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VAL'S KOSHER KITCHEN (CW)

819 S PULASKI RD, CHICAGO, IL 60624 · Restaurant

Inspection summary

VAL'S KOSHER KITCHEN (CW) has been inspected 4 times by Chicago Department of Public Health since September 18, 2018. The most recent inspection, on March 4, 2020, found no infractions.

2 of 4 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 temperature control.

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 2 times across 2 separate inspections, most recently on May 31, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on September 18, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 18, 2018. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 18, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 2 separate inspections, most recently on May 31, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED ICE BUILD UP INSIDE THE UP RIGHT REACH IN FREEZER. INSTRUCTED TO DEFROST AND CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED A LEAKY PIPE UNDERNEATH THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING IN THE FOLLOWING AREAS: FRONT PREP AREA AROUND COOKING EQUIPMENT, IN THE REAR DISH WASHING AREA UNDERNEATH THE 3 COMP SINK, ALONG THE WALL BASE AND IN CORNERS,AND INSIDE THE HOT WATER TANK ROOM.
  3. License Re-Inspection

    0 infractions

  4. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) - OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 - OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 - OBSERVED THE 2-DOOR REACH IN COOLER IN THE PREP AREA WITH AN AIR TEMPERATURE OF 69.6F AND THE 2-DOOR STAND UP REACH IN COOLER WITH AN AMBIENT AIR TEMPERATURE OF 54.2F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15(A)(B)(D)(A) - OBSERVED AN APPX. 1/2 OF AN INCH GAP OPENING ALONG THE BOTTOM OF THE REAR DOOR. INSTRUCTED TO PROVIDE A DOOR SWEEP TO MAKE DOOR TIGHT-FITTING AND TO PREVENT A POINT OF ACCESS FOR RODENTS/ INSECTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 - OBSERVED TORN DOOR GASKET INSIDE OF THE 2-DOOR STANDUP REACH IN COOLER. INSTRUCTED TO REPLACE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 (A) - NOTED 3-COMP SINK FAUCET NOT REACHING ALL 3 COMPARTMENTS. INSTRUCTED TO PROVIDE AN ADDITIONAL FAUCET TO REACH THE 3RD COMPARTMENT. PRIORITY FOUNDATION VIOLATION #7-38-025.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 - OBSERVED WASHROOM VENTILATION FAN NOT WORKING. INSTRUCTED TO REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 - NOTED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST PROVIDE PROOF OF TRAINING.

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