HAROLD'S CHICKEN' Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PIC NOT PRESENT.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS ARE BEING COOKED AND PREPARED. INFORMED THAT PIC MUST ON SITE AT ALL TIMES DURING HOURS OF OPERATION. PRIORITY FOUNDATION CITATION ISSUED 7-38-012

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED SEVERAL LARGE FLIES IN REAR FOOD PREP AREA. OBSERVED ANOTHER 10-15 FLIES IN THE FRONT OF THE FACILITY CUSTOMER SEATING AREA. INSTRUCTED TO CONTACT PEST CONTROL AND HAVE SERVICE BEFORE RE-INSPECTION ON 8/12/2021 AND PROVIDE SERVICE REPORT FROM PEST CONTROL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BUILD UP OF OIL AND FOOD DEBRIS INSIDE AND UNDER DEEP FRYERS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE HANDLE ON THE WALK IN COOLER BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDE OF THE WALK IN FREEZER, WALK IN COOLER AND SMALL COOLERS IN FOOD SERVICE AREA WITH A BUILD UP OF FOOD DEBRIS AND DIRT, INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. OBSERVED THE SHELVING INSIDE THE WALK IN COOLER RUSTING. INSTRUCTED TO PAINT OR REPLACE AS A MEANS OF PREVENTING POSSIBLE FOOD CONTAMINATION.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED EMPLOYEE TOILET ROOM WITHOUT COVERED RECEPTACLE. INSTRUCTED TO OBTAIN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BUILD UP OF FOOD DEBRIS AND SPILLS THROUGHOUT FACILITY IN REAR FOOD SERVICE AREA AND FRONT SERVICE AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING HAROBRING OF PEST AND INSECTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OUT OF ORDER EQUIPMENT BEING USED AS STORAGE, INSTRUCTED TO EITHER HAVE SERVICED TO WORK OR REMOVE FROM FACILITY AS IT COULD BE A POSSIBLE SPACE FOR HARBORING PEST AND INSECTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BUILD UP OF DUST ON THE FAN VENTS INSIDE OF THE WALK IN COOLER AND FREEZER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BUILD UP OF DUST ON THE FAN VENTS INSIDE OF THE WALK IN COOLER AND FREEZER. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.