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KENNEDY KING COLLEGE

6343 S HALSTED ST, CHICAGO, IL 60621 · Restaurant

Inspection summary

KENNEDY KING COLLEGE has been inspected 6 times by Chicago Department of Public Health since August 20, 2015. The most recent inspection, on September 6, 2019, found no infractions.

3 of 6 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: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 September 5, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 5, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on October 17, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 May 24, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 3 separate inspections, most recently on September 5, 2019. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INSIDE OF ICE MACHINE WITH A PINK SLIMY SUBSTANCE. INSTRUCTED TO CLEAN, SANIZIZE, AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 60 MICE DROPPINGS IN THE DRY STORAGE(35), THE DISH WASHING(15), AND PREP AREA BEHIND THE ICE MACHINE(10). PREMISES SHALL BE MAINTAINED FREE OF RODENTS AND PESTS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO COMMERCIAL DUMPSTER FOR REFUSE ON SITE. All licensed RETAIL FOOD ESTABLISHMENTS shall have at least one commercial dumpster with commercial REFUSE removal.INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(b)
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
  3. Canvass

    0 infractions

  4. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES DURING STORAGE. FOUND RAW CHICKEN, RAW TURKEY PATTIES AND RAW BEEF AT 51.9F, 50.2F AND 50.9F IN THE FRONT GRILL AREA COOLER. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. FOOD WAS DISCARDED BY EMPLOYEE WEIGHING AT 10 LBS VALUE $60. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES. MUST HAVE VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATES POSTED AT ALL TIMES FOR MANAGERS ON DUTY. SERIOUS VIOLATION 7-38-012 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE (FRYERS, GRILL), INTERIOR BOTTOMS OF FRYERS, INTERIORS OF REFRIGERATION UNITS, CAN OPENER AT PREP TABLE, INTERIOR OF STOVE AND INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE GREASE. CLEAN FLOORS AROUND UNDER AND BEHIND SINKS, INSIDE WALK-IN COOLER UNDER SHELVES, IN STORAGE ROOM UNDER SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CORRECT THE FOLLOWING PLUMBING ISSUES: THE 1 COMP RINSE SINK AT THE DISH MACHINE IS CLOGGED; MUST UNCLOG. A VALVE UNDERNEATH THE EXPOSED HAND SINK IN THE DISH WASHING AREA IS LEAKING; REPAIR LEAK FROM THE VALVE. CLEAN THE INTERIOR OF THE EXPOSED HAND SINK IN THE DISH WASHING AREA. THE BACK FLOW VALVE ABOVE THE UTILITY SINK LEAKS WHEN THE WATER IS TURNED ON AT THE SINK; REPAIR LEAK FROM VALVE.
  5. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PLACE OPENED FOOD (RICE) IN FOOD GRADE CONTAINERS IN DRY FOOD STORAGE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF COOKING EQUIPMENT IN KITCHEN OF GREASE BUILD UP. REMOVE ENCRUSTED FOOD FROM GRILL SURFACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN KITCHEN PREP AREA AND REMOVE SPILLED GREASE AROUND DEEP FRYERS AT FLOOR. CLEAN FLOOR UNDER SHELVING IN DRY FOOD STORAGE AREA.
  6. License

    0 infractions

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