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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED ON 2-23-24 KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS PROVIDED ON SITE.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK IN THE KITCHEN BY THE FRYER. EMPLOYEE WERE COOKING. UPON REQUEST SOAP WAS PROVIDED BY THE MANAGER. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: FOOD NOT PROTECTED INSIDE THE WALK-IN COOLER, FREEZER AND TWODDOR REACH-IN COOLER. OBSERVED THE FOLLOWING ANIMAL ORIGIN FOODS BEING STORED IMPROPERLY THROUGHOUT THE WALK-IN COOLER WITH READY TO EAT PREPARED FOODS. RAW MEAT STORED DIRECTLY ABOVE READY TO EAT COOKED PASTA WHICH WAS COVERED WITH SARAN WRAP PARTIALLY UNCOVERD. THE ABOVE RAW MEAT LEAKED ON TOP THE SAID FOOD FORMING A PUDDLE OF WATER AND BLOOD. FOODS DISCARDED,APPROXIMATELY 20 LBS.ALL RAW FOODS MUST BE STORED SEPARATED FROM PREPARED FOOD. FOOD INSIDE THE WALK-IN FREEZER STORED ON FLOOR. MUST PROVIDE RAISED SHELVES. OBSERVED INSIDE TWO DOOR REACH-IN COOLER COOKED FOOD ON ALUMINUM PANS(PORK RIBS,PASTA,VEGGIE) STACKED ON TOP EACHOTHER.FOOD NOT COVERED,BETWEEN PANS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: EXCESS BLACK SLIME SUBSTANCE INSIDE THE ICE CHUTE OF ICE MACHINE SELF DISPENSER IN DINING AREA. BLACK SLIME DRIPPNG FROM THE UNIT INTO CUSTOMERS CUPS. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: IN USE STATIONARY RACK, SINGLE HIGH TEMP DISHMACHINE NOT ABLE TO MAINTAIN 160F. PRESENTLY WATER TEMP OF 124F(AFTER SEVERAL ATTEMPS). ALSO NO SANITIZER SOLUTION PROVIDED ON SITE(FINAL RINSE OPPM) NOR IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. INSTRUCTED TO REPAIR ISSUE. INFORMATION STICKERS AT SIDE OF UNIT STATES: UNIT COULD BE USED FOR LOW OR HIGH TEMP DISHMACHINE. MUST PROVIDE: SANITIZER SOLUTION IF MACHINE IS USED AS LOW TEMP. MUST PROVIDE: AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. OR KEEP BOTH(SANITIZER SOLUTION OR IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR) ON SITE. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE THREE COMPARTMENT SINK:WASH RINSE AND SANITIZE PRIORITY VIOLATION:7-38-025, CITATION ISSUED. 0N 2-23-24 ABOUT 2:30PM TECHNICIAN REPORTED ON SITE AND REPAIR ISSUE AT UNIT:CHANGED LINES AND PROVIDE A BUCKET WITH SANITIZING SOLUTION. PRESENTLY UNIT MAINTAINS 100PPM

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 COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURE. COLD BUFFET:CUT HONEYDEW AT TEMP OF 52.2F; POTATOE SALAD AT TEMP OF 62.9F; PASTA SALAD AT TEMP OF 58.8F; FRESH CUT FRUIT SALAD(MELONS) AT TEMP OF 46.4F.STORED TCS FOODS INSIDE THE WALK-IN COOLER: 3 BUCKETS OF MARINATE PORK AT TEMP OF 48F, 1 PLASTIC CONTAINER OF CHICKEN AT TEMP OF 45.5F,3 LARGE CONTAINER OF COOKED NOODLE AT TEMP OF 47.1F TO 48.9F, 5 PIECES COOKOF ED PORK BONE WITH MEAT AT TEMP OF 46.9F,1 LARGE POT OD RAW SHRIMPS AT TEMP OF 46.2F,1 PLASTIC CONTAINER OF CREAM CHEESE AND CHIVES TO FILL PASTRY AT TEMP OF 47.1F. ONE LARGE CARTON BOX OF FRESH EGGS(360 EACH) STORED INSIDE THE WALK-IN COOLER AT TEMP OF 46.7F. ALL FOOD DISCARDED AND DENATURED. POUNDS 200, VALUE 800. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: WE OBSERVED COOKED FOOD AND PREPARED READY TO EAT TCS FOODS STORED INSIDE THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE. OBSERVED COOKED PORK AND PASTA WITH NO LABELS. ASSORTED COOKED MEAT(CHICKEN,PORK ETC) AND MARINATE FOOD(CHICKEN) WITH NO LABELS.CREAM CHEESE AND CHIVES TO FILL PASTRY NO LABELS. ALL DISCARDED. REVIEWED, ALL PREPARED READY TO EAT TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PER MANAGER STATEMENT SOME OF THE FOOD WERE COOKED 2 DAYS PRIOR OF THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK-IN COOLER AT IMPROPER TEMPERATURE:AIR TEMP OF 48.7F TO 49.8F.TCS FOOD WERE STORED INSIDE MENTIONED UNIT: CHICKEN,CREAM CHEESE,EGGS,ETC. UNIT MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT: " HELD FOR INSPECTION",DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED ON 2-23-24 WALK-IN COOLER WAS REPAIRED AND PRESENTLY MAINTAINS TEMP OF 39F TO 40.7F. UNTAGGED UNIT.INSTRUCTED TO USE AND MONITOR

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PLASTIC CONTAINER WITH DRY FOOD MUST BE LABELED WITH COMMON NAME: FLOUR,SUGAR ETC.

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: EVIDENCE OF MICE DROOPINGS ON SITE.OVER 200 DROPPINGS IN THE KITCHEN:ON TOP SHELVES BY STORED FOOD,UNDER COOKING EQUIPMENT, DISHROOM,CORNERS AND ALONG BASEBOARD WALLS.ALSO INSIDE THE CABINETS UNDER THE BUFFET LINE AND UNDER BOOTHS IN DINING AREA. INSTRUCTED TO REMOVE,CLEAN AND SANITIZE THROUGHOUT THE PREMISES. PRIORITY FOUNDATION 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE WALK-IN FREEZER. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS INSIDE WALK-IN COOLER AND FREEZER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.

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: CONDENSER UNIT INSIDE THE WALK-IN COOLER IN PREP AREA, PIPE AND UNIT ARE LEAKING. INSTRUCTED TO REPAIR/REPLACE UNIT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: ONE CLOGGED WASHBOWL AT MEN'S WASHROOM. REPAIR ISSUE. SLOWLY DRAINING HANDWASHING SINK AT PREP AREA BY THE REAR EXIT DOOR. REPAIR ISSUE. ON 2-23-24 SINK WAS REPAIRED NO LONGER SLOWLY DRAINING

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: REPAIR BROKEN WALLS(HOLES) INSIDE THE MEN'S WASHROOM.SURFACE MUST BE SMOOTH AND CLEANABLE

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: NO LIGHTING PROVIDED AT MEN'S WASHROOM,FIXTURE BROKEN.REPAIR ISSUE

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: ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE,INSTRUCTED TO PROVIDE

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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FOR THE PRESENT MANAGER. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FOR THE PRESENT MANAGER. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.