HAROLD'S CHICKEN SHACK Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE REAR DISH WASHING AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 OBSERVED FACILITY INADEQUATELY SANITIZING DISHES AT THE 3 COMPARTMENT SINK. OBSERVED THE DISH WASHER WASH AND RINSE CONTAINERS WITHOUT SANITIZING. INSTRUCTED TO ALWAYS SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED INADEQUATE COLD HOLDING TEMPERATURE OF TCS FOODS LOCATED IN THE FOOD PREP AREA; OBSERVED ABOUT 25 LBS OF RAW CHICKEN AT 67F AND ABOUT 30 LBS OF RAW FISH AT 75F LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES AND DISCARD AND DENATURE SAID TCS FOODS. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED FACILITY INADEQUATELY THAWING RAW FISH IN CONTAINERS LOCATED NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS AT ALL TIMES BY USING REFRIGERATION UNITS OR COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL PRODUCT REACHES 41F.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED SOME PREPACKAGED DESSERTS (COOKIES, BANANA PUDDING) FOR SALE AT THE FRONT CUSTOMER COUNTER WITHOUT LABELS CONTAINING PRODUCT BUSINESS NAME, BUSINESS ADDRESS, INGREDIENTS, AND IF ANY ALLERGENS ARE PRESENT. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF LIVE SMALL FLIES ACTIVITY ON SITE. OBSERVED ABOUT 200 LIVE SMALL FLIES LOCATED ON THE WALLS AND CEILINGS IN THE DISH WASHING AREA AND ON BOXES, WALLS, CEILINGS AND FLYING AROUND THE FOOD PREP AREA AND CUSTOMER SERVICE COUNTER. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED CARDBOARD BEING REUSED AS A FLOOR LINER. INSTRUCTED TO REMOVE AND DO NOT REUSE CARDBOARD AS FLOOR LINER. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED EXCESSIVE ACCUMULATED FOOD DEBRIS LOCATED INSIDE OF THE FRYERS AND ON THE DOOR JAMS OF THE REFRIGERATION UNITS. INSTRUCTED TO DEEP CLEAN AND SANITIZE ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED A LARGE WASTE WATER PIPE DIRECTLY IN A FLOOR DRAIN WITHOUT AN AIR GAP UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AN ADEQUATE AIR GAP (NOT LESS THAN 1 INCH) IN BETWEEN THE PIPE AND FLOOR DRAIN. INSTRUCTED TO PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS ON THE EXTERIOR OF THE GARBAGE CANS LOCATED AT THE FRONT CUSTOMER COUNTER. OBSERVED EXCESSIVE FOOD, GREASE AND DIRT DEBRIS ON THE FLOORS THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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: 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS ON THE EXTERIOR OF THE GARBAGE CANS LOCATED AT THE FRONT CUSTOMER COUNTER. OBSERVED EXCESSIVE FOOD, GREASE AND DIRT DEBRIS ON THE FLOORS THROUGHOUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.