Skip to content
Loading map…

IRVING PARK KKC, INC

5800 W IRVING PARK RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

IRVING PARK KKC, INC has been inspected 14 times by Chicago Department of Public Health since December 26, 2013. The most recent inspection, on May 6, 2021, found no infractions.

5 of 14 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: Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times on May 7, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 across 2 separate inspections, most recently on August 2, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 19 times across 7 separate inspections, most recently on August 2, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 12 times across 7 separate inspections, most recently on May 7, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on May 7, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

14 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE'S HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY/KIT AND TO HAVE IT IN SITE. PRIORITY FOUNDATION VIOLATION 7-38-OO5 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK ACCESSIBLE TO THE FOOD/HOT LINE AREA.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HANDSINK AT FOOD PREP/HOTLINE AREA. PRIORITY FOUNDATION VIOLATION 7-38-039(c) NO CITAION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICES AT MOPSINK OR ICE MACHINE.INSTRUCTED MANAGEMENT TO INSTALL BACKFLOW DEVICE AT MOPSINK AND AT INE MACHINE CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BSERVED FLOOR AT DRY STORAGE AREA AND INSIDE WALK-IN COOLER DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FLOORS AT THESE AREAS CORE VIOLATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING TILES TO BE STAINED AT DINING AREA.INSTRUCTED MANAGEMENT TO CLEAN OR REPLACE CEILIG TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AT DRY STORAGE AREA.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER FROM THE STORAGE AREA. CORE VIOLATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELDS MISSING FROM LIGHTS AT DRY STORAGE AREA AND WALK-IN COOLER..INSTRUCTED MANAGEMENT TO AFFIX LIGHT SHIELDS ON LIGHTS AT THESE LOCATIONS CORE VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION
  4. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.-----------MUST REFINISH CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER IN PREP/COOKING AREA.-----------INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE AND FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/STORAGE AREA, INSIDE WALK-IN COOLER AND FLOORS UNDERNEATH HOT HOLDING UNIT IN FRONT PREP/COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS MUST BE SHIELDED INSIDE REAR DRY STORAGE ROOM ABOVE CHEST FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR INOPERABLE CEILING VENT INSIDE WOMEN'S WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO USE PROPER RAISED STORAGE SHELVES INSIDE WALK-IN COOLER, NO CRATES FOR EASY ACCESS ON CLEANING.----------ALL CLEANING EQUIPMENT (MOPS AND BROOMS) MUST BE STORED OFF THE FLOOR (BY MOP SINK).
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: STORAGE METAL RACKS WITH FOOD DEBRIS, INTERIOR CABINETS OF FRYERS AND VENTS ABOVE COOKING EQUIPMENT,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALLS IN ALL CORNERS UNDER AND BEHIND EQUIPMENT IN PREP/COOKING/DINING AREAS,
  6. Short Form Complaint

    0 infractions

  7. Short Form Complaint

    0 infractions

  8. Canvass Re-Inspection

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE AT THIS TIME OF INSPECTION, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS SERIOUS VIOLATIONS CORRECTED: VIOLATIONS NUMBER 33, AND 34. CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED March 04, 2016, INSPECTION REPORT #1632309 FOR VIOLATION LISTED BELOW: 45 SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS CITATION ISSUED: 7-42-090
  9. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDERS ISSUED, DATED 06/24/2015, INSPECTION REPORT # 1559527, FOR VIOLATIONS LISTED BELOW: 33 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: STORAGE METAL RACKS WITH FOOD DEBRIS AND MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER, PREP AND STORAGE SHELVES, SHELVES UNDERNEATH STEAM TABLE, INTERIOR SURFACES OF REACH-IN FREEZER AND WALK-IN COOLER PLASTIC CURTAIN 34 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP/COOKING AREA AND FLOORS INSIDE WALK-IN COOLER.-----------MUST CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES TO PREVENT PEST HARBORAGE. 45 NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE. SERIOUS CITATION ISSUED: 7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE ARTICLES IMPROPERLY STORED, INSTRUCTED TO STORE WITH HANDLES FACING IN ONE DIRECTION,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARDS IN WALK-IN COOLER AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILE IN DINING AREA, INSTRUCTED TO REPLACE,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER IN FRONT PREP COOLER, INSTRUCTED TO PROVIDE,
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: STORAGE METAL RACKS WITH FOOD DEBRIS AND MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER, PREP AND STORAGE SHELVES, SHELVES UNDERNEATH STEAM TABLE, INTERIOR SURFACES OF REACH-IN FREEZER AND WALK-IN COOLER PLASTIC CURTAIN
    • 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 IN ALL CORNERS IN PREP/COOKING AREA AND FLOORS INSIDE WALK-IN COOLER.-----------MUST CLEAN AND MAINTAIN FLOOR DRAINS ON PREMISES TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALL WITH FOOD SPILLAGE INSIDE WALK-IN COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  11. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining(Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining( Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving not clean, needs detailed cleaning).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remaining(Floors rear storage area under storage shelving not clean, need detailed cleaning(corners). Floors under 3 compartment sink, cooking equipment not clean, need detailed cleaning(corners)).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Above violation still remaining( Damaged/stained ceiling tiles in rear kitchen storage areas, shall be repaired/replaced, Women's bathroom ceiling had peeling paint, shall be repaired/sealed).
  12. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving not clean, needs detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors rear storage area under storage shelving not clean, need detailed cleaning(corners). Floors under 3 compartment sink, cooking equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tiles in rear kitchen storage areas, shall be repaired/replaced, Women's bathroom ceiling had peeling paint, shall be repaired/sealed.
  13. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment, and rear storage shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear kitchen areas behind equipment not clean, need detailed cleaning.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  14. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website