PASS W/ CONDITIONS
Risk 1 (High)
NEW HONG KONG BUFFET, INC Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 5, 2025
Complaint
License #2510903
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMPERATURE DISHMACHINE NOT MAINTAINED, 0 PPM CHLORINE. INSTRUCTED MANAGER MUST REPAIR LOW TEMPERATURE DISHMACHINE, MUST SANITIZE BETWEEN 50 PPM-100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMPERATURE DISHMACHINE NOT MAINTAINED, 0 PPM CHLORINE. INSTRUCTED MANAGER MUST REPAIR LOW TEMPERATURE DISHMACHINE, MUST SANITIZE BETWEEN 50 PPM-100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
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