FAIL
Risk 1 (High)
HARMONY RESTAURANT Fails Health Inspection - Chicago Restaurant
March 28, 2022
Canvass
License #61757
7
Total Violations
2
Critical
2
Major
3
Minor
Violations Cited by Chicago Health Inspector
7
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLD TEMPERATURES IN REACH IN COOLER AT SUSHI PREP AREA: SHRIMP 50.9F, WHITE TUNA FISH 50.1F, TUNA 50.4F, CRAB 49.9F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $150 VALUE. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: REACH IN COOLER AT SUSHI PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURES, INTERNAL AIR TEMPERATURE OF 49.9F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OVER 30 RAT DROPPINGS NOTED SCATTERED ON FLOOR UNDER WAREWASHING MACHINE, AND UNDER BASEMENT STAIRWELL. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020(A) PRIORITY FOUNDATION
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: FOOD STORAGE ON FLOOR THROUGH OUT PREMISES. INSTD TO ELEVATE ALL 6 INCHES AND MAINTAIN
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES AT PREP AREA. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN GASKET ON PREP COOLER IN SUSHI AREA. INSTD TO REPAIR AND MAINTAIN
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN GASKET ON PREP COOLER IN SUSHI AREA. INSTD TO REPAIR AND MAINTAIN
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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