Skip to content
Loading map…

HAROLDS 57

7113 S STATE ST, CHICAGO, IL 60619 · Restaurant

Inspection summary

HAROLDS 57 has been inspected 5 times by Chicago Department of Public Health since September 16, 2011. The most recent inspection, on November 16, 2015, found no infractions.

3 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: Pests, Food temperature control 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.

  • 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 3 times on September 19, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 September 19, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on September 19, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 5 times across 2 separate inspections, most recently on March 15, 2012. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 5 times across 2 separate inspections, most recently on March 15, 2012. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP(INVERTED).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FILTERS ABOVE COOKING EQUIPMENT AND UNUSED EQUIPMENT IN REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG WALL BASES AND IN CORNERS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT IN HOOD ABOVE COOKING EQUIPMENT.
  3. License Re-Inspection

    0 infractions

  4. License

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE SECOND REACH IN COOLER AT 44 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST REMOVE HALF WALL BLOCKING FRONT PREP AREA FROM EXPOSED HAND SINK AND MAKE SINK MORE READILY ACCESSIBLE FOR PROPER HAND WASHING.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OPENINGS ALONG THE BOTTOMS OF THE FRONT AND REAR EXIT DOORS. MUST REPAIR AND MAKE RODENT AND INSECT PROOF. MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK ON SITE.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND EXCESSIVE GARBAGE OVERFLOWING FROM THE OUTSIDE GARBAGE WASTE RECEPTACLE AND ONTO THE GROUND. MUST REMOVE ALL GARBAGE AND PROPERLY CLOSE GARBAGE LIDS.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE ADEQUATE INSIDE WASTE RECEPTACLES FOR THE EMPLOYEE WASHROOM,CUSTOMER WAITING AND PREP AREAS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND POSSIBLE WASTE LINE LOCATED ABOVE THE THREE COMPARTMENT SINK. MUST RELOCATE PIPE,COMPLETELY ENCASE OR PROVIDE PROOF THAT PIPE IS NOT A WASTE LINE. MUST CLEAN THE INTERIOR OF THE GREASE TRAP AND REMOVE FOUL ODORS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL ALL RAW WOOD DOORS AND DOOR FRAMES THROUGHOUT PREMISES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PAINT FLOORS IN ALL REAR STORAGE AREAS AND CLOSETS WITH A LIGHT COLORED NON TOXIC FLOOR PAINT AND MAKE SMOOTH AND EASILY CLEANABLE. MUST PROVIDE BASEBOARD ALONG ALL WALLS IN ALL REAR STORAGE AREAS AND CLOSETS AND SEAL ALL OPENINGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND REPAINT WALLS WHERE NEEDED IN WASHROOM,UNDER 3 COMP SINK AND IN REAR HALLWAYS. MUST REPLACE STAINED CEILING TILES IN CUSTOMER WAITING AREA. MUST SEAL ALL HOLES AND OPENINGS IN WALLS AROUND PIPES UNDER WASHBOWL,IN MOP SINK CLOSET,AROUND ELECTRICAL OUTLETS AND THROUGHOUT WHERE NEEDED. MUST REPAIR WATER DAMAGED CEILING OVER 2ND REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN DIRTY LIGHT SHIELD IN FRONT CUSTMER WAITING AREA. MUST PROVIDE LIGHT SHIELDS OVER LIGHTS IN REAR OF PREP AREA WHERE MISSING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF CLOSING DEVICE AT THE EMPLOYEE WASHROOM DOOR AND INSTALL DOOR KNOB.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXCESSIVE CLUTTER AND UNUSED EQUIPMENT FROM REAR STORAGE ROOMS AND AREAS. MUST PROVIDE SHELVING RACKS TO STORE DRY GOODS, PAPER PRODUCTS AND CLEANING SUPLIES. MUST REMOVE TALL WEEDS FROM ALONG THE FENCE IN THE BACKYARD STORAGE AREA LEADING TO THE OUTSIDE GARBAGE AND FROM ALONG THE REAR SOUTH SIDE OF THE BUILDING.
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website