FAIL
Risk 1 (High)
POPEYE'S #815 Fails Health Inspection - Chicago Restaurant
January 9, 2023
Complaint
License #2489026
3
Total Violations
2
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND A MINIMAL AMOUNT OF BLACK MOLD-LIKE SUBSTANCE INSIDE THE TOP INTERIOR OF THE ICE MACHINE.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: FOUND IMPROPER HOT HOLDING TEMPERATURES. FOUND CHICKEN AT 126F AT TIME OF INSPECTION LOCATED IN FOOD PREP AREA/ MUST PROVIDE A MINIMUM HOT HOLDING TEMPERATURE OF 135F AT ALL TIMES. INSTRUCTED MANAGER TO DISCARD 10 LBS OF CHICKEN AT $25. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: FOUND IMPROPER HOT HOLDING TEMPERATURES. FOUND CHICKEN AT 126F AT TIME OF INSPECTION LOCATED IN FOOD PREP AREA/ MUST PROVIDE A MINIMUM HOT HOLDING TEMPERATURE OF 135F AT ALL TIMES. INSTRUCTED MANAGER TO DISCARD 10 LBS OF CHICKEN AT $25. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection