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YOKOZUNA

1131 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

YOKOZUNA has been inspected 4 times by Chicago Department of Public Health since November 16, 2012. The most recent inspection, on March 6, 2015, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 13 times across 3 separate inspections, most recently on September 3, 2014. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 2 times on October 24, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE ALL MULTI-USE UTENSILS I.E., SMALL PLATES, LARGES PLATES BOWLS, AND CERAMIC SPOONS UPSIDE DOWN TO PREVENT CONTAMINATION UNTIL USED.(ABOVE STATED ITEMS BEING STORED ON WALL COUNTER SHELF AT THE SUSHI PREP AREA IN THE FRONT AND IN THE REAR KITCHEN AREA SHELVES).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESSIVE FROST/ICE BUILD-UP AT ICE BOX FREEZER ON PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REATTACH WALL COVING AT WALL LOCATED BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA UNDER THE EXHAUST HOOD AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE EXHAUST HOOD VENTS AT THE EXHAUST HOOD CEILING IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING DUMP SINK AT THE FRONT SUSHI PREPARATION AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN THE FAUCET BASE AT THE 3-COMP SINK IN THE KITCHEN TO REPAIR LEAK.
  3. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EQUIPMENT IN THE KITCHEN,EXTERIOR AND INTERIOR,INCLUDED DEEP FRYER, ARE EXTREMELY GREASY. GREASE BUILD-UP AT HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER COOKING EQUIPMENT,COOLERS AND HALLWAY.NEED TO BE CLEANED.MUST REMOVE GREASE BUILD-UP UNDER AND AROUND COOKING EQUIPMENTS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE ABOVE COOKING EQUIPMENT ARE WITH LARGE OPENINGS,INSTRUCTED TO SEAL WITH SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD UNDER THE HOOD ARE EXTREMELY DIRTY WITH GREASE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK IN KITCHEN NOT MAINTAINED:COLD WATER HANDLE CONTINUOUSLY ROTATES AND UNABLE TO PROVIDE COLD RUNNING WATER,INSTRUCTED TO REPAIR SAID HANDLE. INSTRUCTED TO USE THE OTHER EXPOSED HAND SINK BY THE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO STOPPERS PROVIDED AT THREE COMPARTMENT SINKS.EMPLOYEE ARE USING PLASTIC FOIL AND PAPER TOWELS AT THREE COMPARTMENT SINKS INSTEAD OF THE STOPPERS.INSTRUCTED TO PROVIDE.
  4. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED DUST BUILD UP ON PREP COOLER CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • 1-COMPARTMENT SINK LO0SE FROM WALL. MUST REATTACH SINK TO WALL/SEAL ANY GAPS BETWEEN WALL AND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK PIPE LEAKING AND 3-COMPARTMENT SINK FAUCETS LEAKING. MUST REPAIR AND MAINTAIN SINKS.

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