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DIEZ Y 8

2000 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

DIEZ Y 8 has been inspected 6 times by Chicago Department of Public Health since December 8, 2014. The most recent inspection, on November 13, 2017, found no infractions.

1 of 6 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 temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 June 23, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on June 23, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 7, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 16 times across 5 separate inspections, most recently on June 23, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on June 23, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 1 DOOR PEPSI COOLER. OBSERVED CHICKEN WINGS AT 51.3F, BACON AT 46.4F, SHRIMP AT 56.8F, AND CUT TOMATOES AT 44.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 36# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • HANDWASHING FACILITIES NOT ACCESSIBLE AND NOT PROVIDED WITH SOAP AND PAPER TOWELS. OBSERVED THE EXPOSED HANDWASHING SINK IN THE DISHWASHING AREA NOT ACCESSIBLE. OBSERVED PLASTIC CONTAINERS STACKED INSIDE OF THE HANDWASHING SINK AND NO SOAP OR PAPER TOWELS AVAILABLE AT THE SINK. MANAGEMENT REMVOED THE DISHES FROM THE SINK AND SUPPLIED SOAP AND PAPER TOWELS. NO PAPER TOWELS WERE PROVIDED IN THE 1ST FLOOR LADIES' WASHROOM. MANAGEMENT PROVIDED AT MY REQUEST. ALSO, NO SOAP OR PAPER TOWELS WERE OBSERVED AT THE EXPOSED HANDWASHING SINK IN THE BASEMENT FOOD PREP AREA AND UTENSILS AND SCRUB SPONGES WERE STORED INSIDE OF THE SINK. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AND TO MAKE ALL HANDWASHING SINKS ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE THE BASEMENT PREP TABLE AND 1 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR THE FLOOR IN THE WALK-IN COOLER SO IT IS SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE THE MISSING WALL TILES ABOVE THE MOP SINK FAUCET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER AND FREEZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF PREP TABLES AND COOLERS. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN SANITIZER WHEN NOT IN USE.
  3. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARDS ATTACHED TO THE PREP COOLER STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS BEHIND THE REFRIGERATORS AND HEAVY COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS BY AND UNDER THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE DIRT DEBRIS. OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH MINOR GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
  4. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED THE INSIDE OF THE ICE MACHINE HAS A BLACK SUBSTANCE BY THE ICE MAKER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO DUMP ICE, CLEAN AND SANITIZE SAID ICE MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SCOOP BEING STORED IN A BIN WITH RICE LOCATED IN THE DRY STORAGE AREA IN THE BASEMENT. INSTRUCTED TO STORE ALL UTENSILS PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CUTTING BOARDS ATTACHED TO THE PREP COOLER STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS BEHIND THE REFRIGERATORS AND HEAVY COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS BY AND UNDER THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE DIRT DEBRIS. OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH MINOR GREASE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BOXES OF FROZEN FOODS ON THE FLOOR OF THE WALK IN FREEZER AND CONTAINER OF BEANS BEING STORED ON THE FLOOR OF THE WALK IN COOLER. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
  5. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN DISH AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN BASEMENT IN NEED OF SHEILDS. MUST CORRECT AND MAINTAIN.
  6. License

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI-USE KITCHEN EQUIPMENTS,UTENSILS AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULB INSIDE THE WALK-IN-COOLER IS NOT SHIELDED.INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAK AT BASE OF FAUCET AT 3 COMPARTMNENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN.NO BACKFLOW PREVENTION DEVICE AT MOP SINK AND ICE MAKER.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ITEMS MUST BE STORED AT LEAST 6" OFF THE FLOOR AND AWAY FROM WALL IN BASEMENT DRY STORAGE AREAS AND MAINTAIN. OUTSIDE REAR OF THE PREMISES MUST BE PROPERLY MAINTAINED AND REMOVE UNNECESSARY ARTICLES AND MAINTAIN.

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