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HAROLD'S CHICKEN BRONZEVILLE

503 E 47TH ST, CHICAGO, IL 60653 · Restaurant

Inspection summary

HAROLD'S CHICKEN BRONZEVILLE has been inspected 4 times by Chicago Department of Public Health since September 19, 2022. The most recent inspection, on June 6, 2024, 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: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 3 times across 2 separate inspections, most recently on August 22, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 on September 19, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on September 19, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 12 times across 3 separate inspections, most recently on August 22, 2023. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND SINK DRAINING SLOWLY; INSTRUCTED TO CORRECT SO THAT SINK DRAINS PROPERLY. OBSERVED THE EXPOSED HAND SINK LEAKING AT THE BOTTOM AREA FROM THE PIPE; INSTRUCTED TO REPAIR LEAK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • THE SELF CLOSING DEVICE ON THE WASHROOM DOOR IS BROKEN; INSTRUCTED TO REPAIR SELF CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN WALLS AND FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM.
  3. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE WASHROOM DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE UTILITY SINK CLOSET; INSTRUCTED TO REMOVE UNNECESSARY ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE VENTILATION FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST OBSERVED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  4. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO POST HANDWASH SIGNAGE AT EXPOSED HANDSINK IN KITCHEN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SOAP AT EXPOSED HANDSINK; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR MEASURING TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK AS REQUIRED FOR REVIEW; INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 40 OR MORE MOUSE DROPPINGS ON PREMISES IN THE OFFICE AREA AND KITCHEN AREA. INSTRUCTED TO CLEAN AREAS AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO LICENSE REINSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-020(A).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING DISHES AND UTENSILS. PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE BOTTOMS OF THE FRYERS, INSIDE OF THE STEAM TABLE, AND THE TWO DOOR PREP COOLER EXTERIOR SURFACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR THE WASHROOM DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO PROVIDE WALL COVING ALONG THE BASE OF THE WALL IN THE OFFICE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN THE UTILITY SINK CLOSET; INSTRUCTED TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOOR UNDER COOKING EQUIPMENT, SINKS, UTILITY CLOSET, FURNACE CLOSET AND OFFICE AREA. INSTRUCTED TO CLEAN THE VENTILATION FAN ON THE CEILING OF THE WASHROOM TO REMOVE DUST OBSERVED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS FOR THE HOODED SYSTEM AND PLACE IN HOOD AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

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