Popeyes Famous Fried Chicken

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FRONT WINDOW FIRST PANE OF TWO PANE BROKEN(DID NOT GO THRU THE 2ND PANE OF GLASS, INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE FOLLOWING NOT CLEAN, INTERIOR OF 2 DOOR COOLER, 1 DOOR FREEZER AND MICROWAVE, REAR HOT HOLDING STORAGE SHELVES, AND WALK-IN COOLER STORAGE SHELVES, INSTRUCTED TO CLEAN. ALSO CLEAN AND SANITIZER PREP TABLE'S.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR UNDER THE FRYERS NOT CLEAN, INSTRUCTED TO CLEAN. ALSO RECAULK THE FLOOR IN FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED THE FRONT WALLS NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN ALL DUSTY CEILING VENTS.OBSERVED LARGE HOLE IN WALL NEXT TO ICE MACHINE, AND HOLE IN WALL BEHIND THE AIR TANKS IN THE REAR STORAGE AREA.INSTRUCTED TO REPAIR.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NON COMPLIANCE WITH IDPH FOOD HANDLER REQUIREMENTS, INSTRUCTED TO PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND IMPROPER TEMPERATURES OF (3) TRAYS OF COOKED CHICKEN TENDERS INSIDE OF HOT HOLDING UNIT MAINTAINED AT IMPROPER TEMPERATURES OF 119.7F,109.8F,125.7F. MUST MAINTAIN HOT FOODS AT 140.0F OR HIGHER. APPROX 20-LBS OF CHICKEN TENDERS WAS REMOVED BY MA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

REAR STORAGE SHELVES IN OFFICE NOT CLEAN/MAINTAIN OF DEBRIS. MUST CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN REAR PREP AREA NOT CLEAN OF DEBRIS,ETC.MUST CLEAN/MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF SHELVES IN DRY STORAGE AREA, GASKETS ON BISCUIT COOLER, PREP FREEZER, AND HOLDING UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE DAMAGED FLOOR TILES UNDER FRYERS. GROUT LOOSE FLOOR TILES IN ALL AREAS AS NEEDED. CLEAN FLOORS ALONG SOUTH WALL IN DRIVE THRU AND EAST WALL UNDER FRONT COUNTER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL OPENING ALONG BASEBOARD NEAR ICE MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET ON 2-COMPARTMENT SINK. REPAIR MIDDLE STOPPER AT 3-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF SHELVES IN DRY STORAGE AREA, GASKETS ON BISCUIT COOLER, PREP FREEZER, AND HOLDING UNITS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

REPLACE DAMAGED FLOOR TILES UNDER FRYERS. GROUT LOOSE FLOOR TILES IN ALL AREAS AS NEEDED. CLEAN FLOORS ALONG SOUTH WALL IN DRIVE THRU AND EAST WALL UNDER FRONT COUNTER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL OPENING ALONG BASEBOARD NEAR ICE MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING FAUCET ON 2-COMPARTMENT SINK. REPAIR MIDDLE STOPPER AT 3-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO RECAULK AROUND THE EXPOSED HAND WASHING SINK IN THE PREP AREA. MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF THE FRYERS (REMOVE ALL EXCESSIVE AMOUNT OF GREASE, FOOD AND DIRT BUILD UP), BREADING STATION, COOLERS AND SHELVES IN THE PREP AND COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO REPLACE/PROVIDE ALL MISSING FLOOR TILES IN FRONT OF THE FRYERS AND UNDER THE COOKING EQUIPMENT. MAINTAIN SAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. REMOVE THICK GREASE, FOOD AND DIRT BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS, WALLS AND CEILING TILES IN THE PREP AREA AROUND ALL SINKS, COOLERS AND COOKING EQUIPMENT. REMOVE DIRT/DUST, GREASE AND FOOD SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO REPLACE ALL MISSING TILES PIECES ON THE LOWER WALL BY THE BISCUIT COOLER. MAINTAIN SAME.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INSTRUCTED TO PROVIDE A SHIELD TO THE LIGHT INSIDE THE WALK IN FREEZER. MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED LOWER BOTTOM SHELVES IN DRY STORAGE ROOM NOT CLEAN OF DEBRIS,ETC.MUST CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS IN DISH AREA AROUND 3-COMP SINK AND CHICKEN BREADING PREP AREA NEED RE-GROUTING.MUST RE-GROUT/REPAIR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT SHELVES NEAR PREP FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, HOLDING UNITS, PREP TABLES, COOLERS, FREEZERS, STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER FRYERS AND HOLDING UNITS (GREASE BUILDUP, FOOD DEBRIS, LITTER, ETC) GROUT LOOSE FLOOR TILES AS NEEDED. ELEVATE ALL SODA DISPENSER UNITS OFF FLOOR. CLEAN ALL FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS NEED CLEANING IN DRIVE THRU AREA (SPILLS). REMOVE PEELING PAINT ON WALLS IN REAR STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER. SECURE LIGHT SHIELD NEAR ICE MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR CEILING LEAK ABOVE ICE MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ALL LITTER OF FLOOR IN PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

