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HARRY'S SANDWICH SHOP

336 S DEARBORN ST, CHICAGO, IL 60604 · Restaurant

Inspection summary

HARRY'S SANDWICH SHOP has been inspected 8 times by Chicago Department of Public Health since April 12, 2017. The most recent inspection, on August 2, 2023, recorded 1 infraction.

2 of 8 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 temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 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 4 times across 3 separate inspections, most recently on October 5, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 January 11, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 2, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on February 27, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 times across 4 separate inspections, most recently on October 5, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

8 inspections

  1. License

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE NON FOOD CONTACT AREA OF THE MEAT SLICER WITH MINOR ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.
  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • "OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS ( EGGS) AT IMPROPER COLD HOLDING TEMPERATURES OF 47.1F LOCATED IN WALK IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HO.LDING TEMPERATURE OF 41F AT ALL TIMES. DISCARDED APPROXIMATELY 10LBS OF EGGS AT $50.00 PRIORITY VIOLATION.7-38-005. CITATION ISSUED. "
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR AREA IN BASEMENT PREP AREA NEEDS TO BE CLEANED AROUND WALLS AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THREE COMPARTMENT SINK IN BASEMENT PREP AREA NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • leaky drip pan for walk-in cooler cooling unit, instructed to repair and maintain.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • basement prep area ceiling in poor repair, peeling paint noted, instructed to repair or install a barrier.
  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SINK IN FRONT PREP AREA (SANDWICH STATION). FACILITY MUST INSTALL HAND SINK UNDER CITY PRESSURE IN FRONT PREP AREA OR CONVERT SINK TO HANDSINK ONLY WITH SPLASH GAURD. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS OF 41 DEGREES F OR BELOW. 40 POUNDS OF READY TO EAT TURKEY INSIDE WALK IN COOLER OF PREP KITCHEN (BASEMENT) AT 45.7-50.3 DEGREES F. AND 6 POUNDS OF CHICKEN SALAD AT 50.1 DEGREES F INSIDE OF WALK IN COOLER. INFORMED PERSON IN CHARGE COLD FOOD ITEMS MUST MEET AND MAINTAIN TEMPERATURE REQUIREMENTS OF 41 DEGREES F OR BELOW. FOOD HANDLER VOLUNTARY DISCARDED TURKEY AND CHICKEN SALAD. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED APPOX $200
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED INADEQUATE EQUIPMENT NOT MEETING TEMPERATURE REQUIREMENTS. WALK IN COOLER TEMPERATURE AT 47-50 DEGREES F IN BASEMENT PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE WALK IN COOLER NOT MEETING COLD HOLDING REQUIREMENTS OF 41 DEGREES OF BELOW. FOOD HANDLER ADJUSTED/REPAIRED WALK IN COOLER FOR MAINTAINING COLD HOLDING REQUIREMENTS AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILET ROOM DOOR NOT SELF CLOSING. MUST REPAIR FOR SELF CLOSING AND MAINTAIN.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FROZEN MEATS IN BASEMENT FREEZER NOT IN ORIGINAL CONTAINER NOT LABELED. INSTRUCTED TO LABEL AND DATE MEATS, ANY FOODS NOT IN ORIGINAL CONTAINER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPEN CEILING WITH PIPES THROUGH OUT BASEMENT PREP AREA. INSTRUCTED TO INSTALL CEILING TILES IN BASEMENT PREP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THERMOMETER FOR FOOD HANDLERS TO MONITOR FOOD TEMPERATURES. INSTRUCTED TO PROVIDE.
  7. License Re-Inspection

    0 infractions

  8. License

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • FOUND NO HAND WASHING SINK IN THE BASEMENT FOOD PREPARATION/DISH WASHING AREA. INSTRUCTED TO PROVIDE WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS PER CITY CODE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STORAGE RACKS WHERE THE SANITIZED UTENSILS ARE STORED HAS RUST. INSTRUCTED TO REMOVE RUST OR REPLACE RACKS. THE REACH IN FREEZERS IN THE BASEMENT HAS THICK ICE BUILD UP. INSTRUCTED TO REMOVE. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT IN THE BASEMENT AND 1ST FL NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE THE DIRT AND DEBRIS. THE FLOOR TILES IN THE BASEMENT FOOD PREPARATION AREA ARE CRACKED/DAMAGED. INSTRUCTED TO REPLACE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. MAINTAIN ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHTS ABOVE THE COOLERS AND FOOD PREPARATION AREA NEEDS TO BE SHIELDED. INSTRUCTED TO PROVIDE SHIELDS OR USE SHATTER PROOF BULBS (MUST PROVIDE PROOF THAT ARE SHATTER PROOF). MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK AT THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX AND MAINTAIN. -FOUND ONLY 1 STOPPER FOR THE 3-COMPARTMENT SINK, INSTRUCTED TO PROVIDE AND MAINTAIN AN ADDITIONAL 2. -THE MOP SINK IN THE BASEMENT HAS NO BACK FLOW PREVENTION DEVICE. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE. MUST MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD IN THE FOOD PREPARATION AREA. MAINTAIN SAME.

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