POPEYES Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER TO HAVE VERIFICATION OF THE POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION, 7-38-010(A). NO CITATION ISSUED TODAY.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMIT AND DIARRHEA. INSTRUCTED TO HAVE A POLICY IN PLACE, INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION VIOLATION, 7-38-005. NO CITATION ISSUED TODAY.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A BLACK-LIKE, SLIMY SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 30 PIECES OF CHICKEN UNDER HOT HOLDING UNIT, NOT MAKING PROPER TEMPERATURE INTERNAL TEMPERATURE RANGING FROM (117.0F-122.0F). MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN HOT FOODS AT 135 DEGREE AND HOTTER, AND COLD FOODS AT 41 DEGREES OR COLDER.APPROXIMATELY TOTAL DOLLAR VALUE$50.00 AS STATED BY MANAGER. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOTTOM OF COOLER DOOR WITH RUST AND METAL BREAKAGE, AND RIPPED METAL WHOLE IN WALL INSIDE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOILED RESIDUE ON SHELVING AND RACKS IN THE COOLER. INSTRUCTED MANAGER TO DETAIL CLEAN ALL SHELVING AND RACKS INSIDE COOLER.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE, TEA MACHINE, AND 2 WATER DISPENSERS. INSTRUCTED MANAGER TO INSTALL BACK FLOW PREVENTION DEVICES TO BE LOCATED TO BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FOLLOWING: FLOORS THROUGHOUT THE PREMISE ESPECIALLY IN THE COOLER UNDERNEATH EQUIPMENT WITH DIRT AND FOOD DEBRIS, VENTS IN THE BACK PREP AREA AND WASHROOMS WITH HEAVY DIRT ACCUMULATION. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.

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: OBSERVED SEVERAL BROKEN FLOOR TILES BY THE BACK DOOR AND BY THE COLD HOLDING STATION. ALSO, DETERIORATING GROUT IN THE FLOOR TILES IN FRONT OF THE THREE-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO VENTILATION COMING FROM THE CEILING IN THE WOMEN'S BATHROOM. INSTRUCTED TO REPAIR 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 BURNT OUT LIGHT BULBS ABOVE THE HOT HOLING UNIT. INSTRUCTED TO REPLACE 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED SEVERAL FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED MANAGER TO MAKE SURE ALL EMPLOYEES ON DUTY HAVE VALID FOOD HANDLERS CERTIFICATES.

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: OBSERVED SEVERAL FOOD HANDLERS CERTIFICATES EXPIRED. INSTRUCTED MANAGER TO MAKE SURE ALL EMPLOYEES ON DUTY HAVE VALID FOOD HANDLERS CERTIFICATES.

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.