OCT 24
2019
PASS W/ CONDITIONS
14 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
YUM NOODLE CORP.
BEAT. 18/100
201 N WELLS ST · LOOP, CHICAGO
Last inspected October 24, 2019 · passed with conditions
Failed 2 of 11 inspections. 10 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
11
3 passed · 6 w/ conditions · 2 failed
VIOLATIONS
46
includes 10 critical
RECORDS COVER
5 YEARS
since Nov 2013
INSPECTION HISTORY
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT NO CLEAN-UP KIT ON PREMISES DURING INSPECTION INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
PROPER DATE MARKING AND DISPOSITION
OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, SHRIMP,RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
OBSERVED THAT SEVERAL FOOD TRAYS AND FOOD DISHES NOT CURRENTLY IN USE ARE STORED ON FLOOR BEHIND COOLERS AND FREEZERS . MUST WASH , RINSE AND SANITIZED NAMED DISHES AND PROPERLY STORED TO PREVENT CROSS CONTAMINATION.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
OBSERVED THAT WHOLE ONIONS AND POTATOES ARE STORED IN MILK CRATES DIRECTLY ON FLOOR IN KITCHEN .MUST USE PROPER FOOD CONTAINERS AND ELEVATE AND STORED FOOD 6 INCH ABOVE FLOOR
PERSONAL CLEANLINESS
NOTED EMPLOYEE IN FOOD PREP WITH LONG HAIR AND IMPROPER HAIR RESTRAIN WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN PREPARING FOOD AND WORKING WITH EXPOSED FOOD.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
NOTED SOME USE OF MILK CRATES FOR ELEVATION AND FOOD STORAGE AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED THAT BAKING EQUIPMENT IS NOT CURRENTLY IN USE IS COVERED WITH DUST AND FOOD RESIDUA..MUST CLEAN BAKING MIXER, NOODLE MACHINE AND OTHER BAKING EQUIPMENT AFTER EVERY USE AND FOLLOW UP MANUFACTURING RECOMMENDATION FOR MAINTAINING , CLEANING SANITIZING AND STORAGE
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED THAT LADY'S BATHROOM HAND WASHING SINK IS DRAINING SLOW. MUST REPAIR AND MAINTAIN
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
OBSERVED THAT OUT SIDE DUMPSTER AREA IS COVERED WITH OLD PLASTIC CUPS, CARD BOARD BOXES AND OTHER NON FOOD RELATED TRASH.MUST CLEAN AND MAINTAIN AREA AROUND OUTSIDE GARBAGE DUMPSTER
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT AND IN STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST. MUST UPGRADE HOUSING KEEPING.
ALLERGEN TRAINING AS REQUIRED
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
APR 62018PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
APR 6
2018
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOOD INSIDE OF COOLERS AT IMPROPER TEMPERATURES. FOUND 3 CANISTERS OF COOKED VEGETABLE SOUP INSIDE OF TWO COOLERS PREPARED YESTERDAY AT IMPROPER TEMPERATURES RANGING FROM 48.0F TO 58.0F. APPROX 60-LBS OF VEGETABLE SOUP AT COST APPROX $ 100.00 WAS REMOVED AND DISCARDED BY MANAGER -CDI. CRITICAL VIOLATION 7-38-005A.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, RICE, SOUP CHICKEN,ETC. SERIOUS VIOLATION 7-38-012.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
EXTERIOR OF ICE MACHINE NOT CLEAN OF DEBRIS, ETC. INSTRUCTED TO CLEAN/MAINTAIN.
AUG 32017PASS W/ CONDITIONS6 violationsDETAILS
AUG 3
2017
PASS W/ CONDITIONS
6 violationsDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED FOOD NOT PROTECTED DUE TO THE FACT THAT RAW CHICKEN AND RAW BEEF ARE BEING STORED NEXT TO READY TO EAT POTENTIALLY HAZARDOUS CHOPPED SPRING MIX SALAD. ALL OF THE SAID ITEMS WERE BEING STORED IN THE TOP PART ON THE LEFT SIDE OF A PREP COOLER AND NO LIDS OR BARRIER WERE PRESENT TO PREVENT CONTANMINATION. INSTRUCTED EMPLOYEE TO DISCARD AND DENATURE SAID READY TO EAT CHOPPED SPRING MIX SALAD AND TO NEVER STORE READY TO EAT FOODS NEXT TO RAW FOODS. EMPLOYEE DISCARDED SAID READY TO EAT FOOD. SERIOUS VIOLATION 7-38-005(A).
