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KEN TONE'S DRIVE-IN

551 W 18TH ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

KEN TONE'S DRIVE-IN has been inspected 9 times by Chicago Department of Public Health since January 19, 2010. The most recent inspection, on September 7, 2017, found no infractions.

1 of 9 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 source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 19, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 20 times across 7 separate inspections, most recently on August 1, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 5 times across 5 separate inspections, most recently on August 1, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED PLASTIC SINGLE SERVICE CUPS BEING USED AS SCOOPS AND BEING STORED INSIDE SEASONING CONTAINERS. INSTRUCTED TO PROVIDE PROPER SCOOPS WITH HANDLE AND HANDLES MUST NOT TOUCH FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD USED AS LINERS IN SHELVING UNITS.INSTRUCTED TO REMOVE TO PREVENT INSECT BREEDING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP WITH FOOD DEBRIS UNDER STOVE, INSIDE FRYERS, BETWEEN EXTERIOR OF COOKING EUQIPMENT IN FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD DEBRIS AND GREASE BUILD UP ON FLOOR UNDER STOVE, FRYERS, BEHIND COOKING EQUIPMENT IN COOK LINE. ALSO FOUND FOOD DEBRIS ON FLOOR INSIDE WALK-IN COOLER AND FREEZER. MUST CLEAN AND MAINTAIN. FOUND CARDBOARD USED AS FLOOR MATS INSIDE WALK-IN FREEZER AND COOLER. MUST REMOVE AND MAINTAIN FLOOR TO SMOOTH, NON-ABSORBABLE AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE ON SHELF LOCATED NEXT TO 3-COMPARTMENT SINK AT FRONT. INSTRUCTED TO SEAL.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER ALL STORAGE SHELVES IN REAR OF KITCHEN AND UNDER FRYERS TO REMOVE GREASE OBSERVED.
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS AT SEVERAL PREP COOLER DOORS IN POOR REPAIR, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEAN BEHIND BLADE. SHELVES INSIDE WALK-IN COOLER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN NEAR REAR EXIT NEAR GARBAGE AND WHERE CO2 TANKS ARE STORED. CLEAN UNDER AND BEHIND ALL LARGE EQUIPMENT AND MAINTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF DETAIL CLEANING, STAINED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF FRYERS AND BOTTOM SHELF OF TABLE WITH GREASE BUILD UP THAT IS IN NEED OF CLEANING AND REMOVING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  7. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SHELVING UNITS/TABLES NOT WIPED DOWN AT REAR OF PREMISES/MAIN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT REAR OF PREMISES. (TOOLS,CLOTHES,ETC.) MUST ORGANIZE.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE MILK CRATES BEING USED TO ELEVATE ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN UNDER AROUND ALL EQUIPMENT, DRY FOOD STORAGE AREAS, CHEMICAL STORAGE UNIT, STAFF TOILET ROOM, INTERIOR OF HAND WASH SINK AT FRONT PREP AREA, PREP TABLE BOTTOMS, AND ONION STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALLBASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN DUST BUILD UP AT FAN GUARDS INSIDE WALK IN COOLER, WALLS AT PREP AREA, VENT COVERS IN TOILET ROOMS, REMOVE FOOD SPATTER AT CEILING IN WALK-IN COOLER, AND CLEAN STAINED CEILING PANELS AT REAR PREP AREA, REPLACE WATER DAMAGED CEILING PANELS IN MENS AND WOMENS TOILET ROOMS, REMOVE BLACK BUILDUP AT WALLS AROUND THREE COMPARTMENT SINK AND UTILITY SINK. CLEAN REAR STORAGE WALLS AND PIPES TO REMOVE COBWEBS. REPAIR WALL SECTIONS UNDER FRONT HAND WASH SINK AND THREE COMPARTMENT SINK AT BEVERAGE PREP AREA. CAULK AROUND REAR THREE COMPARTMENT SINK AND AROUND WASHBOWL IN MENS TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE BACKFLOW PREVENTION DEVICE AT FAUCET FOR HOSE AT UNUSED SOFT SERVE UNIT USED TO FILL STEAM TABLE. COMPLETE INSTALLATION OF NEWLY ADDED SMALL THREE COMPARTMENT SINK AT FRONT BEVERAGE AREA. REPAIR LEAKS AT FAUCET AND HANDLES AT THREE COMPARTMENT SINK AT REAR PREP AREA.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS. INSTRUCTED TO LABEL PACKAGED FRUIT CONTAINERS AND SALADS WITH NAME, ADDRESS,PREPARATION DATE. INSTRUCTED TO LABEL PREPARED AND READY TO EAT FOODS IN WALK IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN HAND SINK AND PREP TABLE AND HAND SINK AND THREE COMPARTMENT SINK. INSTRUCTED TO PAINT RUSTY RACKS AND SHELVES AT DRY STORAGE AREA AND WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN DUST BUILD UP AT CEILING AND WALLS IN WALK IN COOLER, ABOVE PREP AREA, INSIDE CABINETS AT FRONT PREP AREA, WIRES, ETC. AT SOFT SERVE UNIT. INSTRUCTED TO REMOVE STAINS AT CEILING ABOVE FOOD PREP AREA, CLEAN VENT COVERS, REPLACE WATER DAMAGED CEILING PANELS IN STAFF TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR SLOW DRAINING WASH BOWL IN STAFF TOILET ROOM. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICES AT WATER LINE AT COFFEE UNITS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE DEBRIS AROUND OUTSIDE GARBAGE AREA, ORGANIZE CLEANING SUPPLIES, ELEVATE STOCK 6 INCHES OFF FLOOR AND AWAY FROM WALL.

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