Popeye's

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes on a dish rack that were stored as clean according to the person in charge. The dishes were observed to have a greasy film on them and some of the dishes had dried on flour and other food debris stuck to the dishes. Ther person in charge placed the dishes in question in the 3-compartment sink to be washed, rinsed and sanitized once again. Discussed with person in charge that it may be necessary to soak dirty dishes for an extended period of time to help remove stubborn, stuck-on food residues and other heavy food soils. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small, lidded containers of cole slaw inside of a reach-in refrigerator. The internal temperature of the cole slaw as measured using a probe thermometer was at 45°F. According to the person in charge, the cole slaw had been prepared 4.5 hours prior to the start of the inspection. The cole slaw was embargoed at time of inspection (see embargo form). According to the person in charge, after the cole slaw is prepared, it is immediately placed into the containers, lidded and then put into the refrigerator for cold holding. Discussed with person in charge that after preparing the cole slaw, it must be cooled to 41°F prior to placing into tightly lidded containers in a refrigerator. Discussed with person in charge that after cole slaw is prepared and put into the containers, the best practice is to place the containers of cole slaw uncovered, placed up high inside of the walk-in cooler at a depth of no greater than 4 inches deep and cooled to 41°F within 4 hours prior to lidding the containers and placing in the refrigerator for cold holding. A min-max thermometer was placed into the refrigerator that had the cole slaw in it and was allowed to stabilize for 15 minutes. The ambient air temperature inside of the refrigerator was holding at 39°F. Discussed with person in charge that TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a couple of fryer baskets with broken and/or missing wires. Discussed with person in charge to acquire new fryer baskets. Person in charge ordered new fryer baskets. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen bags of gravy sitting in containers of still water. Discussed with person in charge to thaw food overnight in the walk-in or to thaw the food under continuously running water that is 70°F or less. Person in charge placed the container of frozen food in the sink under continuously running cold water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large accumulation of food debris and grease, particularly under the fryers, the fryer hood adjacent to the chicken breading station and near the 3-compartment sink and mop sink area. Discussed with person in charge to clean the facility more frequently. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available for the handwashing sink in the food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.