HAROLD'S CHICKEN SHACK #55

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP FOUND AT 48.2F-INSTRUCTED TO REMOVE ALL PRODUCTS FROM UNIT AND DISCARD ALL PRODUCT FOUND AT IMPROPER TEMPERATURE. HELD FOR INSPECTION TAG PLACED ON UNIT, MUST HAVE IT SERVICED. WHEN REPAIRED FAX A REQUEST FOR RE INSPECTION OF UNIT TO 312-746-4240-CITATION ISSUED-CRITICAL 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED CHICKEN(THIGHS, BREASTS, LEGS) FOUND IMPROPER TEMPS RANGING FROM 115.1 - 128.9F. FOUND CHICKEN IN REFRIGERATED PREP TABLE AT 50.1F-INSTRUCTED TO DISCARD ALL PRODUCT NOT HELD-AT PROPER TEMPERATURES(140F OR ABOVE AND 40F OR BELOW)-CITATION ISSUED-CRITICAL 7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST ALSO DATE ALL PRODUCTS STORED IN COOLERS TO ASSURE FIRST-IN FIRST-OUT PROCEDURE IS USED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL RUSTY STORAGE RACKS IN COOLER. PAINT RUSTY INTERIOR PANELS OF WALK-IN COOLER & FREEZER. ALL STORAGE SHELVES THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE MUST BE PAINTED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIOR CABINETS OF ALL DEEP FRYERS, ALL STORAGE SHELVES & RACKS WHERE NEEDED, SIDES OF ALL COOKING EQUIPMENT, INTERIORS AND EXTERIORS OF WALK-IN COOLER & FREEZER, FILTERS ABOVE COOKING EQUIPMENT, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT NEED DETAIL CLEANING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL WALLS AND DOORS THROUGHOUT. REPLACE MISSING TILE ON WALL BY WALK-IN FREEZER. REPLACE ALL MISSING CEILING TILES IN DINING AREA AND THROUGHOUT WHERE NEEDED. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM THERMOMETERS FOR TAKING PRODUCT TEMPERATURES AND THERMOMETERS FOR ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELIMINATE CLUTTER IN STORAGE CLOSET BY REAR EXIT DOOR. MUST DISCONTINUE STORING GREASE STRAINER MACHINE IN EMPLOYEE WASHROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE OR PAINT SOILED CEILING TILE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.VENTS IN THE SOUTHWEST CEILING OVER FOOD PREP AREA NEED SOME CLEANING.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.ONLY AUTHORIZED PERSONNEL ALLOWED IN THE FOOD PREP AREA-WARNING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE OR PAINT SOILED CEILING TILE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.VENTS IN THE SOUTHWEST CEILING OVER FOOD PREP AREA NEED SOME CLEANING.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.ONLY AUTHORIZED PERSONNEL ALLOWED IN THE FOOD PREP AREA-WARNING.