Harolds Chicken #2

• official resultPass
• resultPass
• inspection typeSuspected Food Poisoning
• failed findings5
• critical findings0

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Failed findings

• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF COOLERS AND FREEZERS, BOTTOMS OF PREP TABLES, STORAGE CONTAINERS FOR CHICKEN AND FLOUR ON PREP TABLES.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOMS OF DEEP FRYERS TO REMOVE GREASE, REMOVE DUST FROM HOODED AREA OVER COOKING EQUIPMENT, DRY STORAGE SHELVES ETC.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS AROUND, UNDER AND BEHIND KITCHEN EQUIPMENT AND MAINTAIN. GREASE ON FLOOR BEHIND COOKING EQUIPMENT; REMOVE.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CLEAN WALLS AROUND AND BEHIND ALL COOKING AND KITCHEN EQUIPMENT TO REMOVE STAINS. GREASE DRIPPING FROM TOP OF HOODED AREA ONTO FLOOR; MUST SEAL AREA WHERE DRIPPING AND/OR CONSULT WITH VENTILATION CLEANER TO CORRECT THE PROBLEM.
  code 35
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE UNNECESSARY CLUTTER FROM CORNER AREAS OF KITCHEN. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE MOP UPRIGHT TO DRY AND NOT INSIDE MOP BUCKET.
  code 41

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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.