KRISPY KRUNCHY CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

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: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOOD.(HANDLES RAW CHICKEN). A CITY OF CHICAGO SANITATION MANAGER MUST BE ON PREMISES AT ALL TIMES WHILE HANDLING TCS FOOD. PRIORITY FOUNDATION. 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. MUST PROVIDE PROOF OF EMPLOYEE VERIFICATION ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY SHELVES INSIDE OF WALK IN COOLER IN REAR. INSTRUCTED TO REPAINT OR REPLACE.

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 HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS AND IN BETWEEN COOKING EQUIPMENT. MUST DETAIL CLEAN REGULARLY 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: OBSERVED MINOR FOOD DEBRIS THROUGHOUT FOOD ESTABLISHMENT ON FLOORS. MUST CLEAN FLOORS 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: OBSERVED MINOR FOOD DEBRIS THROUGHOUT FOOD ESTABLISHMENT ON FLOORS. MUST CLEAN FLOORS 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.