Harold's Chicken #41
Last inspected: Aug 28, 2013
58
Score
The health department has logged three inspections at Harold's Chicken #41, the earliest from 2011. The newest entry in the record is dated Aug 28, 2013. Diners should read medium risk as a signal that some issues exist but aren't extreme. The most recent inspection at Harold's Chicken #41 is from Aug 28, 2013, and nothing newer appears in the public record.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
Across the inspection history, “hand washing facilities” is the issue that surfaces most often, recorded two times.
By comparison, the average Chicago facility scores 81, putting Harold's Chicken #41 on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
Aug 28, 2013
Routine
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. WALK-IN COOLER FOUND AT 45.5F WITH FOODS SUCH AS FISH AT 47.8F AND EGGS AT 45.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F. OR BELOW. C.D.P.H. CONTACTED AT 312-746-5426 FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 GAL. MILK AT 45.1F, 1 DZ. EGGS AT 45.5F, 20 LBS FISH RANGING BETWEEN 43.7F TO 47.8F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $80.00. CRITICAL CITATION ISSUED 7-38-005(A).
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: LOW TEMPERATURE CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING WHILE UTENSILS BEING WASHED. OBSERVED 0PPM CHLORINE AFTER SEVERAL ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND DISPENSING SANITIZER TO 100PPM, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED. 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER TOWELS AT BOTH EXPOSED HAND SINKS IN FOOD PREP AREA AND NO SOAP AT ONE OF THE TWO SAME SINKS. INSTRUCTED MUST HAVE SOAP AND PAPER TOWELS AT ALL EXPOSED HAND SINKS AT ALL TIMES. MANAGEMENT PROVIDED. CRITICAL CITATION ISSUED.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: METAL STORAGE CABINETS IN DISH ROOM DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR ICE MACHINES ICE BIN WITH EXCESSIVE RUST. MUST REMOVE, CLEAN AND MAINTAIN. WALL MOUNTED FRY SLICER DIRTY. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR OF WALK-IN COOLER WITH FOOD DEBRIS. FLOOR DRAINS UNDER DISH MACHINE AND BAR THREE COMPARTMENT SINK WITH DIRT. MUST CLEAN AND MAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: BROKEN LIGHT INSIDE WALK-IN COOLER. LIGHT DOES NOT STAY ON. MUST REPAIR.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK UNDER FAR RIGHT SIDE OF DISH ROOM THREE COMPARTMENT SINK. NO COLD WATER AT BAR THREE COMPARTMENT SINK. INSTRUCTED TO USE DISH ROOM THREE COMPARTMENT SINK UNTIL COLD WATER PROVIDED. MUST REPAIR ALL. MUST PROVIDE A WASTE WATER DRAIN LINE TO FLOOR DRAIN FOR THE BAR SODA GUN HOLDER.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE INTERNAL THERMOMETER INSIDE WALK-IN COOLER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL UNNECESSARY ARTICLES STORED THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES ALL OTHER STORED ITEMS MUST BE STORED ELEVATED AND ORGANIZED FROM FLOOR 6" OR ABOVE.
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58
Apr 19, 2011
Reinspection
No violations found.
100
Apr 5, 2011
License
10 minor violations.
View 10 violations
Water source: safe, hot & cold under city pressure
Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER IS PROVIDED TO THE SINKS AT THE BAR AND THE WASHROOMS. MANAGEMENT INSTRUCTED THAT HOT WATER IS NEEDED AT ALL SINKS FOR HANDWASHING OR DISHWASHING. CRTICAL VIOLATION 7-38-030.
9
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE HAND SOAP AND HAND TOWELS AT ALL HANDSINKS. MUST INSTALL PAPER TOWEL DISPENSERS AT HANDSINKS WHERE MISSING. CRITICAL VIOLATION 7-38-030.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SOUTH FRONT DOOR, BASEMENT DOOR AND THE NORTH GLASS DOORS ARE NOT RODENT PROOF. OBSERVED 1/4" GAPS ALONG THE BOTTOM OF THE BASEMENT AND FRONT DOOR AND 1/4" GAP DOWN THE MIDDLE OF THE 2 GLASS DOORS. MANAGEMENT INSTRUCTED THAT ALL OUTER OPENINGS MUST BE RODENT PROOF. ALSO, INCOMPLETE PEST CONTROL LOG BOOK WAS OBSERVED. MANAGEMENT INSTRUCTED THAT PEST CONTROL LOG BOOK MUST INCLUDE: PEST CONTROL COMPANY LICENSE, MSDS SHEETS FOR ANY PESTICIDES USED. MUST PROVIDE WITH PEST CONTROL LOG BOOK. SERIOUS VIOLATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ICE BIN COVERS AT THE BAR AREA. REPAINT RUSTED SHELVES IN THE 2 DOOR STANDUP PREP COOLER. PROVIDE ADEQUATE SHELVING IN THE WALK-IN COOLER. REMOVE SHELVING WITH ONLY TWO STAND LEGS.
32
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. DETAIL CLEAN THE LIGHT SHIELD ABOVE THE DISHMACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE BAR AND IN THE PREP AREA. THE GROUND AT THE OUTSIDE STAIRS TO THE BASEMENT MUST BE CONCRETED.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. REMOVE THE SPIDERWEBS FROM THE BASEMENT CEILING AND WALLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE DRAIN LINES FOR THE HANDSINKS IN THE PREP AREA AND THE BAR AREA SO THAT THE WATER GOES DOWN THE FLOOR DRAIN AND NOT ON THE FLOOR. OBSERVED A LEAK UNDER THE EXPOSED HANDSINK NEAR THE MOP SINK. MUST REPAIR THE LEAK. PROVIDE A TANK LID FOR THE MEN'S TOILET.
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. ALL COOLERS REQUIRE A WORKING THERMOMETER. PROVIDE A METAL STEM THERMOMETER FOR TAKING FOOD TEMPS.
40
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. REMOVE ALL CONSTRUCTION EQUIPMENT FROM THE PREMISES. ELIMINATE ANY EXCESSIVE CLUTTER IN THE BASEMENT AREA.
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Frequently Asked Questions
When was Harold's Chicken #41 last inspected?
The most recent health inspection at Harold's Chicken #41 on file is from Aug 28, 2013. The public record contains three inspections in total.
What is the most common violation at Harold's Chicken #41?
Across the inspection record, “hand washing facilities” has been cited two times, more than any other issue at Harold's Chicken #41.
Has Harold's Chicken #41's inspection record improved over time?
No. Recent inspections at Harold's Chicken #41 have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Harold's Chicken #41 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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