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YEE HEUNG SEAFOOD HOUSE

225 W CERMAK RD, CHICAGO, IL 60616 · Restaurant

Inspection summary

YEE HEUNG SEAFOOD HOUSE has been inspected 10 times by Chicago Department of Public Health since September 13, 2013. The most recent inspection, on June 7, 2016, found no infractions.

4 of 10 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.

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.

  • 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 2 times across 2 separate inspections, most recently on May 15, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 12 times across 6 separate inspections, most recently on February 17, 2016. 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 6 times across 6 separate inspections, most recently on February 17, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on August 6, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 May 13, 2015. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE NOTED IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT IN KITCHEN AND BASEMENT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL IN KITCHEN AT SIDE OF BURNER STOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET NECK AT THE THREE COMP SINK IS LEAKING WHEN WATER RUNNING FROM FAUCET; REPAIR FAUCET NECK. THE EXPOSED HANDSINK IN THE BASEMENT PREP AREA IS SLOW DRAINING; REPAIR SO THAT WATER FLOWS FREELY FROM SINK.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING A SPLASH GUARD AT FIRST FLOOR HAND SINK, INSTRUCTED TO INSTALLL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINLESS STEEL PLATES FOR BASEMENT WALL COVERINGS IN POOR REPAIR. INSTRICTED TO MOUNT PROPERLY AND CAULK EDGES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN BASEMENT WALK-IN COOLER, INSTRUCTED TO PROVIDE.
  4. Short Form Complaint

    0 infractions

  5. Canvass Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEMENT'S PREP AREA WALLS AND CEILING IN POOR REPAIR THROUGH OUT, PEELING PAINT,DETERIORATED WALLS AND CEILINGS. INSTRUCTED TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IN BASEMTNTS MISSING END CAPS, INSTRUCED TO INSTALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENTS NOT MET.
  6. Canvass Re-Inspection

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NADEQUATE UTENSILS SANITATION. FOUND HIGH TEMP DISH MACHINE WITH FINAL RINSE TEMP AT 130F. INSTRUCTED TO REPAIR MACHINE AND PROVIDE 180F MINIMUM FOR FINAL RINSE. CRITICAL CITATION ISSUED. 7-38-030. MACHINE IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED FOR TAG REMOVAL REQUEST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEMENT'S PREP AREA WALLS AND CEILING IN POOR REPAIR THROUGH OUT, PEEING PAINT,DETERIORATED WALLS AND CEILINGS. INSTRUCTED TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IN BASEMTNTS MISSING END CAPS, INSTRUCED TO INSTALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENTS NOT MET
  7. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION. FOUND HIGH TEMP DISH MACHINE WITH FINAL RINSE TEMP AT 130F. INSTRUCTED TO REPAIR MACHINE AND PROVIDE 180F MINIMUM FOR FINAL RINSE. CRITICAL CITATION ISSUED. 7-38-030. MACHINE IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED FOR TAG REMOVAL REQUEST.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • INADEQUATE HANDS WASHING FACILITIES, BASEMENT'S PREP AREA HAND SINK NOT DRAINING, INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL CITATION ISSUED. 7-38-030. OTHER HAND SINKS AVAILABLE IN 1ST FLOOR. 48 HOURS NOTICE IS GIVEN. MGR VOLUNTARILY STOPPED OPERATION IN BASEMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS USED FOR FOOD STORAGE, CARD BOARD USED TO COVER SHELVES IN WALK-IN COOLER. INSTRUCTED TO REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEMENT'S PREP AREA WALLS AND CEILING IN POOR REPAIR THROUGH OUT, PEEING PAINT,DETERIORATED WALLS AND CEILINGS. INSTRUCTED TO REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD IN BASEMTNTS MISSING END CAPS, INSTRUCED TO INSTALL.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENTS NOT MET
  8. Canvass

    0 infractions

  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE FOIL FROM SHELVES IN FIRST FLOOR PREP AREA AND PAINT RUSTY SURFACES. PAINT EXTERIOR OF BOOSTER HEATER ON DISHMACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: EXTERIOR OF BBQ COOKER, CAN OPENER AND HOLSTER ATTACHED TO TABLE IN BASEMENT, EXTERIOR OF MICROWAVE, HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND PAINT WALLS AND CEILING IN BASEMENT PREP AREA. CLEAN DUST AND DEBRIS FROM LIGHT SHIELDS THROUGHOUT. SEAL ALL VISIBLE CRACKS AND OPENINGS IN WALLS.
  10. Canvass

    0 infractions

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