POPEYE'S CHICKEN & BISCUITS Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL CITY OF CHICAGO CERTIFIED FOOD CERTIFICATE ON SITE. CERTIFIED FOOD MANAGER MUST BE ON SITE DURING PREPARATION AND SERVICE OF TCS FOODS (CHICKEN, FISH, RICE, ETC). PRIORITY FOUNDATION. 7-38-012. CITATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF CHICKEN (48.7-65.7F) INSIDE WALK IN COOLER AND COLESLAW (53.6F). APPROXIMATELY 560 POUND OF CHICKEN AND 3 POUNDS OF COLESLAW DISCARDED. TOTAL COST $1,242. ALL COLD FOODS MUST BE HELD AT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF CHICKEN (48.7-65.7F) INSIDE WALK IN COOLER AND COLESLAW (53.6F). APPROXIMATELY 560 POUND OF CHICKEN AND 3 POUNDS OF COLESLAW DISCARDED. TOTAL COST $1,242. ALL COLD FOODS MUST BE HELD AT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.