Chorong House

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Inspection history

1. Feb 5, 2026

   ✓

2. May 27, 2025

   ✓

3. Mar 28, 2024

   ✓

4. Sep 6, 2023

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

5. Mar 23, 2023

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Sep 28, 2022

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

7. Mar 24, 2022

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Improper use and storage of clean, sanitized equipment and utensils

8. Dec 15, 2021

   ✓

9. Oct 22, 2020

   ✕
   2 violations

   • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Mar 19, 2019

    ✓

11. Mar 27, 2018

    ✓

12. Mar 10, 2017

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Single service items reused, improperly stored, dispensed, not used when required

13. Oct 3, 2016

    ✕
    7 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Single service items reused, improperly stored, dispensed, not used when required
    • Improper thawing procedures used
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non food contact surfaces of equipment not clean

14. Jan 20, 2016

    ✕
    5 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Single service items reused, improperly stored, dispensed, not used when required
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

15. Apr 7, 2015

    ✕
    4 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Single service items reused, improperly stored, dispensed, not used when required
    • Insects, rodents present

16. Apr 29, 2014

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions

17. Apr 3, 2014

    ✕
    16 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Single service items reused, improperly stored, dispensed, not used when required
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Improper use and storage of clean, sanitized equipment and utensils
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Improper thawing procedures used
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

18. Apr 17, 2013

    ✓
    2 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • In use food dispensing utensils improperly stored

19. Oct 1, 2012

    ✕
    5 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Non food contact surfaces of equipment not clean
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Hair is improperly restrained

20. Feb 13, 2012

    ✕
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

21. Jun 29, 2011

    ✓
    7 violations

    • Hair is improperly restrained
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Non food contact surfaces of equipment not clean
    • Improper thawing procedures used

22. Aug 16, 2010

    ✕
    5 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • In use food dispensing utensils improperly stored
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

23. Oct 8, 2009

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Improper use and storage of clean, sanitized equipment and utensils
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

24. May 14, 2008

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

25. Sep 17, 2007

    ✕
    4 violations

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Improper use and storage of clean, sanitized equipment and utensils
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)