Hing Kee

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed food storage containers without labels containing the common name of foods. Instructed to provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food containers stored on the floor in the stairwell to second floor, prep, and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed multiple food items stored in plastic grocery bags in the freezer and coolers. Management instructed to use proper food grade storage bags and containers only.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle for proper disposal of sanitary napkins in first floor all-gender washroom. Instructed to provide covered waste receptacle.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.

Frozen food was thawed the wrong way.

Inspector’s note: 3-501.13: observed improper thawing method for chicken bones in the rear food prep area. Box of raw chicken bones thawing on a food cart at room temperature. Instructed to use adequate thawing methods and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b): observed no ambient thermometers in majority cold holding units on site. Instructed to provide and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.11: observed the doors on the three door prep cooler not able to remain close. The cooler is located across from the grease trap for under the cooking equipment. Instructed to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c): observed the sides of the deep-frying units with grease build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114: observed clutter in the second floor storage closet and in the hot water tank storage closet. Also, observed clutter behind the bar on the scond floor. Instructed to declutter and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed the floors throughout the rear food prep area with standing water inside the floor drains, also the floors near the rear exit door with debris. Instructed to remove standing water and clean floors and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing method for chicken bones in the rear food prep area. Box of raw chicken bones thawing on a food cart at room temperature. Instructed to use adequate thawing methods and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient thermometers in majority cold holding units on site. Instructed to provide and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the doors on the three door prep cooler not able to remain close. The cooler is located across from the grease trap for under the cooking equipment. Instructed to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sides of the deep-frying units with grease build up. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors throughout the rear food prep area with standing water inside the floor drains, also the floors near the rear exit door with debris. Instructed to remove standing water and clean floors and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clutter in the second floor storage closet and in the hot water tank storage closet. Also, observed clutter behind the bar on the scond floor. Instructed to declutter and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed some wiping cloths not stored in a sanitizing solution; instructed to store in a sanitizing solution at all times when not in use.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed grocery bags being used to store foods in freezer; instructed to use food grade bags for storage.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: exterior surfaces of cooking equipment, interior surfaces of refrigeration and freezer units, prep tables and rolling carts.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Found no covered waste receptacle in womens washroom; must provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors and walls around, under and behind kitchen equipment where needed. Clean vents on ceiling in kitchen to remove dust observed. Clean exterior surfaces of both grease traps at end of cooking equipment line and at dishmachine.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tile in the womens washroom; instructed to replace tile where needed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to have ventilation system above cooking equipment cleaned as grease observed seeping on outside of unit.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed dry storage containers not labeled with the common name of foods. Instructed to label all dry storage containers.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-904.11 observed chopsticks and forks being preset on the customer dining tables without protection from possible contamination. Instructed not to preset tableware or provide protection for tableware or set tableware upon customer arrival. 4-502.13 observed seashells being used as sushi plates, observed cardboard being reused as a shelf liner and single-use containers, and grocery bags being reused as food storage containers. Instructed not to reuse single service items. All food and non-food contact surfaces must be smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed wok station and the gaskets of some prep cooler need to be cleaned. Observed the interior panel and side walls of the ice machine with an accumulated brownish substance. Instructed to clean and sanitize all.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine in the rear food prep area. Instructed to locate or provide.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt grease and food debris under the cooking equipment and accumulated dirt debris on the pipes and grease trap located under the low temperature dish machine. Instructed to clean all.

Ventilation or lighting was inadequate.

Inspector’s note: 4-301.14 observed a few vents missing above the cooking equipment. Instructed to replace.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed dry storage containers not labeled with the common name of foods. Instructed to label all dry storage containers.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-904.11 observed chopsticks and forks being preset on the customer dining tables without protection from possible contamination. Instructed not to preset tableware or provide protection for tableware or set tableware upon customer arrival.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed seashells being used as sushi plates, observed cardboard being reused as a shelf liner and single-use containers, and grocery bags being reused as food storage containers. Instructed not to reuse single service items. All food and non-food contact surfaces must be smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed wok station and the gaskets of some prep cooler need to be cleaned. Observed the interior panel and side walls of the ice machine with an accumulated brownish substance. Instructed to clean and sanitize all.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine in the rear food prep area. Instructed to locate or provide.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Garbage wasn’t handled or stored properly.

Inspector’s note: 5-501.15 observed outside dumpster overflowing and lid not tight fitting on the outside dumpster. Instructed to not allow garbage to overflow and always keep outside dumpster lid tight fitting at all times. Priority foundation. Citation issued 7-38-020(b).

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt grease and food debris under the cooking equipment and accumulated dirt debris on the pipes and grease trap located under the low temperature dish machine. Instructed to clean all.

