DONG KY RESTAURANT & BAKERY Fails Health Inspection - Chicago Restaurant

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND A PLASTIC CONTAINER WITH 15 FRESH CLAMS STORED INSIDE THE TWO DOOR REACH-IN COOLER, NO SHELLFISH IDENTIFICATION TAGS PROVIDED WITH MENTIONED PRODUCT. SHELLFISH TAGS MUST REMAIN WITH PRODUCT UNTIL IS COMPLETELY FINISHED, THEREAFTER MUST RETAIN TAG PROPERLY DATED ON FILE FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NO SANITIZER SOLUTION USED AT THREE COMPARTMENT SINK.EMPLOYEE WASHING AND STORING POT, CONTAINERS ETC. PRIORITY VIOLATION:7-38-005 CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: FOUND NO REMINDER DISCLOSURE STATEMENTS INSIDE MENU FOR FOOD BEING SOLD UNDERCOOKED. (PHO SOUP) INCLUDED CLAMS. PRIORITY FOUNDATION:7-38-005. MUST PROVIDE.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: BUSINESS MAKES YOGURT ON THE PREMISES. MUST PROVIDE A HACCP PLAN FOR YOGURT MAKING. PRODUCT DISCARDED PRIORITY FOUNDATION:7-38-005 NO CITATION ISSUED

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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: MUST OBTAIN VARIANCE APPROVAL BY C.D.P.H. FOR YOGURT MAKING ON PREMISES PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. SEE VIOLATION#29

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOODS(YOGURT) ON DISPLAY NOT PROPERLY LABELED. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE, AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005.PRODUCT DISCARDED NO CITATION ISSUED

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NO LABEL PROVIDED AT DRY FOOD CONTAINER(FLOUR,SUGAR)WITH COMMON NAME

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: WE OBSERVED LIVE ROACHES IN DIFFERENT AREA OF PREP AREA AND EQUIPMENT. EIGHT ADULTS R0ACHES INSIDE THE THREE DOOR OF PREP COOLER. TWO INSIDE THE PAN ON TOP THE SHELVES TWO BEHIND EQUIPMENT AND A NUMEROUS BABIE ROACHES BY THE HANDWASHING SINK. OBSERVED EMPLOYEE KILLING ROACHES WITH THEIR HANDS. ALSO OBSERVED SMALL FLIES ON WALL OF THE FRONT PREP/SERVING AREA AND KITCHEN. INSTRUCTED TO REMOVE ROACHES AND FLIES.CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY VIOLATION:7-38-020(A), CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND PREP COUNTER AT FRONT AREA SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED IMPROPER PERSONAL HYGIENE. EMPLOYEE WEARING UNAPPROVED JEWELRY ON HAND WHILE HANDLING FOOD. INSTRUCTED TO REMOVE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED PLASTIC CONTAINER WITHOUT HANDLE IMMERSE IN LIQUID BROTH, STORED INSIDE THE REACH-IN COOLER. MUST PROVIDE UTENSIL WITH HANDLE

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: PLASTIC SINGLE SERVING AT FRONT COUNTER USED FOR COSTUMERS MUST BE INVERT

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED INTERIOR OF MICROWAVE WITH FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS AT PREP COOLER, MUST REFINISH OR REPLACE SAID CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS IN KITCHEN AND AT REPAIR/REPLACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: GREASE BUILD UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING TILES BY THE HOOD SURFACE NOT SMOOTH AND CLEANABLE, EXCESS STAINED ALSO CEILING TILE ABOVE THE PREP AREA, REPLACE. FLOOR THROUGHOUT THE PREMISES THE PREMISES WITH BUILD-UP OF GREASE, CLEAN AND MAINTAIN, ESPECIALLY UNDER COOKING EQUIPMENT, SHELVES COOLER THREE COMPARTMENT ETC.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATE PROVIDED ON SITE ARE EXPIRED.INSTRUCTED TO PROVIDE WITH CURRENT DATE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATE PROVIDED ON SITE ARE EXPIRED.INSTRUCTED TO PROVIDE WITH CURRENT DATE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.