Canvass
Jul 15, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 15, 2025 · Original Source
Restaurant · Chicago, IL
Tom Yum Rice & Noodle, Inc.
608 W Barry Ave
Last inspected Jul 15, 2025 · View Map ↗ · Compare ↗
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Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass Re-Inspection
Aug 2, 2024
Pass
5 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-201.11 - OBSERVED DAMAGED BOWLS AND BROKEN PLASTIC SCOOPS IN THE SEASONING AND SALT SCOOP STATION NEXT TO WOK. INSTRUCTED MANAGER TO PROVIDE REPLACEMENTS FOR ALL DAMAGED UTENSILS OR ITEMS THAT ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
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
4-601.11(C) - OBSERVED HEAVY FOOD DEBRIS BUILD UP AND GRAIN/SPICE BUILD UP ON THE BOTTOM SHELF IN THE COCA COLA COOLER AT THE FRONT DINING AREA AND ON THE BOTTOM SHELF OF THE PREPARATION TABLE IMMEDIATELY AT ENTRANCE TO KITCHEN. OBSERVED HEAVY GREASE BUILD UP ON THE SIDES OF THE WOK AND STOVE TOP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS FREE OF FOOD DEBRIS AND HEAVY GREASE BUILD UP.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15 - OBSERVED HANDWASHING SINK IN KITCHEN TO BE SLOW DRAINING; HAND SINK IS STILL FUNCTIONAL. OBSERVED ALSO LEAK FROM DRAINPIPE BELOW BOTH THE HAND SINK AND THE CENTER BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE SINKS 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
6-501.12 - OBSERVED THE FLOOR BELOW 3 COMPARTMENT SINK AND BEHIND FRYER AND OVER TO BE HEAVILY SOILED WITH GREASE SPILLAGE AND FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FROM HEAVY GREASE AND FOOD DEBRIS BUILD UP.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-304.11 - OBSERVED VENTILATION IN BATHROOM TO BE NOT WORKING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR OR REPLACE FAN IN BATHROOM.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Aug 2, 2024 · Original Source
Canvass
Jul 26, 2024
Fail
7 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED RAW FROZEN BEEF THAWING ON PREPARATION TABLE IN KITCHEN. INSTRUCTED MANAGER TO THAW ALL TCS FOODS APPRORPIATELY SUCH AS SUBMERGED UNDER COLD RUNNING WATER OR UNDER REFRIGERATION THAT MAINTAINS TEMPARATURE OF 41F OR LESS.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED NO MAINTAINED PEST CONTROL LOG BOOK CONTAINING RECENT SERVICE REPORTS OR THE PEST CONTROL COMPANY'S ILLINOIS DEPARTMENT OF PUBLIC HEALTH LICENSE NUMBER. INSTRUCTED MANAGER TO PROVIDE A MAINTAINED PEST CONTROL LOG BOOK CONTAINING ALL NECESSARY INFORMATION AS SPECIFIED IN THE MUNICIPAL CODE OF CHICAGO. PRIORITY FOUNDATION VIOLATION, 7-38-020(c). CITATION ISSUED.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED DAMAGED BOWLS AND BROKEN PLASTIC SCOOPS IN THE SEASONING AND SALT SCOOP STATION NEXT TO WOK. INSTRUCTED MANAGER TO PROVIDE REPLACEMENTS FOR ALL DAMAGED UTENSILS OR ITEMS THAT ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
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
OBSERVED HEAVY FOOD DEBRIS BUILD UP AND GRAIN/SPICE BUILD UP ON THE BOTTOM SHELF IN THE COCA COLA COOLER AT THE FRONT DINING AREA AND ON THE BOTTOM SHELF OF THE PREPARATION TABLE IMMEDIATELY AT ENTRANCE TO KITCHEN. OBSERVED HEAVY GREASE BUILD UP ON THE SIDES OF THE WOK AND STOVE TOP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS FREE OF FOOD DEBRIS AND HEAVY GREASE BUILD UP.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED HANDWASHING SINK IN KITCHEN TO BE SLOW DRAINING; HAND SINK IS STILL FUNCTIONAL. OBSERVED ALSO LEAK FROM DRAINPIPE BELOW BOTH THE HAND SINK AND THE CENTER BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE SINKS 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 THE FLOOR BELOW 3 COMPARTMENT SINK AND BEHIND FRYER AND OVER TO BE HEAVILY SOILED WITH GREASE SPILLAGE AND FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FROM HEAVY GREASE AND FOOD DEBRIS BUILD UP.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED VENTILATION IN BATHROOM TO BE NOT WORKING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR OR REPLACE FAN IN BATHROOM.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jul 26, 2024 · Original Source
Canvass Re-Inspection
Oct 19, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 19, 2023 · Original Source
Canvass
Oct 10, 2023
Fail
10 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
DEBRIS AND GRIME ON FOOD SURFACE IN PREP AREA.MUST CLEAN AND MAINTAIN.PREP TABLES, CUTTING BOARDS ETC.
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 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
WE OBSERVED PREPARED TCS FOODS AND COOKED FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED NOODLES, CHICKEN, DIFFERENT KINDS OF SAUCE, ETC.). PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
INFESTATION OF LIVE RAOCHES ON SITE. WE OBSERVED 5 LIVE ROACHES INSIDE THE PREP COOLER AT THE LEFT DOOR AT THINGS AND RUBBER GASKET AND 20 BABY LIVE ROACHES UNDER THE THREE-COMPARTMENT SINK AROUND THE GREASE TRAP. INSTRUCTED TO CONTACT PEST CONTROL.REMOVE, CLEAN, AND SANITIZE ALL AREAS: INSIDE PREP COOLER, ETC. PRIORITY VIOLATION:7-38-020(A)CITATION ISSUED
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 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. 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 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND TCS FOOD AT IMPROPER TEMPERATURE: TOFU IN WATER AT TEMP OF 68F, STORED ON TOP SHELF BY THREE COMPARTMENT SINK; FRESH EGGS IN CONTAINER STORED BY THE COOKING EQUIPMENT AT 63.9F; COOKED WIDE NOODLES STORED IN CONTAINER ON TOP OF THE PREP COOLER AT TEMP OF 68.7F(NO TIME TEMPERATURE LOG PROVIDED). COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED BY THE MANAGER. POUNDS 7; VALUE 30. PRIORITY 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 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
THE INTERIOR OF THE MICROWAVE IS BROKEN, METAL EXPOSED.INSTRUCTED TO REPLACE UNIT
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 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE.
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 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10-4-22, REPORT#2564798 #47) 4-402.12: NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS 47) 4-102.11: NOTED ASSORTED FOOD ITEMS INSIDE COOLER STORED TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS. #49)4-601.11(B): ALLSPICE/FOOD CONTAINERS ON THE COOKS' LINE AND DRY FOOD STORAGE SHELVING WERE NOTED AS EXTREMELY DIRTY ENCRUSTED FOOD DEBRIS.-----INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN ALL. #55) 6-201.11: FLOORS THROUGHOUT THE FACILITY, UNDER ALL SINKS, UNDER AND BEHIND ALL COOKING EQUIPMENT, AND STORAGE SHELVING WITH DIRT, DEBRIS, AND EXCESSIVE GREASE. WALL BEHIND COOKS LINE WITH GREASE AND FOOD SPLATTER. MUST CLEAN ALL AND MAINTAIN. #58) 2-102.13: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. 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, Oct 10, 2023 · Original Source