Ho Fat Lee Chinese Kitchen

Equipment and surfaces were dirty.

Inspector’s note: Clean the wok station and stainless steel storage shelves above the steam table and the storage shelves above the 3-compartment sink.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean the grease on the wall behind the cooking equipment.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed the pest control log book not maintained. The premises have a log book with only 1 inspection report from the last year in the log book. Management instructed to provide at least 2 inspection reports from the last year in the pest control log book. Priority foundation violation 7-38-020(c). Citation issued.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Remove the dead insect from the prep table.

Equipment and surfaces were dirty.

Inspector’s note: Clean the prep table located across the top from the exposed hand-washing sink.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead roaches in rear dry storage are under shelving. Instructed person in charge to remove all dead insects and sanitize areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive debris in corners of dry storage areas under shelving. Instructed person in charge to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive grease build up on filters in ventilation system over fryers and stoves. Instructed person in charge to clean and maintain.

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

Inspector’s note: Observed working food ingredient containers without contents name. Instructed to provide and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths on front and rear prep area tables stored improperly. Instructed to store wiping cloths in 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: Observed cardboard boxes used to line shelves in dry storage closet. Instructed to remove all cardboard boxes to prevent hiding places for pest.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: One of the outside garbage dumpsters is missing a lid and the middle lid does not close properly. Management instructed that all dumpsters must be covered at all times. Must replace broken and missing lid from the garbage dumpster. Serious violation 7-38-020.

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

Inspector’s note: Detail clean the exterior of the food storage containers and interior of prep coolers.

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

Inspector’s note: Regrout the floor tiles next to the exposed handwashing sink.

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

Inspector’s note: Floor in walk in cooler in need of cleaning to remove all build up in corners. Must correct and maintain.

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

Inspector’s note: Leak at hot water handle at front prep sink. Must correct and maintain.

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

Inspector’s note: Instructed to clean the racks inside the walk in cooler. Maintain same.

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

Inspector’s note: Instructed to clean the floors in the corners and under/around the cooking equipment.

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

Inspector’s note: Instructed to clean the filters on the ventilation hood. Instructed to replace the water stained ceiling tiles in the toilet room and in the dining area. Maintain all.

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

Inspector’s note: Instructed to provide adequate lighting to the toilet room. Maintain same.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed to store all wash cloths in sanitizing solution (must be at the required ppm). Maintain same.

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

Inspector’s note: Found the cutting boards on top of the prep reach in coolers to be stained and with deep, dark grooves. Instructed to either sand and detail clean or replace cutting boards. Maintain same.

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

Inspector’s note: Found the storage racks in the prep area and in the walk in coolers in need of cleaning. Also, the can opener in the prep area needs cleaning. Instructed to clean and maintain.

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

Inspector’s note: Found water stained ceiling tiles in the prep area. Instructed to replace them and maintain.

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

Inspector’s note: Found the vent in the toilet room with accumilated dirt/dust build up. Instructed to clean and maintain.

Potentially hazardous food properly thawed

Inspector’s note: Observed potentially hazardous food improperly thawing. Observed 2 packages of frozen crab meat stored on a storage rack in the food prep area. Management instructed to thaw food in the cooler or under cold running water. Frozen packages were placed in the walk-in cooler to thaw. Serious violation 7-38-005a.

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 live ants on the floor of the food prep area and dining area. Approximately 100 live ants were observed on the floor in these areas. Additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

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

Inspector’s note: Observed frozen foods stored in plastic grocery bags in the walk-in freezer. Management instructed to store all foods in food grade storage bags only.

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

Inspector’s note: Clean the food debris on the floor that is a food source for the ants. Regrout the floor tiles in front of the 3 compartment sink.

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

Inspector’s note: Must detail clean the hood above the cooking equipment to remove grease.

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

Inspector’s note: Floors need cleaning around cooking equipment and inside the walk in cooler and freezer to remove spills and debris.

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

Inspector’s note: Noted a few ceiling tiles in the dining area in poor repair. Must replace and maintain.

Toxic items properly stored, labeled and used

Inspector’s note: Observed soiled wiping cloths laying on prep counters and table being used to wipe down the counter ,prep tables, and coolers.wiping there hands and drying multiuse utensils . Must provide sanitizing solution to properly store wiping cloths. (critical 7-38-030)

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

Inspector’s note: Must use food grade storage container for left over food item. #10 can are not acceptable. Also must properly label precooked and prepared food items in coolers with the name and date, bulk storage cantainers needs the products name.

