KENNY'S TURKEY.

Chicago Health Dept

11130 S HALSTED ST · ROSELAND, CHICAGO

Last inspected 2010.

3 inspections on record since 2010 · Last inspected Oct 2010.

Last inspected Oct 2010. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

OCT 2010

INSPECTION HISTORY

OCT 7

2010

PASS 3 violations

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

MAY 19

2010

PASS W/ CONDITIONS 4 violations

Serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

MAY 12

2010

FAIL 6 violations 1 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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

Serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

Serious Plumbing & Waste

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

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.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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