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OBAN-POPEYE'S II INC

2556 S CALIFORNIA AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

OBAN-POPEYE'S II INC has been inspected 6 times by Chicago Department of Public Health since April 1, 2010. The most recent inspection, on July 18, 2012, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 1, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 1, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 1, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 15 times across 5 separate inspections, most recently on June 1, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on June 1, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL THE LARGE CONTAINERS HOLDING THE FLOUR ,SALT ECT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. ICE BUILDUP ON THE BOTTOM OF THE REACHIN FREEZER WHERE THE CORN IS STORED. ALSO CLEAN THE FOOD STORAGE RACKS IN THE WALK IN COOLER. INSTRUCTED TO REMOVE THE ICE BUILDUP AND CLEAN REACHIN FREEZER AND WALKIN COOLER.
    • 34. 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. CLEAN THE FLOORS IN THE PREP AREA AND THE LOBBY HAS FOOD DEBRIS ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT ON THEM.
  3. Complaint

    2 infractions

    • 33. 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. THE FOOD STORAGE RACKS IN THE WALKIN COOLER NOT CLEAN. INSTRUCTED TO CLEAN SAME.
    • 38. 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 and Regulations of the Board of Health. SOME VENTS NOT CLEAN HAS DUST BUILDUP. INSTRUCTED TO CLEAN SAME.
  4. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION WRITTEN ON APRIL 1, 2010 WAS CORRECTED. CLEAN BOTTOM AREAS OF FRYERS TO REMOVE GREASE NOTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION WRITTEN ON APRIL 1, 2010 HAS BEEN CORRECTED. INSTRUCTED TO MOP FLOOR IN WALK-IN COOLER. (CDI) CLEAN FLOOR UNDER COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS AFTER USAGE. STORE WITH MOP HEAD UPRIGHT. RECOMMENDED INSTALLING A MOP RACK ON WALL NEAR UTILITY SINK.
  5. Complaint Re-Inspection

    5 infractions

    • 32. 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. INSTRUCTED TO REMOVE RUST BUILD-UP AT CAN OPENER HOLDER, PAINT RUSTY RACKS INSIDE REFRIGERATION UNITS, BOTTOM OF SHELF UNDER BREAD OVEN,
    • 33. 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 NEEDS CLEANING AND SANITIZING: FAN GUARDS INSIDE WALK-IN COOLER AND WALK-IN FREEZER.
    • 34. 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. INSTRUCTED TO REGROUT SOME FLOOR TILE SECTIONS AT TWO COMPARTMENT SINK AND PREP AREA.
    • 35. 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. INSTRUCTED TO REPAIR WALL SECTION AND SEAL OPENINGS INSIDE WALK-IN, COOLER, SEAL CRACKS/CREVICES/OPENINGS AT WALL AT BASEMENT/1ST.FLOOR.
    • 38. 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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE VENTILATION ABOVE BREAD OVEN. REPAIR LEAKS UNDER TWO COMPARTMENT SINK. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE.
  6. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND UPRIGHT REFRIGERATION UNIT AT IMPROPER TEMPERATURE OF 47.8F-55.0F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. POTENTIALLY HAZARDOUS FOODS INSIDE SAID UNIT LABELD FOR 4/1/10 WITH TIME OF 9:00AM WAS RELOCATED TO WALK-IN COOLER. HELD FOR INSPECTION TAG PLACED ON SAID UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL WHEN UNIT REPAIRED. CRITICAL 7-38-005(A) ISSUED.
    • 18. 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. OBSERVED APPROXIMATELY 30 FRUIT FLIES AT WALLS AND FLYING AROUND IN THE FOLLOWING AREAS: REAR AND FRONT PREP AREA, AROUND THREE COMPARTMENT SINK, DRY STORAGE AREAS, DINING AREA, UTILITY SINK AREA, REAR STORAGE AREA BY BASEMENT ENTRANCE. ALSO, OBSERVED 10-15 MOUSE DROPPINGS AT STORAGE HOLDER AT REAR WINDOW LEDGE, SCATTTERED AT WALL BASE IN BASEMENT STORAGE AREA, AND BASEMENT STAIRCASE. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 32. 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. INSTRUCTED TO REMOVE RUST BUILD-UP AT CAN OPENER HOLDER, PAINT RUSTY RACKS INSIDE REFRIGERATION UNITS, BOTTOM OF SHELF UNDER BREAD OVEN,AND PAINT WORN SHELVES AT FRONT PREP AREA AT COUNTER.
    • 33. 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 NEEDS CLEANING AND SANITIZING: ALL PREP/STORAGE RACKS AND SHELVES, INTERIOR PANEL OF ICE MACHINE, UNDER, AROUND, WHEELS AT FRYERS, WALLS/ CEILING SECTIONS WITH FOOD SPILLS/STAINS THROUGH OUT, FAN GUARDS INSIDE WALK-IN COOLER AND WALK-IN FREEZER, RACKS INSIDE WALK-IN COOLER/WALK-IN FREEZER,AND WINDOW LEDGE AT REAR.
    • 34. 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. INSTRUCTED TO REGROUT SOME FLOOR TILE SECTIONS AT TWO COMPARTMENT SINK AND PREP AREA. INSTRUCTED TO CLEAN FLOORS THORUGH OUT BASMENT ALONG WAll BASE. INSTRUCTED TO REMOVE GREASE SPILLS AT FLOORS IN BASEMENT.
    • 35. 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. INSTRUCTED TO REPAIR WALL SECTION AND SEAL OPENINGS INSIDE WALK-IN, COOLER, SEAL CRACKS/CREVICES/OPENINGS AT WALL AT BASEMENT/1ST.FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO CLEAN LIGHT SHIELD INSIDE MEN TOILET ROOM AND REPLACE BULBS AT FRONT HOT HOLDING UNIT.
    • 38. 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 and Regulations of the Board of Health. INSTRUCTED TO PROVIDE VENTILATION ABOVE BREAD OVEN. INSTRUCTED TO REPAIR LEAKS AT HANDLES/FAUCET CONNECTION AT TWO COMPARTMENT SINK/THREE COMPARTMENT SINK/UTILITY SINK, AND REPAIR LEAKS UNDER TWO COMPARTMENT SINK. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE.
    • 41. 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. INSTRUCTED TO REMOVE LITTER AROUND OUTSIDE GARBAGE AREA AND UNUSED ITEMS FROM PREMISES TO PREVENT PEST HARBORAGE.

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