CHURCH'S CHICKEN # 577 Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF COOKED CHICKEN AT HOT HOLDING UNIT RANGING FROM 114.3F - 133.6F. NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW AT THIS TIME.PRODUCT WAS DUMPED & DENATURED AT THIS TIME.APPX.3LBS.$7.(CRITICAL 7-38-005A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED FOOD HANDLER WASHING MULTIUSE UTENSILS AT 3- COMPARTMENT SINK WITH A BUCKET OF SOAPY WATER & RUNNING WATER ON UTENSILS AND NOT SANITIZING DISHES AT THIS TIME.INSTRUCTED & DEMONSTRATED HOW TO SET UP SINK TO PROPERLY WASH,RINSE & SANITIZE.(CRITICAL 7-38-03).

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS AT HAND SINK IN PREP AREA WHILE FOOD IS BEING PREPARED ,HANDLED & SERVED.PAPER TOWELS WERE DELIVERED BY A EMPLOYEE FROM ANOTHER STORE AT APPX 3:30 P.M..MUST PROVIDE SOAP & TOWELS AT HAND SINKS AT ALL TIMES.(CRITICAL 7-38-030).

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT # 42230 3/9/12 NOT CORRECTED #32-MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & REACH IN FREEZERS,DAMAGED DOOR TRIM & DOOR OF WALK IN COOLER.MUST REMOVE RUST FROM PAPER STORAGE SHELVING UNIT.#34 MUST GROUT FLOOR WHERE NEW FLOOR TILES WERE INSTALLED & WHERE NEEDED.#35 MUST REPLACE STAINED CEILING TILES,DAMAGED,MISSING WALL BASES& TRIM THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS THROUGHOUT.MUST CORRECT & MAINTAIN.(SERIOUS 7-42-090).

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC WEAR PROPERLY.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DISCARD SOILED BOXES UNDER FRONT SERVICE COUNTER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM REACH IN FREEZER,ROLLING CART,COUNTER TOPS,VENTILATION VENTS.MUST REMOVE SPIDER WEBS FROM UNDERNEATH SERVICE COUNTERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM REACH IN FREEZER,ROLLING CART,COUNTER TOPS,VENTILATION VENTS.MUST REMOVE SPIDER WEBS FROM UNDERNEATH SERVICE COUNTERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.