Popeye's

Inspector's notes

Observed employee in the raw chicken area wash hands for less than 10 seconds total at the hand wash sink. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands for 20 seconds at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**4th consecutive violation** Observed coleslaw containers in the refrigerator next to the biscuit oven with internal temperatures of 46-47*F when measured with a probe thermometer. According to employee, coleslaw was placed in refrigerator about an hour ago and door was left open for an extended period of time while biscuits were being put in the refrigerator. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*f and below. Coleslaw was moved to the walk-in to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small packets of butter near drive thru window with an internal temperature of 80*f. PIC, discarded packets at time of inspection. Also observed blackened ranch and buttermilk ranch with an internal temperature of 80*f on counter. Ranch dressing packets state they must be refrigerated but are left out for 12 hours per their policy. Discussed importance of maintaining small butter packets under 41*f by adding ice or using time as control for food safety.

Inspector's notes

Observed deep fryers in use, causing kitchen to be filled with smoke. According to person in charge, hood was turned on and functional. Hood ventilation must be functioning properly to keep rooms free of excessive heat,steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Repair prior to next routine inspection.** 3RD REPEAT VIOLATION**

Inspector's notes

Observed raw chicken tenders on make line with an internal temperature of 46-47*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed deep fryers in use, causing kitchen to be filled with smoke. According to person in charge, hood was turned on and functional. Hood ventilation must be functioning properly to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Repair prior to next routine inspection.

Inspector's notes

Observed butter packets with an internal temperature of 73*f in reach-in cooler. According to PIC, butter had been stored in reach-in cooler all day. All other TCS foods in cooler were 41*F and below.

Inspector's notes

Observed nonfunctioning upright reach-in cooler, prep table, hot holding cabinet stored on premises. Also observed burned fryer equipment from previous fire incident stored on premises. Must remove or replace equipment prior to next routine inspection.

Inspector's notes

Ventilation hood system is not functioning properly, allowing fryer smoke to drift throughout building.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed small packets of butter near drive thru window with an internal temperature of 82*f. PIC, discarded packets at time of inspection. Discussed importance of maintaining small butter packets under 41*f by adding ice. Also observed raw spicy chicken and buttermilk batter on cold well with an internal temperature of 44-48*F. It was determined well needed more ice to help maintain temperatures because it was melting too fast. Inside temperature of building was 93*F at time of inspection. Please monitor cold units closely to ensure they have enough ice to help maintain temperature. Correct By: Corrected At Time Of Inspection