Ventilation or lighting was inadequate.

Inspector’s note: 4-301.14 observed a few vents missing above the cooking equipment. Instructed to replace.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths on prep tables not being used. Instructed to store wiping cloths in a sanitizing solution when not in use at all times.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed grocery bags being used for food storage in the walk-in cooler and reach in freezer; instructed to use food grade bags for food storage.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain the following: interior bottom of fryers to remove grease and food particles, exterior surfaces of cooking equipment, prep tables tops and bottoms, storage shelves, slicer and storage racks.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean and maintain floors under around and behind various kitchen equipment. Clean interiors of light shields where needed to remove debris. Clean walls around and behind various kitchen equipment where needed. Clean pipes connected to the grease trap at the three comp sink and the booster at the dishmachine to remove grease, also clean pipes connected to the grease trap at the wok cooking station to remove grease observed. Clean shelves above the prep table to remove dust observed on edges of shelves. Clean ceiling vents in kitchen and dining area to remove dust and rust stains.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violation not corrected from december 18, 2018 as required. Instructed that all city of chicago food service managers must obtain the required food allergen training. Priority foundation violation 7-42-090 issued.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must properly store wash cloths in adequate chemical sanitizing solution when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must use food grade containers(bags) for food items in freezers or refrigeration units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Remove clutter on top of 2-dr refrigerators/freezers and under prep tables. Organize and maintain at all times.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly date and label all potentially hazardous foods in the walk in cooler.,

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must repair damaged/cracked toilet in womens restroom and provide proper fitting lid for tank of toilet.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean/sanitize interior bottom of all refrigeration/freezer units of meat juices, food spills and food particles.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floor at in walk-in cooler under shelving and at rear prep area. Must provide drain covers foor both washrooms.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: The use of grocery bags to store food is not permitted. All food must be stored in food grade bags. Correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of reach in freezers and reach in coolers to remove all food spills. Must clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Ceiling with dust build up must clean and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean/sanitize interior bottom of 2-dr prep refrigerator in kitchen of standing water and all refrigeration/freezer units at interior bottom. Clean organize and maintain under prep tables in kitchen.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors throughout kitchen area and at rear.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean ceiling tiles of food stains above exposed handsink in kitchen area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove clutter and unused equipment at rear enclosed storage area outside of kitchedn.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Instructed food handlers on hair restraints in kitchen area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean piping around and behind dishmachine and other equipment to remove grease observed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must clean exterior surface of grease receptors at the two and three comp sinks to remove build-up.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed sixty mouse droppings in the following areas: on the bottom shelf of the prep table in the kitchen, on the table with the meat slicer, on the storage cart and rack where dishes are stored next to the mop sink and behind the sushi counter behind a shelf. Must clean all affected areas and have the pest control company service establishment prior to reinspection. Serious violation 7-38-020 issued.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interiors of freezers, slicer on prep table, shelves inside of the walk-in cooler, storage carts in kitchen storing dishes and food items and bottoms of prep tables in kitchen.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors need detail cleaning in corner areas of kitchen and underneath cooking equipment to remove grease observed. Observed a floor drain in the womens washroom full of water; must correct.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean all ceiling vents in dining area and kitchen to remove dust observed, must clean light shields in kitchen to remove dust observed. Must clean ceiling vents in both washrooms to remove dust observed. Must remove dust from the fan cover inside of the walk-in cooler. Must clean piping around and behind dishmachine and other equipment to remove grease observed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must clean exterior surface of grease receptors at the two and the three comp sink to emove build-up. Clean interior of mop sink to remove dirt.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed mops and brooms stored inside of the mop sink; instructed to install a hanging rack to store mops and brooms.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Grocery bags used for food storage in freezers, instructed mgr to use proepr food storage bags.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Card board boxes use as shelf covering in walk-in cooler, instructed not to use.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Meat slicer not clean not clean behind blade. Foo debris noted. Instructed to clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Damaged rubber gaskets through out front and rear prep areas, instructed to replace.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Excessive dripping and condensation at rear ventilation hood, instructed to repair.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Seating area across from bakery table at front without a sneeze guard, instructed to remove seating or install a sneeze guard.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Wall behind sushi station in poor repair, chipped paint, exposed dry wall, instructed to install a durable smooth surface on wall.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Ice scoop stored on ice cubes in ice maker, instructed to store off cubes.

