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HAROLD'S THE FRIED WING KING

1118 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

HAROLD'S THE FRIED WING KING has been inspected 7 times by Chicago Department of Public Health since December 6, 2018. The most recent inspection, on September 23, 2019, found no infractions.

2 of 7 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 temperature control and Cleaning and sanitizing.

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 2 separate inspections, most recently on December 21, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on July 23, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 12, 2018. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 10 times across 5 separate inspections, most recently on August 26, 2019. 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 6 times across 5 separate inspections, most recently on August 26, 2019. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

7 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    4 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS IN WASHROOMS NEED TO BE RESTORED TO A SMOOTH EASILY CLEANABLE CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN KITCHEN AND PREP AREA. REPLACE ALL STAINED CEILING TILES AND MAINTAIN CEILING
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS ABOVE COOKING AREA AND PREP AREA NEED LIGHT SHIELDS. INSTALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLERS ARE IN NEED OF FOOD HANDLER TRAINING.
  3. Complaint

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 100 LBS OF RAW CHICKEN AT 52F VALUED AT $400 AND 25 LBS OF RAW FISH AT 49.8F VALUED AT $75. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 3 DOOR REACH IN COOLER AT 55F CONTAINING TIME/TEMPERAURE CONTROLLED FOODS INCLUDING RAW CHICKEN AND FISH. PRIORITY VIOLATION 7-38-005 COOLER WAS REPAIRED DURING INSPECTION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVES UNDER CASH REGISTER. PAINT OR SEAL RAW WOOD SHELVES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS IN COOKING PREP AREA AND IN WASHROOMS NEED TO BE RESTORED TO A SMOOTH EASILY CLEANABLE CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR STORAGE ROOM WITH 2 OLD FRYERS, OLD OIL AND 2 ADDITIONAL FRYERS AT GARBAGE AREA. ALL OLD EQUIPMENT MUST BE REMOVED AND ALL EQUIPMENT NOT IN USE THAT IS STORED MUST BE STORED IN A CLEAN AND SANITIARY CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN KITCHEN AND PREP AREA. REPLACE ALL STAINED CEILING TILES AND MAINTAIN CEILING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS ABOVE COOKING AREA AND PREP AREA NEED LIGHT SHIELDS. INSTALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLERS ARE IN NEED OF FOOD HANDLER TRAINING.
  4. Complaint

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVES UNDER CASH REGISTER. PAINT OR SEAL RAW WOOD SHELVES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS ABOVE COOKING AREA AND PREP AREA NEED LIGHT SHIELDS. INSTALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLERS ARE IN NEED OF FOOD HANDLER TRAINING.
  5. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT PROVIDED A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE CHEMICALS NEEDED ALSO (CLEAN UP KIT). PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED THE BATHROOM DOOR AT THE REAR FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
  6. License

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 NOTED NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO SANITATION CERTIFICATE. CERTIFICATES ON SITE (SAFE SERVE ARE EXPIRED). INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012. -
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11(A) NO HAND WASH SINK AT THE DISH WASHING AREA. ADDITIONAL HAND WASH SINK NEEDED AT THE DISH WASHING AREA.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER .
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19 NOTED THE BATHROOM DOOR AT THE REAR FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.
  7. License

    0 infractions

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