JUN 4
2012
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HAROLD'S CHICKEN SHACK.
EAT. 81/100
108 E 47TH ST · BRONZEVILLE, CHICAGO
Last inspected June 4, 2012 · passed
3 of 4 inspections passed, with 1 critical violation on file.
THE NUMBERS
INSPECTIONS
4
3 passed · 1 failed
VIOLATIONS
12
includes 1 critical
RECORDS COVER
2 YEARS
since Feb 2010
INSPECTION HISTORY
JAN 192012PASSED1 violationDETAILS
JAN 19
2012
PASSED
1 violationDETAILS
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
JAN 122012FAILED7 violations1 CRITICALDETAILS
JAN 12
2012
FAILED
7 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All hot food shall be stored at a temperature of 140F or higher. IMPROPER TEMPERATURE OF COOKED CHICKEN BREASTS 92.3-95.9F STORED UNDER HEAT LAMP. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
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. HAND SINK IN WASHROOM IN POOR REPAIR. DRAINPIPE LEAKING AND DRAINING IN BUCKET. INSTRUCTED MANAGER TO REPAIR. NO SOAP NOR PAPER TOWELS AT WASHBOWL NOR TOILET TISSUE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT ALL HAND SINKS. TOILET TISSUE MUST BE SUPPLIED AT ALL TIMES. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
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. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, PREP TABLES, COOLERS, FREEZERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS (CIGARETTE BUTTS, ASHES, DIRT, DEBRIS, ETC)
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. REPLACE STAINED CEILING TILES IN ALL AREAS. PROVIDE ENTRY TO ALL LOCKED DOORS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
STORE WASH CLOTHS IN SANITIZING SOLUTION.
FEB 242010PASSED4 violationsDETAILS
FEB 24
2010
PASSED
4 violationsDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT UNDER AND BEHIND ALL EQUIPTMENT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN ALL WALLS REMOVING FLOUR AND DUST THROUGHOUT.
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. PROVIDE A COVER FOR VENT FAIN IN EMPLOYEES TOILET. AND SECURE OVERHEAD VENT TO CEILINT.
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. PROVIDE THERMOMETERS IN ALL COLLERS.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →