JUL 25
2017
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
CHINESE YUM YUM.
EAT. 84/100
809 W JACKSON BLVD · WEST LOOP, CHICAGO
Last inspected July 25, 2017 · passed
10 of 13 inspections passed, with 1 critical violation on file.
THE NUMBERS
INSPECTIONS
13
10 passed · 2 w/ conditions · 1 failed
VIOLATIONS
47
includes 1 critical
RECORDS COVER
7 YEARS
since May 2010
INSPECTION HISTORY
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR NOT CLEAN BY THREE COMPARTMENT SINK, INSTRUCTED TO CLEAN DAILY,
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
KNOB TO EXPOSED HAND SINK IN POOR REPAIR, NOT PROPERLY WORKING, INSTRUCTED TO REPAIR,
FEB 172017PASSED2 violationsDETAILS
FEB 17
2017
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
FEB 32017PASSED2 violationsDETAILS
FEB 3
2017
PASSED
2 violationsDETAILS
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
JAN 132017PASSED6 violationsDETAILS
JAN 13
2017
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR OF TWO DOOR FREEZER, TOPS, SIDES AND INTERIOR OF COOKING EQUIPMENT ALL NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT KITCHEN PREP AREA, INSTRUCTED TO CLEAN DAILY,
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
FOOD HANDLER REQUIREMENTS MET
SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
JAN 62017FAILED7 violationsDETAILS
JAN 6
2017
FAILED
7 violationsDETAILS
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
NO CHEMICAL TEST STRIPES PROVIDE FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, SERIOUS CITATION ISSUED: 7-38-030
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR OF TWO DOOR FREEZER, TOPS, SIDES AND INTERIOR OF COOKING EQUIPMENT ALL NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT KITCHEN PREP AREA, INSTRUCTED TO CLEAN DAILY,
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
FOOD HANDLER REQUIREMENTS MET
SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
show all 13 inspections →
FEB 192016PASSED4 violationsDETAILS
FEB 19
2016
PASSED
4 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
KNIFE IMPROPERLY STORED INBETWEEN COOLER AND STEAM TABLE. INSTD TO STORE CLEAN KNIFE PROPERLY.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHS IMPROPERLY STORED ON COUNTER. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.
MAR 192015PASS W/ CONDITIONS9 violations1 CRITICALDETAILS
MAR 19
2015
PASS W/ CONDITIONS
9 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. 30LB OF PRE-COOKED BREADED CHICKEN - 64.5F, 25LB OF COOKED CHICKEN - 70.1F, 15LB OF COOKED BEEF - 74.4F, 20LB OF PRE-COOKED CRAB RANGOON - 80.1F ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW OR AT 140 DEGREES OR ABOVE. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED VALUED AT $100. CRITICAL VIOLATION 7-38-005(A).
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AND DATED WHEN HELD OVER 24 HOURS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
PAINT RUSTY LEGS AND WHEELS ON PREP TABLES IN FOOD PREP AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN THE INTERIORS AND EXTERIORS OF ALL DEEP FRYERS, WOK COOKING STATIONS, COOLERS, ICE MACHINE, 3 COMPARTMENT SINK, ALL STORAGE SHELVES THROUGHOUT PREP AREA AND INSIDE ALL COOLERS, EXTERIORS OF BULK FOOD STORAGE CONTAINERS IN DRY GOODS STORAGE AREA, AND ALL STORAGE RACKS IN DISH WASHING AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN AWAY ALL FOOD SPLATTERS, GREASE, AND FOOD DEBRIS ALONG THE BASES OF THE WALLS AND UNDERNEATH ALL COOKING EQUIPMENT, IN DISH WASHING AREA, IN WASHROOM, AND IN DRY GOODS STORAGE AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CLEAN DEBRIS FROM LIGHT SHIELDS IN FOOD PREP AREA.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST PROPERLY STORE ALL BULK FOOD ITEMS 6 INCHES OFF THE FLOOR IN DRY GOODS STORAGE AREA
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
MUST CLEAN OR REPLACE ALL BADLY SOILED APRONS HANGING IN THE WASHROOM, AND BEING WORN BY STAFF.
FOOD HANDLER REQUIREMENTS MET
Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
DEC 182014PASSED3 violationsDETAILS
DEC 18
2014
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE COOKING EQUIPMENT AND REMOVE GREASE BUILD UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORE ALL ITEMS IN THE SIDE STORAGE CLOSET 6 INCHES OFF THE FLOOR.
MAY 22014PASSED4 violationsDETAILS
MAY 2
2014
PASSED
4 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPELY LABEL ALL BULK FOOD ITEM CONTAINERS. ALSO STORE ALL FOOD IN FOOD GRADE CONTAINERS. (NO GROCERY BAGS)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND ALSO REMOVE RUST AROUND THE RIM. MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLERS MUST WEAR CLEAN APPAREL. (APRONS)
FEB 112013PASSED3 violationsDETAILS
FEB 11
2013
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPERLY STORE PRECOOKED AND PREPARED FOOD ITEMS IN FOOD GRADE CONTAINER WITH LABELS (NAME,DATE AND TIME).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS NEED CLEANING TO REMOVE SPILLS AT REAR PREP AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROPERLY STORE WIPING CLOTHS IN SANITATION SOLUTION WHEN NOT IN USE.
APR 182012PASS W/ CONDITIONS3 violationsDETAILS
APR 18
2012
PASS W/ CONDITIONS
3 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.DURING INSPECTION OBSERVED NO ONE SITE WITH CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE.MUST ALWAYS HAVE A STAFF PERSON WHO HAS A CITY OF CHICAGO FOOD SERIVCE MANAGER CERTIFICATE ON SITE AT ALL TIMES. SERIOUS CITATION 7-38-012 ISSUED H000076813 18 COURT DATE 5/31/2012 AT 1100AM RM112 400 WEST SUPERIOR CHGO.,IL. PLEASE SEE BACK OF CITATION FOR PRE-PAYMENT, MAIL-IN OPTION, AND PAYMENT CENTER LOCATIONS.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN AND SANITIZE ALL RICE COOKERS TO REMOVE CAKED ON GRIME. MUST ALSO CLEAN INTERIOR OF ALL FRYERS TO REMOVE EXCESS GREASE.
FEB 172011PASSED2 violationsDETAILS
FEB 17
2011
PASSED
2 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
REMOVE THE CLEAVER FROM THE DIRTY SLOT BETWEEN THE STEAM TABLE AND WASH, RINSE AND SANITIZE THIS AREA.
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 AND MAINTAIN THE KITCHEN FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →