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HONG NGU

1113-1115 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

HONG NGU has been inspected 7 times by Chicago Department of Public Health since March 21, 2018. The most recent inspection, on June 10, 2022, found no infractions.

2 of 7 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on January 19, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 5 times across 3 separate inspections, most recently on January 19, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 3 separate inspections, most recently on January 19, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on January 19, 2021. For example: FOOD SEPARATED AND PROTECTED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 15 times across 5 separate inspections, most recently on January 19, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT MULTIPLE HAND SINKS THROUGHOUT ESTABLISHMENT. TWO SINKS AT KITCHEN PREP, ONE AT FRONT LINE AND ONE IN REAR. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED HEAVY ICE BUILD UP ON RAW MEATS STORED OVER A LARGE POT OF READY TO EAT SOUP WITH EMBEDDED FROZEN ICE. ALSO, OBSERVED OTHER FOOD ITEMS WITH HEAVY ICE BUILD UP LIKE PACKAGED CHICKEN AND BEEF ON TOP OF VEGETABLES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK AND PINK SUBSTANCE IN ICE MACHINE IN FRONT AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) Inspector Comments: OBSERVED RICE SITTING OUT ON COUNTER AT AN IMPROPER COLD HOLDING TEMPERATURE AT 48.9F. INSTRUCTED MANAGER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LESS. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. RICE WEIGHS APPROXIMATELY 7 LBS AND COST OF $10.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GARBAGE BINS BEING USED AS FOOD STORAGE (SALT, SUGAR, RICE). INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT CAN BE EASILY CLEANED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS UNABLE TO FIT INSIDE 3-COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE FOR PROPER WASHING, RINSING AND SANITIZING OF EQUIPMENT OR PROVIDE SMALLER POTS .
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED MENS AND WOMENS BATHROOM DOORS NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID FOR TRASH CAN IN WOMEN'S BATHROOM. INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE ACCUMULATION BUILD UP OF THE EXHAUST HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 12-13-2018, INSPECTION REPORT #2243517. #58. OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY FO CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  3. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT MULTIPLE HAND SINKS THROUGHOUT ESTABLISHMENT. TWO SINKS AT KITCHEN PREP, ONE AT FRONT LINE AND ONE IN REAR. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED HEAVY ICE BUILD UP ON RAW MEATS STORED OVER A LARGE POT OF READY TO EAT SOUP WITH EMBEDDED FROZEN ICE. ALSO, OBSERVED OTHER FOOD ITEMS WITH HEAVY ICE BUILD UP LIKE PACKAGED CHICKEN AND BEEF ON TOP OF VEGTABLES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK AND PINK SUBSTANCE IN ICE MACHINE IN FRONT AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED RICE SITTING OUT ON COUNTER AT AN IMPROPER COLD HOLDING TEMPERATURE AT 48.9F. INSTRUCTED MANAGER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LESS. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. RICE WEIGHS APPROXIMATELY 7 LBS AND COST OF $10.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GARBAGE BINS BEING USED AS FOOD STORAGE (SALT, SUGAR, RICE). INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT CAN BE EASILY CLEANED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS UNABLE TO FIT INSIDE 3-COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE FOR PROPER WASHING, RINSING AND SANITIZING OF EQUIPMENT OR PROVIDE SMALLER POTS .
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED MENS AND WOMENS BATHROOM DOORS NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID FOR TRASH CAN IN WOMEN'S BATHROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS BEHIND GRILL EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE ACCUMULATION BUILD UP OF THE EXHAUST HOOD ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 12-13-2018, INSPECTION REPORT #2243517. #58. OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY FO CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  4. Complaint

