SEP 26
2012
PASSED
4 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HAROLDS CHICKEN SHACK.
EAT. 88/100
804 W WASHINGTON BLVD · WEST LOOP, CHICAGO
Last inspected September 26, 2012 · passed
4 of 7 inspections passed, with 2 critical violations on file.
THE NUMBERS
INSPECTIONS
7
4 passed · 2 w/ conditions · 1 failed
VIOLATIONS
12
includes 2 critical
RECORDS COVER
1 YEAR
since Nov 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR GASKET AT 1DOOR COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN UTILITY SINK, GREASE TRAP BOX UNDER 3COMP CLEAN, SANITIZE AND REPAINT. MUST DETAIL CLEAN INTERIOR OF FRYERS TO REMOVE EXCESS GREASE. MUST REMOVE EXCESS ICE FROST AT REAR SMALL REFRIGERATOR.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN AND SANITIZE FLOORS IN WIC & WIC FREEZER AND MAIN KITCHEN PREP AREA. MUST REPAIR BROKEN CRACKED FLOOR TILE IN FRONT OF 3COMP SINK, EVEN OUT FLOOR CEMENT BY REAR EXIT DOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPAIR WALLS AND CEILING IN THE REAR STORAGE AREA WITH HOLES AND CRACKS SO AS TO BE SMOOTH AND EASILY CLEANABLE.
SEP 152011PASS W/ CONDITIONS1 violationDETAILS
SEP 15
2011
PASS W/ CONDITIONS
1 violationDETAILS
* 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. NO CERTIFIED MANAGER ON PREMISES WHILE CHICKEN IS BEING COOKED, MANAGEMENT STATES IT WAS STOLEN.
FEB 82011PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
FEB 8
2011
PASS W/ CONDITIONS
3 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. FRIED CHICKEN IS BEING HELD AT 88f AND 120f IN THE FRYER BASKETS, A HOT HOLDING UNIT DESIGNED TO HOLD HOT FOODS 140 f AND ABOVE IS RECOMMENDED. CHICKEN WAS REHEATED TO 165 f AT THIS TIME.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE EXPOSED HANDSINK FAUCETS NEED TO BE CLEANED AND MAINTAINED CLEAN.
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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
show all 7 inspections →
NOV 22010FAILED4 violations1 CRITICALDETAILS
NOV 2
2010
FAILED
4 violations1 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The walk in freezer is not working, repair the freezer.
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. Install all equipment necessary to operate the above kitchen.
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. The kitchen floors and baseboards have cracked tiles, gaps and rough patches that need to be repaired so they are smooth and sanitary.
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. Holes found in the front serving area and kitchen walls need to be filled in, smooth and easy to clean. Seal up the gaps in the wood attached to the east kitchen wall.
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 →