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KENTUCKY FRIED CHICKEN

224 E 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

KENTUCKY FRIED CHICKEN has been inspected 7 times by Chicago Department of Public Health since February 4, 2010. The most recent inspection, on July 15, 2016, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 5 separate inspections, most recently on July 20, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 5 separate inspections, most recently on July 20, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on August 6, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, COOKING EQUIPMENT AND NOZZLES ON THE SODA MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT. REMOVE GREASE/FOOD SPILLS ESPECIALLY THE STANDING OIL/WATER UNDER THE REAR DEEP FRYERS WHERE THE TILES ARE MISSING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REGROUT THE FLOORS IN FRONT OF THE WALK IN FREEZER AND THROUGHOUT AS NEEDED. MUST ALSO PROVIDE/REPLACE THE MISSING/DAMAGED FLOOR TILES UNDER THE DEEP FRYERS IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND THE SINKS AND COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX AND MAINTAIN THE LEAKS AT THE HOSE AND FAUCET ON THE MOPSINK IN THE REAR.
  3. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE IS OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS,CHICHEN,MAC & CHEESE,AND GRAVY,SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM COMPARTMENT OF DEEP FRYERS,HAS GREASE BUILD-UP INSIDE COMPARTMENTS AND CLEAN INTERIOR OF 2 DOOR CHEST COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS BEHIND THE COOKING STOVE,HAS GREASE BUILD-UP,ALONG WALL BASE AND CORNERS
  4. Short Form Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF BEVERAGE MACHINES, COOKING EQUIPMENT, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GROUT LOOSE FLOOR TILES IN ALL AREAS. CLEAN ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN MEN WASHROOM.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF BEVERAGE MACHINES, COOKING EQUIPMENT, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GROUT LOOSE FLOOR TILES IN ALL AREAS. CLEAN ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINK IN MEN WASHROOM.
  6. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG BOTTOM AND BETWEEN TWO FRONT ENTRANCE DOORS. MUST REPAIR CRACKED TILE ON INTERIOR OF MOP SINK BASIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE FOLLOWING:ALL COOKING EQUIPMENT,PREP TABLES,HOOD ABOVE THE COOKING EQUIPMENT,COOLERS,SHELVING RACKS AND SINKS. MUST REMOVE ALL EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP. MUST ALSO CLEAN ALL ATTACHED LEGS,WHEELS,HANDLES,PIPING AND MOTOR HOUSING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT,UNDER SHELVING RACKS,UNDER COOLERS,UNDER PREP TABLES,UNDER FRONT SERVICE COUNTER,ALONG WALLS AND THROUGHOUT PREP AND DISHWASHING AREAS. MUST REMOVE DEAD ROACHES AND WATER FROM FLOORS IN MENS WASHROOM. MUST REMOVE ALL MOISTURE FROM FLOORS IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS UNDER 3 COMPARTMENT SINK,BEHIND COOKING EQUIPMENT AND THROUGHOUT PREP AND DISHWASHING AREAS. MUST REMOVE GREASE AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD ABOVE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HEAVILY LEAKING FAUCET AT THE MOP SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE SANITARY CONTAINERS TO PROPERLY STORE ICE DISPENSING UTENSILS.
  7. License

    0 infractions

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