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Business Info

Restaurant: Jai Yen
Address: 3734-36 N Broadway, Chicago, IL 60613
Total inspections: 5
Last inspection: Jan 10, 2013

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Violation descriptions and comments

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION. OBSERVED ICE MACHINE NOT CLEANED, BLACK SLIME BUILD UP AND DRIPPING ON ICE CUBES.TAGGED UNIT 'HELD FOR INSPECTION' DO NOT USE UNIT. FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED.(FAX #312-746-4240).BUY ICE BAGS FROM A RETAIL FOOD LICENSE BUSINESS.CRITICAL VIOLATION:7-38-005(A). HOOOO60441-17
Adequate and convenient hand washing facilities shall be provided for all employees THREE OUT OF FOUR EXPOSED HAND SINK NOT ACCESSIBLE. OBSERVED EXPOSED HAND SINK IN PREP AREA HAD SPOONS AND KNIFE IN IT; EXPOSED HAND SINK IN DISH ROOM IN IT HAD CLEAN PLASTIC FOOD CONTAINERS,AND EXPOSED HAND SINK IN SUSHI AREA HAD A USED FOOD STRAINER.INSTRUCTED MANAGER TO USE EXPOSED HAND SINK ONLY TO WASH HAND. ITEMS REMOVED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030 HOOOO60441-17
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RAW WOOD IS INSTALLED AROUND EXPOSED HAND SINK IN SUSHI AREA, INSTRUCTED TO PAINT OR PROVIDE A SMOOTH CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE DISH SOAP FROM ABOVE FAUCET AT PREP SINK
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DIRTY UTENSILS(FOOD TONGUES AND OTHER ITEMS DIRTY STORED INSIDE OVEN, INSTRUCTED TO REMOVE KEEP COOKING EQUIPMENT CLEAN , INCLUDED DEEP FRYER(GREASE BUILD UP)

violation was corrected during inspection on 1-28-10
violation was corrected during inspction on 1-28-10
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RAW WOOD IS INSTALLED AROUND EXPOSED HAND SINK IN SUSHI AREA, INSTRUCTED TO PAINT OR PROVIDE A SMOOTH CLEANABLE AND NON ABSORBENT MATERIAL.REMOVE DISH SOAP FROM ABOVE FAUCET AT PREP SINK
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED DIRTY UTENSILS(FOOD TONGUES AND OTHER ITEMS DIRTY STORED INSIDE OVEN, INSTRUCTED TO REMOVE KEEP COOKING EQUIPMENT CLEAN , INCLUDED DEEP FRYER(GREASE BUILD UP)

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health BASE OF FACUET IS LEAKING. IN THE PREP AREA AT THE 3 COMPARTMENT SINK
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. The 3 compartment sink in the rear prep area is backing up, when water is running.its going into the other two compartments,and backing up into the mop sink.Inst needs to repair. 3 compartment is tagged. can not use until repair, and dept of health needs to be notified, and they will remove tag. citation issued. H000070512-17 court date 02-03-2011 room 107, Time 1:00 p.m. At this time premises can use the D.M.
All cold food shall be stored at a temperature of 40F or less. FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS, RAW SHRIMP INTERNAL TEMP 45F-50F IN REACH IN COOLER, RAW TUNA 45F-50F, IN SUSHI COOLER. MANGER DENATURAL FOOD.FOUND SOME COOKED RICE IN WARMER UNIT NOT TURN ON INTERNAL TEMP 78.2F. NO ONE ON SITE HAS A PH METER TO TAKE INTERNAL TEMPERATURE OF THE RICE AND PH LEVELS. NO LOG BOOKS OR RECORD KEEPING OF RICE IN UNIT OF TEMPERATURE. TOTAL COST $250.OO 30 LBS.
All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINERS IN ALL REFRIGERATION UNITS,STORGE AREA,REACH IN COOLER,ECT NEEDS DATES AND LABLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL POTS AND PANS IN THE KITCHEN PREP AREA.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS,ALL GARBAGE CANS NEED LIDS, REPAINT THE RAW WOOD AROUNG EXPOSED HAND SINK IN THE SUHI AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL THE SHELVES,IN THE REACH IN COOLER,AND COOLER IN THE STORAGE AREA NEEDS CLEANING, THE VENT IN WASHROOM NEEDS DETAIL CLEANING
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ALL FLOORS THUR OUT THE KITCHEN AND AROUND THE HEAVY EQUIPMENT NEEDS DETAIL CLEANING
The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED REPAIR BY THE DISHMACHIN,AND OVER THE MOP SINK CHIP PAINT,

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 45.5F-46.7F AND 47.6F.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TECHNICIAN ON PREMISES,COMPRESSOR VERY SLOW, UNIT REPAIRED BEFORE I LEFT PREMISES.CRITICAL VIOLATION:7-38-005(A) HOOOO72080-10
All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, FROM DISPLAY PREP COOLER:COOKED CHICKEN AT TEMP OF 56.7F;CRAB RANGOON AT TEMP OF 54F;TOFU AT TEMP OF 46.6F TO 54F; PORK EGG ROOL AT TEMP OF 59F; SLICED TOMATOES AT TEMP OF 56F; COOKED TOFU AT TEMP OF 46.9F; SHRIMP AT TEMP OF 53.6F; FRESH EGGS AT TEMP OF 56F TO 59F; COOKED SPINACH IN WATER AT TEMP OF 60F TO 70.7F; MILK AT TEMP OF 48.9F; HALF AND HALF AT TEMP OF 46.7F.BEAN SPROUT IN WATER AT TEMP OF 53.6F.ALL FOOD PRODUCTS DISCARDED AND DENATURE.NO PROOF OF TIME AND TEMPERATURE LOG,PROVIDE ON PREMISES.POUNDS 40, VALUE 200.CRITICAL VIOLATION:7-38-005(A) HOOOO72080-10
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN INTERIOR TOP LINER OF MICROWAVE
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEANING OF ALL INTERIOR AND EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).

MISSING LIGHT SHIELD AT UPRIGHT COOLER IN REAR FOOD STORAGE AREA. MUST PROVIDE.
MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA,
RUSTY SHELVING INSIDE UPRIGHT COOLER, MUST REPLACE. DETAIL CLEAN FAN INSIDE UPRIGHT COOLER. DETAIL CLEAN BOTTOM OF COOLERS AND FREEZERS.
MISSING THERMOMETERS INSIDE DISPLAY PREP COOLER AND FRONT COOLER LOCATED BEHIND CASHIER. MUST PROVIDE.
FOOD HANDLERS MUST WEAR HEAR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND HANDLED. MANAGER PROVIDE HAIR RESTRAINS FOR ALL FOOD HANDLERS AT THIS TIME OF INSPECTION.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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