POPEYE'S #846 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO KIT/MATERIALS ON SITE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PERSON IN CHARGE TO PROVIDE NECESSARY SUPPLIES NOTED ON PROCEDURE AND EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE IN MEN'S RESTROOM AND AT REAR DISH AREA HANDSINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN.

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: OBSERVED BUILD UP OF RESIDUE ON SIDE INTERIOR PANEL OF ICE MACHINE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED ELECTRONIC FLY TRAP INSTALLED DIRECTLY ABOVE HANDWASHING SINK. INSTRUCTED PERSON IN CHARGE TO RELOCATE AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BUILD UP OF RUST ON SHELVES INSIDE WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REMOVE RUST OR REPLACE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED DEBRIS AND TRASH ON GROUND IN TRASH CORRAL AROUND DUMPSTER. INSTRUCTED PERSON IN CHARGE TO CLEAN AREA AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE BUILD UP OF DUST ON CEILING AIR VENTS IN REAR DISH AREA NEAR EXTERIOR DOOR. INSTRUCTED PERSON IN CAHRGE TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE BUILD UP OF DUST ON CEILING AIR VENTS IN REAR DISH AREA NEAR EXTERIOR DOOR. INSTRUCTED PERSON IN CAHRGE TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.