Canvass Re-Inspection
Mar 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 23, 2026 · Original Source
Restaurant · Chicago, IL
Joy Yee Noodle Roscoe
3336 N Western Ave
Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Mar 13, 2026
Fail
9 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PERSON IN CHARGE UNABLE TO PROVIDE A VALID CITY OF CHICAGO CERTIFICATE. PRIORITY FOUNDATION. NO CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
PERSON IN CHARGE UNABLE TO PROVIDE A VALID CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WHILE TCS FOODS ARE BEING PREPARED AND SERVED. SUCH AS STEM RICE, BEEF, CHICKEN NOODLES, ETC. MUST OPERATE WTH A VALID CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER AT ALL TIMES TCS FOODS ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT RUNNING WATER AVAILABLE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE FRONT JUICE BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN HOT RUNNING WATER AT THE MINIMUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. MANAGER TURN ON HOT WATER DURING INSPECTION. HOT WATER HAS BEEN REPAIRED DURING INSPECTION. PRIORITY VIOLATION 7-38-030(C).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OUTER OPENINGS NOT PROTECTED. OBSERVED A GAP OPENINGS ON BOTTOM OF REAR EXIT DOOR. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOP STORED INSIDE ICE BIN IN FRONT SMOOTHIE STATION. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CROSS CONTAMINATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED BOXES OF FOOD STORED ON FLOOR INSIDE WALK-IN COOLER AND REAR FOOD STORAGE AREA. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN AT ALL TIMES.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED SLOW LEAK ON PIPE UNDERNEATH EXPOSED HANDWASHING SINK LOCATED IN THE MAIN KITCHENN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2617325 ON 05/12/2025. #37: DRY FOOD CONTAINERS AT STORAGE AREA MUST BE LABELED WITH A COMMON NAME. #39. SPLASH GUARD IS NEEDED BETWEEN HANDWASHING AND COUNTERTOP WERE OPENED FOOD IS STORED, AT FRONT PREP/SERVING AREA. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. #49. CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT. #55. NEED TO CLEAN DEBRIS UNDER COOKING EQUIPMENT. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Mar 13, 2026 · Original Source
Canvass
May 12, 2025
Pass w/ Conditions
10 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
SPLASH GUARD IS NEEDED BETWEEN HANDWASHING AND COUNTER TOP WERE OPENED FOOD IS STORED,AT FRONT PREP/SERVING AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED EMPLOYEE WITH BLACK GLOVES ON,RINSING HIS HANDS UNDER RUNNING WATER AT THREE COMPARTMENT SINK,THAN RETURNED TO HIS STATION AND HANDLED FOOD.SPOKE WITH PERSON IN CHARGE REGARDING HANDWASHING AND FOOD GLOVES PROCEDURE.MANAGER CORRECTED THE PROBLEM PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO SOAP PROVIDED AT HANDWASHING SINKS IN PREP AREAS. SOAP MUST BE PROVIDED AT ALL SINKS FOR PROPER HAND WASHING. AFTER MY REQUEST, SOAP WAS PROVIDED AT ALL HANDWASHING SINK PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 13Contamination
Official wording
FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
Inspector’s notes
WE OBSERVED ICE SCOOP STORED ON TOP OF THE ICE CUBES OF ICE BIN (ICE IS USED FOR HUMAN CONSUMPTION TO MAKE FRESH FRUIT DRINKS), ALSO OBSERVED EMPLOYEE WITH A BLUE CLOTH WIPING THE COUNTER TOP AND STORED THE SAID RAG ON TOP THE ICE AT SAME ICE BIN.SOURCE OF CONTAMINATION. PER MY REQUEST, ICE WAS REMOVED. INFORMATION GIVEN ON HOW TO AVOID SOURCE CONTAMINATION. PRIORITY VIOLATION:7-38-005,CITATION ISSUED
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
WE OBSERVED COOKED RICE (15LB)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 62.9F; FRIED CHICKEN NUGGET(20LB) AT TEMP OF 60.2F. NO TIME AND TEMPERATURE PROVIDED FOR THE MENTIONED PRODUCTS.FOOD DISCARDED AND DENATURE.POUNDS 35,VALUE 60 PRIORITY VIOLATION VIOLATION: 7-38-005,CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
DRY FOOD CONTAINERS AT STORAGE AREA MUST BE LABELED WITH A COMMON NAME
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT .
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NEED TO CLEAN DEBRIS UNDER COOKING EQUIPMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 12, 2025 · Original Source
Canvass
Oct 18, 2024
Pass
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED PINK MINERAL BUILD UP INSIDE OF ICE MACHINE AT SMOOTHIE BAR. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED GREASE BUILD UP MAINLY ON FRONT END OF OUTSIDE OIL TANK. MUST CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 18, 2024 · Original Source