Popeye's

Inspector's notes

Observed black microbial growth behind the ice deflector and in the dispenser of the lemonade machine. Please clean to prevent contamination. Corrective Action: Correct prior to next routine inspection. ***1ST REPEAT VIOLATION

Inspector's notes

Observed black microbial growth behind the ice deflector inside of the ice machine. Please clean on a routine basis to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed havarti cheese in fridge. Manager said fridge doesn't work, and isn't designed to be on. The only TCS foods in it were sliced havarti cheese. Manager said they have written policy for the time stamp, and item placed there at 10am, and was still there at 3 pm, 5 hours later. Cheese at 75F. Talked to manager about their policy. Ensure that all TCS foods under time control was not kept on the counter for more than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed freezer door with frost buildup, leading to door not being able to fully close. Ensure that equipment is repaired as to allow equipment to work as intended. Observed broken large ice machine in the kitchen, using soda machine in the front for ice. Corrective Action: Correct prior to next routine 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 hot water supply at all hand sinks, mop sink, and three compartment sink at 67F. Person in charge did not know when this occurred due to the daily checklist no having a hot water temperature check on it. Discussed adding it on to ensure hot water demands are met. Hot water temperatures must be at a minimum of 100F at all hand sinks, and 120F at the 3 compartment sink. ***PIC stated that the tank needed to be reset. Hot water of 87F was observed at the hand sinks and 3 compartment sink after the walk through inspection had been completed. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed black mold growing under the dispensing portion of the chilled lemonade machine. Discussed cleaning of the machine. PIC stated the machine components are cleaned every 3 days. Discussed cleaning the dispensing portion thoroughly, to prevent mold/bacterial growth. ***REPEAT VIOLATION Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Core-3-501.13, C: Thawing Observed bags of chicken thawing on top of the prep sink. PIC stated that the chicken has been sitting out for not very long, and that the employee thawing the chicken had not gotten to running it under cold water yet. Discussed keeping one task at a time when thawing food items, as it needs to be done under refrigeration or cold running water. There was not enough room for all of the chicken in the one prep sink, so the rest of the chicken had to be moved to another sink to thaw under cold running water. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed black mold growing under the dispensing portion of the chilled lemonade machine. Inspector demonstrated the removal of the mold using an alcohol swab. Discussed cleaning of the machine. PIC stated cleaning procedures include a frequency of 30 days. Discussed cleaning the dispensing portion daily, and cleaning the cover more frequently to prevent bacterial growth. Correct By: Correct Prior To Next Routine Inspection

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 the buttermilk batter holding 46F and the poultry batter holding 47F. PIC stated they had been on ice since 9:30am. The ice appeared to be completely melted. PIC stated the batter is placed on an ice bath all day and the ice gets replaced twice a day, then moved to the walk in refrigerator overnight. Discussed replacing the ice bath more frequently, as temperatures increase in the kitchen in summer months. The water was removed and refilled with ice. TCS food items must be stored at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection