Inspection Report

Business Name
Popeye's
Business Address
3510 W BASELINE RD LAVEEN AZ 85339
Permit Number
FD-49500
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/3/2023
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.

-- Steel pans and pan lids, in clean storage, had old food residues adhering. These were staged at the warewashing area to be cleaned and sanitized.

** 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.

-- Individual service containers of Blackened Ranch dressing (labeled "Keep Refrigerated") at 68°F to 75°F; temperatures were verified by the person in charge (PIC) using the establishment's thermometer. Per Person in charge the packages had possibly been out of refrigeration since the previous evening. These were discarded (see embargo).

**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.

Correct By: Corrected At Time Of Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-602.13, C: Nonfood Contact Surfaces

-- The area around the cold air vents on the top level of the prep refrigerator are heavily soiled with old food residues. Clean.

-- The wire racks next to the fryers, used to hold clean utensils, have grease and food residues adhering. Clean.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures

-- The outdoor refuse area and grease receptacle are heavily soiled. Clean.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Inspector and establishment thermometers calibrated.

Discussed thawing of foods with the person in charge (PIC).
Discussed removal of shutoff type nozzles at mop sink faucets with the PIC.

Inspection conducted with RS#815

No County legal action will result from this inspection.
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.
E-mailed and verified inspection report was received.
------
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: B,Embargo Lbs: 1,Review Complete: CHECKED,Review Notes: RA,Signer: Anabel Zepeda

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.