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HON KEE REST INC

1064 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

HON KEE REST INC has been inspected 14 times by Chicago Department of Public Health since January 9, 2012. The most recent inspection, on August 29, 2018, found no infractions.

3 of 14 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: Food temperature control, Pests and Handwashing and staff hygiene.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 8 times across 6 separate inspections, most recently on September 7, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 7, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 4 times across 3 separate inspections, most recently on February 27, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 3 times across 3 separate inspections, most recently on September 7, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 7, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXCESSIVE GREASE ON PIPING UNDER THE WOK COOKS LINE. DIRTY SHELVING THROUGHOUT THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL. RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REPLACE/REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING AREAS MUST BE CLEANED, FOOD AND DEBRIS REMOVED: UNDER WOK AND ALL COOKING EQUIPMENT, MISSING/DAMAGED FLOOR TILES IN THE GAS STOVE PREP AREA AND COOKER ROOM. MUST REPLACE TO MAKE FLOORS SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES THROUGHOUT THE GAS STOVE ROOM. MUST REPLACE. RAW WOODEN WALL NEXT TO THE TALL REACH-IN COOLER, MUST PAINT/SEAL. WATER DAMAGED CEILING TILES AND GREASE ON TILES IN THE COOKS LINE PREP AREA. MUST REPLACE.
  3. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES AND NOT MAINTAINING TEMPERATURE LOGS AS AN APPROVED METHOD FOR TIME AS A MEANS OF CONTROL BY THE CDPH. HACCP PLAN ON SITE APPROVAL DATED 5-30-09 BY SUPERVISOR T. PHAM. BBQ PORK AT 77.5 AND 77.2F, DUCK AT 90F, CHICKEN AT 79F. ALL HELD IN WINDOW DISPLAY UNIT. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED TOTAL POUNDS OF 15 LBS WITH AN ESTIMATED VALUE OF $250.00. CRITICAL VIOLATION 7-38-005(A).
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HOT WATER AVAILABLE IN THE EMPLOYEE WASHROOM. COLD WATER ONLY. INSTRUCTED TO PROVIDE BOTH HOT AND COLD RUNNING WATER, WASH HANDS AT DESIGNATED EXPOSED HAND WASHING SINKS UNTIL HOT WATER IS RESTORED IN THE EMPLOYEE WASHROOM. CRITICAL VIOLATION.7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING STORAGE OR PREPARATION. EMPLOYEE OBSERVED PREPPING FOOD, PEELING VEGETABLE, AT A DINING ROOM TABLE WITH CUSTOMER ACCESS. ALSO OBSERVED IN VARIOUS COOLERS RAW MEATS BEING STORED DIRECTLY OVER PREPARED FRESH VEGETABLES AND PREPARED FOODS. RAW EGGS BEING STORED OVER FRESH VEGETABLES. INSTRUCTED ALL FOOD PREPARATION MUST BE DONE IN THE DESIGNATED FOOD PREP AREAS, ALL FOODS PROPERLY STORED IN ALL COOLERS. SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR EXIT DOORS (TWO) FOUND NOT RODENT OR INSECT PROOFED. OBSERVED EXIT SCREENED DOOR TO THE ALLEY WITH A 1 INCH GAP ON THE TOP OF THE DOOR AND A LARGE HOLE IN THE MESH SCREEN. EXIT SIDE DOOR TO THE STREET OBSERVED WITH A 1-1/2 INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO SEAL BOTH DOORS TO BE TIGHT FITTING ON ALL SIDES AND REPLACE/SEAL MESH SCREEN. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXCESSIVE GREASE ON PIPING UNDER THE WOK COOKS LINE. DIRTY SHELVING THROUGHOUT THE COOKS LINE. MUST CLEAN AND MAINTAIN ALL. RUSTY METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REPLACE/REMOVE RUST.