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (CHOPPED READY TO EAT SALAD, RAW CHICKEN) ARE BEING HANDLED PREPARED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES FACILITY IS HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN) BEING STORED IN GROCERY BAGS LOCATED IN THE FREEZER. INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS AND MAINTAIN. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE CARDBOARD AND ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED POTS TOO LARGE TO BE PROPERLY SUBMERGED IN THE 3 COMPARTMENT SINK OR IN THE DISH MACHINE. INSTRUCTED TO REMOVE LARGE POTS AND ONLY USE EQUIPMENT THAT CAN BE PROPERLY WASHED, RINSED AND SANITIZED IN THE 3 COMPARTMENT SINK OR IN THE DISH MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS UNDER THE 3 COMPARTMENT SINK AND DISH MACHINE AREA. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEAD BEING STORED DOWNWARD BY THE UTILITY SINK. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED TO MEET FOOD HANDLER'S REQUIREMENT AND MAINTAIN.
JUL 272017FAILED7 violations3 CRITICALDETAILS
JUL 27
2017
FAILED
7 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
OBSERVED 3 DOOR PREP COOLER WITH POTENTIALLY HAZARDOUS FOODS (CHICKEN, PORK) INSIDE AND AT THE IMPROPER COLD HOLDING AMBIENT AIR TEMPERATURE OF 52.5F. INSTRUCTED TO MAINTAIN SAID COOLER AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, PORK) AT IMPROPER TEMPERATURES LOCATED IN THE 3 DOOR PREP COOLER ACROSS FROM THE COOKING EQUIPMENT; 15LBS OF RAW CHICKEN AT 52.5F-53.1F, 5 LBS OF RAW BEEF AT 53.0F, 5 LBS OF COOKED PORK AT52.7F, 10 BOILED EGGS AT 49.9F, 1LB OF CHEESE AT 57.0F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OBSERVED OUTSIDE GREASE DUMPSTER WITH ACCUMULATED GREASE AND FOOD DEBRIS ON TOP OF THE DUMPSTER. INSTRUCTED TO CLEAN AND SANITIZED SAID DUMPSTER AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN) BEING STORED IN GROCERY BAGS LOCATED IN THE FREEZER. INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS AND MAINTAIN. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE CARDBOARD AND ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED POTS TOO LARGE TO BE PROPERLY SUBMERGED IN THE 3 COMPARTMENT SINK OR IN THE DISH MACHINE. INSTRUCTED TO REMOVE LARGE POTS AND ONLY USE EQUIPMENT THAT CAN BE PROPERLY WASHED, RINSED AND SANITIZED IN THE 3 COMPARTMENT SINK OR IN THE DISH MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS UNDER THE 3 COMPARTMENT SINK AND DISH MACHINE AREA. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED MOP HEAD BEING STORED DOWNWARD BY THE UTILITY SINK. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
FOOD HANDLER REQUIREMENTS MET
OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED TO MEET FOOD HANDLER'S REQUIREMENT AND MAINTAIN.
DEC 52016PASSED1 violationDETAILS
DEC 5
2016
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HAND SINK NEXT TO 3-COMP SINK HOT WATER HANDLE IS HARD TO OPEN WATER SUPPLY.MUST REPAIR. PREMISES ALSO HAS ADDITIONAL EXPOSED HAND SINK IN GOOD REPAIR DIRECTLY ACCROSS NEXT TO THE DISH MACHINE LESS THAN 4FT
show all 11 inspections →
DEC 12016PASS W/ CONDITIONS3 violations2 CRITICALDETAILS
DEC 1
2016
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
REACH IN COOLER IN PREP AREA MAINTAINING IMPROPER TEMPERATURE OF 55.0F. COOLER MUST MAINTAIN 40.0F OR BELOW. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW. COOLER TAG HELD FOR INSPECTION.MUST NOT USE COOLER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENIALLY HAZARDOUS FOODS INSIDE REACH IN COOLER IN PREP AREA MAINTAINED AT IMPROPER TEMPERATURES: APPROX 2-LBS OF COOKED SHRIMP AT 61.3F,12-LBS OF MISO SOUP AT 51.8F, 2LBS OF TOFU AT 53.9F,10 AND 3LBS OF CHICKEN WINGS AT 53.6F.-LBS OF CHICKEN AT 47.8F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER-CDI APPROX COST $100.00.CRITICAL VIOLATION 7-38-005A.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HAND SINK NEXT TO 3-COMP SINK HOT WATER HANDLE IS HARD TO OPEN WATER SUPPLY.MUST REPAIR. PREMISES ALSO HAS ADDITIONAL EXPOSED HAND SINK IN GOOD REPAIR DIRECTLY ACCROSS NEXT TO THE DISH MACHINE LESS THAN 4FT.
