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Kentucky Fried Chicken

December 12, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings2

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.WE OBSERVE POOR HYGYENIC PRACTICES,FOOD HANDLERS MULTI-TASKING HANDLING FOODS PREPPING CHICKEN AND UNABLE TO WASH HANDS THAT IS NO COLD/HOT RUNNING WATER UNDER CITY PRESSURE AT THIS TIME AVAILABLE FOR THE USE OF HANDWASHING.CRITICAL CITATION ISSUED 7-38-010(A).
code 6Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.WE FOUND NO HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN THE FOOD ESTABLISHMENT DURING THIS INSPECTION.CRITICAL CITATION 7-38-030.
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.WE FOUND LIVE FRUIT FLIES IN THE FOOD ESTABLISHMENT APPROX 15-20 IN VARIOUS AREAS.MUST DETAIL CLEAN,SANITIZE AFFECTED AREAS,INSECT PROOF DRIVE THRU WINDOW MODE OF ENTRY.SERIOUS VIOALTION 7-38-020.
code 18
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR SHELVINGS WALK-IN-COOLER,INTERIOR PANEL OF ICE MACHINE AT REAR,MANUAL CAN OPENER,INTERIOR CABINET AT FRONT DRIVE THRU AREA,SIDES OF COOKING EQUIPMENTS ENCRUSTED GREASE BUILD-UP.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE RESTAURANT INCLUDING FLOOR DRAINS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.UPPER/LOWER WALLS AND CEILINGS THROUGHOUT THE KITCHEN PREP AREAS REQUIRE A DETAIL CLEANING.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD ABOVE FRONT FOOD PREP AREA IN POOR REPAIR.
code 36

What changed since the previous inspection?

Compared with Pass on October 24, 2011: 4 findings appeared for the first time. 3 findings recurred.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.