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE DRIPPING DOWN FROM INSIDE THE WOK LINE EXHAUST HOOD AND DUST ON FAN GUARDS INSIDE THE WALK-IN COOLER. DIRTY INTERIOR OF THE MICROWAVE OVEN. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING AREAS MUST BE CLEANED, FOOD AND DEBRIS REMOVED: UNDER WOK AND ALL COOKING EQUIPMENT, THROUGHOUT REAR EXIT HALLWAY AND GARBAGE STORAGE AREA. MUST CLEAN AND MAINTAIN ALL. MISSING/DAMAGED FLOOR TILES IN THE GAS STOVE PREP AREA AND COOKER ROOM. MUST REPLACE TO MAKE FLOORS SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES THROUGHOUT THE GAS STOVE ROOM. MUST REPLACE. EXCESSIVE GREASE ON THE WALLS THROUGHOUT THE COOKS LINE AT THE REAR TWO COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. RAW WOODEN WALL NEXT TO THE TALL REACH-IN COOLER, MUST PAINT/SEAL. WATER DAMAGED CEILING TILES AND GREASE ON TILES IN THE COOKS LINE PREP AREA. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS IN THE FOLLOWING AREAS: ABOVE THE REAR RICE COOKER AND EGG STORAGE COOLER. ABOVE THE DISH MACHINE AND THREE COMPARTMENT SINK. IN THE OVEN/COOKER ROOM. MUST REPLACE/PROVIDE IN ALL AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INOPERABLE VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPLACE/REPAIR.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIIOLATIONS NOT CORRECTED FROM REPORT #1609462 DATED 1/07/16. #32-FOUND A COUPLE OF FOOD STORED ON A GROCERY BAGS INSIDE THE REACH IN COOLER, WALK IN COOLER, WALK IN FREEZER AND PREP COOLER. INSTRUCTED TO REPLACE BAGS WITH US FOOD GRADE BAG. RE CAULK AROUND THE EXPOSED HAND SINK IN THE COOK LINE (CAULK WORN OUT) AND MAINTAIN. #33- FAN GUARD OF THE 2 DOOR REACH IN COOLER IN THE FRONT AREA WITH DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN. #34-FLOOR UNDER THE WOK STATION AND STOVE WITH GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. ALL BOX AND CONTAINERS WITH FOOD INSIDE ALL WALK IN COOLER STORED ON THE FLOOR, MUST BE ELEVATED 6"OFF THE FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL AND REPAINT THE WOODEN SHELVE BESIDE THE WOK STATION (WITH GREASE BUILD-UP) AND MAINTAIN. CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FROZEN BOXED FOODS INSIDE THE WALK IN FREEZER STORED ON THE FLOOR MUST BE ELEVATED 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED CEILING PANELS IN THE DINING AREA AND INSIDE THE MEN'S WASHROOM. MUST REPLACE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD ,COOLERS MUST BE STORED ON AN BUCKET WITH SANITIZING SOLUTION.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK DRY FOOD CONTAINERS MUST BE LABEL. ALL CONTAINERS WITH POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLERS MUST BE LABEL AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND A COUPLE OF FOOD STORED ON A GROCERY BAGS INSIDE THE REACH IN COOLER, WALK IN COOLER, WALK IN FREEZER AND PREP COOLER. INSTRUCTED TO REPLACE BAGS WITH US FOOD GRADE BAG. RE CAULK AROUND THE EXPOSED HAND SINK IN THE COOK LINE (CAULK WORN OUT) AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER IN THE FRONT AREA WITH DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER THE WOK STATION AND STOVE WITH GREASE ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. ALL BOX AND CONTAINERS WITH FOOD INSIDE ALL WALK IN COOLER STORED ON THE FLOOR, MUST BE ELEVATED 6"OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALLS BEHIND THE WOODEN SHELVE IN THE REAR DISHWAHING AREA AND MAINTAIN. CEILING VENT COVER INSIDE THE MEN'S WASHROOM WITH HEAVY DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.
  7. Suspected Food Poisoning Re-inspection

