Popeye's

Inspector's notes

Corrective Action: Corrected at time of inspection. Timer not running and no discard time mark for cooked shrimp under time control and at 122*F internally and for cheese and lettuce over ice at 48*F and 52*F internally. Manager discarded items and marked new batches with discard.

Inspector's notes

The employee handled raw chicken and then cooked chicken without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked rice in the hot box was at 128F internally. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Core-5-501.111, C: Area, Enclosures and Receptacles, Good Repair Observed a damaged lid on the dumpster. Repair or replace as necessary. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling. Observed a couple of covered containers of rice at 45 - 47 Deg. F. in the walk-in. Per manager, the product was just re-panned after cooling. Another pan of rice was in an active cooling process in the walk-in. The lids for the containers were removed at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. Observed hand washing sink closest to fryers and hand washing sink closest to dish washing area only reaching 82 F. Discussed with person in charge that hand sinks must reach a minimum of 100 F. Staff will use other hand sink until sink can reach 100 F. Re-inspection scheduled for 11/2. Correct By: Correct Prior To Reinspection

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 bacon, cheese, and cheesecake holding 55-57 F in prep cooler, per logs cooler was holding temperature 2 hours prior. Prep cooler is holding 56 F, discussed with PIC TCS foods must hold 41 F to hold TCS food items. All food items were moved to walk in to cool properly. Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed prep cooler holding TCS food items holding 56 F using min/max thermometer. Discussed with PIC that equipment must hold below 41 F to be used for TCS food items. Cooler top must be repair so that it can hold 41 F or below prior to re-inspection. Re-inspection for 11/2. Correct By: Correct Prior To Reinspection