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HAROLD'S CHICKEN #71

2132 S MICHIGAN AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

HAROLD'S CHICKEN #71 has been inspected 11 times by Chicago Department of Public Health since October 31, 2016. The most recent inspection, on December 19, 2024, recorded 5 infractions.

4 of 11 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, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on December 19, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on December 19, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on December 18, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 December 20, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 11, 2018. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

11 inspections

  1. Canvass Re-Inspection

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED HANDWASHING SINK IN THE TOILET ROOM IN NEED OF HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D): OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE FRONT PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL DRY INGREDIENT CONTAINERS WITH THE FOOD ITEM COMMON NAME.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19: OBSERVED TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO REPAIR, SO MENTIONED DOOR CAN BE SELF CLOSING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11: OBSERVED THE FLOOR SURROUNDING THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK WITH GREASE BUILD UP. ALSO, OBSERVED THE WALL AND PIPE BEHIND THE DEEP-FRYING UNIT WITH GREASE BUILD UP AND THE WALL UNDER THE FOOD PREP TABLE ACROSS FROM THE DEEP-FRYING UNIT WITH GREASE BUILD UP. INSTRUCTED TO REMOVE GREASE, DEEP CLEAN, AND MAKE MENTIONED SURFACES GREASE FREE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114: OBSERVED THE USE OF CARDBOARD BOXES BEING USED ON THE FLOOR IN THE DEEP-FRYING STATION AND ON THE SHELF UNDER THE FOOD PREP TABLE. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.
  2. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINK IN THE TOILET ROOM IN NEED OF HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF A THREE DOOR REFRIGERATOR AT 47.7F WITH NO TCS FOODS STORED INSIDE AT THE TIME. WHEN REFRIGERATOR IS IN USE IT'S USED FOR COLESLAW. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED EMAIL CDPH, SO UNIT CAN BE REINSPECTED AND TAG CAN BE REMOVED. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY INGREDIENT STORAGE CONTAINERS IN THE FRONT PREP AREA NOT LABELED. INSTRUCTED TO LABEL ALL DRY INGREDIENT CONTAINERS WITH THE FOOD ITEM COMMON NAME.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILET ROOM DOOR NOT SELF CLOSING. INSTRUCTED TO REAPIR, SO MENTIONED DOOR CAN BE SELF CLOSING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR SURROUNDING THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK WITH GREASE BUILD UP. ALSO, OBSERVED THE WALL AND PIPE BEHIND THE DEEP-FRYING UNIT WITH GREASE BUILD UP AND THE WALL UNDER THE FOOD PREP TABLE ACROSS FROM THE DEEP-FRYING UNIT WITH GREASE BUILD UP. INSTRUCTED TO REMOVE GREASE, DEEP CLEAN, AND MAKE MENTIONED SURFACES GREASE FREE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE USE OF CARDBOARD BOXES BEING USED ON THE FLOOR IN THE DEEP-FRYING STATION AND ON THE SHELF UNDER THE FOOD PREP TABLE. INSTRUCTED TO REMOVE CARDBOARD BOXES AND REPLACE WITH NON-SLIP MATS AND MAINTAIN.
  3. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE VALID ORIGINAL CITY OF CHICAGO CERTIFICATE IS REQUIRED ON SITE AT ALL TIMES IN ADDITION TO CERTIFIED MANAGER. PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD ON PREP TABLE. INSTRUCTED PERSON IN CHARGE TO REMOVE AND MAINTAIN SURFACE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SPILLS AND SPLATTERS ON THREE DOOR COOLER IN FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE SPLATTERS ON WALL BEHIND PREP TABLE AND THREE COMPARTMENT SINK, AND ON WALL NEAR FRYERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON HOOD EXHAUST SYSTEM AND FILTERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Complaint

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO LID ON THE TRASH RECEPTACLE IN THE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DUST/DIRT ON THE CEILING TILES IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Short Form Complaint

    0 infractions

  6. Short Form Complaint

    0 infractions

  7. Complaint

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • SOME CLEANING NEEDED TO THE HOODED SYSTEM OVER THE FRYERS; CLEAN AREA.
  8. Complaint

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL NON FOOD CONTACT SURFACES IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. COOLER DOOR HANDLES ETC... INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Complaint Re-Inspection

    0 infractions

  10. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND SEVERAL LUGS OF SEASONED CHICKEN AT IMPROPER TEMPERATURE OF 47-49 DEGREES. CHICKEN HAD BEEN OUT OF REFRIGERATION. ALL CHICKEN HAS BEEN DENATURED AND DISCARDED. TOTAL VALUE $240.00 240 LBS CRITICAL VIOLATION 7-38-005(A)
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL TEST STRIPS ON SITE TO MEASURE SANITIZER. SERIOUS VIOLATION 7-38-030
  11. License

    0 infractions

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