DONG KY RESTAURANT & BAKERY Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND THE ONLY EXPOSED HAND SINK IN THE REAR KITCHEN/PREP NOT ACCESSIBLE AND WITHOUT SOAP AND PAPAER TOWELS. OBSERVED A LARGE BLACK GARBAGE CAN FULL OF GARBAGE DIRECTLY IN FRONT OF THE HAND SINK, STRAINERS FULL OF CILANTRO AND LETTUCE STORED INSIDE OF THE HAND SINK, AND OTHER RUBBISH ITEMS INCLUDING EMPTY BOXES AND TO GO CONTAINERS STORED ON TOP OF THE RIGHT SIDE OF THE SINK. UNABLE TO USE THE ABOVE MENTIONED SINK. EXPOSED HAND SINK MUST BE ACCESSIBLE WITH SOAP AND PAPER TOWELS AT ALL TIMES FOR PROPER HAND WASHING. MANAGER REMOVE ALL ITEMS BLOCKING THE SINK AND PROVIDED SOAP AND PAPER TOWLES. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE FOOD PREP AREA AND FRONT SERVICE AREA. APPROXIMATELY 15 FRUIT FLIES WERE OBSERVED ON THE STORAGE RACKS, WALLS, AND CEILINNGS OF THESE AREAS. OBSERVED 1 ACTIVE ROACH CRAWLING ON THE CEILING OF THE FOOD PREP AREA AND 5 DEAD ROACHES BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE, DETAIL CLEAN, AND SANITIZE INFECTED AREAS WHERE DEAD ROACHES WERE FOUND. ADDITIONAL PEST CONTROL IS REQUIRED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE STAINLESS STEEL SHEET METAL BEHIND THE COOKING EQUIPMENT PEELING AWAY FROM THE WALL WITH A GAP BETWEEN THE WALL AND THE SHEET METAL. INSTRUCTED TO RE-SEAL THE SHEET METAL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE TWO DOOR FREEZER IN PREP AREA SOILED WITH FOOD DEBRIS ON THE FLOOR AND SHELVES OF UNIT, FOUND GREASE BUILDUP ON THE SIDES OF COOKING EQUIPMENT, AND GREASE BUILDUP IN THE LOWER COMPARTMENT OF THE DEEP FRYER. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE TWO DOOR FREEZER IN PREP AREA SOILED WITH FOOD DEBRIS ON THE FLOOR AND SHELVES OF UNIT, FOUND GREASE BUILDUP ON THE SIDES OF COOKING EQUIPMENT, AND GREASE BUILDUP IN THE LOWER COMPARTMENT OF THE DEEP FRYER. INSTRUCTED TO DETAIL CLEAN THE ABOVE MENTIONED AREAS AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.