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KITCHEN 17 LLC

613 W BRIAR PL, CHICAGO, IL 60657 · Restaurant

Inspection summary

KITCHEN 17 LLC has been inspected 7 times by Chicago Department of Public Health since April 30, 2013. The most recent inspection, on December 15, 2017, found no infractions.

1 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: Food temperature control.

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.

  • 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 5, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 12 times across 5 separate inspections, most recently on April 5, 2017. 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 April 5, 2017. 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 2 times across 2 separate inspections, most recently on August 12, 2016. For example: FOOD HANDLER REQUIREMENTS MET

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. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST FROM VENT COVER ABOVE 3 COMPARTMENT SINK. MUST CLEAN DUST AND GREASE ACCUMULATION ON HOOD ABOVE FLAT TOP GRILL. MUST CLEAN FOOD RESIDUE FROM 3 COMPARTMENT SINK HANDLES AND TOP OF GREASE TRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS AND RESIDUE FROM FROOR UNDER 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR BLACK REACH IN COOLER.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS NOT SHIELDED AT MAIN KITCHEN. MUST SHIELD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  4. Complaint

    9 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED HEAVY FROST BUILD UP IN THE FRONT AND REAR CHEST FREEZERS. INSTRUCTED TO DEFROST AND MAINTAIN THE FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS AND EQUIPMENT ARE SOILED WITH FOOD DEBRIS: INTERIOR COMPARTMENTS OF 3-COMPARTMENT SINK, INTERIOR SURFACE OF EXPOSED HAND SINK IN REAR, GREASE TRAP, EXTERIOR SURFACE OF THE HOT-HOLDING UNIT, TOP OF THE REFRIGERTOR/FREEZER COMBO, GASKETS AND INTERIOR SURFACE OF THE COLD-HOLDING UNIT, MICROWAVE, AND PREP TABLE IN THE REAR. MUST DETAIL CLEAN AND MAINTAIN ABOVE MENTIONED AREAS AND EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING SURFACES TO BE SOILED: THE TRACK OF THE FRONT REACH IN COOLER, THE SHELVING ABOVE THE STEAM TABLE, THE INTERIOR SHELVING AND BOTTOM OF THE PREP TOP COOLER, AND THE SHELVING IN THE BLACK UPRIGHT COOLER. INSTRUCTED TO CLEAN AND MAINTAIN THESE AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATION OF OIL, DIRT AND FOOD DEBRIS THROUGHOUT FACILITY. INSTRCUTED TO DETAIL CLEAN THE FLOORS FROM WALL TO WALL AND CORNER TO CORNER IN THE FRONT AND BACK FOOD PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALLS TO BE SOILED IN THE FOLLOWING AREAS: ABOVE THE THREE COMPARTMENT SINK, BEHIND THE STEAM TABLE AND AROUND THE GRILL TOP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ABOVE DRY FOOD STORAGE RACKS. INSTRUCTED TO REPLACE MISSING LIGHT SHIELD AND CLEAN REGULARLY-MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED GRIME BUILDUP IN THE FLOOR DRAIN UNDER THE 3-COMPARTMENT SINK AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE 3 COMPARTMENT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETERS IN ANY OF THE COLD HOLDING UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS FOR EACH COLD HOLDING UNIT.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS AND EQUIPMENT ARE SOILED WITH FOOD DEBRIS: INTERIOR COMPARTMENTS OF 3-COMPARTMENT SINK, INTERIOR SURFACE OF EXPOSED HAND SINK IN REAR, GREASE TRAP, EXTERIOR SURFACE OF THE HOT-HOLDING UNIT, TOP OF THE REFRIGERTOR/FREEZER COMBO, GASKETS AND INTERIOR SURFACE OF THE COLD-HOLDING UNIT, MICROWAVE, AND PREP TABLE IN THE REAR. MUST DETAIL CLEAN AND MAINTAIN ABOVE MENTIONED AREAS AND EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ABOVE DRY FOOD STORAGE RACKS. INSTRUCTED TO REPLACE MISSING LIGHT SHIELD AND CLEAN REGULARLY-MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED GRIME BUILDUP IN THE FLOOR DRAIN UNDER THE 3-COMPARTMENT SINK AND MAINTAIN.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SUCHB AS BLACK BEANS, BURGERS, GYROS CHICKEN SALADS PANINIS ETC. INSTRUTED TO OPERATE WITH A CERTIFIED FOOD MANAGER AT ALL TUIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR AND EXTERIOR SURFACES OF ALL REFRIGERATION UNITS IN FRONT AND REAR PREP AREA. DETAIL CLEAN INTERIOR AND EXTERIOR OF OVENS, MICROWAVES AND TOASTER. MUST REMOVE DIRT AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS THROUGHOUT PREMISES REMOVE DIRT GREASE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • WASHROOM DOOR IS NOT SELF CLOSING MUST PROVIDE A SELF-CLOSING DEVICE.
  7. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET.(VACUUM BREAKER)

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