MAY 21
2014
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
YANNI'S DOG.
YOUR CALL. 72/100
5318 N BROADWAY · UPTOWN, CHICAGO
Last inspected May 21, 2014 · passed
3 of 5 inspections passed, 1 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
5
3 passed · 1 w/ conditions · 1 failed
VIOLATIONS
16
includes 4 critical
RECORDS COVER
1 YEAR
since Nov 2012
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
: OBSERVED PLASTIC BAGS AND FOOD GLOVES USED AS STOPPERS FOR THE THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE ACCURATE STOPPERS,SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
MAY 202014PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
MAY 20
2014
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND DISPLAY PREP COOLER BEHIND THE COUNTER TOP AT FRONT PREP AREA AT TEMP OF 54.8F TO 56.8F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE SAID COOLER(CHICKEN,SOUR CREAM,FRESH EGGS,ETC). COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.BUSINESS THERMOMETERINSIDE THE UNIT SHOWED TEMP OD 62.4F. MANAGER / OWNER CALLED TECHNICIAN,HOWEVER NOT ON PREMISES.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE COOLER. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SOUR CREAM AT TEMP OF 60.6F TO 62F; RAW MARINATE CHICKEN AT TEMP OF 61.5F; FETA CHEESE IN WATER AT TEMP OF 62,4F; SLICED TOMATOES AT TEMP OF 60.4F; FRESH EGGS AT TEMP OF 61,5F; HOT DOGS AT TEMP OF 60.9F; POLISH AT TEMP OF 61,1F; TWO CONTAINERS OF SHARP CHEDDARS AT TEMP OF 61.7F(CONTAINER HAD LABELED "KEEP REFRIGERATOR";CHOPPED LETTUCE IN WATER AT TEMP OF 62.9F.ALL PRODUCTS MENTIONED WAS STORED INSIDE THE MENTIONED COOLER ABOVE. EMPLOYEE DISCARDED AND DENATURED TEMPERATURE ABUSED.POUNDS 15-20, VALUE 190. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED PLASTIC BAGS AND FOOD GLOVES USED AS STOPPERS FOR THE THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE ACCURATE STOPPERS,SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
GREASE INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS WATER INSIDE THE DISPLAY COOLER ACROSS THE DEEP FRYER,INSTRUCTED TO CLEAN
AUG 52013PASSED4 violationsDETAILS
AUG 5
2013
PASSED
4 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FOOD/DIRT BUILD UP INSIDE DISHWASH AREA FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE DISHWASH 3-COMPARTMENT SINK. MUST REPLACE WITH WORKING LIGHT BULBS.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THEROMETER INSIDE FRONT DISPLAY DRINK COOLER. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
STORAGE ROOM FLOOR CLUTTERED (BOXES, PLASTIC CONTAINERS, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
NOV 92012FAILED7 violations2 CRITICALDETAILS
NOV 9
2012
FAILED
7 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FOUND SALAD DISPLAY COOLER SANDWICH COOLER NOT MAINTAINED, AMBINET AIR TEMPERATURE AT 49.2 F AND 49.7 F. INSTRUCTED MANAGER TO REPAIR BOTH COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
NO HAND WASH BOWL AT REAR PREP AREA. MUST PROVIDE HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT REAR PREP.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN SHELVES IN PREP AREA AND EXTERIOR OF ALL SINKS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST CLEAN ALL UNCLEAN WALLS IN PREP AREA AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
CEILING LIGHTS NOT WORKING ABOVE DISHWASH 3-COMPARTMENT SINK AT MAIN PREP AREA. MUST PROVIDE WORKING LIGHT BULBS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
DISHWASH 3-COMPARTMENT SINK PIPE DRAINING SLOWLY AT MAIN PREP AREA. MUST ROD OUT PIPES.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND PROVIDE AND CALIBRATE METAL STEM PROBE FOR FOOD HANDLERS.
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 →