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KENNY'S RIBS 99TH ST INC

1233 W 99TH ST, CHICAGO, IL 60643 · Restaurant

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED EMPLOYEE WASHING AND PREPPING CHICKEN INSIDE UNSANITARY UTILITY SINK. INSTRUCTED MANAGER TO REMOVE CHICKEN. UTILITY SINK IS FOR WASTE WATER AND CLEANING PURPOSES ONLY. SERIOUS VIOLATION 7-38-005A CITATION ISSUED H72237.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED RIBS (147.9F) ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H72237.
    • 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. LABEL AND DATE ALL PREPARED FOOD IN COOLERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN UTENSILS, CONTAINERS, POTS, PANS, ETC. STORE SINGLE SERVICE ARTICLES OFF FLOOR. REMOVE CLEAN KNIVES FROM BEHIND 3-COMP SINK, SANITIZE AND STORE IN SANITARY MANNER.
    • 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. REPLACE MISSING FILTER IN VENTILATION HOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF FRYERS, STOVE, OVEN, GRILL, SINKS, VENTILATION HOOD, PREP TABLES, SHELVES, COOLERS, FREEZER, HOLDING UNITS, MICROWAVE, BULK CONTAINERS
    • 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. ELEVATE ALL STOCK OFF FLOOR. FLOORS NEED CLEANING UNDER ALL COOKING EQUIPMENT, SINKS, BBQ PIT, SHELVES, HOLDING UNITS, COOLERS, FREEZERS, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
    • 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. REPLACE MISSING, SOILED AND DAMAGED CEILING TILES IN ALL AREAS. WALLS NEED CLEANING IN PREP AND STORAGE AREAS. STORE EQUIPMENT AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL. CLEAN ALL CEILING VENTS (DUST BUILDUP).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. SECURE LIGHT SHIELD ABOVE REAR COOLER. CLEAN SOILED LIGHT SHIELDS IN FRONT PREP AREA.
    • 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. REPAIR LEAKING DRAINPIPE UNDER EXPOSED AND 3-COMP SINKS.
    • 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. REMOVE ALL UNUSED EQUIPMENT, SIGNS, BOARDS, ETC OUTSIDE IN REAR TO PREVENT PEST HARBORAGE. REMOVE UNNECESSARY ARTICLES ALONG NORTH WALL NEAR BBQ PIT.
  3. License Re-Inspection

    0 infractions

  4. License

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.MUST INSTALL EXPOSE HAND SINK IN FRONT PREP AREA/SOAP,TOWEL DEVICE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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. MUST CONTACT LICENSE PEST CONTROL FOR SEVICE,AND PEST LOG BOOK. ALSO MUST RODENT PROOF BOTTOM FRONT DOOR.
    • 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. MUST INSTALL BARRIER /STANLESS STEEL OR DURABLE PLASTIC TO SEPERATE 3-COMP SINK FROM HAND SINKS.
    • 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. MUST INSTALL MISSING FLOOR TILE IN PREP AREA BY PIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. MUST REPAIR LEAK AT COLD WATER LINE UNDER 3-COMP SINK.