VIOLATION CORRECTED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

STANDING WATER ON REAR FLOOR AND ON COOLER FLOOR NEED TO REMOVE. TILE NEEDS TO BE RE-GROUTED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NEED TO SEAL DINNING ROOM WALLS (WALL PAPER WAS REMOVED). CEILING VENT FRONT DINNING ROOM DUSTY NEED TO CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REAR LIGHT SHIELDS NEED CLEANING DUSTY, WATER INSIDE LIGHT SHIELD IN WALK-IN COOLER. ALSO REPLACE BROKEN LIGHT SHIELD COOKING AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED THE ICE MACHINE DOOR IN POOR REPAIR NEED TO REPAIR/REPLACE. ALSO NEED TO INSTALL A SPLASH GUARD AT REAR HAND S...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN AND SANITIZE THE CHICKEN PREP AREA, FRONT STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repairNEED TO CLEAN FLOOR IN REAR PREP AREA AND UNDER AND AROUND FRYERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN WALLS AROUND CHICKEN PREP STATION (REAR).

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT ALL DISPOSABLE PLATES, CONTAINERS, ETC TO PROTECT FROM DUST, DIRT, CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, FRYERS, PREP TABLES, COUNTERS, SHELVES (GREASE BUILDUP, SPILLS, FOOD DEBRIS, ETC).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING FLOOR TILES UNDER FRYERS. REMOVE EXCESS WATER ON FLOOR BEHIND TOILET IN MEN WASHROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELD ABOVE FRYERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE UNDER 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS. REPAIR LEAK BEHIND TOILET IN MEN WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

PROPERLY STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL DISPOSABLE PLATES, CONTAINERS, ETC TO P...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, HOLDING UNITS, FRYERS, PREP TABLES, COUNTERS, SHELVES (GREASE BU...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE MISSING FLOOR TILES UNDER FRYE...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELD ABOVE FRYERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

PROPERLY STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, HOLDING UNITS, COUNTERS, FRYERS...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT (COOLERS, FREEZERS FRYERS, HOLDING UNITS, SINKS, PREP TABLES, COUNTERS, ETC) ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS, (ALONG BASEBOARDS UNDER FRONT COUNTER, BETWEEN TILES IN REAR PREP AREA), AROUND PIPE FITTINGS ETC.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NORT...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NON TOXIC PAINT FOOD STORAGE SHELVES IN OFFICE (CHIPPED PAINT).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL SINKS, COOLERS, FREEZERS, FRYERS, HOLDING UNITS, COUNTERS, FRYER...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT (COOLERS, FREEZERS FRYERS, HOLDING UNITS, SINKS, PREP T...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS, (ALONG BASEBOARDS UNDER FRONT COUNTER, BETWEEN TILES IN REAR PREP AREA), AROUND PIPE FITTINGS UNDER SINKS AND ABOVE TANKS ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA AND PROVIDE LIGHT IN WOMEN WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LITTER AROUND DUMPSTER AND UNNECESSARY ARTIC...