CHICKEN PLANET Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CERTIFIED MANAGER ON DUTY AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012.

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 PROOF OF A CERTIFIED FOOD MANAGER ON DUTY. INSTRUCTED MANAGER TO ENSURE THAT PROOF OF FOOD MANAGER CERTIFICATION IS AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WASHING HANDS WITH GLOVES ON. INSTRUCTED EMPLOYEE TO TAKE OFF GLOVES BEFORE WASHING HANDS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS WITH HEAVILY SCRATCHED SURFACES. INSTRUCTED MANAGER TO RESURFACE OR REPLACE CUTTING BOARD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SHELVING UNITS IN WALK IN COOLER AND IN PREP AREA TO BE RUSTED. INSTRUCTED MANAGER TO REPLACE RUSTED SHELVING WITH CORROSION RESISTENT, NON-ABSORBENT EASILY CLEANABLE MATERIAL.

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 MOLD LIKE SUBSTANCE GROWING ON SHELVING UNITS IN WALK IN COOLER. INSTRUCTED MANAGER TO KEEP SHELVING IN WALK IN COOLER CLEAN

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED MOLD LIKE SUBSTANCE GROWING ON SHELVING UNITS IN WALK IN COOLER. INSTRUCTED MANAGER TO KEEP SHELVING IN WALK IN COOLER CLEAN

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.