Kenny's Turkey
Last inspected: Oct 7, 2010
86
Score
Going back to 2010, Kenny's Turkey has three inspections in the public record. The newest entry in the record is dated Oct 7, 2010. Low risk indicates the latest report didn't flag anything that would worry the average customer. Public records show no inspections at Kenny's Turkey since Oct 7, 2010, so this file may not reflect current conditions.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
Looking across the full record, “food in original container, properly labeled” is the recurring theme, flagged three times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 7, 2010
Complaint
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ,DATE COOKED FOODS, AND FOODS NOT IN ORIGINAL CONTAINER.
30
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR SLOW DRAINING AT MOP SINK. ALSO,REPAIR LEAKY FAUCET ON LEFT OF 3-COMP SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
40
86
May 19, 2010
Reinspection
4 minor violations.
View 4 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY /SITE WHEN POTENIALLY HAZARDOUS FOODS ARE PREPARED OR SERVED.ALSO NO PROOF OF ENROLLMENT IN FOOD SANITATION CLASS.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL/DATE FIFI ALL COOKED FOODS,STRING BEANS ETC. ALSO LABEL CHEESECAKES. PROPERLY.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD CONTACT SURFACES NOT CLEAN.MUST CLEAN.
33
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. MUST CLEAN,MAINTAIN MOP SINK,ORGANIZE EMPLOYEES SHOES OFF FLOORS AND STORAGE 6- INCHES OFF FLOORS.
41
82
May 12, 2010
Complaint
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND PRE-COOKED TURKEY SASUAGE ON TABLE/TEMPETURE ABUSE,COOKED THIS MORNING,FOOD HANDLER STATED,AT HOLDING TEMPETURE OF 80F. ALSO COOKED CHICKEN AT 90F COOKED 1:30 PM. HOWEVER NO TEMPETURE LOGS AVAILABLE. FOOD WAS DISGARDED BY FOOD HANDLER. MUST MAINTAIN ALL HOT FOODS 140F OR HIGHER.APPROX 13 SASUAGE,4PC CHICKEN WAS DISGARDED COST,$20. CDI
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED FOOD MANAGER ON SITE/DUTY WHEN POTENIALLY HAZARDOUS FOODS ARE PREPARED OR SERVED.
21
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED EXPOSE HAND SINK IN PREP AREA IN POOR REPAIR,PIPE CONECTION HAS HOLE IN PIPE.INSTRUCTED TO REPAIR. EMPLOYEES INSTRUCTED TO WASH HANDS AT WAS ROOM HAND SINK,1FT AWAY OF PREP AREA.
26
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL/DATE-FIFO,ALL COOKED FOOD ,STRING BEANS,ETC.ALSO LABEL CHEESECAKE/PROPERLY.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD CONTACT SURFACES NOT CLEAN.MUST CLEAN/SANITIZE.
33
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. MUST CLEAN MAINTAIN-MOP SINK.ORGANIZE EMPLOYEES SHOES ETC OFF FLOORS,AND STORAGE-6-INCHES OFF FLOORS.
41
74
Frequently Asked Questions
When was Kenny's Turkey last inspected?
The most recent health inspection at Kenny's Turkey on file is from Oct 7, 2010. The public record contains three inspections in total.
What is the most common violation at Kenny's Turkey?
Across the inspection record, “food in original container, properly labeled” has been cited three times, more than any other issue at Kenny's Turkey.
Has Kenny's Turkey's inspection record improved over time?
Yes. Recent inspections at Kenny's Turkey have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Kenny's Turkey means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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