FAIL
Risk 2 (Medium)
HAIRE'S GULF SHRIMP Fails Health Inspection - Chicago Mobile food preparer
June 7, 2022
License
License #2835549
5
Total Violations
3
Critical
2
Major
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHEMICAL SANITIZER ON THE FOOD TRUCK TO SANITIZE DISHES AND UTENSILS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-005.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG THE SIDE OF THE SCREEN FOR THE SERVICE WINDOW. MUST INSTALL A TIGHT FITTING SCREEN FOR THE SERVICE WINDOW.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED UNSECURED EQUIPMENT (HOT HOLDING LAMP AND PROPANE TANKS) STORED UNSECURED INSIDE OF THE TRUCK. MANAGEMENT INSTRUCTED TO SECURE ALL FOOD EQUIPMENT. PROPANE TANKS SHOULD NOT BE STORED INSIDE OF THE TRUCK.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: INADEQUATE HOT WATER PROVIDED TO THE EXPOSED HAND WASHING SINK AND 3 COMPARTMENT SINK. MUST PROVIDE ADEQUATE HOT WATER ABOVE 100F FOR HAND WASHING AND ABOVE 110F FOR UTENSIL WASHING. PRIORITY VIOLATION 7-38-030(C).
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: INADEQUATE HOT WATER PROVIDED TO THE EXPOSED HAND WASHING SINK AND 3 COMPARTMENT SINK. MUST PROVIDE ADEQUATE HOT WATER ABOVE 100F FOR HAND WASHING AND ABOVE 110F FOR UTENSIL WASHING. PRIORITY VIOLATION 7-38-030(C).
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection