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YA KWANG

5116 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

YA KWANG has been inspected 16 times by Chicago Department of Public Health since May 23, 2013. The most recent inspection, on December 9, 2019, found no infractions.

8 of 16 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, Pests and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on September 5, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 26, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 30, 2017. 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 15 times across 8 separate inspections, most recently on January 19, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 January 30, 2017. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1982960 DATED 2/9/17. #32- OBSERVED RAW WOODEN SHELVINGS IN KITCHEN AREAS AND NO SPLASHGUARD AT THE BAR EXPOSED HANDSINK.INSTRUCTED TO SEAL RAW WOODEN SURFACES USING A NON-TOXIC FINISH AND INSTALL A SPLASHGUARD TO THE BAR EXPOSED HANDSINK AT THE RIGHT SIDE AND MAINTAIN.SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST THE REACH IN FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. REPLACE GROCERY BAG BEING USED TO STORED FROZEN FOODS WITH FOOD GRADE STORAGE BAG.
  6. Canvass

    0 infractions

  7. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOODEN SHELVINGS IN KITCHEN AREAS AND NO SPLASHGUARD AT THE BAR EXPOSED HANDSINK.INSTRUCTED TO SEAL RAW WOODEN SURFACES USING A NON-TOXIC FINISH AND INSTALL A SPLASHGUARD TO THE BAR EXPOSED HANDSINK AT THE RIGHT SIDE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE AT WATERLINE FOR THE ICE MAKER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MAKER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.
  8. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE--ICE IS BEING USED FOR HUMAN CONSUMPTION. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED.SERIOUS VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOODEN SHELVINGS IN KITCHEN AREAS AND NO SPLASHGUARD AT THE BAR EXPOSED HANDSINK.INSTRUCTED TO SEAL RAW WOODEN SURFACES USING A NON-TOXIC FINISH AND INSTALL A SPLASHGUARD TO THE BAR EXPOSED HANDSINK AT THE RIGHT SIDE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELD TO LIGHT FIXTURE ABOVE THE KITCHEN PREP TABLE.INSTRUCTED TO INSTALL LIGHT SHIELD AT LIGHT FIXTURE OR SHATTER-PROOF LIGHT BULB AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE AT WATERLINE FOR THE ICE MAKER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MAKER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER(S) WITH NO PROOF OF FOOD HANDLER TRAINING.INSTRUCTED TO PROVIDE.
  9. Canvass

    0 infractions

  10. Canvass Re-Inspection

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT WATER THROUGHOUT THE PREMISES. WATER AT 63.4F. OPERATOR STATED THEY TURNED OFF HOT WATER HEATER. OPERATOR TURNED WATER HEATER BACK ON AND WATER TEMPERATURE REACHED 116.7F. INSTRUCTED FACILITY TO MAINTAIN HOT AND COLD RUNNING WATER, UNDER CITY PRESSURE, AT ALL TIMES THROUGHOUT THE ESTABLISHMENT. CRITICAL VIOLATION 7-38-030.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN AN EXPOSED HANDSINK AT THE BAR WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS. OBSERVED THE EXPOSED HANDSINK TO BE SLOW DRAINING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO OBTAIN SINK STOPPERS FOR THE LARGE 3 COMPARTMENT SINK AND TO MAINTAIN SO SINKS CAN BE FILLED COMPLETELY. OBSERVED A LEAK AT THE FAUCET OF THE LARGE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  11. Canvass

