NEW HONG KONG BUFFET, INC Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: - OBSERVED A SLIGHT DEBRIS ACCUMULATION ON THE INTERIOR OF THE ICE MACHINES. MUST REMOVE DEBRIS, DETAIL CLEAN MACHINES AND MAINTAIN. -

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - MUST PROVIDE IDENTIFYING LABELS ON ALL FOOD ARTICLES STORED OUT OF ORIGINAL CONTAINERS WITH THE COMMON NAME OF FOOD, IN ENGLISH; AND MAINTAIN AT ALL TIMES. -

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: - OBSERVED EVIDENCE OF PEST INFESTATION AT TIME OF INSPECTION. OBSERVED APPROX 500 RODENT DROPPINGS THROUGHOUT OUT ENTIRE FACILITY, TWO LIVE COCKROACHES IN THE KITCHEN, AND TWO DEAD MICE ONE UNDER THE FOOD STORAGE SHELVING AND ONE UNDER THE KITCHEN GRILL. AT THIS TIME. DROPPINGS HAVE BEEN SIGHTED IN THE FOLLOWING AREAS: ON THE FLOOR, AT THE WALL BASES IN THE KITCHEN/HALLS/DINING AREA/FOOD STORAGE/FOOD PREP, THE WALLS, THE CABINETS, SHELVING, COUNTERS, ON FOOD CONTAINERS, INSIDE THE EQUIPMENT, CASHIER AREA, DISPLAY AREA, DINING AREA, TOILET ROOMS, INSIDE REFRIGERATORS, IN THE HALLWAYS, INSIDE THE BOOTHS. MUST REMOVE INFESTATION OF PESTS FROM PREMISE. MUST DETAIL CLEAN AND SANITIZE ENTIRE FACILITY. MUST CONTACT PEST CONTROL PROVIDER FOR FURTHER SERVICE AND INSTRUCTION. 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: - OBSERVED FOODS AND FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR IN THE WALK IN COOLER AND IN THE KITCHEN. MUST STORE ALL FOODS 6" OFF THE FLOOR ON SHELVING THAT PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: - OBSERVED CUPS STORED INSIDE THE DRY BULK ITEMS AND DIRECTLY ON THE FOOD ITEMS. MUST REMOVE AND PROVIDE SCOOPS WITH HANDLES AND STORE SCOOPS WITH THE HANDLES UP. -

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: - OBSERVED NO IRREVERSIBLE TEST STRIPS/DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: - OBSERVED FOOD DEBRIS AND DIRT ACCUMULATION ENCRUSTED ONTO ALL THE OUTSIDE SURFACES AND THE INTERIORS OF THE COOKING EQUIPMENT, THE STORAGE SHELVING, THE CABINETS, COUNTERS, ON FOOD CONTAINERS, INSIDE THE EQUIPMENT, IN THE CASHIER AREA, INSIDE REFRIGERATORS, INSIDE THE BOOTHS. MUST DETAIL 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: - OBSERVED THE TOILET ROOM HANDWASH SINKS SLOW DRAINING. MUST REPAIR AND MAINTAIN. -

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED EXCESSIVE CLUTTER AND ITEMS STORED DIRECTLY ON THE FLOOR IN THE STORAGE ROOM. MUST REMOVE ALL ITEMS UNNECESSARY TO THE OPERATION AND ORGANIZE REMAINING ARTICLES TO BE STORED ON SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED EXTREME DEBRIS, AND DIRT ACCUMULATION THROUGHOUT FACILITY: ON THE FLOOR, AT THE WALL BASES IN THE KITCHEN/HALLS/DINING AREA/FOOD STORAGE/FOOD PREP, THE WALLS, THE CABINETS, CASHIER AREA, DISPLAY AREA, DINING AREA, TOILET ROOMS, IN THE HALLWAYS, INSIDE THE BOOTHS, THE LIGHT FIXTURES IN THE KITCHEN. MUST DETAIL CLEAN ENTIRE FACILITY. -

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED THE FOLLOWING AREAS OF FACILITY IN POOR REPAIR: THE FLOOR TILES IN THE KITCHEN UNDER THE COOKING EQUIPMENT. THE CEILING TILES THROUGHOUT THE DINING AREAS, KITCHEN, THE TOILET ROOMS, AND THE HALLWAYS THE WALL BASES THROUGHOUT THE LIGHT SHIELDS IN THE KITCHEN MUST REPAIR AND MAINTAIN FACILITY. -

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED EXCESSIVE GREASE ACCUMULATION ON ALL THE VENTILATION HOODS. MUST REMOVE GREASE, DETAIL CLEAN, AND MAINTAIN. OBSERVED HEAVY DEBRIS BUILDUP ON THE EXHAUST VENTILATION FANS IN THE TOILET ROOMS, THE KITCHEN, AND THE DINING AREA. MUST DETAIL CLEAN AND MAINTAIN. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES, AND MAINTAIN CERTIFICATES ON SITE. -

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: - MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES, AND MAINTAIN CERTIFICATES ON SITE. -

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.