KENTUCKY FRIED CHICKEN Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. (CURRENTLY ONLY HAS COVID POLICY). INSTD TO PROVIDE AN EMPLOYEE ACKNOWLEDGED EMPLOYEE HEALTH POLICY ON SITE AND MAINTAIN. PRIORIY FOUNDATION 7-38-005

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: BOTH HANDWASH SINKS IN PREP AREA WITHOUT HOT RUNNING WATER UNDER CITY PRESSURE; ONE SINK AT 50F, OTHER SINK HOT WATER IS INOPERABLE. INSTD TO REPAIR BOTH SINKS AND HAVE HOT RUNNING WATER UNDER CITY PRESSURE AT 100F-120F AND MAINTAIN. INSTD TO UTILIZE HANDWASH SINK IN REAR. PRIORITY VIOLATION CITATION ISSUED 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINE PANEL NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE GREASE AT INTERIOR CABINETS OF FRYERS AND ALL ATTACHED PIPING/LEGS/WHEELS OF COOKING EQUIPMENT. INSTD TO CLEAN AND MAINTAIN

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CRACKED FLOOR TILES IN WALK IN COOLER. INSTD TO REPAIR AND MAINTAIN. FLOOR THROUGH REAR OF PREP AREA, UNDER AND BEHIND COOKING LINE AND IN WALK IN COOLER NOT CLEAN, EXCESSIVE GREASE, DEBRIS, FLOUR ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.

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: CRACKED FLOOR TILES IN WALK IN COOLER. INSTD TO REPAIR AND MAINTAIN. FLOOR THROUGH REAR OF PREP AREA, UNDER AND BEHIND COOKING LINE AND IN WALK IN COOLER NOT CLEAN, EXCESSIVE GREASE, DEBRIS, FLOUR ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.

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.