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HAIRE'S GULF SHRIMP

7448 S VINCENNES AVE, CHICAGO, IL 60621 · Restaurant

Inspection summary

HAIRE'S GULF SHRIMP has been inspected 5 times by Chicago Department of Public Health since December 27, 2016. The most recent inspection, on October 16, 2018, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on August 22, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 22, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on August 22, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 22, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 3 separate inspections, most recently on August 22, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 (C) (E) OBSERVED REAR EXIT DOOR IN DISREPAIR, ABOVE 1/4 GAP ON LOWER LEFT SIDE BOTTOM OF DOOR. MUST REPAIR AND MAINTAIN MUST REPAIR FOR TIGHT-FITTED PEST PROOF AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (D) OBSERVED ITEMS STORED ON FLOOR IN FACILITY. MUST STORE ITEMS 6 INCHES FROM FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) ACCUMULATION ON DUST AND FOOD DEBRIS UNDER SHELVES, CABNIET IN PREP AREA, DRY STORAGE AND UNDER EQUIPMENT (FRYERS). MUST DETAIL CLEAN ALL AREAS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED VENTS ABOVE FOOD PREP AREA WITH ACCUMULATION OF DUST BUILD. FACILITY MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-202.14 OBSERVED FACILITY MISSING BACK FLOW PREVENTION DEVICE ON MOP SINK. MUST OBTAIN AND INSTALL BACK FLOW PREVENTION DEVICE FOR MOP SINK. PRIORITY VIOLATION 7-38-030(C).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NON FUNCTIONAL LIGHTS INSIDE PREP AREA. MUST REPAIR AND MAINTAIN.
  3. Complaint Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed aluminum foil used as a liner on prep table in kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.
  4. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous foods, uncooked shrimp, at improper temperatures in bus pans and metal pans in the refrigerator, on counters and in 1 compartment sink. Found uncooked shrimp ranging in temperatures between 54.5F - 70.5F. Instructed all potentially hazardous foods must be held @ 40F or less, or 140F or more at all times. Operator voluntarily discarded all denatured foods during inspection. Critical violation 7-38-005(a).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed no soap or paper towels at hand sink in prep area. Must provide soap and sanitary means to dry hands at exposed hand sink at all times. Operator provided soap and paper towels during inspection. Critical violation 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found approximately 35 mice droppings in rear storage room, on floor in hallway and under front service counter. Must remove all mice droppings, clean and sanitize affected areas. Advised to contact pest control for service. Must eliminate pest issue. Serious violation 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed aluminum foil used as a liner on prep table in kitchen. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed excessive debris on floors under 3 compartment sink and under utility sink. Observed excessive grease build up on floors under and behind fryers. Must detail clean and sanitize all floors. Must maintain same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed ceiling several openings in ceiling in rear of facility. Must seal all holes to prevent pest entry. Must maintain same. Observed excessive dust and grease build up throughout interior of right side of hood above cook line. Must detail clean and sanitize hood, filters and hood lights. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed several lights not working in rear hallway of prep area, and in front customer service counter area. Must repair all non-working lights. Must provide adequate lighting to allow for proper cleaning. Must maintain same.
  5. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BEHIND THE DOOR OF THE FRYERS AND EXTERIOR OF EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE LIGHT BULBS BLOWN UNDER THE HOOD IN THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED THE RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE.

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