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HAROLD'S CHICKEN

804 W WASHINGTON BLVD, CHICAGO, IL 60607 · Restaurant

Inspection summary

HAROLD'S CHICKEN has been inspected 4 times by Chicago Department of Public Health since January 30, 2013. The most recent inspection, on March 3, 2015, found no infractions.

1 of 4 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: Food source, labelling and allergens, Food temperature control and Pests.

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.

  • 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 September 15, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 September 8, 2014. 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 11 times across 3 separate inspections, most recently on September 15, 2014. 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 3 separate inspections, most recently on September 15, 2014. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (FLOUR,ETC)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY WASH,RINSE AND SANITIZE ALL SOILED MULTI USE ITEMS AND PROPERLY STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS, THE GRILL, REFRIGERATION UNITS AND SINKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN PREP TABLES AND SHELVING RACKS THROUGHOUT PREMISES. MUST ALSO DETAIL CLEAN THE TOILET AND SINK IN THE MENS WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE, ALONG WALLS, UNDER PREP TABLES AND IN THE MENS WASHROOM. MUST REMOVE GREASE AND FOOD DERIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST DETAIL CLEAN WALLS AND CEILINGS THROUGHOUT PREP AND STORAGE AREAS. MUST ALSO DETAIL CLEAN WALLS AROUND THE MOP SINK AND REMOVE EXCESSIVE BLACK DEBRIS. MUST REPLACE MISSING CEILING TILES ABOVE PREP AREAS AND REPAIR CEILING IN OFFICE/STORAGE AREA. MUST DETAIL CLEAN FAN GUARDS ALONG CEILING IN THE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER ON THE LIGHT IN THE WALK IN COOLER. MUST ALSO REPLACE BURNED OUT LIGHT BULB IN THE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL SPLASH GUARDS ON EACH SIDE OF THE HAND SINK IN THE PREP AREA. MUST REPAIR HOT WATER FAUCET HANDLE AT THE THREE COMPARTMENT SINK SO THAT THE HOT WATER TURNS OFF COMPLETELY. (MUST HAVE COLD RUNNING WATER THAT IS INDEPENDENT OF THE HOT WATER)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED STOVE IN REAR PREP AREA,REMOVE UNNECESSARY CLUTTER AND BETTER ORGANIZE ITEMS BEHIND SERVICE COUNTER AND IN THE DINING AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  3. Canvass

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED APPROXIMATELY 7LBS OF RAW FISH AT IMPROPER TEMPERATURE OF 55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL AND LARGE FLIES IN PREP AREA, IN REAR STORAGE HALLWAY AND AROUND THE MOP SINK. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,FISH,ETC) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (FLOUR,ETC)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY WASH,RINSE AND SANITIZE ALL SOILED MULTI USE ITEMS AND PROPERLY STORE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS, THE GRILL, REFRIGERATION UNITS AND SINKS. MUST REMOVE EXCESSIVE GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN PREP TABLES AND SHELVING RACKS THROUGHOUT PREMISES. MUST ALSO DETAIL CLEAN THE TOILET AND SINK IN THE MENS WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER THE COOK LINE, ALONG WALLS, UNDER PREP TABLES AND IN THE MENS WASHROOM. MUST REMOVE GREASE AND FOOD DERIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS AND CEILINGS THROUGHOUT PREP AND STORAGE AREAS. MUST ALSO DETAIL CLEAN WALLS AROUND THE MOP SINK AND REMOVE EXCESSIVE BLACK DEBRIS. MUST REPLACE MISSING CEILING TILES ABOVE PREP AREAS AND REPAIR CEILING IN OFFICE/STORAGE AREA. MUST DETAIL CLEAN FAN GUARDS ALONG CEILING IN THE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER ON THE LIGHT IN THE WALK IN COOLER. MUST ALSO REPLACE BURNED OUT LIGHT BULB IN THE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL SPLASH GUARDS ON EACH SIDE OF THE HAND SINK IN THE PREP AREA. MUST REPAIR HOT WATER FAUCET HANDLE AT THE THREE COMPARTMENT SINK SO THAT THE HOT WATER TURNS OFF COMPLETELY. (MUST HAVE COLD RUNNING WATER THAT IS INDEPENDENT OF THE HOT WATER)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNUSED STOVE IN REAR PREP AREA,REMOVE UNNECESSARY CLUTTER AND BETTER ORGANIZE ITEMS BEHIND SERVICE COUNTER AND IN THE DINING AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  4. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING TO REMOVE GREASE FROM BEHIND FRYERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAK AT BOTTOM OF 3 COMPARTMENT SINK. MUST REPAIR. ALSO NOTED COLD WATER HANDLE BROKEN AT MOP SINK. MUST REPAIR.

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