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TOM'S PLACE BACK OF THE YARDS LLC

1509 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

TOM'S PLACE BACK OF THE YARDS LLC has been inspected 8 times by Chicago Department of Public Health since September 15, 2021. The most recent inspection, on January 14, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on March 26, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 2 separate inspections, most recently on September 29, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 26, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 September 20, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 20, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

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.

8 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN REAR STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
  2. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 15-20 VARIOUS DEAD INSECTS (CRICKETS, FLIES, CENTIPEDES) ON THE FLOOR AROUND THE PERIMETER OF THE BASEMENT AREA. INSTRUCTED TO REMOVE DEAD INSECTS AND CLEAN AND SANITIZE AFFECTED AREAS AT ADEQUATE FREQUENCY THAT PREVENTS BUILD UP AND ATTRACTION OF OTHER PESTS AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS (SPATULAS, SPOONS) STORED IN ROOM-TEMPERATURE SANITIZER SOLUTION AT THE MAIN COOK LINE. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANTITIZED SURFACE OR SUBMERGED IN WATER AT 135.0F OR ABOVE BETWEEN USES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR BENEATH 3-COMPARTMENT SINK AND BEHIND GREASE TRAP TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD-UP OF GREASE DRIP ALONG TOP RIM OF VENTILATION HOOD SYSTEM (DIRECTLY ABOVE FOOD-CONTACT SURFACES OF COOKING EQUIPMENT). INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF SUFFICIENT CAPACITY TO PREVENT GREASE OR CONDENSATION FROM COLLECTING ON WALLS, CEILINGS, AND PORTIONS OF VENTILATION HOOD SYSTEM DIRECTLY ABOVE COOKING EQUIPMENT.
  3. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE SCOOPER BEING STORED INSIDE THE ICE MACHINE WITH THE HANDLE IN CONTACT WITH THE ICE. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD DEBRIS AND SPLASH IN THE INTERIOR OF THE MICROWAVE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE BASEMENT STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS IN THE BOTTOM INTERIOR OF 1-DOOR FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER-STAINED CEILING TILES THROUGHOUT THE GRILL/KITCHEN AND DISH WASHING AREA. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  4. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOOSE COLD-WATER HANDLE AT FRONT KITCHEN PREP AREA HANDWASH SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  5. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT DUST ON THE VENTS AND IN VENT SYSTEM ABOVE COOKING EQUIPMENT; CLEAN TO REMOVE.
  6. License Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Violation Codes: 3-307.11 Inspector Comments: MUST PROVIDE A SPLASHGUARD AT 1- COMPARTMENT SINK NEXT TO PREP TABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  7. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED NO HOT HOLDING EQUIPMENT MUST PROVIDE AND HAVE AT 135.0F OR ABOVE.(PRIORITY 7-38-005)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF FRONT ENTRY DOOR. MUST MAKE DOOR TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED AN OPENING INTO PREP AREA MUST PROVIDE A BARRIER TO PREVENT ENTRY INTO FOOD PREP AREA AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASHGUARD AT 1- COMPARTMENT SINK NEXT TO PREP TABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED INCORRECT SANITIZING TEST KIT FOR CHECKING PPM'S SOLUTION AT 3- COMPARTMENT SINK.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CAULK UNDERSIDES OF COUNTERTOPS IN PREP AREA AND GAPS AT WINDOW FRAMES IN DINING AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  8. License

    0 infractions

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