POPEYE'S #815 Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE AT THE BEGINNING OF THE INSPECTION WITHOUT A CITY OF CHICAGO FOOD SERVICE SANTIATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

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 CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED WHILE TCS FOODS (CHICKEN, RICE) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES AND AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE POSTED AT ALL TIMES THE FACILITY IS OPEN, OPERATING AND SERVING THE PUBLIC. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-205.11 OBSERVED THE ONLY HAND WASHING SINK IN THE FOOD PREP AREA NOT ACCESSIBLE WITH A FOOD CONTAINER STORED INSIDE OF THE BASIN OF THE HAND WASHING SINK. INSTRUCTED TO REMOVE AND NEVER STORE ANYTHING INSIDE OF THE HAND WASHING SINK BASIN. HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING. PRIORITY FOUNDATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED INADEQUATE HOT WATER AT THE HAND WASHING SINK IN THE FOOD PREP AREA (95F) AND THE HAND WASHING SINK IN THE TOILET ROOM (RANGING FROM 83.8F-86F) DURING THE INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL HAND WASHING SINKS AT ALL TIMES. 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: 4-501.114 OBSERVED INADEQUATE SANITIZING AND 0 PPM OF QUATERNARY AMMONIUM IN THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE SANITIZING CONCENTRATION AT THE 3-COMPARTMENT SINK AT ALL TIMES. THE 3-COMPARTMENT SINK IS SET UP TO WASH, RINSE, AND SANITIZE ALL UTENSILS AND EQUIPMENT. 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: 7-202.12 OBSERVED THE FACILITY HANGING "HOT SHOT INSECT KILLING" DEVICES IN THE FOOD PREP AREA. INSTRUCTED TO DISCARD AND ONLY ALLOW PEST CONTROL TO ADMINISTER ALL PEST CONTROL DEVICES OR TOXINS. PRIORITY VIOLATION. CITATION ISSUED 7-38-015.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED A FEMALE EMPLOYEE PREPARING FOODS WITHOUT AN ADEQUATE HAIR RESTRAINT. INSTRUCTED TO WEAR AN ADEQUATE HAIR RESTRAINT IN THE FOOD PREP AREA AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED INADEQUATE HOT WATER AT THE 3-COMPARTMENT; AT THE BEGINNING OF THE INSPECTION, HOT WATER AT THE 3-COMPARTMENT SINK WAS ONLY REACHING 96F. INSTRUCTED TO MAINTAIN 110F AT ALL TIMES. BY THE END OF THE INSPECTION, BY THE TIME THE AREA SUPERVISOR ARRIVED, ADEQUATE HOT WATER WAS RESTORED TO THE 3-COMPARTMENT SINK. 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED THAT THE OUTSIDE GARBAGE DUMPSTER WAS NOT MAINTAINED, WITH EXCESSIVE OVERFLOWING GARBAGE AND GARBAGE SCATTERED ON THE GROUND AREA SURROUNDING THE OUTSIDE DUMPSTER. INSTRUCTED NEVER TO ALLOW GARBAGE TO OVERFLOW FROM THE OUTSIDE DUMPSTER AND NEVER ALLOW THE GARBAGE TO ACCUMULATE ON THE GROUND AREA SURROUNDING THE OUTSIDE DUMPSTER. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED EXCESSIVE FLOUR, FOOD, GREASE, AND DIRT DEBRIS UNDER ALL COOKING UNITS, AROUND ALL REFRIGERATION UNITS, AND UNDER AND AROUND THE FRONT CUSTOMER COUNTER/FOOD PREP. INSTRUCTED TO CLEAN ALL.

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: 6-501.114 OBSERVED THE FACILITY STORING DIRTY DISHES ON THE FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE FLOOR AT ALL TIMES.

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: 6-501.114 OBSERVED THE FACILITY STORING DIRTY DISHES ON THE FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE FLOOR AT ALL TIMES.

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.