Popeye's
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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash-----Observed employee handle cash, then use hand sanitizer, and then begin plating food and handling clean single service items without washing hands. Discussed hand washing with the PIC and employee. Hand sanitizer does not replace hand washing. Employee washed hands for 20 seconds at the time of inspection. Hand washing is required whenever changing tasks. Discussed the importance of proper hand washing with the PIC.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling-----Observed cooked rice and cooked green beans in walk-in refrigerator at 73-76'F in deep, covered, stacked pans (see violation #31). Per PIC, the rice was cooked and the green beans were opened from cans 2-3 hours prior to inspection. All items were reheated to 165'F to restart the cooling process. 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. Foods prepared from room temperature ingredients must be cooled from 70'F-41'F within 4 hours. Repeat violation. This is the second consecutive violation.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods-----Observed establishment cooling cooked rice and cooked green beans in deep (more than 4 inches), covered, and stacked pans in walk-in refrigerator resulting in improper cooling (see violation #18). Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. After reheating products to 165'F, all products were placed in shallow, uncovered pans. All items should be cooled in uncovered, shallow pans in the walk-in refrigerator, by using an ice bath, or another effective means. 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. Foods prepared from items at ambient room temperature must be cooled from 70'F-41'F within 4 hours.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-202.13, C: Insect Control Devices, Design and Installation-----Observed fly light installed over food prep table in kitchen. Fly lights must not be installed over food, food prep areas, or utensil storage areas. Must relocate fly light to approved area prior to next routine inspection.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System-----Observed spray nozzle attached to hose at mop sink downstream from an atmospheric vacuum breaker (AVB). PIC removed spray nozzle at the time of inspection. Discussed the importance of keeping spray nozzle removed from the mop sink to ensure the AVB backflow preventer remains functional. Spray nozzles are not permitted downstream from an AVB backflow preventer when not actively in use.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-----Observed several chunks of flooring missing throughout kitchen resulting in several areas no longer smooth and easily cleanable. All floors, walls, and ceiling must be smooth and easily cleanable. Must repair/seal flooring prior to next routine inspection.
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed-----Observed coved base in disrepair throughout kitchen. All floor and wall junctures must be properly coved and sealed. Must repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [18], [3-501.14] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. OF NOTE: Discussed MCESD's pattern of non-compliance policy.
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.
