DONG KY RESTAURANT & BAKERY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM REPORT # 1966473 DATED 10/14/16.#33- MUST CLEAN IN DETAIL THE FAN GUARD OF THE 2 DOOR REACH IN COOLER AND MAINTAIN. CLEAN,REMOVE DUST BUILD-UP ON THE CEILING VENT COVER INSIDE THE WASHROOM BY THE DINING AREA AND MAINTAIN. #43- ALL WASH CLOTH FOR WIPING THE CHOPPING BOARDS, COOLERS, PREP TABLES, DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION. CRITICAL VIOLATION 7-42-090. MANAGER ASKED THE TWO MALE EMPLOYEES TO CLEAN THE FANGUARD OF THE TWO DOOR REACH IN COOLER, REMOVE THE DUST BUILD -UP ON THE VENT COVER INSIDE THE WASHROOM, PROVIDE THE BUCKET WITH SANITIZING SOLUTION FOR THE PREP AREA AND SMOOTHIE SECTION, DURING MY INSPECTION. CRITICAL VIOLATION 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: UPGRADED TO CRITICAL.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND MAINTAIN. ALSO ALL BULK DRY FOOD CONTAINERS NEED LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND MAINTAIN. ALSO ALL BULK DRY FOOD CONTAINERS NEED LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.