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

Inspector’s note: Floors need cleaning along the wall base and in corner to remove spills and debris in the following areas: walk in cooler and freezer, around cooking equipment and under storage shelving.

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

Inspector’s note: Noted a leak at the bottom of the 3 compartment sink. Must repair and maintain. Noted stoppers for the 3 compartment sinks are broken. Must replace and maintain stoppers

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide and maintain working thermometers for coolers.

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

Inspector’s note: Must use food grade storage container for left over food item. #10 can are not acceptable. Also must properly label precooked and prepared food items in coolers with the name and date, bulk storage cantainers needs the products name.

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

Inspector’s note: Must detail clean storage shelving inside the walk in cooler and freezer, also remove cardboad from all storage shelving. Must remove rust from walk in cooler shelving.

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

Inspector’s note: Floors need cleaning along the wall base and in corner to remove spills and debris in the following areas: walk in cooler and freezer, around cooking equipment and under storage shelving.

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

Inspector’s note: Must clean vent covers above the cooking equipment to remove dust.

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

Inspector’s note: Noted a leak at the bottom of the hot water tank. Must repair and maintain.

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

Inspector’s note: Must use food grade storage container for left over food item. #10 can are not acceptable. Also must properly label precooked and prepared food items in coolers with the name and date, bulk storage cantainers needs the products name.

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

Inspector’s note: Must detail clean storage shelving inside the walk in cooler and freezer, also remove cardboad from all storage shelving. Must remove rust from walk in cooler shelving.

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

Inspector’s note: Floors need cleaning along the wall base and in corner to remove spills and debris in the following areas: walk in cooler and freezer, around cooking equipment and under storage shelving.

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

Inspector’s note: Must clean vent covers above the cooking equipment to remove dust.

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

Inspector’s note: Noted a leak at the bottom of the hot water tank. Must repair and maintain.

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

Inspector’s note: Must label bulk food containers in the rear of premises and label and date cooked food products inside the 2 door reach-in cooler at front prep area

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

Inspector’s note: Must clean all cooking equipment and filters above stove,has grease build-up

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

Inspector’s note: Floors need detail cleaning underneath the shelving unit in rear of premises along wall base and corners

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide a thermometer inside the walk-in cooler at the prep area

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

Inspector’s note: Clean exterior surfaces of cooking equipment, bottoms and tops of prep tables, prep table storing rice, interior of ice machine, etc.

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

Inspector’s note: Clean floor underneath cooking equipment.

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

Inspector’s note: Some corner areas of storage cluttered; organize and maintain.

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

Inspector’s note: The cleavers are kept in a dirty space between the prep tables, clean and sanitize the cleavers and knife storage area.

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

Inspector’s note: The shelving above and under the rice cookers is dirty; wash, rinse and sanitize the shelving. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

Inspector’s note: The ice machine door is stained on the outside, clean the door. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT, CLEAN REAR SPLASH GUARD BEHIND COOKING WOKS AND CLEAN BOTTOM INTERIOR OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES.

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

Inspector’s note: PREVIOUS VIOLATION FROM JULY, 2011 WAS CORRECTED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPLACE MISSING FAUCET NECK AT ONE COMP PREP SINK IN REAR OF KITCHEN.

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 FLOOR IN WALK IN FREEZER/COOLER.

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

Inspector’s note: Replace missing toilet cover in employee washroom for back of toilet.

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 FLOOR IN WALK IN FREEZER/COOLER.

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

Inspector’s note: Replace missing toilet cover in employee washroom for back of toilet.

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

Inspector’s note: Previous violation from july 2010 was corrected. Clean interior bottom of fryer to remove grease noted.

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. Use dustless cleaning methods. REMOVE DUST FROM CEILING VENT IN KITCHEN AND BATHROOM.

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. THE SPACE WHERE THE CLEAVERS ARE STORED BY THE PREP LINE WAS DIRTY AND WAS SANITIZED AT THIS TIME.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. WASH, RINSE AND SANITIZE THE STAINED CUTTING BOARD.

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

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize all of the cooler interiors until it is clean and sanitary.