POPEYES CHICKEN/INDIAN SWAAD Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED UNDER HEAT LAMP, ON POPEY?S CHICKEN SIDE, AT IMPROPER TEMPERATURE: 119F, 40LBS OF FRIED CHICKEN, AT A VALUE OF $54.00 105.6F, 5LBS OF CHICKEN TENDERS, AT A VALUE OF $22.00 OBSERVED POTENTIALLY HAZARDOUS FOOD STORED IN 2 DOOR REACH IN COOLER, ON INDIAN SWAAD SIDE, AT IMPROPER TEMPERATURE: 54.7F, 2LBS COOKED POTATOES, AT A VALUE OF $2.00 78.3F, 5LBS COOKED LAMB RICE, AT A VALUE OF $45.00 MANAGER STATED TOTAL WEIGHT OF 52LBS LBS AT APPROXIMATELY VALUE OF 123.00 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PRE-PORTIONED CONDIMENTS MANGO, CILANTRO AND PICKLES, FOR SALE TO PUBLIC WITH NO LABELS, LOCATED IN 2 DRAW FRONT COOLER UNIT ON INDIAN SWAAD SIDE. INSTRUCTED MANAGER TO PROVIDE LABELS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PRE-PORTIONED CONDIMENTS MANGO, CILANTRO AND PICKLES, FOR SALE TO PUBLIC WITH NO LABELS, LOCATED IN 2 DRAW FRONT COOLER UNIT ON INDIAN SWAAD SIDE. INSTRUCTED MANAGER TO PROVIDE LABELS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.