Inspection Report

Business Name
Popeye's

Business Address
2005 W BROADWAY RD MESA AZ 85202

Permit Number
FD-56002

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/16/2024

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed 30+ dishes with visible food debris stored as cleaned on the wire rack by the entrance. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed ROP bags of RTE beans, gravy and mac & cheese holding between 50-55*F submerged in water measuring 55*F with a probe thermometer. PIC stated the foods were thawed in room temp water about 1 hour prior to inspection. Observed the foods left unmonitored by employees. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC on proper thawing methods. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed RTE rice holding between 103-105*F in a covered plastic container on the prep counter near the rethermalizer. PIC stated the rice is soaked for 20 minutes in hot water before transferring to the walk in cooler. Per timestamp, the rice had been soaking for an hour unattended due to a business rush. Advised PIC to actively monitor foods while in prep to minimize time spent in the danger zone. All TCS foods cooling were uncovered to allow for rapid cooling and placed in the walk in cooler. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Re-inspection schedule for 7/19/2024.

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed the cold well raw chicken battering station without a drain line plumbed to an approved floor sink so water runs direction onto the floor and into the floor trench. Also observed drain lines in disrepair under the 3 comp sink and food prep sink so grey water runs directly onto the floor and into nearby floor trenches. Must repair all plumbing to a state of good repair prior re-inspection on 7/19/2024. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Fifth Repeat violation

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed rough concrete flooring approximately 1 foot around all sides of the floor trenches on both sides of the kitchen. PIC stated that the floors were re-done with two different types of concrete and coated with epoxy which wore off after two weeks. Observed most areas have become heavily eroded and are no longer smooth and easily cleanable. Observed exposed aggregate rock worn through on the concrete. Also observed section of floor to wall juncture water damaged and in disrepair. Repair/replace to restore a smooth and easily cleanable surface prior to the next routine inspection. Discussed that if the areas is grounded down into smoothed concrete that the area must be sealed every 6 months. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. *Fifth repeat violation* Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: Observed the fryer hood intermittently working so a significant accumulation of smoke was observed throughout the lobby and kitchen. PIC stated a work order would be placed on the unit ASAP. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
This inspection was conducted with R.S. 1374.
A re-inspection will be conducted on 7/19/2024 to ensure priority violation #51 has been corrected.

"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.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

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