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YOGURT SQUARE

4701 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

YOGURT SQUARE has been inspected 7 times by Chicago Department of Public Health since February 8, 2012. The most recent inspection, on October 25, 2018, found no infractions.

1 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: Handwashing and staff hygiene, Cleaning and sanitizing and 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.

  • 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 2 times on September 18, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 18, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on June 5, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 11 times across 5 separate inspections, most recently on July 27, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 4 separate inspections, most recently on September 18, 2018. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N)- NO EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11- NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND /OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005-NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(A)- NO HAND SINK IN THE FRONT SERVING AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(D)-WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, SERVING COUNTER MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-CLEAN THE FLOOR INSIDE THE FURNACE ROOM WITH(DIRT,DUST AND DEBRIS) AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11(A)- LIGHT BULBS IN THE FRONT SERVING AREA ARE NOT SHIELDED. INSTRUCTED TO PROVIDE LIGHT SHIELD AND END CAPS OR CHANGE THE LIGHT BULBS TO SHATTERED PROOFED LIGHT BULBS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13- ONE EMPLOYEE HANDLING FOOD HAS NO FOOD HANDLER CERTIFICATE. MUST PROVIDE.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT AND STORAGE AREAS IN NEED FOR FURTHER CLEANING AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES NEAR THE DISHWASHING 3 COMPARTMENT SINK AREA AND DETAIL CLEAN INTERIORS OF THE LIGHT SHIELDS IN PREP AREA AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SUPPLIES STORED ALONG SIDE OF EQUIPMENTS. INSTRUCTED TO REMOVE SUPPLIES AND ELEVATE 6 INCHES OFF FLOOR AND AWAY FROM WALL FOR EASIER CLEANING AND MAINTAIN.
  4. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE FROM AIR CONDITIONER DRAINING INTO EXPOSED HANDSINK. INSTRUCTED TO REMOVE DRAINLINE FROM INSIDE SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE CLOSET CLUTTERED, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT INSTALL INSIDE UTILITY CLOSET. INSTRUCTED TO INSTALL LIGHT INISDE CLOSET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE FROM AIR CONDITIONER DRAINING INTO EXPOSED HANDSINK. INSTRUCTED TO REMOVE DRAINLINE FROM INSIDE SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SUPPLIES STORED ALONG SIDE OF EQUIPMENT. INSTRUCTED TO REMOVE SUPPLIES AND ELEVATE 6 INCHES OFF FLOOR AND AWAY FROM WALL.
  6. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD IN POOR REPAIR; INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD-UP INSIDE FREEZERS; INSTRUCTED TO DEFROST/CLEAN AND SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER EQUIPMENT AT CORNERS AND ALONG WALLS AT STORAGE AREAS AND MOP CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON VENT COVERS INSIDE THE WASHROOM AND PREP AREA; INSTRUCTED TO CLEAN. MISSING CEILING PANELS INSIDE CLOSET; INSTRUCTED TO REPLACE TO PREVENT PEST ENTRY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE COOLERS; INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER INSIDE STORAGE AREAS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  7. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Must install barrier at food contact surfaces of frozen yogurt dispensors.

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