Popeye's

Inspector's notes

Observed utensils for hot holding gravy, mac and cheese and frijoles in 80*F water. Discussed with PIC in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed ice buildup on the piping and the floor in the walk-in freezer. Discussed with PIC All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bags gravy, frijoles and mac and cheese in the thermalizer holding at 80*F with the unit turned off. Per person in charge (PIC) the bags were placed in the unit more than 2 hours prior to inspection. Discussed with PIC commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. All TCS foods improperly reheated were embargoed and discarded by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils for hot holding gravy, mac and cheese and frijoles in 80*F water. Discussed with PIC in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at mopsink by the back door a faucet with an AVB and hose with a sprayer attached at time of inspection and not in use. Discussed with PIC the sprayer shall be detached between usage as the AVB shall not be held under constant pressure. PIC removed the sprayer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding area for mashed potatoes, mac & cheese, & beans to be in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cashier taking an order, scratch their face, and start preparing a customer order without washing hands at time of inspection. 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

Observed heavily rusted shelving throughout walk-in cooler. Maintain equipment in good repair. Replace/resurface prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Inspector's notes

Observed person in charge (PIC) clean off a basket for the hot holding drawers and dry it off with a paper towel in the handwashing sink closest to the drive through. PIC brought the basket to the 3-compartment sink to be washed at time of inspection. PIC was informed that hand sinks must be limited to hand washing only to prevent contamination of food contact surfaces/foods with bacteria from hands. Hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fan in the walk-in freezer to be in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Repeat violation (2nd consecutive). Corrective Action: Correct prior to next routine inspection.

Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed door to walk-in refrigerator in disrepair. Observed racks food is stored on in the walk-in rusted and not smooth and easily cleanable. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed build-up of food debris on toaster and metal racks above prep table & chicken battering station. Discussed with person in charge (PIC) about cleaning frequency. Clean prior to next routine inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink near the drive thru at time of inspection. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of 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 sliced cheese with a temperature of 54*F in a prep table near the cook station at time of inspection. Observed prep table with an ambient temperature of 55.2*F at time of inspection. Per person in charge (PIC), cheese was placed in prep table about 2 hours prior to inspection and was placed in walk-in to rapid cool at time of inspection. Observed establishment with functioning walk-in refrigerator, freezer, & reach-in freezer at time of inspection. Discussed with PIC about proper cold holding temperatures at time of inspection. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed build up of food debris on storage racks in the walk-in fridge at time of inspection. Must clean establishment at a frequency to prevent accumulation of organic food debris on surfaces. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed ceiling vents with build up of dust throughout the facility. Observed walk-in floor and storage racks in the walk-in with build up of food debris. Discussed with person in charge (PIC) about cleaning frequency. Clean prior to next routine inspection. Core-6-101.11, C: Surface Characteristics-Indoor Areas - Observed broken baseboards near the walk-in cooler and freezer that is no longer smooth and easily cleanable. Repair the floors prior to the next routine inspection to restore a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection