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YANBANG CAI SICHUAN RESTAURANT

228 W CERMAK RD, CHICAGO, IL 60616 · Restaurant

10 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, DISHMACHINE AND PREP TABLES) TO REMOVE SPLATTER AND DIRT. ALSO REPLACE WATER STAINED CEILING TILES THROUGHOUT WHERE NEEDED. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACKFLOW DEVICE AT UTILITY SINK AT REAR AND REMOVE THREADS FROM FAUCET OF SAME.
  2. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISHMACHINE HAS 0 PPM CHEMICAL SANITIZING RINSE FOR UTENSILS. MUST PROVIDE ACCEPTABLE CHEMICAL SANITIZER. CRITICAL VIOLATION 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
      • OBSERVED 35 0R MORE MICE DROPPINGS ON FLOOR UNDER SHELVING IN BULK CONTAINER STORAGE AREA OF KITCHEN AND 15 LIVE CRAWLING ROACHES AT DISH MACHINE IN REAR PREP AREA. MUST REMOVE CLEAN/SANITIZE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE BETWEEN NOW AND PRIOR TO RE-INSPECTION. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM AND EXTERIOR SURFACE OF THE FRYER, INTERIOR AND EXTERIOR OF REFRIGERATION UNITS. REMOVE GREASE BUILD-UP RUNNING DOWN SIDES OF COOKING EQUIPMENT AND AT WOK STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT AND REMOVE GREASE BUILD-UP ON FLOORS UNDER DEEP FRYERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, DISHMACHINE AND PREP TABLES) TO REMOVE SPLATTER AND DIRT. ALSO REPLACE WATER STAINED CEILING TILES THROUGHOUT WHERE NEEDED. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACKFLOW DEVICE AT UTILITY SINK AT REAR AND REMOVE THREADS FROM FAUCET OF SAME.
  3. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES OBSERVED. CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDERNEATH COOKING EQUIPMENT TO REMOVE GREASE OBSERVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LOWER WALL BEHIND COOKING EQUIPMENT (WOK STATION) TO REMOVE GREASE OBSERVED.
  4. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND SIXTY OR MORE MOUSE DROPPINGS ON THE FLOOR IN THE KICHEN BEHIND THE DEEP FREEZER, ON THE BOTTOM OF THE PREP TABLES, UNDER/BEHIND AND AT THE SIDE OF THE REACH IN FREEZER, IN THE DRY STORAGE ROOM OF THE KITCHEN, UNDER THE TABLE WHERE THE SLICER IS LOCATED AND IN THE HALL AREA BETWEEN THE KITCHEN AND THE DINING ROOM ON THE FLOOR UNDER STORED ITEMS. MUST CLEAN ALL AFFECTED AREAS. RECOMMENDED THAT PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES OBSERVED. CLEAN INTERIORS OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDERNEATH COOKING EQUIPMENT TO REMOVE GREASE OBSERVED. CLEAN IN AREAS MENTIONED IN VIOLTION #18 TO REMOVE DROPPINGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL AROUND AND BEHIND COOKING EQUIPMENT HAS GREASE BUILD UP; MUST CLEAN WALL AND VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE GREASE TRAP AT THE THREE COMP SINK NEEDS CLEANING; CLEAN EXTERIOR OF TRAP AND PAINT IF NECESSARY ONCE CLEANED.
  5. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE EXTERIOR SURFACES OF COOKING EQUIPMENT NEED CLEANING, CLEAN TOP OF DISHMACHINE, BOTTOMS OF STORAGE TABLES AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT AROUND UNDER AND BEHIND KITCHEN EQUIPMENT. ALSO CLEAN UNDER COOKING EQUIPMENT TO REMOVE GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP OF SINK WHEN WASH RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME UNNECESSARY ITEMS IN THE KITCHEN; INSTRUCTED TO REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
  6. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 100 MOUSE DROPPINGS IN THE KITCHEN AND STORAGE AREA ON THE FLOOR AROUND UNDER AND BEHIND EQUIPMENT. MUST CLEAN ALL AFFECTED AREAS AND HAVE ORKING SERVICE ESTABLISHMENT PRIOR TO REINSPECTION NEXT WEEK. INSTRUCTED TO SEAL ANY HOLES THAT MAY BE BEHIND VARIOUS EQUIPMENT THAT ARE NOT VISIBLE AT THIS TIME. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE EXTERIOR SURFACES OF COOKING EQUIPMENT NEED CLEANING, CLEAN TOP OF DISHMACHINE, BOTTOMS OF STORAGE TABLES AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS THROUGHOUT AROUND UNDER AND BEHIND KITCHEN EQUIPMENT. ALSO CLEAN UNDER COOKING EQUIPMENT TO REMOVE GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE WORKING DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP OF SINK WHEN WASH RINSE AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME UNNECESSARY ITEMS IN THE KITCHEN; INSTRUCTED TO REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
  7. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENTS NOT MET.
  8. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE PEST CONTROL, FOUND OVER 50 MOUSE DROPPINGS SCATTERED THROUGH OUT KITCHEN AND DINING ROOM. INSTRUCTED MGR TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANITAION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN. SERIOUS CITAION ISSUED 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS PROVIDED FOR LOW TEMP DISH MACHINE NOR FOR 3-COMP SINK, RESTAURANT MGT WERE ASKED BEFORE TO OBTAIN AS DESCRIBED IN THE LAST INSPECTION COMMENTS.INSTRUCTED TO OBTAIN A CHLORINE TEST STRIPS. SERIOUS CITAION ISSUED, 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1496586 DATED ON 9-11-14 FOR VIOLATION # (33)MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM AND EXTERIOR SURFACE OF THE FRYER, INTERIOR AND EXTERIOR OF REFRIGERATION UNITS. CLEAN SPICE RACK AT COOKING STATION TO REMOVE SPILLED SPICES. CLEAN AND PAINT BOTTOMS OF PREP TABLES WHERE RUSTY. #(34)CLEAN AND MAINTAIN FLOORS UNDER COOKING EQUIPMENT, ALSO AROUND AND BEHIND OTHER KITCHEN EQUIPMENT (DISHMACHINE, REFRIGERATORS). INSTRUCTED MGR TO CORRECTED VIOLATIONS WITHIN GIVEN TIME FRAME. SERIOUS CITATION ISSUED 7-42-090
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET.
  9. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM AND EXTERIOR SURFACE OF THE FRYER, INTERIOR AND EXTERIOR OF REFRIGERATION UNITS. CLEAN SPICE RACK AT COOKING STATION TO REMOVE SPILLED SPICES. CLEAN AND PAINT BOTTOMS OF PREP TABLES WHERE RUSTY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN AND MAINTAIN FLOORS UNDER COOKING EQUIPMENT, ALSO AROUND AND BEHIND OTHER KITCHEN EQUIPMENT (DISHMACHINE, REFRIGERATORS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, DISHMACHINE AND PREP TABLES) TO REMOVE SPLATTER AND DIRT. ALSO REPLACE WATER STAINED CEILING TILES THROUGHOUT WHERE NEEDED. CLEAN VENTS ABOVE COOKING EQUIPMENT TO REMOVE GREASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN EXTERIORS AND PAINT GREASE RECEPTORS AT THREE COMP SINK AND DISHMACHINE.
  10. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE FAN IN THE REACH IN COOLER IN THE PREP AREA.