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Chinese Yum Yum

March 19, 2015 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AND DATED WHEN HELD OVER 24 HOURS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT RUSTY LEGS AND WHEELS ON PREP TABLES IN FOOD PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN DEBRIS FROM LIGHT SHIELDS IN FOOD PREP AREA.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST PROPERLY STORE ALL BULK FOOD ITEMS 6 INCHES OFF THE FLOOR IN DRY GOODS STORAGE AREA
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: MUST CLEAN OR REPLACE ALL BADLY SOILED APRONS HANGING IN THE WASHROOM, AND BEING WORN BY STAFF.
code 42
Food Handler Requirements Met

Inspector note: 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.
code 45

What changed since the previous inspection?

Compared with Pass on December 18, 2014: 6 findings appeared for the first time. 3 findings recurred.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.