KENNY'S RIBS & DUSTIES EXPRESS

Recorded violations

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE SOAP AND PAPER TOWELS AT ALL EXPOSED HAND SINKS.

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. PROVIDE A COMPLETE PEST CONTROL LOG BOOK FROM A STATE APPROVED PEST CONTROL COMPANY-TO INCLUDE A COPY OF THE COMPANY & TECHNICIANS STATE LICENSE, COPY OF MSDS(PESTACIDE),MAP OF PREMISES WITH ALL BAIT STATIONS INDICATED ON MAP AND CURRENT RECEIPTS. REAR EXIT DOOR NOT RODENT PROOF-HAS A 1/4 INCH OPENING ALONG BOTTOM OF DOOR. MAKE DOOR TIGHT FITTING.

• 21

  * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. PROVIDE ORIGIONAL COPY OF ALL CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.

• 30

  FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK FOOD CONTAINERS WHERE FOOD IS NOT IN THE ORIGIONAL PACKING.

• 31

  CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DETAIL CLEAN ALL COOLING/COOKING EQUIPTMENT INSIDE AND OUTSIDE ALSO CLEAN THE ICE MACHINE. ALL EQUIPTMENT MUST BE OPERATIONAL MAINTAINING REQUIRED TEMPS. OF 140F OR HIGHER OR COLD OF 40F OR LOWER.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED CUTTING BOARDS WITH DEEP GROVES AND DARK STAINS REMOVE STAINS OR REPLACE ALL WHITE CUTTING BOARDS.

• 34

  FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, THE RUG IN DINING AREA, WASHROOM FLOORS,BASEMENT AND KITCHEN FLOORS THROUGHOUT INCLUDING ALL CORNERS. NOTED HEAVY SYRUP ON FLOOR REMOVE SAME. ALSO, NOTED WATER ON FLOOR OF BASEMENT.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN WALLS THROUGHOUT, SEALING ANY AND ALL HOLES, CRACKS AND CREVICES. NOTED LEAKY WALL ON EAST SIDE OF BASEMENT, REPAIR LEAK.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DETAIL CLEAN ALL VENT COVERS THROUGHOUT.

• 40

  REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS INSIDE ALL COOLERS.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL UNUSED AND UNWANTED EQUIPTMENT.