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NEW HAP'S GRILL FISH AND CHICKEN

6859 S LOOMIS BLVD, CHICAGO, IL 60636 · Restaurant

Inspection summary

NEW HAP'S GRILL FISH AND CHICKEN has been inspected 8 times by Chicago Department of Public Health since March 10, 2020. The most recent inspection, on December 9, 2024, found no infractions.

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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 8 times across 5 separate inspections, most recently on March 21, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 March 14, 2024. For example: PROPER HOT 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 2 times across 2 separate inspections, most recently on March 14, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 March 14, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 5, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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. Canvass

    0 infractions

  2. Canvass Re-Inspection

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,DRESSING,GREENS,YAMS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 : MUST REPAIR OR REPLACE MISSING HANDLE ON 2- DOOR GLASS REACH IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 Inspector Comments: MUST REPLACE OR REPAIR BROKEN GLASS ON FRONT WINDOW OF BUSINESS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE,PREP TABLES,WHEEL BASES OF EQUIPMENT,UNUSED & USED COOLERS,PIPES OF COOKING EQUIPMENT,DOOR JAMS OF SLIDING DOOR COOLERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19 : MUST ADJUST SELF CLOSING DEVICE ON TOILET ROOM DOOR TO CLOSE TIGHTLY THAT LEADS INTO PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 : MUST SCRAPE CHIPPING PAINT ON WALLS IN TOILET ROOM AND PREP AREAS TO BE SMOOTH AND EASILY CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 : MUST REPAIR OR REPLACE LOOSE WALL BASES,DAMAGED FLOOR TILE IN LOBBY
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 : MUST CLEAN DUST BUILD UP FROM WALLS AND CEILINGS THROUGHOUT PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 : MUST CLEAN GREASE AND DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
  3. Canvass

    18 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RICE,DRESSING,GREENS,YAMS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN REAR PREP/DISH WASHING AREA.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 1LB COOKED RICE-118.4F.4LBS. DRESSING-118.8F.10LBS. YAMS-114.6F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.15LBS. $32.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO INTERNAL PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES OF TCS FOODS MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS, SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE MISSING HANDLE ON 2- DOOR GLASS REACH IN COOLER,MISSING SINK STOPPERS FOR 3- COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE FOIL LINED ON LID OF GREASE TRAP AND CARDBOARD FROM LOWER SHELVES OF PREP TABLES.MUST REPLACE OR REPAIR BROKEN GLASS ON FRONT WINDOW OF BUSINESS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS,GRILL TABLE,PREP TABLES,WHEEL BASES OF EQUIPMENT,UNUSED & USED COOLERS,PIPES OF COOKING EQUIPMENT,DOOR JAMS OF SLIDING DOOR COOLERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST ADJUST SELF CLOSING DEVICE ON TOILET ROOM DOOR TO CLOSE TIGHTLY THAT LEADS INTO PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP AND FOOD SPLATTER FROM WALLS AND CEILINGS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE LOOSE WALL BASES,DAMAGED FLOOR TILE IN LOBBY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE CHIPPING PAINT ON WALLS IN TOILET ROOM AND PREP AREAS TO BE SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN GREASE AND DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
  4. Canvass

    9 infractions

    • 35. APPROVED THAWING METHODS USED
      • INSTRUCTED MANAGER TO PROPERLY THAW TCS FOODS IN THE COOLER OR UNDER RUNNING COOL WATER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED UNWRAPPED FOOD INSIDE FREEZER. INTRUCTED MANAGER TO PROPERLY WRAP FOOD ITEM TO PROTECT FOR FREEZER BURN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE AND MAINTAIN SINK STOPPER FOR THE 3 COMP SINK FOR PROPERLY SETTING UP SINKS TO WASH, RINSE AND SANITIZE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED MANAGER TO DEFROST AND CLEAN THE INTERIOR OF THE REACH IN FREEZERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE BASE OF THE FAUCT AT THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN THE FLOORS, WALLS AND ATTACHED PIPING THROUGH OUT CEILING TO REMOVE DUST, DEBRIS AND/OR GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE DEBRIS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED PERSON IN CHANGE THAT ALL CITY CERTIFIED MANAGER MUST PROVIDE AND MAINTAIN ALLERGEN TRAINING AS REQUIRED OR CITATIONS WILL FOLLOW.
  5. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP INSIDE OF FRYER CABINETS OF GRIME AND DEBRIS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  6. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGN AT HANDSINK NEAR COOKING EQUIPMENT. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED COOLER IN FRONT PREP AREA WITH NO TERMPERATURE MEASURING DEVICE. INSTRUCTED MANAGE TO PROVIDE THERMOMETER AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FLOUR CONTAINERS NOT LABELED WITH COMMON NAME. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WHEN PRODUCT IS NOT IN THE ORIGINAL PACKAGE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS IMPROPERLY STORED. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HEAVILY STAINED CUTTING BOARD IN FRONT PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN TO PREVENT UNSANITARY CONDITIONS AND CROSS CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR AND EXTERIOR OF REFRIGERATION UNITS, PREP COOLERS, COOKING EQUIPMENT AND SHELVING UNITS WITH FOOD DEBRIS AND GREASE ACCUMULATION. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PLASTIC BREAD CONTAINERS, BOXES, PLASTIC CONTAINERS AND AN ACCUMULATION OF UNNECESSARY/UNUSED ITEMS ON FLOOR IN REAR NEAR TOILET ROOM. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY AND UNUSED ITEMS TO PREVENT HARBORAGE OF UNWANTED PESTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP ON FILTERS OF VENTTILATION HOOD. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  7. License

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MISSING COVERED RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN.
  8. License

    0 infractions

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