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YUEN'S 8 INC.

7357 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

YUEN'S 8 INC. has been inspected 3 times by Chicago Department of Public Health since March 2, 2018. The most recent inspection, on March 19, 2020, found no infractions.

1 of 3 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, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 separate inspections, most recently on February 27, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 February 27, 2019. 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 February 27, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 6 times across 2 separate inspections, most recently on February 27, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 5 times across 2 separate inspections, most recently on February 27, 2019. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE . PRIORITY FOUNDATION VIOLATION#: 7-38-010(A) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - -
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. - -
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • WHITE DRY FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MILK CRATES USED FOR SHELVES MUST BE REPLACED WITH A RAISED SHELF,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • GREASE INSIDE THE DEEP FRYERS AND PIPES BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SEAL OPENINGS ON CEILING TILES AT DRY STORAGE AREA. APPLIED MATERIAL/SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN MISSING FLOOR TILES IN KITCHEN BY THE COOKING EQUIPMENT,THREE COMPARTMENT SINK.ALSO RE-SEAL ALL PLASTIC BASEBOARD IN REAR STORAGE . SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • PROTECTIVE SHIELD ARE HAS EXCESS DUST IN THE KITCHEN ALSO IN DINING AREA CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE PROVIDE ON SITE. INSTRUCTED TO PROVIDE -
  3. License

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRY FOOD CONTAINERS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLASTIC UTENSILS FOR COSTUMERS MUST BE PROPERLY STORED,INVERT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SURFACE ON WOK UNITS ARE BROKEN PITTED WITH ROUGH SURFACE,INSTRUCTED TO REPAIR/REPLACE SURFACE AT SAID AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • RUST ON TOP THE GREASE TRAP LIDS,REPAINT. GREASE INSIDE THE DEEP FRYERS,NEED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR INSIDE THE WASH ROOM BY THE TOILET SEAT,MISSING AND BROKEN FLOOR TILES IN PREP AREA UNDER THE WOKS AND BY THE DEEP FRYERS,REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WALL BEHIND THE WOKS ARE BROKEN,REPAIR/ REPLACE. HOLES ON CEILING TILES AROUND PIPES,THROUGHOUT,SEAL AND MAINTAIN. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. PAPER WALL IN DINING AREA IN POOR REPAIR,UNSEALED AND BROKEN.REPAIR AND MAINTAIN. WATER SEEPING FROM WALK-IN FREEZER TO WALK-IN COOLER THRU WALL INSIDE THE WALK-IN COOLER FORMING ICE ON FLOOR,SEAL OPENING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEBRIS ON LIGHT SHIELD IN KITCHEN AND DINING AREA.CLEAN AND MAINTAIN
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ITEMS ON TOP THE WALK-IN COOLER AND FREEZER NOT ORGANIZED,INSTRUCTED TO REMOVE WHAT IS NOT NEEDED AND ORGANIZE AND MAINTAIN SAID AREA.

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