Maricopa County, AZ

Popeye's No 601

Permit ID: FD-56000

Permit Type: E & D

2850 S Alma School Rd Chandler 85286

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee at the register taking orders, then proceeding to scoop ice with a cup and handing it to the customer. Discussed using a scoop when scooping ice into cups and hand washing in between a change of tasks to prevent contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 uncovered, cooked rice on the counter in a container near the walk in freezer at 87F that had been cooked at 10:28am. PIC discarded the rice. Discussed with PIC, cooling TCS food with the lid of the container off from 135F to 70F within 2 hours and under refrigeration, then from 70F to 41F after 4 hours.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed fried chicken at 105-150F in the hot holding unit near the front registers. The temperatures varied, with the chicken on the outsides of the unit being cooler in temperature. Per PIC, the chicken was fried a half hour prior. PIC voluntarily discarded the chicken. NOTE* The chicken is cooked in large batches and not placed into the hot hold unit under the heat lamps until the entire batch is cooked. Temperatures were taken as the cook was frying the chicken and the first pieces of chicken had dropped to 114F. The cook reheated the chicken to 165F. PIC decided to fry the chicken in smaller batches and place in the hot holding unit quickly, to prevent temperatures from dropping below 135F.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection was emailed An AMC training was offered to the PIC


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.