MAY 312016PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
MAY 31
2016
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES: APPROX 2LBS OF COOKED PORK AT 84.F AND 3 LBS OF COOKED SHRIMP AT 76.4F ON SMALL TABLE. MUST MAINTAIN HOT FOODS AT 140F OR HIGHER AND COLD FOODS AT 40F OR BELOW. FOOD WAS REMOVED BY MANAGER AND DISCARDED-CDI(4LBS/$50.00.CRITICAL VIOLATION ISSUED 7-38-005A.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
PREPACKAGED FOODS ON DISPLAY FOR SALE NOT LABLED,SUSHI.MUST INSTALL.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
PAPER TOWEL STORAGE BOXES ON FLOORS IN CLOSET AND PLASTIC CONTAINER STORAGE BOXES STORED ON FLOORS INSIDE CLOSETS. MUST INSTALL ADEQUATE SHELVING AND ELEVATE AT LEAST 6-INCHES OFF FLOORS.
FOOD HANDLER REQUIREMENTS MET
MUST PROVIDE ALL NEW ONLINE IDPH TRAINING CERTIFICATES FOR ALL EMPLOYEES BY NEXT ROUTINE INSPECTION.
JAN 122015PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
JAN 12
2015
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
DURING INSPECTION IN A 2DR REFRIGERATOR FOUND 25-30 LBS OF RAW CHCIKEN FEET SITTING ON TOP OF RAW PORK NECK BONES INSIDE A LARGE GRAY PLASTIC CONTAINER. BOTH FOOD PRODUCTS WERE FOUND COMINGLED INSIDE CONTAINER. INSTRUCTED MANAGER TO ALWAYS STORE PORK AND CHICKEN PRODUCTS IN SEPARATE CONTINERS AT ALL TIMES. PRODUCT WAS DISCARDED BY MANAGER AND DENATURED. APPROXIMATE VALUE OF PRODUCT $125.00 CRITICAL CITATION ISSUED. ALSO REVIEWED WITH MANAGER MINIMUM COOKING TEMPERATURES FOR RAW PORK IS 155F FOR 15 SECS. AND 165F FOR 15 SECS FOR CHICKEN.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST PROPERLY LABEL ALL PREPARED, AND COOKED FOODS WITH DATE AND PRODUCT NAME AT AL TIMES INSIDE ALL COOLERS AND REFRIGERATORS. ALL FOODS NOT FOUND IN ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AT ALL TIMES.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN AND SANITIZE RAMEN NOODLE MAKING MACHINE TO REMOVE PASTA CRUMBS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REMOVE EXCESSIVE DUST ACCUMULATION FROM RESTROOM CEILING VENTS AND CEILING VENT ABOVE THE COOKING AREA. ALSO MUST CLEAN/ AND OR REPLACE EXHAUST HOOD VENTS AT THE CANOPY WITH EXECESSIVE GREASE ACCUMULATION.
SEP 32014PASSED1 violationDETAILS
SEP 3
2014
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS AT REAR KITCHEN AND DISHWASHING AREA AROUND HEAVY EQUIPMENT, ALONG WALLBASE AT CORNERS.
NOV 122013FAILED3 violations1 CRITICALDETAILS
NOV 12
2013
FAILED
3 violations1 CRITICALDETAILS
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NOTED THE INTERIOR OF THE ICE MACHINE NOT CLEAN. NOTED A BLACK RESIDUE ON THE INTERIOR WALL. MUST CLEAN, SANITIZE AND MAINTAIN.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NOTED THE FRONT DOOR NOT RODENT PROOF AT THE BOTTOM IT HAS A 1/4 INCH GAP. MUST PROVIDE AND MAINTAIN A WEATHER STRIPPING.
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
NOTED DISH MACHINE NOT PROPERLY CONSTRUCTED, NOTED WATER LEAKING FROM THE SIDE OF THE DOOR ONTO THE FLOOR WHEN RUNNING. MUST FIX AND MAINTAIN.
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 →