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Harmony Restaurant

September 22, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND BASEMENT HANDSINK WITH NO PAPER TOWELS, FOUND BASEMENT EMPLOYEE WASHROOM WITH NO SOAP, AND FOUND 1ST FLOOR PREP AREA HAND SINK WITH NO PAPER TOWELS. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030
code 11Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: FOUND OUTSIDE GARBAGE AREA OPEN WITH GARBAGE EXPOSED AND OVERFLOWING. FOUND GREASE CONTAINER WITH GREASE ENCRUSTED TO THE TOP, SIDES AND GROUND. INSTRUCTED MANAGER TO CLEAN, CORRECT AND MAINTAIN ATALL TIMES. SERIOUS VIOLATION 7-38-020
code 19
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-22-16 REPORT #1454352 INSP#218 #33 COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34 FLOORS IN NEED OF CLEANING THROUGH OUT BASEMENT AND REAR PREP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #35 WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES. #36 LIGHT SHEILDS NEEDED IN REAR PREP AREA. MUST INSTALL AND MAINTAIN. #37 EMPLOYEE WASHROOM IN BASEMENT IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED MANNER. MAY NOT STORE UTENSILS BETWEEN TABLES. MUST CORRECT AND MAINTAIN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: RUBBER GASKET NEEDED ON REACH IN COOLER AT SUSHI BAR. MUST CORRECT AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP AND DEBRIS. HOOD VENTILATION WITH HEAVY GREASE BUILD UP. MUST DETAIL CLEAN AND MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CEILING ABOVE HOOD VENTILATION IN POOR REPAIR. HOLES AND WATER DAMAGE MUST CORRECT AND MAINTAIN.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL UNNECESSARY CLUTTER MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.
code 41
Food Handler Requirements Met

Inspector note: MUST PROVIDE PROOF OF ALL FOOD HANDLER CERTIFICATES. PROVIDE AND MAINTAIN.
code 45

What changed since the previous inspection?

Compared with Pass on January 22, 2016: 6 findings appeared for the first time. 3 findings recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.