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YOUNG AMERICAN

2545-2547 N KEDZIE BLVD, CHICAGO, IL 60647 · Restaurant

Inspection summary

YOUNG AMERICAN has been inspected 8 times by Chicago Department of Public Health since November 27, 2018. The most recent inspection, on December 16, 2024, found no infractions.

3 of 8 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 6 times across 5 separate inspections, most recently on September 5, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on December 3, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 December 3, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 27, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on November 27, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE INTERIOR OF THE DEEP FRYERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR UNDER THE DISH MACHINE IN THE FOOD PREP AREA.
  3. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO CHLORINE SANITIZER WAS OBSERVED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE IN THE KITCHEN AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE DISH MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A STAINED CUTTING BOARD ON THE PREP TABLE. MANAGEMENT INSTRUCTED TO REPLACE OR RESURFACE THE CUTTING BOARD.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE LEAK AT THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE DISH WASH AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN ONE OF THE UNISEX WASHROOMS. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPAIR THE CORNER WALL NEXT TO THE 3 COMPARTMENT SINK IN THE DISH WASH AREA.
  4. Canvass

    0 infractions

  5. Canvass

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN PREP / BAR AREAS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO ICE BIN IN BAR AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR/2- DRAWER PREP COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WHEEL BASES OF ALL COOKING EQUIPMENT AND FRYER CABINET,DISH RACKS.MUST DELIME DISH MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING WALL OUTLET COVER IN DISH MACHINE AREA.MUST SEAL GAP AT WINDOW IN DINING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR MATS IN BAR AREA.MUST REPAIR OR REPLACE BROKEN CONCRETE FLOOR AT ENTRY DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR AND DRAIN UNDER DISH MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN STAFF TOILET ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE VENTILATION IN STAFF TOILET ROOM.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.
  6. Canvass

    0 infractions

  7. License Re-Inspection

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114 THE LOW TEMPERATURE DISH MACHINE LOCATED AT FOOD PREP AREA IS NOT OPERATIONAL AT THIS TIME. MUST INSTALL AND MAINTAIN THE DISH MACHINE WITH A CORRECT CONCENTRATION OF SANITIZER. PRIORITY 7-38-025. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST REPAIR THE OPENINGS IN THE WALLS ALONG THE OUTSIDE PERIMETER WALLS SO THAT THEY ARE NOT A SOURCE OF PEST HARBORAGE.
  8. License

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.14(B) MANAGEMENT MUST ENSURE THAT UNNECESSARY PERSONS ARE NOT ALLOWED IN THE FOOD PREPARATION AREA. MANAGEMENT INSTRUCTED TO INSTALL A BARRIER TO CUSTOMER ENTRANCE INTO THE FOOD PREPARATION AREA AND INSTALL A SIGN FOR EMPLOYEES ONLY. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11 MUST PROVIDE HOT AND COLD RUNNING WATER TO THE HANDWASHING SINK IN THE EMPLOYEE WASHROOM. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114 THE LOW TEMPERATURE DISH MACHINES LOCATED AT THE BAR AND FOOD PREP AREA ARE NOT OPERATIONAL AT THIS TIME. MUST INSTALL AND MAINTAIN THE DISH MACHINES WITH A CORRECT CONCENTRATION OF SANITIZER. PRIORITY 7-38-025. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 NO METAL STEM PROBE THERMOMETER WAS PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE A THERMOMETER CAPABLE OF TAKING TEMPERATURES OF COLD AND HOT FOODS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL COMPANY. PRIORITY FOUNDATION 7-38-020(C). NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 NO CHEMICAL TEST STRIPS WERE AVAILABLE TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINKS OR THE LOW TEMPERATURE DISH MACHINES. MUST PROVIDE THE CORRECT TEST STRIPS FOR EACH TYPE OF SANITIZER THAT IS USED. PRIORITY FOUNDATION 738-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST REPAIR THE OPENINGS IN THE WALLS ALONG THE OUTSIDE PERIMETER WALLS SO THAT THEY ARE NOT A SOURCE OF PEST HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.

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