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POPEYES # 12504

1356 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

POPEYES # 12504 has been inspected 5 times by Chicago Department of Public Health since August 14, 2018. The most recent inspection, on July 17, 2020, found no infractions.

1 of 5 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 2 separate inspections, most recently on August 28, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 4, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 March 18, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on September 4, 2019. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 2 times on March 18, 2020. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEM INSIDE OF WALK-IN COOLER TO BE IMPROPER: 2-12LB PANS OF RAW CHICKEN RANGING FROM 50-58 F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT. 24LBS AND VALUE $80. PRIORITY VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR IN PREP AREA OF FOOD SPILLS(FLOUR) AND DEBRIS. REMOVE POOLING WATER AT DISH WASHING AREA IN REAR BY 3-COMP SINK. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CLUTTER IN FRONT UTILITY STORAGE AREA OUTSIDE OF RESTROOMS. ORGANIZE AND MAINTAIN AT ALL TIMES.
  3. Canvass Re-Inspection

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE DISPENSER IN THE CUSTOMER SELF-SERVE AREA WITH A SLIMY GREEN SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
  4. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT WATER IN THE MEN'S AND WOMEN'S TOILET ROOMS AT 70.5F. HANDWASHING SINKS SHALL BE AT A MINIMUM OF 100F. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-030(c)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE DISPENSER IN THE CUSTOMER SELF-SERVE AREA WITH A SLIMY GREEN SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • CONTINUED NON COMPLIANCE FOR VIOLATION #58 Observed no proof of allergen training. All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). Must provide. CORE VIOLATIONS NOT CORRECTED IN THE SPECIFIED TIME FRAME ON THE INSPECTION REPORT IS CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090
  5. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(a) Observed no employee health policy on site. Must provide written employee health policy, with signatures from all employees. Priority foundation violation 7-38-012(a).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 Observed no written vomit or diarrheal cleanup procedure on site. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Priority foundation violation 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 Observed no signage at hand washing sinks/ washbowl sinks. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS. Must maintain same.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 2-301.12. Observed timer on faucets in restrooms set to approximately 2 seconds. Must provide continuous stream of water for at least 15 seconds for proper hand washing. Must maintain same.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Observed no proof of allergen training. All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). Must provide.

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