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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED. CFM ARRIVES AT 12:05 PM

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.

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 OBSERVED THE EMPLOYEE'S HANDS SOILED WITH MASHED POTATOES IN FRONT OF THE FOOD PREP AREA. OBSERVED EMPLOYEE TURN ON WATER SPOUT AT SODA DISPENSER MACHINE AND RINSE HANDS. FOOD EMPLOYEE THEN PROCEEDS TO PACKAGE OTHER FOOD ITEMS WITHOUT ADEQUATELY WASHING THEIR HANDS. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS DURING FOOD PREPARATION, AS OFTEN AS NECESSARY, TO REMOVE SOIL. INSTRUCTED MANAGER TO WASH HANDS AT HANDWASHING SINK ONLY ADEQUATELY. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 OBSERVED THE EMPLOYEE'S HANDS SOILED WITH MASHED POTATOES IN FRONT OF THE FOOD PREP AREA. OBSERVED EMPLOYEE TURN ON WATER SPOUT AT SODA DISPENSER MACHINE AND RINSE HANDS. FOOD EMPLOYEE THEN PROCEEDS TO PACKAGE OTHER FOOD ITEMS WITHOUT ADEQUATELY WASHING THEIR HANDS. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS DURING FOOD PREPARATION, AS OFTEN AS NECESSARY, TO REMOVE SOIL. INSTRUCTED MANAGER TO WASH HANDS AT HANDWASHING SINK ONLY ADEQUATELY. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

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.