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CHINESE YUM YUM

809 W JACKSON BLVD, CHICAGO, IL 60607 · Restaurant

Inspection summary

CHINESE YUM YUM has been inspected 15 times by Chicago Department of Public Health since May 14, 2010. The most recent inspection, on October 18, 2019, found no infractions.

3 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on March 19, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 19, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 6, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 19, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 23 times across 12 separate inspections, most recently on July 25, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN BY THREE COMPARTMENT SINK, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • KNOB TO EXPOSED HAND SINK IN POOR REPAIR, NOT PROPERLY WORKING, INSTRUCTED TO REPAIR,
  4. Short Form Complaint

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  5. Short Form Complaint

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
  6. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF TWO DOOR FREEZER, TOPS, SIDES AND INTERIOR OF COOKING EQUIPMENT ALL NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT KITCHEN PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
  7. Canvass

    7 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPES PROVIDE FOR TESTING SANITIZING SOLUTION, AT THIS TIME OF INSPECTION, INSTRUCTED TO PROVIDE CHEMICAL SANITIZING STRIPS UPON NEXT INSPECTION, SERIOUS CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF TWO DOOR FREEZER, TOPS, SIDES AND INTERIOR OF COOKING EQUIPMENT ALL NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND ALL EQUIPMENT KITCHEN PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS NOT CLEAN IN PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LEAKING AT THREE COMPARTMENT SINK, INSTRUCTED TO REPAIR,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT,
  8. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIFE IMPROPERLY STORED INBETWEEN COOLER AND STEAM TABLE. INSTD TO STORE CLEAN KNIFE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED ON COUNTER. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.
  9. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE PROPERLY LABELED AND DATED WHEN HELD OVER 24 HOURS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY LEGS AND WHEELS ON PREP TABLES IN FOOD PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DEBRIS FROM LIGHT SHIELDS IN FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE ALL BULK FOOD ITEMS 6 INCHES OFF THE FLOOR IN DRY GOODS STORAGE AREA
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST CLEAN OR REPLACE ALL BADLY SOILED APRONS HANGING IN THE WASHROOM, AND BEING WORN BY STAFF.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • 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.
  10. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE COOKING EQUIPMENT AND REMOVE GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE ALL ITEMS IN THE SIDE STORAGE CLOSET 6 INCHES OFF THE FLOOR.
  11. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPELY LABEL ALL BULK FOOD ITEM CONTAINERS. ALSO STORE ALL FOOD IN FOOD GRADE CONTAINERS. (NO GROCERY BAGS)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND ALSO REMOVE RUST AROUND THE RIM. MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR CLEAN APPAREL. (APRONS)
  12. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY STORE PRECOOKED AND PREPARED FOOD ITEMS IN FOOD GRADE CONTAINER WITH LABELS (NAME,DATE AND TIME).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING TO REMOVE SPILLS AT REAR PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHS IN SANITATION SOLUTION WHEN NOT IN USE.
  13. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.DURING INSPECTION OBSERVED NO ONE SITE WITH CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE.MUST ALWAYS HAVE A STAFF PERSON WHO HAS A CITY OF CHICAGO FOOD SERIVCE MANAGER CERTIFICATE ON SITE AT ALL TIMES. SERIOUS CITATION 7-38-012 ISSUED H000076813 18 COURT DATE 5/31/2012 AT 1100AM RM112 400 WEST SUPERIOR CHGO.,IL. PLEASE SEE BACK OF CITATION FOR PRE-PAYMENT, MAIL-IN OPTION, AND PAYMENT CENTER LOCATIONS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL FOOD NOT STORED IN ORIGINAL CONTAINERS AT ALL TIMES.
    • 33. 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.MUST DETAIL CLEAN AND SANITIZE ALL RICE COOKERS TO REMOVE CAKED ON GRIME. MUST ALSO CLEAN INTERIOR OF ALL FRYERS TO REMOVE EXCESS GREASE.
  14. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REMOVE THE CLEAVER FROM THE DIRTY SLOT BETWEEN THE STEAM TABLE AND WASH, RINSE AND SANITIZE THIS AREA.
    • 34. 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 AND MAINTAIN THE KITCHEN FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
  15. License

    0 infractions

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