Skip to content
Loading map…

FAST ENTERTAINMENT INC

3208 N KOSTNER AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

FAST ENTERTAINMENT INC has been inspected 12 times by Chicago Department of Public Health since June 14, 2013. The most recent inspection, on December 8, 2021, found no infractions.

5 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on October 13, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 22, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 14, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 13 times across 7 separate inspections, most recently on May 22, 2020. For example: IN-USE UTENSILS: PROPERLY STORED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 4 separate inspections, most recently on May 22, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • CITY OF CHICAGO CERTIFICATE POSTED ON SITE IS EXPIRED 4/30/18. INSTRUCTED MANAGER /OWNER TO TAKE THE SANITATION CLASS AGAIN AND OBTAIN CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED AT THIS TIME.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER /OWNER TO PROIVDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED AT THIS TIME.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED AT THIS TIME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER NOT ON TOP OF THE COUNTER TO PREVENT POSSIBLE CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL CLEAN UTENSILS, POTS, PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD-UP.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL WASTE RECEPTACLES IN LADIES WASHROOM HAS NO LID/COVER. INSTRUCTED TO PROVIDE LID/COVER FOR FEMININE ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLUTTER ,UNNECESSARY ITEMS/ARTICLES IN THE BASEMENT. INSTRUCTED TO CLEAN, ORGANIZE, ELEVATE ALL ITEMS OFF THE FLOOR AND DISCARD UNUSED ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE AND RENEW EVERY THREE YEARS.
  3. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE ADJUST ALL THE MEN'S WASHROOM DOOR. ALL DOORS ARE NOT CLOSING ALL THE WAY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE INTERIOR PANEL OF THE ICE MAKER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS AND CEILING IN THE #1 WOMEN'S WASHROOM AND # 1 MEN'S WASHROOM WITH PEELING PAINT ON THE WALLS. MUST SCRAPE PEELING PAINT AND RE PAINT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL ITEMS/ARTICLES IN THE BASEMENT OFF THE FLOOR,DISCARD UNNECESSARY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
  4. Complaint

    0 infractions

  5. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found the following potentially hazardous foods at improper temperatures in the 2 door refrigerator in the kitchen: 6.5 lbs of sour cream @ 46.6 - 51.5F; 6.5lbs of milk @ 52.8F; 11 lbs of eggs @ 54.3F-54.8F; and 5lbs of cottage cheese @ 48.7F. Operator voluntarily discarded denatured foods during inspection. Must keep all potentially hazardous foods @ 40F or less (and hot foods must be held @ 140F or above) at all times. Critical violation 7-38-005(a).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Found multi-use items (pans) improperly stored upright,in kitchen area on top of shelf of draining board. Must invert all utensils multi-use items to prevent contamination. Must maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must provide stem thermometer to accurately test internal food temperature.
  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CORNER FLOOR ALONG BASEBOARD UNDER THE KITCHEN STEAMER WITH SOME DEBRIS. MUST CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE OR REPAIR BROKEN SELF-CLOSING DEVICE ON THE WASHROOM DOOR LOCATED NEXT TO THE KITCHEN ENTRANCE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT THE BAR EXPOSED HAND SINK NOZZLE. MUST REPAIR.
  8. Canvass

    0 infractions

  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND I ALL CORNERS IN BAR AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO PROVIDE SELF CLOSING DEVICE AT MEN'S WASHROOM DOOR (REAR DINING AREA).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR (HOT) FAUCET HANDLE WITH LEAK AT 2 AND 3 COMPARTMENT BAR SINK BEHIND BAR.
  10. Canvass

    0 infractions

  11. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF BAR CHEST COOLER RUSTY. MUST REFINISH TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE PROVIDED AT WATER SUPPLY LINES TO COFFEE MACHINE OR ICE MACHINE, IN BAR AREA. MUST INSTALL. NO COLD WATER PRESSURE AT BASEMENT MOP SINK. MUST RESTORE COLD WATER PRESSURE.
  12. License

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO GREASE TRAP AT 3 COMPARTMENT SINK IN KITCHEN. MUST INSTALL GREASE TRAP. UNKNOWN SEALANT IN THREE COMPARTMENT SINK IN BAR AREA. MUST REMOVE SEALANT AND PROPERLY REPAIR SINK. BLACK UTILITY HOSE CONNECTED TO KITCHEN 3 COMPARTMENT SINK FAUCET. MUST REMOVE, PROVIDE FOOD GRADE SPRAYER IF NEEDED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF BAR CHEST COOLER RUSTY. MUST REFINISH TO BE SMOOTH AND EASILY CLEANABLE. UNFINISHED WOOD SHELF UNDER STEAMER IN KITCHEN. MUST FINISH TO BE EASILY CLEANABLE AND NONABSORBANT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • UNDER BAR LIGHTS NOT SHIELDED. MUST INSTALL LIGHTSHIELDS OR REPLACE WITH SHATTER RESISTANT BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE PROVIDED AT COFFEE MACHINE OR ICE MACHINE, IN BAR AREA. NO BACKFLOW PREVENTION DEVICE ON BASEMENT MOP SINK AND HOSE BIBBS. MUST PROVIDE BACKFLOW PREVENTION ON ALL ITEMS LISTED ABOVE. NO VENTILATION PROVIDED IN 4 OF THE 5 TOILET ROOMS. MUST INSTALL MECHANICAL VENTILATION OR HAVE WINDOWS THAT ARE OPENABLE AND SCREENED. NO COLD WATER PRESSURE AT BASEMENT MOP SINK. MUST RESTORE COLD WATER PRESSURE.

Nearby inspected facilities

Own this business? Add a badge to your website