Inspection Report

Business Name
Popeye's

Business Address
1343 S GILBERT RD MESA AZ 85204

Permit Number
FD-81445

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/7/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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.

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 pans of sliced cheese, and Mayo and spicy mayo in plastic buckets. facility utilizing an ice bath for cold holding. temperatures reading indicate 51 deg f for slice cheese, 55-60 deg f for the on site mixed prepared mayo sauces, showed manager. removed. please ensure rte/tcs food is kept at 41 deg f . utilizing a smaller metal pans vs, deep plastic pans reviewed. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process.

3-501.13 - Core: Thawing Addl Notes: observed bags of refried beans and sauces, placed in metal tank. temperature taken indicated 71 deg f . per manager, this method is to thaw , however, the steam table is not working , staff add hot water manually to the tank to raise food temperature. per manager awaiting a new steam table. recommended to place thawing tcs food bags under running water in the on-site prep. sink, then transfer food for hot holding. manager reheated bags of tcs to 165 deg f utilizing microwave. corrected Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: observed a large clear plastic tub and a plastic scoop left at the self service front customer beverage/ drink area. asked manager regarding the purpose for the bucket and scoop. manager indicated that these utensils are to fill ice bins at the drive thru consumable ice and the Ice bath station holding cheese and tcs food. suggested to keep equipment facing down in the back dry storage shelves in between use to ensure minimizing contamination from the front self service area. frequency of cleaning and sanitizing for the ice scoop, and the ice bucket reviewed. manager removed and relocated . Corrective Action: Corrected at time of inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: observed employee drink bottle placed atop the food prep. sink, bottle tipped over. showed manager. recommendedd keeping employee drinks in a designated spot to minimize contamiation. use of lids and straws for employee drink reviewed. manager discarded drink. Corrective Action: Corrected at time of inspection.

Comments/Details

new facility manager email was revised in tyler. inspection report emailed. please visit esd.maricopa.gov for further online food safety resources.
Predefined Comment: No County legal action will result from this inspection.

"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.