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YUM CHA

333 E BENTON PL, CHICAGO, IL 60601 · Restaurant

Inspection summary

YUM CHA has been inspected 7 times by Chicago Department of Public Health since March 20, 2014. The most recent inspection, on September 3, 2015, recorded 5 infractions.

4 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, Food temperature control and Protecting food from contamination.

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 once on September 3, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 February 25, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 5 times across 3 separate inspections, most recently on September 3, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on September 3, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES PREPPING AT THE KITCHEN WITHOUT WEARING GLOVES. STILL NOTED ANOTHER EMPLOYEE AT THE PREP LINE WITH A PHONE AND AFTER USING THE PHONE, PUT THE PHONE IN HIS POCKET AND WITH WASHING HANDS OR WEARING GLOVES CONTINUED TO PREPARE AND SERVE FOOD AT THE PREP LINE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST WEAR GLOVES WHEN HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS AND MUST WASH HANDS AFTER EACH GLOVE CHANGE OR WHEN MOVING FROM ONE TASK TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED (BEEF,CHICKEN,SOUPS, DIN SUNG ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED HEAVY DIRT ACCUMULATION ENCRUSTED ON SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN SHELVES ON AROUND COUNTER TOPS ESPECIALLY BY THE MICROWAVE MACHINE WITH FOOD SPILLS AND OLD FOOD PARTICLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA, COOKING STOVE AND AT THE BAR.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD,IE COOKED WHITE RICE USED FOR SUSHI INSIDE RICE COOKER MAINTAINED AT IMPROPER TEMPERATURE OF 73.3F. MUST MAINTAIN COLD FOODS AT 40F OR BELOW OR HOT FOODS AT 40F OR BELOW.APPOX 10LBS OF RICE,COST $10.00 WAS REMOVED AND DISCARDED BY MANAGER-CDI.CRITICAL VIOLATION ISSUED 7-38-005 A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED.NO EMPLOYEE ABLE TO PROVIDE A VALID CITY OF CHICAGO CERTIFICATE AT THIS TIME OF INSPECTION. CRITICAL VIOLATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF SMALL COOLER IN BEVERAGE STATION .NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BASEBOARDS NOT CLEAN IN PREP AREA AND FLOORS NOT CLEAN ALONG BASEBOARDS IN BAR.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED EXCESSIVE DUST BUILD-UP ON CEILINGS AND LIGHTSHIELDS IN PREP AREA.MUST CLEAN/MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF NEW FOOD HANDLERS TRAINING CERTIFICATES FOR EMPLOYEES.MUST PROVIDE BY NEXT ROUTINE INSPECTION.
  5. Complaint

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION, FOUND A VACUUM PACKAGING MACHINE IN KITCHEN AND ABOUT 10 LBS OF DIFFERENT FOOD ITEMS THAT WERE VACUUM PACKAGED ON SITE WITHOUT HAVING PROPER DOCUMENTATION FROM THE OFFICE OF CDPH. MACHINE IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITION ISSUED. 7-38-005
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD AT THE CLEAN UTENSILS RACK THATS TOO CLOSE TO HAND SINK AND GARBAGE CAN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEES TOILET ROOM DOOR NOT SELF CLOSING, INSTRUCTED TO INSTALL A SELF CLOSING DEVICE.
  6. License

    0 infractions

  7. License

    0 infractions

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