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
Re-Inspection
Inspection Date
7/19/2024
Grade
R
Priority Violation
0
Inspection Status
Re-Inspection Completed

Violations

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

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.
Upon re-inspection, all violations due for correction have 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.
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.