YEP KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE AFTER BEING CALLED VIA CELL PHONE BY EMPLOYEE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER HANDWASHING PROCEDURE AT THE TIME OF THE INSPECTION. OBSERVED EMPLOYEE RINSE HANDS AND DID NOT USE SOAP OR HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP AND USE A PAPER TOWEL TO DRY. PRIORITY VIOLATION 7-38-010, CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED TWO HANDWASHING SINKS INACCESSIBLE IN THE REAR FOOD PREP/DISHWASHING AREA. THERE WERE TOWELS, BAGS, AND A CONTAINER BLOCKING ACCESS TO THE HANDWASHING SINKS. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS, SO THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. APPROXIMATELY 15 DOZEN WHITE EGGS (76.1F) AND APPROXIMATELY 1 1/2 DOZEN OF BROWN EGGS (79.0F) FIND OUT AT ROOM TEMPERATURE. A CONTAINER OF RAW BEEF (63.0F) ON THE DRAINBOARD OF THE THREE COMPARTMENT SINK. FOUND INSIDE OF THE PREP COOLER: BEEF (47.3F-48.2F) AND SHRIMP (46.0F) APPROXIMATELY 28LBS AT $188 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: OBSERVED THE REAR EXIT DOOR IN THE FOOD PREP AREA NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: OBSERVED DISPOSABLE CUPS STORED INSIDE THE BULK DRY INGREDIENT CONTAINERS. ALSO FOUND CONTAINERS OF DRY FOOD ITEMS ON THE SHELVES IN THE REAR DRY STORAGE AREA NOT COVERED. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANFER FOOD ITEMS AND COVER DRY FOOD ITEMS, WHILE UNATTENDED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): OBSERVED THE OUTERIOR ON THE SIDES OF THE COOKING EQUIPMENT WITH SLIGHT GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B): OBSERVED SLIGHT BLACK BUILD UP ON THE INTERIOR OF THE ICE MACHINE PANEL ABOVE THE ICE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED UNIT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15: OBSERVED THE HANDWASHING SINK IN THE REAR FOOD PREP AREA WITH A LEAK AT THE PIPE. WATER PROFUSELY LEAKING INTO A BUCKET OF WATER UNDER PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.17: OBSERVED THE FOLLOWING FLOORS NOT CLEAN: UNDER/BEHIND THE COOKING EQUIPMENT, THROUGHOUT REAR PREP AREA, UNDER THE SHELVES WERE THE DRY INGREDIENTS ARE STORED IN THE REAR OF THE FOOD PREP AREA, UNDER THE THREE COMPARTMENT SINK IN THE FRONT SERVICE/ PREP AREA. ALSO, THE WALLS AND PIPES BEHIND THE COOKING EQUIPMENT OBSERVED WITH GREASE DROPLETS AND GREASE RESIDUE. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS AND WALLS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE FOOD HANDLER COURSE AND RECORDS MUST BE MAINTAINED ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.