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING LCOTHS NEED TO BE STORED IN SANITIZER SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOWER PREP TABLE SHELF IN REAR PREP MADE OF CORKBORD. MUST BE REMOVED AND REPLACED WITH A SMOOTH EASILY CLEANABLE SURFACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING CONDITION UNDER 2 COMPARTMENT SINK. REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MENS WASHROOM NOT IN GOOD REPAIR. MUST RESTORE MENS WASHROOM AND ALL PLUMBING TO GOOD WORKING ORDER.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED FROZEN CONDENSATE HEAVY ACCUMUALTION IN WALK IN FREEZER. MUST DEFROST AND MAINTAIN WALK IN FREEZER. OBSERVED FROZEN CONDENSATE ACCUMUTION ON CONDENSER OF WALK IN COOLER IN REAR PREP AREA. MUST DEFRONT AND MAINTAIN WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS OF DINING ROOM ARE EXCESSIVELY ROUGH AND UNEVEN. FLOORS MUST BE RESTORED TO A SMOOTH AND EASILY CLEANABLE CONDITION AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMUATION OF CLUTTER IN REAR KITCHEN. MUST ELIMINATE ALL CLUTTER AND STORE ALL REMAINING ITEMS OFF FLOOR AND AWAY FROM WALLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAER MOP AREA UNCLEAN. CLEAN AND ORGANIZE MOP AREA AND HANG MOPS TO DRY AFTER USE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY FO CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN
  5. License Re-Inspection

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF WALK IN COOLER BY THE REAR OF DINING ROOM TO BE IMPROPER AT 60F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED 'HELD FOR INSPECTION'.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL DOOR OR BARRIER BETWEEN THE DINING ROOM AND STORAGE AREA/WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS AT THE DINING AREA NOT EASILY CLEANABLE. INSTRUCTED TO PROVIDE FLOORS THAT ARE SMOOTH AND EASILY CLEANABLE....ALSO NOTED SOME CRACKS AT THE REAR AND FRONT PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL ADDITIONAL HAND WASH SINK AT THE EAST SIDE FOOD DISPLAY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO SINK AT THE FRONT PREP AREA WHERE DUCKS PREPARATION IS DONE. INSTRUCTED TO INSTALL A PREP SINK IN ADDITION TO THE HAND WASH SINK....NOTED NO BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE. INSTRUCTED TO INSTALL A BACK FLOOR DEVICE.....NOTED LARGE POTS USED FOR COOKING THAT CANNOT FIT THE 3 COMPARTMENT FOR WASH, RINSE AND SANITIZE. INSTRUCTED TO HAVE A 3 COMPARTMENT SINK WITH LARGE CAPACITY OR INSTALL A DISH WASHING
  6. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • ADDITIONAL HAND WASH SINKS NEEDED AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO INSTALL. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED STOVE AT THE REAR PREP AREA NOT COMPLETELY PLACED UNDER THE HOOD. INSTRUCTED TO ADJUST THE STOVE TO FIT INSIDE THE HOOD.....NOTED TORN RUBBER GASKET AT THE DOOR OF REAT WALK IN COOLER. INSTRUCTED TO REPAIR AND/OR REPLACE....NOT SOME CUTTING BOARDS AT THE PREP AREA NOT CLEAN WITH DEEP CUTS. INSTRUCTED TO CLEAN AND MAINTAIN.....INSTRUCTED TO INSTALL SNEEZE GUARDS AT THE FRONT PREP AREA BY THE DUCK PREP STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS AT THE DINING AREA NOT EASILY CLEANABLE. INSTRUCTED TO PROVIDE FLOORS THAT AREA SMOOTH AND EASILY CLEANABLE....ALSO NOTED SOME CRACKS AT THE REAR AND FRONT PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MULTIPLE HOLES AND OPENINGS AT THE CEILING AND ALONG PIPING. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLACES FOR PEST....INSTRUCTED TO REPAINT CEILINGS AT THE KITCHEN PREP AREA AND DRY STORAGE AREA WITH LIGHT COLOR AND EASILY CLEANABLE COLOR AND NON ABSORBENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO SINK AT THE FRONT PREP AREA WHERE DUCKS PREPARATION IS DONE. INSTRUCTED TO INSTALL A PREP SINK IN ADDITION TO THE HAND WASH SINK....NOTED NO BACKFLOW PREVENTION DEVICE AT THE ICE MACHINE. INSTRUCTED TO INSTALL A BACK FLOOR DEVICE.....NOTED LARGE POTS USED FOR COOKING THAT CANNOT FIT THE 3 COMPARTMENT FOR WASH, RINSE AND SANITIZE. INSTRUCTED TO HAVE A 3 COMPARTMENT SINK WITH LARGE CAPACITY OR INSTALL A DISH WASHING MACHINE.
  7. License

    0 infractions

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