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Popeye's No 620

Permit ID: FD-56002

Permit Type: E & D

2005 W Broadway Rd Mesa 85202


*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
D
3
Violation Description
Violation Comments
Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces-----Observed dishwasher sanitizing multiple pans for less than 5 seconds after properly washing and rinsing the pans. Discussed proper sanitizing techniques for food contact surfaces with the PIC. Per manufacture's labeling, quat sanitizer used by establishment requires a contact time of at least 1 minute to effectively sanitize. Employee re-sanitized the pans for 1 minute at the time of inspection.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling-----Observed cooked rice at 73-76'F in covered pan in walk-in refrigerator. Per PIC, the rice was cooked 2-3 hours prior to inspection. The rice was reheated to 165’F to restart the cooling process at the time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours for cooling. Discussed proper cooling methods and the importance of allowing all pans to remain uncovered until food cools to 41'F or below.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.12, C: Food Storage, Prohibited Areas-----Observed storage rack used to hold various dry foods directly next to front hand wash sink. A splash guard is currently not installed on the hand wash sink. All food must be stored in areas where it is not exposed to splashing and other forms of contamination. Must relocate storage rack or install splash guard on front hand wash sink prior to next routine inspection.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law-----Observed spray nozzle and shut off valve installed on mop sink downstream from an AVB with AVB under pressure. After removal of shut off valve, mop sink does not stop running and establishment is using shut off valve downstream from AVB to stop mop sink from running. Shut off valves/spray nozzles are not approved for use downstream from an AVB. Must repair mop sink such that it can be turned off without the use of shut off valve and must remove all shut off valves downstream from AVB prior to re-inspection on 7/13/2018.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.


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.


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