THE KENWOOD

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Apr 9, 2026

   ✕
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

2. May 1, 2025

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

3. Apr 17, 2025

   ✕
   12 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have enough handwashing sinks for convenient use by employees.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

4. Apr 25, 2024

   ✓
   1 violation

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. Apr 11, 2024

   ✕
   18 violations

   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Separate raw animal foods from ready-to-eat foods.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

6. Apr 20, 2023

   ✓
   5 violations

   • Only use single-service items one time.
   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily