Home › DONG KY RESTAURANT & BAKERY › Mar 22, 2019
FAIL Risk 1 (High)

DONG KY RESTAURANT & BAKERY Fails Health Inspection - Chicago Restaurant

DONG KY RESTAURANT & BAKERY 4877 N BROADWAY, CHICAGO 60640 Restaurant
March 22, 2019 Complaint License #1273135
2
Total Violations
2
Critical

Inspection Summary

This restaurant was inspected by the Chicago Department of Public Health on March 22, 2019. The inspection type was "Complaint" and resulted in a Fail outcome.

This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.

The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.

Violation Categories

🚫 Cockroach Infestation 🚫 Facilities Issues 🚫 Facility Maintenance 🚫 Fly Infestation 🚫 Food Storage 🚫 Food Temperature 🚫 Pest Control 🚫 Rodent Activity

Violations Cited by Chicago Health Inspector

2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND 15 POUNDS OF COOKED PORK BONES AT TEMPERATURE RANGE OF 75F TO 85F. COOKED PORK INSIDE CONTAINER ON FLOOR. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 15 POUNDS OF COOKED PORK/TCS FOOD.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND 15 POUNDS OF COOKED PORK BONES AT TEMPERATURE RANGE OF 75F TO 85F. COOKED PORK INSIDE CONTAINER ON FLOOR. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 15 POUNDS OF COOKED PORK/TCS FOOD.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)

Health Department Information

Department Chicago Department of Public Health (CDPH)
Division Food Protection Program
Report Issues Call 311 or File Online
More Information CDPH Food Protection
← View all inspections for DONG KY RESTAURANT & BAKERY
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections