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KFC

3927 N HARLEM AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

KFC has been inspected 10 times by Chicago Department of Public Health since April 13, 2012. The most recent inspection, on January 27, 2017, found no infractions.

1 of 10 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: Protecting food from contamination, Food temperature control and Food source, labelling and allergens.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 17, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 August 17, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 21, 2014. 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 18 times across 8 separate inspections, most recently on November 18, 2016. 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 11 times across 9 separate inspections, most recently on November 18, 2016. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING FRYERS NOT CLEAN, GREASE BUILD-UP, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN UNDER AND BEHIND EQUIPMENT, ESPECIALLY UNDER COOKING EQUIPMENT, INSTRUCTED TO BETTER CLEAN AND MAINTAIN,
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BUILD-UP INSIDE WALK-IN FREEZER, INSTRUCTED TO REMOVE AND BETTER MAINTAIN,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOKING FRYERS NOT CLEAN, GREASE BUILD-UP, AND INTERIOR PANEL OF ICE MACHINE, NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN UNDER AND BEHIND EQUIPMENT, ESPECIALLY UNDER COOKING EQUIPMENT, INSTRUCTED TO BETTER CLEAN AND MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OFFENSIVE ODORS IN MENS BATHROOM, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN,
  4. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND REPAINT PREP SHELVES WITH RUST BUILD-UP IN PREP/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN FOOD PREP/COOKING AREA ESPECIALLY UNDERNEATH ICE MACHINE AND UNDERNEATH HOT/COLD HOLDING UNIT.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  5. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND FOOD (ICE) NOT PROPERLY PROTECTED DURING STORAGE INSIDE ICE MACHINE. NOTED WATER INTERIOR OF PLASTIC/RUBBER TUBINGS BEHIND UPPER FRONT PANEL WITH EXCESSIVE VISIBLE BLACK MOLD LIKE SUBSTANCE ,BLACK/PINK SLIMY BUILD-UP, SEVERE BUILD-UP LIKELY TO CONTAMINATE ICE. INSTRUCTED TO CLEAN AND SANITIZE OR REPLACE PLASTIC/RUBBER TUBINGS. SERIOUS VIOLATION 7-38-005 (A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE CARDBOARD LINER ON PREP SHELVES IN PREP/COOKING AREA.--------MUST CLEAN AND REPAINT PREP SHELVES WITH RUST BUILD-UP IN PREP/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS IN FOOD PREP/COOKING AREA ESPECIALLY UNDERNEATH ICE MACHINE AND UNDERNEATH HOT/COLD HOLDING UNIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR EXPOSED HAND SINK DRAINPIPE WITH LEAK IN FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE WALK-IN COOLER AND INSIDE COLD (WELL) HOLDING UNIT IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT (MOPS AND BROOMS) MUST BE STORED PROPERLY OFF THE FLOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in freezer, must properly date food items in walk in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rear kitchen storage shelving that had peeling paint, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in coolers under shelving/racks not clean, need detailed cleaning(corners), floors in rear kitchen areas by mop sink not clean, need detailed cleaning(corners).
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/sealed. Prep table lower shelving had peeling paint/rust shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of pop dispensing unit (nozzels)not clean, needs detailed cleaning
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Damaged/broken floor tiles in kitchen prep area, rear kitchen storage areas, shall be repaired/replaced, floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/broken ceiling tile in rear kitchen area above mop sink area, shall be repaired/replaced.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in kitchen prep area, shall be provided.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine not clean, need cleaning, walk in cooler shelvingracks not clean, need cleaning(detailed), prep table lower shelving need cleaning, rear storage shelving/racks need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment not clean, need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Broken, damaged light shields in prep area, shall be replaced, light shields need cleaning in kitchen areas.
  9. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DAMAGED FLOOR TILES AT THE REAR IN FRONT OF WALK IN FREEZER MUST BE REPLACED
  10. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOOT PEDAL OF 1 HAND SINK IN FRONT HARD TO PRESS,INSTRUCTED TO REPLACE FOOT PEDAL FOR EASY AND FAST FLOW OF HOT AND COLD WATER IN HANDSINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: SHELVES IN WALK IN COOLER,SHELVES OF SODA BOXES,INTERIOR PANEL OF ICE MACHINE,SHELVES FOR SUPPLIES AND KITCHEN UETENSILS/PANS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT UNCLEAN MUST DETAIL CLEAN AND MAINTAIN; 2 DAMAGED FLOOR TILES AT THE REAR AREA MUST BE REPLACED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ICE BUILD UP ON CEILING OF WALK IN FREEZER MUST REMOVE ,CLEAN AND MAINTAIN

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