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YENS MANDARIN CHINESE REST

2856 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

YENS MANDARIN CHINESE REST has been inspected 7 times by Chicago Department of Public Health since March 25, 2010. The most recent inspection, on December 18, 2014, found no infractions.

2 of 7 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 source, labelling and allergens, Pests and 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on November 7, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 October 28, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 October 28, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 28, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 March 25, 2010. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND DUCT TAPE HOLDING THE INTERIOR PANEL OF THE DEEP FREEZER TOGETHER. INSTRUCTED TO PROPERLY REPAIR DEEP FREEZER AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN OUT LIGHTBULBS IN VARIOUS REFRIGERATION UNITS IN KITCHEN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK DRIPPING INTO A BUCKET. FOUND THE FAUCET ON THE COOKING LINE FOR THE WOK SLOW DRIPPING INTO A BUCKET. INSTRUCTED TO REPAIR BOTH SINKS AND MAINTAIN.
  3. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored inside coolers not labeled or dated. Instructeedto label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Exposed handsink installed next to three compartment. Instructed to install shield between both sinks. Deep freezer gaskets not maintained. Instructed to replace worn gaskets to proper seal deep freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Deep freezer has ice build-up. Instructed to remove massive ice. Cooking equipment through-out not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and baseboard not maintained in basement. Instructed to have ceiling smooth and easily cleanable and seal gap along wallbase and floor. Ventilation covers in toielt room not cleaned. Instructed to detail clean and remove dust build-up.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored behind front bar. Instructed to elevate supplies 6 inches or higher and away from wall.
  4. Canvass

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Food not protected during storage, service and display. Observed black slimy substance on interior panel that is coming in contact with fresh ice being made and stored. Instructed to have ice machine cleaned and sanitized. Serious citation issued 7-38-005(a). "Held for Inspection" tag placed on ice machine.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Outer openings not protected or rodent proofed. Rear exit door has 1/4 inch gap acroos bottom. Instructed to rodent proof door to prevent rodent and insect entry. Serious citation issued 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods stored inside coolers not labeled or dated. Instructeedto label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Exposed handsink installed next to three compartment. Instructed to install shield between both sinks. Deep freezer gaskets not maintained. Instructed to replace worn gaskets to proper seal deep freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Deep freezer has ice build-up. Instructed to remove massive ice. Cooking equipment through-out not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and baseboard not maintained in basement. Instructed to have ceiling smooth and easily cleanable and seal gap along wallbase and floor. Ventilation covers in toielt room not cleaned. Instructed to detail clean and remove dust build-up.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided in 2 door reach-in cooler. Instructed to provide thermometer conspicuous inside all coolers.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored behind front bar. Instructed to elevate supplies 6 inches or higher and away from wall.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED SIX LIVE ROACHES IN KITCHEN BEHIND BOX FREEZERS. TEN LIVE ROACHES IN BASEMENT AT REAR DRY STORAGE. LAST PEST SERVICE REPORT DATED 4-16-12. MUST HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR ROACHES. SERIOUS CITATION ISSUED.7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 3-25-10 NOT CORRECTED.#30-OBSERVED FOODS IN THE COOLERS WITHOUT A LABEL AND DATE. MUST LABEL AND DATE PREPARED FOODS AND THOSE OUT OF ORIGINAL CONTAINERS.#32-OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. INSTRUCTED MANAGEMENT TO USE PROPER FOOD GRADE STORAGE BAGS ONLY.#33-DETAIL CLEAN ALL COOKING EQUIPMENT, STORAGE SHELVES, INTERIOR OF COOLERS, PREP TABLES, LIGHT SHIELDS, GAS LINES BEHIND COOKING EQUIPMENT.#34-REPAIR THE BROKEN AND MISSING FLOOR TILES IN FRONT OF THE WOK STATION. REMOVE ALL STANDING WATER FROM THIS AREA. RE-GROUT THE FLOOR TILES IN THE PREP AREA. DETAIL CLEAN THE FLOOR OF THE PREP AREA.#35-DETAIL CLEAN THE WALLS OF THE PREP AREA.SERIOUS CITATION ISSUED 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GREASE TRAP UNDER WOK LINE WITH DRIPPING GREASE. MUST CLEAN. DIRTY SHELVING WITH GREASE IN REAR KITCHEN. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING AND DAMAGED FLOOR TILES THROUGHOUT REAR PREP AND SINK AREA AND ALSO WITH MISSING GROUT BETWEEN TILES WITH POOLING LIQUID. MUST REPAIR/REPLACE. EXCESSIVE GREASE AND FOOD DEBRIS THROUGHOUT FLOOR UNDER WOK COOKS LINE. MUST NOT USE RAW WOOD AS MATTING FOR FLOOR ON WOK LINE. ANY RAW WOOD MUST BE PAINTED/SEALED AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING DAMAGED WALL TILES AT REAR PREP THREE COMPARTMENT SINK. MUST REPLACE/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDER THREE COMPARTMENT. MUST REPAIR.
  7. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RAW CHICKEN AT 44F, RAW BEEF AT 45F, EGG ROLLS AT 45F, RICE AT 56F, EGGS AT 48F, AND CREAM CHEESE AT 48F, COOKED NOODLES AT 45F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND SOAP AND PAPER TOWELS AVAILABLE AT THE EXPOSED HANDSINK AT THE TIME OF THE INSPECTION. MANAGEMENT WAS NOTIFIED AND PROVIDED HAND TOWELS AND HAND SOAP. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. OBSERVED FOODS IN THE COOLERS WITHOUT A LABEL AND DATE. MUST LABEL AND DATE PREPARED FOODS AND THOSE OUT OF ORIGINAL CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL 3 CHEST FREEZERS ARE IN POOR REPAIR. THE FREEZER DOORS ARE HELD TOGETHER WITH DUCT TAPE. THE DOORS ARE RUSTED ON TOP AND THE PLASTIC LINING ON THE INSIDE OF THE DOORS ARE BROKEN AND HAVE EXPOSED INSULATION. INSTRUCTED MANAGEMENT TO REPLACE THE UNITS. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. INSTRUCTED MANAGEMENT TO USE PROPER FOOD GRADE STORAGE BAGS ONLY. THE DOOR GASKETS AROUND BOTH PREP COOLERS ARE TORN. INSTRUCTED MANAGEMENT TO REPLACE SO THAT THE DOORS CLOSE PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT, STORAGE SHELVES, INTERIOR OF COOLERS, PREP TABLES, LIGHT SHIELDS, GAS LINES BEHIND COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR THE BROKEN AND MISSING FLOOR TILES IN FRONT OF THE WOK STATION. REMOVE ALL STANDING WATER FROM THIS AREA. REGROUT THE FLOOR TILES IN THE PREP AREA. DETAIL CLEAN THE FLOOR OF THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA.

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