Food handler requirements met

Inspector’s note: Food handlers not certified, instructed to obtain.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed interior top and bottom panels of ice machine in smoothie prep area with a moldy like substance; must clean and maintain machine. Machine tagged held for inspection at this time and must not be used until reinspected by the cdph. Serious violation 7-38-005(a) issued.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label cooked food items inside of walk-in cooler. Label bulk storage containers with name of product inside.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed some food items stored in non food grade bags in refrigeration and freezer units; instructed to only use food grade bags for storage of foods.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must repair/replace rubber gasket at two door refrigerator in sushi prep area in front of restaurant to avoid escaping air.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following equipment: interiors of refrigeration units and freezers, exterior surfaces of cooking equipment to remove food and excessive amounts of grease, interioir bottom of fryers to remove grease and food particles, exterior of dishmachine, interior of dishmachine, clean and paint rusty shelves inside of walk-in cooler, clean tops, bottom shelves and underneath all prep tables to remove residue from food, spills and grease.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floors under cooking equipment to remove heavy grease, food, plastic, cardboard, bottles and bottle caps. Clean around and behind other kitchen equipment such as sinks, dishmachine, utility sink, prep tables and refrigeration units.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean and maintain the following: remove dust from ceiling vents in kitchen, vents in hooded area over equipment to remove grease, equipment attached to wall (fire system) to remove dust and grease, vent fan in mens washroom to remove dust, replace stained ceiling tiles in womens washroom and fan cover in walk-in cooler to remove dust. Clean interiors of light fixtures in kitchen.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must clean and paint the exteriors of the grease receptors in kitchen at cooking equipment and three comps sink. Clean and maintain the interior of the utility sink in kitchen.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Instructed on proper storage of wet mops and brooms; hang on rack provided at utility sink to dry.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly date and label all potentially hazardous foods in the walk in cooler.,

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must paint (using a non toxic paint) or replace rusty storage racks inside walk in cooler.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide adequate lighting to walk in cooler and by dish machine/3-comp. Sink in rear prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove any/all unused equipment (large oven) from rear prep area to prevent potential harboring areas for pests.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations not corrected/maintained from report #583207 dated-02-28-11: 30- instructed to post consumer advisory at sushi bar and dining area for hot pot dish. Instructed to use food grade containers and not use shopping bags to store food items. 32-provide splash guard between prep table and dish machine, between prep table and hand wash sink at sushi prep area. 33-clean bottom of prep tables, grease traps, interior panel of ice machine, prep racks, bulk food storage containers. 34-clean floors around dish machine, bulk food storage containers and three compartment sink to remove water and food debris. Detail clean floor drains throughout premises. 35-rem0ve stains from ceiling throughout kitchen, clean ceiling vents in toilet room. 40-provide metal stem thermometers to check food temperatures. Instructed to correct and maintain all. Serious violation 7-42-090

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly date and label all potentially hazardous foods in the walk in cooler.,

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must paint (using a non toxic paint) or replace rusty storage racks inside walk in cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and maintain interior of all coolers/freezers including the rubber gaskets on each unit.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean and maintain ventilation hood in rear prep area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide adequate lighting to walk in cooler and by dish machine/3-comp. Sink in rear prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove any/all unused equipment (large oven) from rear prep area to prevent potential harboring areas for pests.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. INSTRUCTED TO POST CONSUMER ADVISORY AT SUSHI BAR AND DINING AREA FOR HOT POT DISH. INSTRUCTED TO USE FOOD GRADE CONTAINERS AND NOT USE SHOPPING BAGS TO STORE FOOD ITEMS.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT MULTI USE UTENSILS, PLATES, DISHES, CUPS TO PREVENT CONTAMINATION.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove cardboard from prep table bottoms, provide splash guard between prep table and dish machine, between prep table and hand wash sink at sushi prep area. Repair cracked sliding doors at sushi display case. Remove milk crates and replace with adequate shelving. Replace worn dish holders, bus pan containers, and paint exterior of grease trap at two compartment sink.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean bottom of prep tables, grease traps, interior panel of ice machine, prep racks, bulk food storage area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS AROUND TOILET IN MENS TOILET ROOM, AROUND DISH MACHINE, BULK FOOD STORAGE CONTAINERS, AND THREE COMPARTMENT SINK TO REMOVE WATER AND FOOD DEBRIS. DETAIL CLEAN FLOOR DRAINS THROUGHOUT PREMISES.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. REMOVE STAINS FROM CEILING THROUGHOUT KITCHEN, CLEAN CEILING VENTS IN TOILET ROOM, CEILING IN WALK-IN COOLER, AND DINING AREA. REPLACE VENT COVER INSIDE WALK-IN COOLER.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace light bulbs under ventilation hood at sushi prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leak at faucet neck at three compartment sink. Provide ventilation above self cleaning large oven.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS TO CHECK FOOD TEMPERATURES. PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS AND WALK-IN COOLER.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Provide container with sanitizing solution for wash cloths.