OCT 22

2013

PASS 7 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST INSTALL SPLASH GUARD ON SUSHI BAR EXPOSED HAND SINK BETWEEN SINK AND PREP CUTTING BOARD. BOTH SUSHI BAR ONE DOOR AND COOKS LINE TWO DOOR COOLERS WITH TORN RUBBER DOOR GASKETS AND REPAIRED WITH DUCT TAPE. MUST REPLACE RUBBER GASKETS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR ICE MACHINE UPPER WATER RESERVOIR AND ICE BIN DIRTY. MUST CLEAN AND MAINTAIN.

Minor Food Storage & Handling

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF-CLOSING DEVICE ON WOMANS WASHROOM DOOR.

Minor Employee Hygiene

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MISSING NOZZLE ON SUSHI BAR EXPOSED HAND SINK. MUST REPLACE AND INSTRUCTED TO USE KITCHEN EXPOSED HAND SINK THAT IS WITHIN 6FT OF SUSHI BAR FOR HAND WASHING UNTIL SINK IS REPAIRED.

Minor Food Temperature

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR BOTH SUSHI DISPLAY COOLERS AND METAL STEM THERMOMETER FOR FOOD TEMPERATURES.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

DEC 2

2011

PASS · 0 violations

JUN 17

2010

PASS · 0 violations

JUN 14

2010

FAIL 7 violations 1 CRITICAL

Critical Pest Activity

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN AND LIDS FOR GARBAGE DUMPSTER UNABLE TO BE CLOSED DUE TO EXCESSIVE GARBAGE IN THE DUMPSTER. INSTRUCTED MANAGEMENT THAT GARBAGE DUMPSTER LIDS MUST BE CLOSED AT ALL TIMES EXCEPT WHEN IN USE. ADEQUATE PICKUP IS NEEDED TO ENSURE THAT EXCESSIVE AMOUNT OF GARBAGE DOES NOT ACCUMULATE IN AND AROUND THE DUMPSTER. MUST CLEAN AND MAINTAIN AREA FREE OF ALL GARBAGE. NO CITATION ISSUED. SERIOUS VIOLATION 7-38-030.

Minor Sanitation

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. MUST STORE ALL FROZEN FOODS IN DURABLE PLASTIC BAGS. MUST REMOVE ALL GROCERY BAGS USED TO STORE FROZEN FOODS.

Minor Sanitation

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. DETAIL CLEAN THE FOLLOWING: GREASE AROUND THE GRILL, GREASE ON VENTILATION HOOD AND FILTERS, INTERIOR OF MICROWAVE, INTERIOR OF LINE PREP COOLER, INTERIOR OF ICE MACHINE.

Minor Sanitation

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. DETAIL CLEAN THE FLOOR UNDER THE WOK STATION, UNDER THE LINE PREP COOLER AND WIRE SHELVING RACK.

Minor Sanitation

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. MUST SEAL THE STAINLESS STEEL WALL SECTION ABOVE THE EXPOSED HANDSINK IN THE PREP AREA. MUST SEAL THE BASEBOARD OPENING AT THE FLOOR/WALL JUNCTION AT THE CORNER WALL NEAR THE SIDE OF THE WOK STATION.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE NON-WORKING OR UNNECESSARY EQUIPMENT (FREEZERS, WOOD, COMPUTER MONITOR, ETC.), FROM THE BASEMENT.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A STORAGE CONTAINER FOR THE ICE SCOOP.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

YUKI HANA JAPANESE CUISINE & S.

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