    0 infractions

  8. Suspected Food Poisoning

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND A CONTAINER OF COOKED BBQ PORK AT 68.8F AND A CONTAINER OF RAW CHICKEN FEET AT 68.1F INSIDE OF THE WALK-IN COOLER. FOUND A CONTAINER WITH A PIG HEAD AND PORK MEAT IN THE STEAM TABLE AT 98.8F. ALL FOODS MUST BE STORED AT 40F OR LOWER OR 140F OR ABOVE AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 30# OF FOOD WORTH $120. CRITICAL VIOLATION 7-38-005A
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED PINK AND BROWN DISCOLORATION BUILDUP ON THE WATER LINE AND INNER COMPONENTS IN DIRECT CONTACT WITH ICE. MANAGER VOLUNTARILY TURNED OFF MACHINE AND BURNED REMAINING ICE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE INTERIOR SURFACE OF ICE MACHINE AND TO USE BAGGED ICE IN THE RESTAURANT UNTIL MACHINE IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 15 DROPPINGS ON A DRY STORAGE RACK LOCATED NEXT TO THE NOODLE ROLLER IN REAR KITCHEN. OBSERVED APPROXIMATELY 2 DROPPINGS ON THE STAIRS LEADING TO THE 2ND FLOOR DRY STORAGE AREA. OBSERVED ONE LIVE ROACH ON THE FLOOR UNDER THE TWO-DOOR REFRIGERATOR LOCATED NEXT TO THE 3-COMPARTMENT SINK IN REAR. ALL EXIT DOORS LEADING TO OUTSIDE WERE PROPERLY SEALED AT TIME OF INPSECTION. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS REQUIRED TO MINIMIZE OR ELIMINATE RODENT ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SERVICE THE HOODVENT ABOVE THE LARGE SOUP KETTLES TO REMOVE HEAVY GREASE BUILDUP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO EITHER RE-ATTACH TRIM THAT IS PEELING AWAY FROM THE WALL IN MEN'S CUSTOMER BATHROOM OR REMOVE TRIM AND APPLY NEW BASEBOARD/TRIM TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED 3 HOLES IN THE WALL ON THE 2ND FLOOR DRY STORAGE AREA. INSTRUCTED TO SEAL HOLES TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND MAINTAIN.
  9. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO ELEVATE STOCK 6" OFF THE FLOOR INSIDE THE WALK-IN COOLERS AND FREEZERS
  10. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. TEN POUNDS OF COOKED NOODLE STORED INSIDE THE WALK-IN COOLER AT TEMP OF 59.3F TO 60.8F; A POT OF FISH STOCK AT TEMP OF 118F.FOOD WAS STORED ON TOP ONE BURNER WHICH WAS OFF.NO TEMPERATURE HOLIDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOG AVAILABLE AT THIS TIME FOR THESE MENTIONED PRODUCTS. FOOD DISCARDED AND DENATURED.POUND 15,VALUE $21. CRITICAL VIOLATION: 7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN PREP AREA WHILE FOOD IS HANDLED INCLUDED READY TO EAT FOOD. PAPER TOWEL PROVIDED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF MICE DROPPINGS(OVER 40 DROPPINGS) IN DIFFERENT LOCATIONS OF PREMISES: DISH ROOM UNDER THE THREE COMPARTMENT SINK,BY THE HOT WATER TANK AT SAME LOCATION. UNDER THE COOLER AND ON TOP SHELVES IN KITCHEN.UNDER THE REAR PREP TABLE OF THE RICE NOODLE MACHINE, ON TOP AND UNDER SHELVES AT SAID AREA.INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE AREAS. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • KNIFE STORED BETWEEN ONE COMPARTMENT SINK AND WALL IN REAR PREP AREA,INSTRUCTED TO REMOVE AND PROVIDE A KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS ON SHELVES INSIDE THE COOLERS, DEBRIS AND GRIMES ON WOOD AND METAL POLES WERE COOKED ANIMAL ARE HANGED AFTER COOKED. SHELVES THROUGHOUT THE PREMISES WITH ACCUMULATION OF FLOUR DUST AND DEBRIS.PIPES UNDER THE COOKING EQUIPMENT WITH GREASE BUILD-UP.NEED TO CLEAN AND MAINTAIN MENTIONED ITEMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ACCUMULATION OF DEBRIS AND STOCK ON FLOOR INSIDE THE WALK-IN FREEZER. GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT. INSTRUCTED TO ELEVATE STOCK 6" OFF THE FLOOR. CLEAN AND MAINTAIN FLOOR UNDER THE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT LIGHT ABOVE THREE COMPARTMENT SINK, IN DISH ROOM.INSTRUCTED TO PROVIDE LIGHT SHIELD WITH END CAPS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE IN PREP AREA HANDLING FOOD WITHOUT HAIR RESTRAINT.INSTRUCTED TO PROVIDE HAIR RESTRAINT.
  11. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • EGG REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.1 F. FOUND EGGS INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR OR REPLACE COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A). COOLER TAGGED BY CDPH AT THIS TIME.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND EGGS HELD AT IMPROPER TEMPERATURE INSIDE COOLER AT BETWEEN 49.2 F AND 52.4 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A).ALL OUT OF TEMPERATURE EGGS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED- 75 DOZEN EGGS, VALUED AT $17.50.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER/LIQUID ON FLOOR AT REAR PREP AREA BY PIG SMOKE ROOM. MUST KEEP FLOOR DRY AND REPLACE ALL DAMAGED FLOOR TILES AT REAR PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REAR PREP AREA CEILING LIGHT END CAPS MISSING ABOVE PREP TABLE. MUST PROVIDE END CAPS FOR ALL LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • EGG REACH IN COOLER THERMOMETER BROKEN. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
  12. Complaint

