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DONG NE

3108 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

DONG NE has been inspected 6 times by Chicago Department of Public Health since November 22, 2022. The most recent inspection, on November 21, 2024, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on July 19, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 19, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 22, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 22, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on October 26, 2023. For example: IN-USE UTENSILS: PROPERLY STORED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE FOOD STORAGE CONTAINERS OF RICE AND SUGAR TO NOT HAVE LABELS. INSTURCTED MANAGER TO LABEL ALL DRY STORAGE CONTAINERS WITH COMMON NAME OF CONTENTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE TOP AND EXTERIOR OF THE VENTILATION HOOD ABOVE DISH MACHINE TO HAVE SIGNIFICANT DUST BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE DUST BUILD UP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS STORED IN STAGNANT WATER IN BUCKET IN REAR OF FACILITY PREPARATION AREA. INSTRUCTED MANAGER TO STORE MOPS TO ALLOW FOR DRYING IN BETWEEN USE.
  4. Short Form Complaint

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDES A PROPER KNIFE HOLDER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE.
  5. Canvass

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDES A PROPER KNIFE HOLDER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESS RUST ON GREASE TRAP LID UNDER THREE-COMPARTMENT SINK, NOT EASILY CLEANABLE. RESTORE TO A SMOOTH AND EASILY CLEANABLE SURFACE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE.
  6. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE HANDWASHING SINK AT THE FRONT BAR AND THE HANDWASHING SINK IN NEAR THE FOOD PREP AREA WITHOUT THE REQUIRED HANDWASHING SIGN. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE HANDWASHING SINK IN THE DISHWASHING AREA, NEAR THE SPRAYER SINK DRAINBOARD, WITHOUT A SPLASH GUARD. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT SAID SINK AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED SMALL PLATES AND SAUCEPANS NOT STORED PROPERLY UNDER THE VENTILATION HOOD. INSTRUCTED TO INVERT OR COVER ALL SAID KITCHENWARE AND TABLEWARE TO AVOID DUST ACCUMULATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST BUILD-UP BEHIND THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO REMOVE DUST OFF OF ALL COOKING EQUIPMENT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE OPENING ABOVE THE DISHWARE STORAGE RACK NEAR THE THREE-COMPARTMENT SINK WITH DUST BUILD-UP ABOVE THE KITCHENWARE. INSTRUCTED TO CLEAN SAID SURFACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED SLIGHT DUST BUILD-UP UNDER THE VENTILATION HOOD, FILTERS, AND LIGHT BULB SHIELDS. INSTRUCTED TO CLEAN SAID VENTILATION SYSTEM AND MAINTAIN IT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TWO BLOWN OUT LIGHT BULBS UNDER THE VENTILATION HOOD. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULBS AND MAINTAIN.

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