PASS W/ CONDITIONS
Risk 2 (Medium)
HAROLDS CHICKEN #55 Gets Conditional Pass on Health Inspection - Chicago Mobile food preparer
April 27, 2022
License
License #2283839
5
Total Violations
2
Critical
3
Minor
Inspection Summary
This mobile food preparer was inspected by the Chicago Department of Public Health on April 27, 2022. The inspection type was "License" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED A SMALL HOLE IN THE FLOOR UNDER THE CUSTOMER SERVICE/PREP TABLE. INSTRUCTED TO SEAL.
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 #45
MINOR
Violation Details
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED CARDBOARD BEING REUSED AS A FLOOR LINER. INSTRUCTED TO NOT REUSE CARDBOARD, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
Why This Matters
Contaminated single-use items transfer pathogens to food and customers.
Food Code Requirement
Single-use items must be protected from contamination.
Specific Requirements
Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.
CDPH Food Code: Section 4-903.11
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS IN BETWEEN AND INSIDE OF THE FRYERS. INSTRUCTED TO CLEAN AND SANITIZE.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED INADEQUATE HOT WATER ON THE MFP AT THE HAND WASHING SINK AND AT THE 3 COMPARTMENT SINK. HOT WATER TEMPERATURE AT THE TIME OF THE INSPECTION WAS 66F. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER AT THE HAND WASHING SINK AT 100F, AND AT THE 3 COMPARTMENT SINK AT 110F AT ALL TIMES. 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: 5-103.11(B) OBSERVED INADEQUATE HOT WATER ON THE MFP AT THE HAND WASHING SINK AND AT THE 3 COMPARTMENT SINK. HOT WATER TEMPERATURE AT THE TIME OF THE INSPECTION WAS 66F. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER AT THE HAND WASHING SINK AT 100F, AND AT THE 3 COMPARTMENT SINK AT 110F AT ALL TIMES. 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