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/GREASE BUILD UP ON FLOOR IN REAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN FLOOR UNDER AND AROUND ALL EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL UNCLEAN WALLS AND CEILING IN PIG SMOKE ROOM AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REAR PREP AREA HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST CALIBRATE AND MAINTAIN ALL METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  13. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEE REPORT DATED ON 01/09/12
  14. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN DIFFERENT COOLERS: COOKED RICE NOODLE STORED INSIDE THE REACH-IN COOLER AT TEMP F 47.8F; FRESH EGGS(40 EACH)STORED INSIDE THE ONE DOOR COOLER AT TEMP OF 50F TO 55F; COOKED SLICED PORK INTESTINES PLAIN AND MIXED WITH VEGETABLE STORED INSIDE THE WALK-IN COOLER,AT TEMP OF 44.5F,46F,46.5F AND 51F;NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE AT THE TIME OF THE INSPECTION.FOOD DISCARDED AND DENATURED. POUNDS 40, VALUE 158.ALL COOLERS IN QUESTIONS WERE WITHIN PROPER TEMPERATURE(40F AND BELOW). CRITICAL VIOLATION:7-38-005(A) H000076630-15
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CROSS CONTAMINATION.OBSERVED EMPLOYEE WIPING CUTTING BOARD WITH A DIRTY CLOTH,THAT WAS USED FOR OTHER PURPOSE,LIKE CLEAN UNWASHED HAND, WIPING PREP TABLE, PICKED-UP POTS ETC,THAN AT THE SAME CUTTING BOARD SHE WAS CUTTING COOKED VEGETABLE A READY TO EAT PRODUCTS.THE SAME CUTTING BOARD WAS USED TO CUT OTHER FOOD(UNCOOKED AND NOT READY TO EAT PRODUCTS.)CUTTING BOARD WAS REMOVED: WASHED RINSED AND SANITIZED. INFORMATION GIVEN HOW TO MINIMIZE CROSS CONTAMINATION.CRITICAL VIOLATION:7-38-005(A) H000076631-16
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. WE THE MANAGER AND I OBSERVED EXPOSED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE.EXPOSED HAND SINK IS LOCATED BEHIND THE DOOR THAT CONNECTS REAR PREP AND MIDDLE PREP AREA,ALSO 3 LARGE BUCKETS WITH SOAP,SANITIZE SOLUTION IN IT,POTS AND COLANDER IN FRONT OF IT,NO PAPER TOWELS PROVIDE AT EXPOSED SINK IN REAR AREA.OBSERVED EMPLOYEE USING EXPOSED HAND WASHING DIRTY WIPING LINENS,AND RINSING BOWLS IN FRONT PREP AREA.INSTRUCTED TO MANAGER/OWNER EXPOSED HAND SINK MUST BE ACCESSIBLE FOR HAND WASHING ONLY.PAPER TOWELS PROVIDE UPON MY REQUEST,BUCKETS REMOVED AND DOOR PRESENTLY CLOSED. CRITICAL VIOLATION:7-38-030 H000076630-15
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENING NOT PROTECTED:SIDE DOOR MUST NOT RODENT PROOFED(1/2 INCH OF GAP).SEAL HOLE UNDER THE DISH MACHINE, NORTH WALL. OBSERVED RAT DROPPINGS IN DISH ROOM, BEHIND THE HOT WATER TANK,UNDER THE SHELVES IN REAR PREP AREA AND UNDER THE STAIRCASE(APPROX 20 OR MORE).ALSO MICE DROPPINGS WAS OBSERVED UNDER THE RICE NOODLE MAKER AND IN REAR STORAGE NEXT TO DRY FOOD(6 MICE DROPPINGS),INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE AREA MENTIONED MUST ELEVATE ITEMS 6" OFF THE FLOOR THROUGHOUT THE PREMISES.SERIOUS VIOLATION:7-38-020 H000076631-16
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER THE DISH MACHINE AND CORNERS(DEBRIS BUILD-UP).ALSO UNDER THE SHELVES IN STORAGE AREA.MUST REMOVE CARDBOARD INSIDE THE WALK-IN COOLER AND FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. NEED TO PAINT WALL IN REAR PREP AREA, WALLS ARE BROWN IN COLOR DUE TO TOO MUCH SMOKE FROM COOKING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD IN DISH ROOM(BUILD-UP OF GREASE).
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE CLEAN LINENS TO WIPE PREP TABLES.KEEP A SMALL BUCKET FULL OF WATER AND SANITIZE SOLUTION AND A CLEAN CLOTH IN EACH WORK STATIONS.

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