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HAROLDS SHRIMP AND CHICKEN PIZZERIA

1421 W TAYLOR, CHICAGO, IL 60607 · Restaurant

Inspection summary

HAROLDS SHRIMP AND CHICKEN PIZZERIA has been inspected 3 times by Chicago Department of Public Health since May 29, 2020. The most recent inspection, on October 25, 2022, found no infractions.

1 of 3 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 and Food temperature control.

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 on May 29, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 June 25, 2020. 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 8 times across 2 separate inspections, most recently on June 25, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on June 25, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY 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.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • THERMOMETERS NEEDED FOR REFRIGERATION UNITS WITHOUT THEM; MUST PROVIDE. ALSO PROVIDE A METAL STEM THERMOMETER FOR MEASURING TEMPERATURES OF FOOD ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AROUND UNDER AND BEHIND KITCHEN EQUIPMENT AND IN BASEMENT STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO ORGANIZE AND MAINTAIN STORAGE AND FURNACE ROOM IN BASEMENT; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A VENTILATION FAN ON THE CEILING OF THE UTILITY CLOSET WITH NO COVER; INSTRUCTED TO PROVIDE A COVER FOR THE VENTILATION FAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLERS CERTIFICATE.
  3. License

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED; MUST PROVIDE. A SERVSAFE CERTIFICATE ISSUED 1/25/18 WAS PRESENTED. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY 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.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • UNABLE TO DETERMINE THE CHEMICAL SANITIZER CONCENTRATION OF THE DISHMACHINE. NO CHEMICALS ON SITE AT THIS TIME. INSTRUCTED THAT MACHINE MUST BE CONNECTED TO PROPER CHEMICALS TO ENSURE IT WORKS PROPERLY TO OBTAIN A CHEMICAL READING OR MACHINE MUST BE REMOVED FROM PREMISES. PRIORITY VIOLATION 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • THERMOMETERS NEEDED FOR REFRIGERATION UNITS WITHOUT THEM; MUST PROVIDE. ALSO PROVIDE A METAL STEM THERMOMETER FOR MEASURING TEMPERATURES OF FOOD ITEMS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICALS FOR THE DISHMACHINE TO WASH DISHWARE ON PREMISES AS REQUIRED; MUST PROVIDE. NO CHEMICALS ON SITE AT THIS TIME. INSTRUCTED THAT MACHINE MUST BE CONNECTED TO PROPER CHEMICALS TO ENSURE IT WORKS PROPERLY OR MACHINE MUST BE REMOVED FROM PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-025.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN ALL KITCHEN EQUIPMENT: REFRIGERATION UNITS, FRYER, GRILL AND PREP TABLES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE PIPE OF THE EXPOSED HANDSINK IN THE PREP AREA (FIRST FLOOR); MUST REPAIR LEAK FROM PIPE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AROUND UNDER AND BEHIND KITCHEN EQUIPMENT AND IN BASEMENT STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE CEILING IN THE UTILITY CLOSET HAS WATER DAMAGE ON THE DRY WALL; INSTRUCTED TO FINISH CEILING. OBSERVED THE WALL COVING ALONG THE WALL BASE UNDER THE DISHMACHINE IN THE BASEMENT LOOSE; INSTRUCTED TO REATTACH OR REPLACE WITH NEW COVING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO ORGANIZE AND MAINTAIN STORAGE AND FURNACE ROOM IN BASEMENT; REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A VENTILATION FAN ON THE CEILING OF THE UTILITY CLOSET WITH NO COVER; INSTRUCTED TO PROVIDE A COVER FOR THE VENTILATION FAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLERS CERTIFICATE.

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