 2010. Hong Kong Chef was last inspected on Jul 24, 2013. The high risk label is a heads-up that the most recent visit didn't go well. Hong Kong Chef's record stops at Jul 24, 2013, more than two years back, so current conditions may differ.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly two violations earlier in the record.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded five times.
By comparison, the average Chicago facility scores 81, putting Hong Kong Chef on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
0
Critical latest
0
Major latest
14
Minor latest
Inspection History
Jul 24, 2013
Complaint
14 minor violations.
View 14 violations
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
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50
Apr 2, 2013
Reinspection
No violations found.
100
Mar 26, 2013
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOOD BEING STORED AT IMPROPER INTERNAL TEMPERATURE. FOUND A TRAY OF RAW CHICKEN STORE AT ROOM TEMPERATURE ON FLOOR UNDERNEATH PREP TABLE IN KITCHEN PREP AREA WITH INTERNAL TEMPERATURE OF 47.7F. INSTRUCTED OWNER TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. OWNER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD APPROXIMATELY 40LBS FOOD WORTH $46.80 DOLLARS.CRITICAL CITATION ISSUED 7-38-005(A).
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: EVIDENCE OF MICE ACTIVITY NOTED INSIDE PREMISES.NOTED OVER 30 MICE DROPPINGS ON FLOOR UNDERNEATH REAR FOOD STORAGE SHELVING ALSO NOTED 10 MICE DROPPINGS ON FLOOR SURROUNDING GREASE TRAP UNDERNEATH 3-COMPARTMENT SINK LOCATED IN REAR KITCHEN AREA.MUST CLEAN AND SANITIZED AFFECTTED AREA AND WHEREVER NEEDED. ADDITIONAL PEST CONTROL SERVICES ARE NEEDEDN TO MINIMIZE AND ABATE THE PEST PROBLEM. SERIOUS CITATION ISSUED 7-38-020.
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATION FROM 10/18/11, INSPECTION REPORT# 634983 NOT CORRECTED.(33)ADDITIONAL CLEANING IS NEEDED AT 3-COMPARTMENT SINK, ON TOP OF GREASE TRAP(UNDER THE COOKING EQUIPMENT) GREASE BUILD UP, BETWEEN THE PREP DISPLAY COOLER AND PREP TABLE(FOOD AND GREASE DEBRIS), AND ALSO MOP SINK (DEBRIS).(34)_ CLEAN FLOOR UNDER SHELVES, SINK, BEHIND COOLER AND FREEZER, SPECIALLY SOUTH WALL AND CORNER. KEEP FLOOR DRY IN MOP SINK AREA AND NEXT TO WALK-IN COOLER. REPLACE BROKEN FLOOR TILES THROUGHOUT PREMISES(40) PROVIDE A NEW WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.SERIOUS VIOLATION ISSUED 7-42--090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE COOLERS LOCATED IN KITCHEN PREP AREA. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE OR REPAINT RUSTY STORAGE SHELVING IN WALK-IN COOLER.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAAN WALLS IN KITCHEN FOOD PREP AREA. REMOVED GREASE AND FOOD DEBRIS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELDS INSIDE COOLERS IN KITCHEN AREA.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE CLUTTER AN UNNESSARY ARTICLES FROM REAR MOP ROOM AND NEAR TO REAR EXIT DOOR. TO PREVENT RODENT HARBORAGE.
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67
Oct 18, 2011
Complaint
7 minor violations.
View 7 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE BROKEN AND EXTRA DIRTY BROOM.REPAINT WITH NON TOXIC PAINT RUSTY SHELVES IN WALK-IN COOLER.PROVIDE A KNIFE RACK IN PREP AREA,REMOVE KNIFES FROM STORED BETWEEN THE EQUIPMENT. REMOVE CARDBOARDS (USED AS SHELF LINER) IN COOLERS AND FOR DRY STORAGE SHELVES.NO NEWS PAPER TO BE USED FOR PAPER LINER OR TO DRAIN FOOD.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage.ADDITIONAL CLEANING IS NEEDED AT 3 COMPARTYMENT SINK,ON TOP THE GREASE TRAP(UNDER THE COOKING EQUIPMENT)GREASE BUILD-UP,BETWEEN THE PREP DISPLAY COOLER AND PREP TABLE(FOOD AND GREASE DEBRIS), AND ALSO MOP SINK(DEBRIS).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER THE SHELVES,SINK,BEHIND THE COOLER AND FREEZER,SPECIALLY SOUTH WALL AND CORNER.KEEP FLOOR DRY IN MOP SINK AREA AND NEXT TO WALK-IN COOLER.REPLACE BROKEN FLOOR TILES THROUGHOUT THE PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. SEAL CEILING WALL AT MOP ROOM (REAR AREA) AND THROUGHOUT.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEES WASHROOM DOOR MUST BE SELF CLOSED.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REMOVE UNKNOWN MATERIAL INSIDE THE THIRD COMPARTMENT SINK,WELD THE DIVIDER,WITH NON-RUSTY MATERIAL AND SMOOTH FINISH. PROVIDE UNTHREAD FAUCET FOR THE FAUCET AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A NEW AND WORKING THERMOMETERS FOR ALL COOLERS AND FREEZERS.
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70
Oct 11, 2011
Complaint
No violations found.
100
Apr 16, 2010
Reinspection
No violations found.
100
Apr 7, 2010
Complaint
9 minor violations.
View 9 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED REFRIED RICE STORED INSIDE THE STOVE AT TEMP OF 109.5F;COOKED CHICKEN STORED INSIDE REACH-IN COOLER AT TEMP OF 55F-55.9F;FRESH EGGS STORED IN WALK-IN COOLER AT TEMP OF 55.2F.BOTH UNIT WERE AT PROPER TEMPERATURE(40F AND BELOW).FOOD DISCARDED AND DENATURED.POUNDS 6.5, VALUE 6.70 CRITICAL VIOLATION:7-38-005(A) HOOOO59449-15
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING FOOD CONTAINERS AT 3 COMPARTMENT SINK,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE 100 PPM.CRITICAL VIOLATION:7-38-030 HOOOO59449-15
8
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUT SIDE WASTE GREASE CONTAINER NOT MAINTAINED.WE OBSERVED GREASE BUILD UP ON TOP THE LID,INSTRUCTED TO KEEP IT CLEAN AT ALL THE TIME ,TO MINIMIZE INSECTS AND RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO59450-16
19
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.ONCE A CAN FOOD IS OPENED, REMOVE FOOD AND STORED IN FOOD CONTAINER WITH A LID.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF DEEP FRYER GREASE BUILD UP. EXTERIOR OF COOKING EQUIPMENT ,AND PIPE BEHIND THE COOKING EQUIPMENT(GREASE BUILD UP).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR UNDER COOKING EQUIPMENT, AND AROUND WHEELS OF COOKING EQUIPMENT(GREASE BUILD UP).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.SEAL CEILING TILES IN PREP AREA,INCLUDED AROUND PIPES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.DRAIN STOPPERS IS NEEDED FOR 3 COMPARTMENT SINK.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ELEVATE ITEMS 6" FROM FLOOR UNDER SHELVES, IN BOTH STORAGE AREAS
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Frequently Asked Questions
When was Hong Kong Chef last inspected?
The most recent health inspection at Hong Kong Chef on file is from Jul 24, 2013. The public record contains seven inspections in total.
What is the most common violation at Hong Kong Chef?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Hong Kong Chef.
Has Hong Kong Chef's inspection record improved over time?
No. Recent inspections at Hong Kong Chef have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Hong Kong Chef means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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