MAY 3
2013
PASS W/ CONDITIONS
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
YAHS CUISINE.
BEAT. 43/100
2347 E 75TH ST · SOUTH SHORE, CHICAGO
Last inspected May 3, 2013 · passed with conditions
Failed 2 of 6 inspections. 5 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
6
3 passed · 1 w/ conditions · 2 failed
VIOLATIONS
29
includes 5 critical
RECORDS COVER
3 YEARS
since Jan 2010
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED WHEN COOKED PASTA 138F AND SAUCE 149.2F PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
STOVE MUST FIT COMPLETELEY UNDER VENTILATION HOOD.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
APR 172013FAILED9 violations2 CRITICALDETAILS
APR 17
2013
FAILED
9 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
IMPROPER TEMPERATURE OF STEAM TABLE 65.9F. INSTRUCTED MANAGER TO REPAIR. STEAM TABLE MUST MAINTAIN 140F OR ABOVE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
IMPROPER TEMPERATURE OF COOKED MACARONI AND CHEESE CASSEROLE 101.5F, CABBAGE 89.6F, BEANS 88.3F, POTATOES 73.8F, DISPLAYED FOR SALE ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID CHICAGO CERTIFIED MANAGER ON DUTY, CERTIFICATE POSTED OR PROOF OF ENROLLMENT AVAILABLE WHEN POTENTIALLY HAZARDOUS FOOD (BEANS 138F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
3-COMPARTMENT SINK NOT MAINTAINED. FAUCET IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR FAUCET TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, COUNTER, PREP TABLES, COOLERS, FREEZERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN APLL CORNERS IN PREP AND STORAGE AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
SEAL OPENINGS ALONG BASEBOARDS IN WASHROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
STOVE MUST FIT COMPLETELEY UNDER VENTILATION HOOD. REPAIR LEAKING DRAINPIPE UNDER WASHBOWL.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
PROVIDE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
SEP 232011PASSED6 violationsDETAILS
SEP 23
2011
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEED TO REPAIR GLASS DOOR FRONT COOLER
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 FLOOR BEHIND REAR STOVE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.REPAIR WALLS IN REAR KITCHEN AND FRONT AND REPAINT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BURNT OUT BULBS IN FRONT DINNING AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. REPAIR LEAK AT 2 COMP NOZZEL
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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.NEED THERMOMETERS IN ALL COOLERS
APR 122011PASSED5 violationsDETAILS
APR 12
2011
PASSED
5 violationsDETAILS
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.CLEAN REAR COOLER , STOVE, AND DEFROST SMAll COOLER IN REAR(EXCESSIVE ICE)
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 FLOOR THRU OUTFRONT REAR UNDER AND AROUND EQUIPMENT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE FRONT AND REAR LIGHT SHIELDS NOT CLEAN INSTRUCTED TO CLEAN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.2COMP SINK LEAKING MUST BE WELDED/ OR REPLACE.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.OBSERVED SOME CLUTTER IN REAR INSTRUCTED TO REMOVE ITEM NOT BEING USED.
show all 6 inspections →
JAN 52010FAILED6 violations3 CRITICALDETAILS
JAN 5
2010
FAILED
6 violations3 CRITICALDETAILS
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
HOT WATER TANK WAS LIT DURING INSPECTION. WATER DID NOT REACH ADEQUATE TEMPERATURE BEFORE INSPECTION ENDED. MUST HAVE HOT RUNNING WATER.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NO LOG BOOK PROVIDED WITH NECESSARY DOCUMENTS AS PREVIOUSLY INSTRUCTED. MUST PROVIDE A MAP OF STORE AND COPIES OF LICENSES AS PREVIOUSLY INSTRUCTED.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
MUST CLEAN AND MAINTAIN OUTSIDE STORAGE SHED IN BACK OF FACILITY TO AVOID POSSIBLE RODENT HARBORAGE.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THREE COMPARTMENT SINK WAS NOT REPLACED AS PREVIOUSLY ADVISED. INSTRUCTED THAT THE LARGEST PIECE OF EQUIPMENT MUST SUBMERGE INTO THE COMPARTMENTS OF THE SINK. AT THIS TIME, TRIED TO SUBMERGE A SMALL POT INTO SINK BUT IT DID NOT FIT. TWO COMPARTMENT SINK COULD BE USED FOR POTS BUT NO FOOD CAN BE IN SINKS DURING USE FOR DISHWASHING.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
MUST INSTALL SELF-CLOSING DEVICES TO BOTH DOORS OF WASHROOM.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A DIVIDER BETWEEN UTILITY SINK AND EXPOSED SINK IN KITCHEN TO AVOID WASTE WATER GETTING INTO HANDSINK.
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 →