Harold's Chicken
Last inspected: May 19, 2015
95
Score
The health department has logged nine inspections at Harold's Chicken, the earliest from 2010. The latest inspection on file is from May 19, 2015. Low risk means the most recent visit produced few or no significant findings. Public records show no inspections at Harold's Chicken since May 19, 2015, so this file may not reflect current conditions.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
May 19, 2015
Complaint
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: UPON ARRIVAL NOTICED A SEWAGE LIKE ODOR PERMEATING FROM THE SERVICE AREA TOWARDS THE KITCHEN. INSTRUCTED TO PROVIDE PROPER VENTILATION TO MINIMIZE/ELIMINATE ODOR. MANAGER HAS CONTACTED LANDLORD SEVERAL TIMES TO ADDRESS THE ODOR THAT IS BELIVED TO BE COMING FROM THE BASEMENT THAT IS OFF LIMITS TO HAROLD'S CHICKEN.
38
95
Apr 8, 2015
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND RUSTED FOOD STORAGE SHELVES INSIDE THE WALK-IN COOLER. INSTRUCTED TO RE-SURFACE OR REPLACE RUSTED FOOD STORAGE SHELVES AND MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND RIPPED RUBBER GASKEKS AROUND THE INTERIOR DOOR TO THE 2-DOOR FREEZER IN THE PREP AREA. INSTRUCTED TO REPLACE GASKETS AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE INTERIOR DOOR SURFACE TO THE WALK-IN COOLER IS SOILDED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REMOVE DUST FROM THE CEILING VENT INSIDE THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
38
82
Mar 12, 2015
Reinspection
1 minor violation.
View 1 violation
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED MISSING END CAPS ON THE LIGHT SHIELD DIRECTLY ABOVE THE REAR PREP TABLE WHERE THE MICROWAVE IS LOCATED. INSRTUCTED TO INSTALL PROPER LIGHT SHIELDS AND MAINTAIN.
36
95
Mar 5, 2015
Complaint
4 minor violations.
View 4 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED A 1 INCH GAP AT THE BOTTOM OF THE SIDE EXIT DOOR ON THE EAST SIDE OF THE BUILDING. INSTRUCTED MANAGER TO RODENT PROOF THE BOTTOM OF THE SIDE EXIT DOOR. SERIOUS VIOLATION 7-38-020
18
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED A CLEAN CUTTING BOARD STORED DIRECTLY BEHIND THE 3-COMPARTMENT SINK. INSTRUCTED TO STORE CUTTING BOARD IN A SEPERATE CLEAN AREA TO AVOID SPLASH CONTAMINATION.
31
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED MISSING END CAPS ON THE LIGHT SHIELD DIRECTLY ABOVE THE REAR PREP TABLE WHERE THE MICROWAVE IS LOCATED. INSRTUCTED TO INSTALL PROPER LIGHT SHIELDS AND MAINTAIN.
36
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED BASKETS INSIDE OF THE RAW CONTAINERS OF MEAT USED TO DISPENSE FOODS. INSTRUCTED TO USE TONGS OR HANDLED SCOOPS TO DISPENSE FOOD TO AVOID HAND CONTACT WITH RAW FOODS. INSTRUCTED TO STORE SCOOOPS/TONGS IN A SEPERATE CONTAINER IN BETWEEN USE.
42
82
Sep 19, 2014
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: One stopper provided at three compartment sink,instructed to provide additional two stoppers for proper usage:wash,rinse and sanitize
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Grease at rear area of the deep fryers,instructed to clean and maintain
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Missing all tiles inside the women's washroom by the door,instructed to replace
35
86
Mar 7, 2013
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: STAND UP REACH IN FREEZER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED GREASE BUILD UP ON VENTAILATION HOOD. MUST CLEAN AND MAINTAIN VENTILATION HOOD AND INTERIOR OF UNUSED STAND UP REACH IN PREP COOLER.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED ONE MISSING CEILING LIGHT BULB COVER/NO END CAPS BY VENTILATION HOOD. MUST PROVIDE LIGHT COVER/END CAP FOR LIGHT BULB.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: CLOSET UNDER STAIRCASE CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
41
82
Mar 13, 2012
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND COOKED CHICKEN STORED INSIDE THE BASKET OF THE DEEP FRYERS AT TEMP. OF 102F-105F-103.8F-104.9F-112.2F AND 114.0F, NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUND 1, VALUE $2.00. RECCOMANDED TO PROVIDE HOT HOLDING UNIT, TO BE ABLE TO MAINTAIN TEMPERATURE AT 140F AND ABOVE. CRITICAL CITATION; 7-38-00(A).
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: FOUND BOTH WASHROOMS FOR STAFF WITHOUT PAPER TOWELS, A HAND DRYING DEVICE PROVIDED AT BOTH WASH BOWLS- NO PAPER TOWELS ON PREMISES. MANAGER/OWNER SEND EMPLOYEE TO BUY THEM AFTER MY REQUEST. INFORMATION GIVEN ON HAND WASHING. CRITICAL CITATION; 7-38-030.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL THE LARGE CONTAINERS OF DRY FOOD.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SEAL OPEN FLOOR AROUND WOOD NEXT TO WALK IN COOLER, (FOOD DEBRIS AND DEBRIS INSIDE THE OPENINGS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN DUST BUILD-UP ON VENT COVER ABOVE THE HOT WATER TANK IN REAR PREP AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: END CAPS NEEDED AT LIGHT SHIELD ABOVE THE FOOD SHELF BY THE HOT WATER TANK.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR LEAKING FAUCET AT 3 COMPARTMENT SINK, ADDITIONAL STOPPERS NEEDED AT 3 COMPARTMENT SINK. PROVIDE AN UNTHREAD FAUCET AT 3 COMPARTMENT SINK.
38
70
Dec 3, 2010
Reinspection
No violations found.
100
Dec 1, 2010
License
6 minor violations.
View 6 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF CITY SANITATION CERTIFICATE PROVIDE ON PREMISES. INSTRUCTED TO PROVIDE IT.IN FORMATION GIVEN. SERIOUS VIOLATION NO CITATION ISSUED NOT OPERATING.
21
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. ELEVATE CONSTRUCTION MATERIAL FROM FLOOR(PAINT, FLOOR TILES ETC)IN REAR AND FRONT STORAGE. SEAL HOLES BEHIND THE CHEST FREEZER(CORNER OF NORTH-EAST),AND AROUND PIPE NEXT TO 2 COMPARTMENT SINK.
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. SEAL ALUMINUM WALL BEHIND THE SMALL FRIES.
35
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. END CAPS IS NEEDED AT LIGHT SHIELD ABOVE STAFF DINING TABLE,IN REA AREA.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. BOTH WASHROOM DOORS MUST BE SELF CLOSED.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. REPAIR LEAKING PIPE UNDER 3 COMPARTMENT SINK,AND EXPOSED HAND SINK.ALSO WASTE WATER BACKING UP AT 2 COMPARTMENT SINK,INSTRUCTED TO FIX.
38
74
Frequently Asked Questions
When was Harold's Chicken last inspected?
The most recent health inspection at Harold's Chicken on file is from May 19, 2015. The public record contains nine inspections in total.
What is the most common violation at Harold's Chicken?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Harold's Chicken.
Has Harold's Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Harold's Chicken have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Harold's Chicken means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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