Harold's Chicken #36 Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1953566, DATE 08/31/2016, NOT CORRECTED. VIOLATIONS: # 32 EXCESS ICE BUILD-UP FROM CONDENSER UNIT,INSTRUCTED TO REPAIR CAUSE. BROKEN LINER INSIDE THE CHEST FREEZER DOOR INSTRUCTED TO REPAIR/ REPLACE.NO DUCT TAPE ALLOWED,USE ONLY FOOD GRADE MATERIAL.CORRODE/LARGE HOLES FAUCET BASE AT EXPOSED HAND SINK MUST BE REPLACE,UNABLE TO CLEAN WITH GRIMES BUILD-UP.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT #34 METAL SHEET USED FOR FLOOR INSIDE THE WALK-IN FREEZER IS BULGED AND OPENED APART AT SEAMS.DUE TO EXCESS ICE ON FLOOR.INSTRUCTED TO REPAIR FLOOR AND REMOVE ICE. SURFACE MUST BE SMOOTH CLEANABLE INSTRUCTED MANAGER TO CORRECTED SAID VIOLATIONS BY RE INSPECTION ON 12/12/17 SERIOUS VIOLATION # 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PRE-PORTIONED CONDIMENTS, FOR SALE TO CUSTOMER'S, BARBECUE SAUCE, HOT SAUCE AND COLD SLAW WITH NO LABELS. DISCUSSED PROPER LABELING REQUIREMENTS WITH MANAGER. INSTRUCTED MANAGER TO PROPERLY LABEL. MAINTAIN AT ALL TIMES.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST BUILDUP ON VENT COVERS NEXT TO UTILITY SINK IN REAR OF OPERATION. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MISSING CEILING TILE IN EMPLOYEES RESTROOM IN REAR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES. OBSERVED WEST WALL, LEADING TO BASEMENT AREA IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT FIXTURE BURNED OUT ABOVE COOK LINE AREA, DRY STORAGE ROOM AND REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT FIXTURE BURNED OUT ABOVE COOK LINE AREA, DRY STORAGE ROOM AND REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.