POPEYE'S #862 Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. THE PERSON IN CHARGE DID NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED. SHE HAS A SERV SAFE CERTIFICATE THAT WAS ISSUED ON DECEMBER 17, 2021. INSTRUCTED TO OBTAIN THE REQUIRED CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA KIT. FOUND KIT WITH SEVERAL MISSING ITEMS; INSTRUCTED TO PROVIDE A FULLY STOCKED KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING AND HOT HOLDING EQUIPMENT, INTERIORS OF REFRIGERATION UNITS, PREP SURFACES AND STORAGE SHELVES.

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: NO HOT RUNNING WATER ON PREMISES. FOUND NO HOT RUNNING WATER AT ANY SINK ON PREMISES. TEMPERATURE OF HOT WATER WAS 47 DEGREES FAHRENHEIT. INSTRUCTED TO MAINTAIN HOT RUNNING WATER AT HANDSINKS AT A MINIMUM OF 100F AND AT THREE COMP SINKS AT A MINIMUM OF 110F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS AND WALLS NEED DETAIL CLEANING AROUND AND BEHIND KITCHEN EQUIPMENT, COOKING EQUIPMENT AND UNDER STORAGE SHELVES IN REAR STORAGE AREA.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATES MISSING FOR SEVERAL EMPLOYEES; MUST PROVIDE. INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN A VALID FOOD HANDLER CERFIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATES MISSING FOR SEVERAL EMPLOYEES; MUST PROVIDE. INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN A VALID FOOD HANDLER CERFIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.