PASS W/ CONDITIONS
Risk 1 (High)
NEW HONG KONG BUFFET, INC Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 17, 2023
Complaint
License #2510903
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND ABOUT 5 P0UNDS SUSHI AT UNREFRIGERATED BUFFET COUNTER.SUSHI AT IMPROPER COLD HOLDING TEMPERATURE 62.6F AND 62.7F. SUSHI MADE WITH COOKED FISH, RICE, AND CUCUMBER.PRIORITY VIOLATION.CITATION ISSUED.7-38-005.DISPOSED OF 5 POUNDS OF SUSHI VALUE ABOUT 50.00 DOLLARS.
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 ABOUT 5 P0UNDS SUSHI AT UNREFRIGERATED BUFFET COUNTER.SUSHI AT IMPROPER COLD HOLDING TEMPERATURE 62.6F AND 62.7F. SUSHI MADE WITH COOKED FISH, RICE, AND CUCUMBER.PRIORITY VIOLATION.CITATION ISSUED.7-38-005.DISPOSED OF 5 POUNDS OF SUSHI VALUE ABOUT 50.00 DOLLARS.
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