POPEYE'S #815 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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: 2-101.11 OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED NOR A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND RICE) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THAT THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.112 OBSERVED HIGH TEMPERATURE DISH MACHINE NOT SANITIZING PROPERLY, THE FINAL RINSE AT THE HIGH TEMPERATURE DISH MACHINE WAS ONLY 152F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN 180F FOR FINAL RINSE AT ALL TIMES.HIGH TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

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: 4-601.11(C) OBSERVED REFRIGERATOR HANDLES, PREP TABLES, AND EXTERIOR OF ALL EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN ALL.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED NO HOT WATER AT ALL OF THE SINKS IN THE FACILITY, AT THE TIME OF INSPECTION HOT WATER TEMPERATURE ONLY REACHED BETWEEN 64F-71F AT THE HAND WASHING SINKS AND AT THE 3 COMPARTMENT SINK. INSTRUCTED TO ALWAYS MAINTAIN HOT WATER AT 100F AT ALL HAND WASHING SINKS AND 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES. BY THE END OF THE INSPECTION ADEQUATE HOT WATER WAS RESTORED TO THE SINKS IN THE FACILITY. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.

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: 6-201.13 OBSERVED MISSING COVING IN VARIOUS AREAS OF THE FOOD PREP AREA. INSTRUCTED TO REPLACE COVING.

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: 6-201.11 OBSERVED FLOORS NEED TO BE RE-GROUTED IN THE REAR BY THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR. OBSERVED HOLES IN VARIOUS AREAS OF THE WALLS IN THE FACILITY. INSTRUCTED TO MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE.

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: 6-501.12 OBSERVED EXCESSIVE ACCUMULATED FOOD, GREASE AND DIRT DEBRIS ON THE WALLS AND FLOORS THRU OUT THE ENTIRE FACILITY. INSTRUCTED TO INCREASE CLEANING FREQUENCIES.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.