HONG KONG CHINESE RESTAURANT Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW BEEF BEING STORED INSIDE THE WALK-IN COOLER OVER UNCOVERED, FRESH CUT BROCCOLI. RAW CHICKEN STORED OVER UNCOVERED COOKED CHICKEN AND FRESH VEGETABLES. RAW EGGS STORED ON TOP OF COOKED FRIED SHRIMP. MANAGEMENT REMOVED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 25 MICE DROPPINGS ALONG BASEBOARDS THROUGHOUT THE FRONT CASHIER STATION AND ADJACENT STORAGE CLOSET. MUST REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, ELEVATE ALL STORED ITEMS FROM THE FLOORS 6" OR ABOVE AND RECOMMEND HAVING PEST CONTROL CO SERVICE ESTABLISHMENT FOR MICE. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 10-17-14 NOT CORRECTED. #32-MUST REPAIR OF REPLACE (2) CHEST FREEZER DOOR (IN POOR REPAIR) WITH DUCT TAPE AROUND DOOR IN BASEMENT.#41- ADDITIONAL CLEANING IN BASEMENT. MUST REMOVE CLUTTER AND SOME UNUSED EQUIPMENT TO PREVENT PEST HARBORING. IE: CABBAGE PRESS. SERIOUS VIOLATION 7-42-090.

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: BULK RICE CONTAINER MUST BE LABELED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN THE COOLERS AND FREEZERS. MUST PROVIDE FOOD GRADE BAGS OR CLEANABLE, WASHABLE CONTAINERS. KNIVES STORED IMPROPERLY BETWEEN THE THREE COMPARTMENT SINK AND PLUMBING PIPES. MUST PROPERLY STORE ALL UTENSILS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL SHELVING THROUGHOUT KITCHEN AND FRONT CASHIER/STORAGE AREA FOUND DIRTY WITH GREASE AND FOOD DEBRIS. METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL. TORN RUBBER DOOR GASKETS REPAIRED WITH TAPE IN THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.

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: INTERIOR AND EXTERIOR OF THE COOKS LINE COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE CARPETING FROM THE KITCHEN FOOD PREP AREA. FLOORS MUST BE SMOOTH AND CLEANABLE. DIRTY FLOORS WITH EXCESSIVE FOOD DEBRIS THROUGHOUT ESTABLISHMENT INCLUDING THE BASEMENT, WALK-IN COOLER, UNDER ALL COOLERS AND COOKING EQUIPMENT,DISH MACHINE, PREP TABLES, DINING ROOMS BOOTHS ETC. MUST CLEAN ALL AND MAINTAIN ALL.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST NOT USE AN EMPTY FOOD CONTAINER TIN CAN AS A COVER FOR KITCHEN CEILING VENT. DIRTY WALLS IN THE EMPLOYEE WASHROOM. MUST CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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.