POPEYES CHICKEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWEL AT THE FRONT PREP HANDSINK. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. MANAGER ON DUTY OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE WALK IN COOLER TO BE IMPROPER: CONTAINERS OF CAJUN RICE RANGING BETWEEN 65F- 74F. FOOD CONTAINERS WITH CAJUN RICE WAS LABELED WITH THE PREPARED DATE/TIME AS 11/5/19 AT 5:00PM AND USE BY 11/8/19 AT 5:00PM. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $160.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BULK CONTAINER OF RICE WITH BROKEN LID. INSTRUCTED TO REPLACE TO AVOID CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD HANDLER AT THE FRONT PREP COUNTER UTILIZE SINGLE-USE DELI PAPER TO GRAB BISCUIT AND PLACE INSIDE CUSTOMER'S BAG. MANAGER WAS INFORMED THAT THE SINGLE-USE PAPER CAN BE UTILIZED TO GRAB FOOD ITEMS BUT CAN NOT BE THEN PLACED INSIDE OF CUSTOMERS BAG. INSTRUCTED TO CORRECT FOOD RETRIEVAL PROCESS TO AVOID CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD HANDLER AT THE FRONT PREP COUNTER UTILIZE SINGLE-USE DELI PAPER TO GRAB BISCUIT AND PLACE INSIDE CUSTOMER'S BAG. MANAGER WAS INFORMED THAT THE SINGLE-USE PAPER CAN BE UTILIZED TO GRAB FOOD ITEMS BUT CAN NOT BE THEN PLACED INSIDE OF CUSTOMERS BAG. INSTRUCTED TO CORRECT FOOD RETRIEVAL PROCESS TO AVOID CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.