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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK IN DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK IN FRONT FOOD PREPARATION AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHOD USED TO THAW FROZEN UNCOOKED CHICKEN. OBSERED CHICKEN IN STANDING WATER IN 3 COMPARTMENT SINK (IN PLASTIC BAGS). INSTRUCTED MUST USE ONE OF THE FOLLOWING APPROVED METHOD FOR THAWING: IN REFRIGERATION, IN A MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS, OR COMPLETELY SUBMERGED UNDER RUNNING WATER WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE PARTICLES IN AN OVERLFOW.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND WASH BASIN FILLED WITH WASH SOLUTION. NOTED RINSE AND SANITIZER BASIN FILLED WITH PACKAGED BEANS AND PACKAGED CHICKEN. INSTRUCTED MANAGER TO REMOVE WASH BASIN SOLUTION. WHEN UTILIZING 3 COMPARTMENT SINK AS A PREPARATION SINK NO OTHER COMPARTMENTS SHOULD BE FILLED WITH ANY SOLUTION.

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: FOUND WASH BASIN FILLED WITH WASH SOLUTION. NOTED RINSE AND SANITIZER BASIN FILLED WITH PACKAGED BEANS AND PACKAGED CHICKEN. INSTRUCTED MANAGER TO REMOVE WASH BASIN SOLUTION. WHEN UTILIZING 3 COMPARTMENT SINK AS A PREPARATION SINK NO OTHER COMPARTMENTS SHOULD BE FILLED WITH ANY SOLUTION.

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.