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KERELYS

2934 N MILWAUKEE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

KERELYS has been inspected 7 times by Chicago Department of Public Health since October 23, 2017. The most recent inspection, on October 28, 2021, found no infractions.

4 of 7 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, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 4 inspections in a row found no infractions. 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 3 times on September 17, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 across 2 separate inspections, most recently on September 17, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times on September 17, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 April 18, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 separate inspections, most recently on September 17, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    0 infractions

  2. Short Form Complaint

    0 infractions

  3. Complaint

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST HAVE A CITY OF CHICAGO SANITATION CERTIFICATE POSTED AND SUCH A PERSON ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT ON SITE FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO TCS PREPARED READY TO EAT FOODS HELD LONGER THAN 24 HOURS DATE LABELED. NO LABELES ON ANY FOODS. APPROXIMATLY 10 LBS COOKED CHICKEN WINGS, 30 LBS COOKED PORK, 5LBS DELI TURKEY, 5LBS DELI BEEF, 5 LBS SLICED CHEESES, 5 LBS COOKED POTATOES. APPROXIMATLY $100.00 DISCARDED. REVIEWED ALL PREPARED READY TO EAT TCS FOODS MUST BE PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS SUCH AS BEANS, MUST BE LABLED WITH THE PRODUCT COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • EXTREMELY SOILED WIPING CLOTH NOTED INSIDE THE CONTAINER OF SANITIZING SOLUTION. MUST REPLACE SOILED WIPING CLOTHS AS NEEDED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE ENTIRE FACILITY MUST BE ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE FOLLOWING FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS, GREASE: SHELVING UNDER THE FLAT TOP GRILL, INSIDE BOTH MICROWAVE OVENS, PANINI PRESS MACHINE, MEAT SLICER, FLOOR STAND DOUGH MIXER, INSIDE REACH-IN FREEZER, ALL STORED UNUSED COOKING EQUIPMENT THROUGHOUT THE REAR KITCHEN. TABLEE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. MUST CLEAN AND MAINTAIN ALL.-----INTERIOR OF TALL REACH-IN COOLER SHELVING WITH EXCESSIVE RUST. MUST REPLACE SHELVING OR REMOVE RUST.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL RAW WOODEN SHELVING THROUGHOUT THE DRY FOOD STORAGE ROOM MUST BE PAINTED/SEALED.-----INTERIOR OF THE UTILITY SERVICE SINK EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED EQUIPMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CIELING TILES THROUGHOUT THE DINING ROOM. MUST REPLACE.-----RAW, PRESSED WOOD BOARD WALL ON WEST WALL OF THE KITCHEN/COOKS LINE. WALL MUST BE SMOOTH AND CLEANABLE.-----MUST NOT USE CARDBOARD AS WALL/WINDOW COVER AT SAME PRESSED WOODEN KITCHEN WALL.-----RAW, CHIPPING PLASTERBOARD WALL AT THE WASHROOM HALLWAY BUS STATION. MUST BE SMOOTH, CLEANABLE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 4-18-19 #2285398 NOT CORECTED. #55-: STORAGE ROOMS FLOOR CLUTTERED. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.#58-: NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-42-090 CIATION ISSUED.
  6. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • METAL STEM THEROMETER NOT CALIBRATED. INSTRUCTED MANAGER MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON ESPRESSO MACHINE WATER LINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR ESPRESSO MACHINE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER 3-COMPARTMENT SINK PIPES MUST DRAIN QUICKLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • STORAGE ROOMS FLOOR CLUTTERED. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CEILING LIGHT BULBS NOT WORKING IN EMPLOYEES WASHROOM. MUST PROVIDE WORKING LIGHT BULBS IN EMPLOYEES WASHROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION HOOD NOT CLEAN. INSTRUCTED MANAGER MUST CLEAN VENTILATION HOOD AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  7. License

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE/FOOD DEBRIS ON EXTERIOR OF 3-COMPARTMENT SINK GREASE TRAP. MUST CLEAN EXTERIOR OF SAID GREASE TRAP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES ABOVE PREP AREA AND IN EMPLOYEES WASHROOM. INSTRUCTED MANAGER TO REPLACE ALL WATER DAMAGED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CUSTOMERS WASHROOM CEILING FAN VENTILATION NOT WORKING. MUST REPAIR/REPLACE WITH WORKING CEILING FAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FRONT PREP AREA 1-DOOR REACH IN COOLER AND STAND UP SELF SERVICE SODA COOLER WITH NO THERMOMETERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

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