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HARIKA FOODS

1900 N AUSTIN AVE, CHICAGO, IL 60639 · Restaurant (Wholesale)

Inspection summary

HARIKA FOODS has been inspected 2 times by Chicago Department of Public Health since February 8, 2010. The most recent inspection, on February 16, 2010, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests.

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.

  • 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 once on February 8, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 2 separate inspections, most recently on February 16, 2010. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 2 times across 2 separate inspections, most recently on February 16, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

2 inspections

  1. Complaint Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ADDITIONAL CLEANING OF FLOORS ALONG WALLS AND IN ALL CORNERS UNDER COOKING EQUIPMENT (FRYERS, STOVE ETC), AND UNDERNEATH STOREGE SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ADDITIONAL CLEANING OW WALLS BEHIND COOKING EQUIPMENT (KITCHEN AREA), BEHIND 3 COMPARTMENT SINK (DISHWASHING AREA), BY OFFICE DOOR AND DOOR FRAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMP SINK SHUT-OFF VALVE AT EXPOSED HAND SINK.
  2. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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. OBSERVED 6 LIVE ROACHES ON WALLS BEHIND 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE SAID AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED (7-38-020)
    • 32. 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. INSTRUCTED TO PROVIDE COVER /LIDS FOR ALL OPEN PRODUCT ON SHELVES, STORAGE RACKS, INSIDE FREEZERS AND COOLERS. ---INSTRUCTED NOT TO USE NON RE-USABLE CONTAINERS AND REMOVE FROM PREMISE. INSTRUCTED TO PROVIDE FOOD GRADE CONTAINERS.
    • 33. 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. INSTRUCTED TO ,DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMET( STOVE, DOUGH MIXERS, PREP TABLE, STORAGE SHELVES, HOLDING TRAYS, FREEZERS, COOLERS, ALL HOLDING CONTAINERS/BINS, HOOD AND FILTERS)---- INSTRUCTED TO CLEAN AND SANITIZE DOUGH MIXER WITH BLOOD SPILLAGE.
    • 34. 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. OBSERVED FLOORS THROUGHOUT ESTABLISHMENT NOT CLEAN WITH BLOOD STAINS PREP AREA, STANDING GREASE AND HEAVY GREASE BUILD-UP AND DRIED FOOD DEBRIS, ALONG THE WALLS AND IN ALL CORNERS, UNDER COOKING EQUIPMENT, UNDER PREP SHELVES, COOLERS, FREEZERS, PREP TABLE, UNDER 3 COMP SINK. INSTRUCTED TO CLEAN.
    • 35. 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. NOTED WALLS, PIPES AND FIXTURES THROUGHOUT PREMISES NOT CLEAN, WITH DRIED FOOD SPILLAGE AND GREASE BUILD-UP . INSTRUCTED MANAGER TO CLEAN AND REPAINT.----INSTRUCTED TO CLEAN WASHROOM DOOR WITH GREASY DIRT BUILD-UP.----- INSTRUCTED TO REPLACE STAINED AND MISSING CEILING TILES THROUGHOUT PREMISES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMP SINK AND SHUT-OFF VALVE AT EXPOSED HAND SINK. ----- INSTRUCTED TO VENT ONE BURNER STOVE OR REMOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. INSTRUCTED TO REMOVE ALL CLUTTER THROUGHOUT PREMISES, MUST REORGANIZE.

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