Popeye's

Inspector's notes

Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. The PIC replaced the empty sanitizer container and properly connected the feed line. The dishwasher was re-tested, and the sanitizer concentration measured 200 PPM at time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed walk in cooler gaskets being in disrepair that the door is unable to be closed unless locked from the outside. 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: Corrected at time of inspection.

Inspector's notes

Observed a leak from the cooling unit inside of the walk in freezer. Large ice crystals formed down from the unit and pooled in a large ice block on the floor of the freezer. No direct contamination of food was observed. Establishment to continue storing foods away from the leak. Foods to be stored on shelves not directly under the cooling unit. The manager stated they already have a work order in on the freezer. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quat sanitizer measuring above 500 PPM in the sanitizing basin of the three-compartment sink. Alerted manager who stated the quat had been placed in the basin 1 hour prior to measurement. Re-educated staff on sanitizer recommended ranges. The manager remade the sanitizer diluting it with water until it was at the correct range of use (150-400 PPM). Staff to test sanitizer every time sanitizer is hand-dosed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice (53-55°F) cooked three hours prior in a covered plastic bin. Alerted the manager who uncovered the rice at the time of inspection. All Time-temperature Control for Safety (TCS) food must remain uncovered to aid in cooling untill cooled to 41°F Corrective Action: Corrected at time of inspection.

Repeat Violation 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 Havarti cheese (52-55°F) in a small prep cooler above 41°F. The unit measured 54.1°F on the min/max thermometer. Staff stated the foods had been place in the unit a few hours prior to temperature measurement. The ice in the top of the prep table was only covering the bottom of the pans. More ice was retrieved to ensure Time Temperature Control for Safety (TCS) food pans were submerged in ice TO THE LEVEL OF THE FOOD. Employees said the prep table had been not working for a few months and they only store a limited number of items in the top of the prep table in an ice bath. Discussed the importance of refreshing ice often and keeping ice to the level of the food. Third REPEAT violation. If written again, legal action will occur. A reinspection on the unit will be conducted in 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation 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 table measuring at 53.1°F with the min/max thermometer. Ice bath used to store Time Temperature Control for Safety (TCS) foods was not effective as the foods were observed at 48-55°F. TCS foods had been in the unit for 3 hours, upon observation. Establishment will use Time Control for TCS foods in the broken prep table (not to exceed 4 hours). A reinspection on the cold holding unit will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. SECOND CONSECUTIVE. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 a pan of spicy spread (opened) and Havarti cheese (53-55°F) in a small prep cooler above 41°F. The unit measured 53.2°F on the min/max thermometer. Staff stated the foods had been place in the unit 2 hours prior to temperature measurement. Ice was retrieved and placed into the top of the prep table and the pans of Time Temperature Control for Safety (TCS) foods were submerged into an ice bath. Employees said the prep table had been not working for a few months and they only store a limited number of items in the top of the prep table in an ice bath. Discussed the importance of refreshing ice once it melts to keep products at proper cold holding temperatures. Correct By: Corrected At Time Of Inspection

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 cold holding prep table measuring at 53.2 °F on the min/max thermometer. Employees retrieved ice to place TCS foods in, which had been in the unit for 2 hours, in an ice bath. Establishment will use the top of the unit as an ice bath and not the internal cavity, until the unit is able to maintain at or below 41°F. A reinspection on the cold holding unit will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Correct By: Correct Prior To Reinspection