BYRD'S HOT CHICKEN Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE AT THIS TIME DOES NOT HAVE CITY OF CHICAGO SANITATION CERTIFICATE. PRIORIY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHEN TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS CHICKEN NUGGETS, CHICKEN SANDWICHES, POTATO SALAD, MAC N CHEESES ETC. INSTRCUED ABOVE THAT CITY OF CHICAGO CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO THERMOMETER PRESENT IN 2 DOOR REACH IN COOLER AT FRONT PREP AREA NEAR FRYERS. INSTRUCTED MANAGER TO PROVIDE A THERMOMETER TO MEASURE INTERNAL AMBIENT AIR TEMPERATURE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO MAINTAINED PEST CONTROL LOG BOOK CONTAINING RECENT SERVICE REPORTS OR THE PEST CONTROL COMPANY'S ILLINOIS DEPARTMENT OF PUBLIC HEALTH LICENSE NUMBER. INSTRUCTED MANAGER TO PROVIDE A MAINTAINED PEST CONTROL LOG BOOK CONTAINING ALL NECESSARY INFORMATION AS SPECIFIED IN THE MUNICIPAL CODE OF CHICAGO. PRIORITY FOUNDATION VIOLATION, 7-38-020(c). CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES IN THE FOOD PREPARATION AREAS TO BE WORKING WITHOUGH EFFECTIVE HAIR RESTRAINS. INSTRUCTED MANAGER THAT ALL FOOD HANDLER EMPLOYEES MUST WEAR EFFECTIVE HAIR RESTRAINTS WHEN WORKING AND IN FOOD HANDLING AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED UTENSILS, TONGS, KNIVES STORED IN STAGNANT WATER AT THE FRONT PREP AREA NEAR HOT HOLDING IN BETWEEN USE. INSTRUCTED MANAGER TO APPROPRIATELY STORE ALL UTENSILS IN A CLEAN AND PROTECTED AREA IF NOT UNDER RUNNING WATER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE ITEMS STORED WITH FOOD CONTACT SURFACES EXPOSED AT THE FRONT PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO INVERT OR PROTECT ALL SINGLE SERVICE FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PREP TABLE COVERED WITH A TORN PLASTIC PROTECTIVE LAYER BELOW THE GRILL NEXT TO FRYERS. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE TOP OF THE FRYER UPPER COMPARTMENTS AND THE SIDES OF ALL FRYERS/DOORS TO BE HEAVILY COVERED IN GREASE AND FOOD DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN ALL EQUIPMENT FREE OF EXCESSIVE BUILD UP OF GREASE AND FOOD DEBRIS.

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: OBSERVED THE HOT WATER HANDLE OF THE FRONT HAND SINK NEAR REGISTER TO BE LEAKING FROM HANDLE/BACK OF SPOUT WHEN HOT WATER IS TURNED ON. OBSERVED HAND SINK NEAR ENTRANCE TO KITCHEN TO BE LEAKING HOT WATER FROM SPOUT EVEN WHEN HANDLE IS TURNED OFF FULLY. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN IN GOOD REPAIR.

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: OBSERVED FLOORS BEHIND AND BELOW THE FRYERS AND GRILL PREP AREA TO BE HEAVILY COVERED IN BUILD UP GREASE AND FOOD DEBRIS; OBSERVED HEAVY FOOD DEBRIS BELOW THE COOLERS IN FRONT PREP AND REAR PREP TABLES; OBSERVED HEAVY BUILD UP OF SPILLAGE AND GREASE BELOW RACKS IN WALK IN COOLER. INSTRUCTED MANAGER TO DETAIL CLEAN ALL AREAS AND MAINTAIN FREE OF HEAVY GREASE, FOOD DEBRIS, AND SPILLAGE BUILD UP.

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: OBSERVED FLOORS BEHIND AND BELOW THE FRYERS AND GRILL PREP AREA TO BE HEAVILY COVERED IN BUILD UP GREASE AND FOOD DEBRIS; OBSERVED HEAVY FOOD DEBRIS BELOW THE COOLERS IN FRONT PREP AND REAR PREP TABLES; OBSERVED HEAVY BUILD UP OF SPILLAGE AND GREASE BELOW RACKS IN WALK IN COOLER. INSTRUCTED MANAGER TO DETAIL CLEAN ALL AREAS AND MAINTAIN FREE OF HEAVY GREASE, FOOD DEBRIS, AND SPILLAGE BUILD UP.

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.