    5 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACKING UP ONTO FLOOR WHEN EMPTYING A COMPARTMENT OF THE LARGE THREE COMPARTMENT SINK- WATER TRAVELS FROM COMPARTMENT, THROUGH GREASE TRAP, AND DRAINS INTO THE FLOOR DRAIN AND WOULD BACK UP AND OVERFLOW. PLUMBER ARRIVED ON SITE DURING INSPECTION AND REPAIRED SO ALL WASTE WATER IS DISPOSED OF PROPERLY WITHOUT ANY BACKUPS. CRITICAL CITATION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND MICE DROPPINGS ON SITE: 5 IN MOP CLOSET, 20 IN THE FURNACE ROOM. INSTRUCTED FACILITY TO REMOVE ALL EVIDENCE OF PESTS AND MAINTAIN. RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDER FOR SERVICE. SERIOUS CITATION ISSUED 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS UNDER THE BAR AND KITCHEN EQUIPMENT AND DIRT AND DEBRIS ON THE FLOORS OF THE FURNACE ROOM. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN AN EXPOSED HANDSINK AT THE BAR WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS. OBSERVED THE EXPOSED HANDSINK TO BE SLOW DRAINING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. INSTRUCTED FACILITY TO OBTAIN SINK STOPPERS FOR THE LARGE 3 COMPARTMENT SINK AND TO MAINTAIN SO SINKS CAN BE FILLED COMPLETELY. OBSERVED A LEAK AT THE FAUCET OF THE LARGE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE REAR FURNACE ROOM. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN TO HELP FACILITATE PROPER CLEANING AND HELP PREVENT PEST HARBORAGE.
  12. Canvass

    0 infractions

  13. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEANED IN FURNACE ROOM. INSTRUCTED TO REMOVE SUPPLIES AND DETAIL CLEAN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN STOPPERS FOR 3 COMPARTMENT SINKS; INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES STORED IN PARTY ROOMS. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  14. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES NOT MAINTAINING PROPER TEMPERATURE. ONLY REFRIGERATOR-2 DOOR COOLER INTERNAL TEMPERATURE AT 49.0 F, WHILE STORING CONDIMENTS AND 2 PACKAGES OF TOFU. INSTRUCTED THAT COOLER MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED 7-38-055(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE. FOUND 2-2 LB PACKAGES OF TOFU AT 48.6 F IN COOLER STATED. ABOVE. INSTRUCTED THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40 F OR BELOW. MANAGER VOLUNTARILY DISCARDED. NO CITATION ISSUED, SEE VIOLATION #02. VALUE $8, 4 LBS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES OR CURRENT CITY OF CHICAGO CERTITIFCATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS IS BEING SERVED AND PREPARED. INSTRUCTED THAT A CERTIFICATE FOOD MANAGER MUST HAVE CURRENT CITY OF CHICAGO CERTIFICATE POSTED CONSPICUOUSLY IN PLAIN VIEW OF CUSTOMERS. SERIOUS CITATION ISSUED 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEANED IN FURNACE ROOM. INSTRUCTED TO REMOVE SUPPLIES AND DETAIL CLEAN AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT WORKING IN PRIVATE ROOM (FIRST). INSTRUCTED TO REPLACE NON-WORKING BULBS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNECESSARY ARTICLES STORED IN FURNACE ROOM. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  15. License Re-Inspection

    0 infractions

  16. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FACILITY NOT RODENT PROOFED; WE OBSERVED GAPS AT BOTTOM OF MAIL SLOT FRONT DOOR AND AT BACK DOOR, DOORS IN POOR REPAIR. INSTRUCTED TO REPAIR/SEAL TO PREVENT PEST ENTRY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST AND DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; BOTTOM AREA OF COOLERS, SHELVES, COOKING EQUIPMENT, STORAGE TABLES, ALL EQUIPMENT AT PREP AREA; ALSO INSTRUCTED TO REMOVE NEWSPAPER AND FOIL COVERING ON EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN/SANITIZE FLOOR DRAINS UNDER THE 3 COMPARTMENT SINKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON CEILING ATTACHMENTS; INSTRUCTED TO CLEAN; VENT COVERS AND FANS THRU-OUT PREMISES. ALSO INSTRUCTED TO PROPERLY SEAL OPENING UNDER BAR AREA COUNTER TO PREVENT PEST ENTRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN STOPPERS FOR 3 COMPARTMENT SINKS; INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER; INSTRUCTED TO PROVIDE.

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