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YANNI'S DOG

5318 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

YANNI'S DOG has been inspected 6 times by Chicago Department of Public Health since November 9, 2012. The most recent inspection, on September 16, 2014, found no infractions.

2 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.

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 5 times across 3 separate inspections, most recently on May 20, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 7 times across 4 separate inspections, most recently on May 21, 2014. 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 3 times across 2 separate inspections, most recently on August 5, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 9, 2012. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • : OBSERVED PLASTIC BAGS AND FOOD GLOVES USED AS STOPPERS FOR THE THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE ACCURATE STOPPERS,SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
  3. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND DISPLAY PREP COOLER BEHIND THE COUNTER TOP AT FRONT PREP AREA AT TEMP OF 54.8F TO 56.8F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE SAID COOLER(CHICKEN,SOUR CREAM,FRESH EGGS,ETC). COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.BUSINESS THERMOMETERINSIDE THE UNIT SHOWED TEMP OD 62.4F. MANAGER / OWNER CALLED TECHNICIAN,HOWEVER NOT ON PREMISES.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE COOLER. CRITICAL VIOLATION:7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SOUR CREAM AT TEMP OF 60.6F TO 62F; RAW MARINATE CHICKEN AT TEMP OF 61.5F; FETA CHEESE IN WATER AT TEMP OF 62,4F; SLICED TOMATOES AT TEMP OF 60.4F; FRESH EGGS AT TEMP OF 61,5F; HOT DOGS AT TEMP OF 60.9F; POLISH AT TEMP OF 61,1F; TWO CONTAINERS OF SHARP CHEDDARS AT TEMP OF 61.7F(CONTAINER HAD LABELED "KEEP REFRIGERATOR";CHOPPED LETTUCE IN WATER AT TEMP OF 62.9F.ALL PRODUCTS MENTIONED WAS STORED INSIDE THE MENTIONED COOLER ABOVE. EMPLOYEE DISCARDED AND DENATURED TEMPERATURE ABUSED.POUNDS 15-20, VALUE 190. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC BAGS AND FOOD GLOVES USED AS STOPPERS FOR THE THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE ACCURATE STOPPERS,SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE INSIDE THE DEEP FRYER,INSTRUCTED TO CLEAN AND MAINTAIN.EXCESS WATER INSIDE THE DISPLAY COOLER ACROSS THE DEEP FRYER,INSTRUCTED TO CLEAN
  4. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP INSIDE DISHWASH AREA FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT CEILING LIGHT BULBS ABOVE DISHWASH 3-COMPARTMENT SINK. MUST REPLACE WITH WORKING LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE FRONT DISPLAY DRINK COOLER. MUST PROVIDE WORKING THERMOMETER FOR COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE ROOM FLOOR CLUTTERED (BOXES, PLASTIC CONTAINERS, ETC.). INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND SALAD DISPLAY COOLER SANDWICH COOLER NOT MAINTAINED, AMBINET AIR TEMPERATURE AT 49.2 F AND 49.7 F. INSTRUCTED MANAGER TO REPAIR BOTH COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO HAND WASH BOWL AT REAR PREP AREA. MUST PROVIDE HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT REAR PREP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN SHELVES IN PREP AREA AND EXTERIOR OF ALL SINKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN ALL UNCLEAN WALLS IN PREP AREA AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHTS NOT WORKING ABOVE DISHWASH 3-COMPARTMENT SINK AT MAIN PREP AREA. MUST PROVIDE WORKING LIGHT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISHWASH 3-COMPARTMENT SINK PIPE DRAINING SLOWLY AT MAIN PREP AREA. MUST ROD OUT PIPES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND PROVIDE AND CALIBRATE METAL STEM PROBE FOR FOOD HANDLERS.

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