Popeye's

Personal cleanliness — Inspector Note: OBSERVED EMPLOYEE WITH HAIR TIE ON WRIST WHILE PREPARING FOOD IN FRONT FOOD SERVICE AREA C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

Wiping cloths: properly used and stored — Inspector Note: OBSEVRED WIPING CLOTHS STORED IN (QUAT) SANITIZING BUCKETS MAINTAINED AT 0PPM C/A: QUAT SANITIZER SOLUTION USED TO STORE WIPING CLOTHS IN BETWEEN USES SHALL BE MAINTAINED AT 200PPM-400PPM COS: UPON INVESTIGATION, EHS DISCOVERED THE ATTACHMENT FOR SANITIZER WAS NOT CONNECTED FROM SINK DISPENSER TO SANITIZER BAG. CORPORATE REPRESENTATIVE RE-CONNECTED AND SOLUTION WAS RE-MADE WITHIN RANGE

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVED SEVERAL METAL PANS AND BOWLS STORED STACKED WET AND NOT IN A MANNER THAT ALLOWS AIR-DRYING C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED RED/PINK/WHITE BUILD UP ON DISPENSING PART OF SODA NOZZLES AT SELF-SERVE SODA MACHINE IN LOBBY AREA C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: NOZZLES CLEANED

Nonfood-contact surfaces clean — Inspector Note: OBSERVED SEVERAL PIECES OF EQUIPMENT AND NON-FOOD CONTACT SURFACES SOILED WITH GREASE, BATTER, SPLATTER ETC...THROUGHOUT KITCHEN. C/A: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: NO HAND DRYING PROVISIONS ACCESSIBLE AT BACK HAND SINK IN WARE WASHING AREA C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PAPER TOWELS PLACED NEXT TO HAND SINK

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED HAND SINK IN WAREWASHING AREA BLOCKED BY ARGE PIECE OF EQUIPMENT C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: EQUIPMENT MOVED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED DEBRIS ON SODA NOZZLE AND TEA URN NOZZLE AT DRIVE THRU AREA C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: NOZZLES CLEANED

Contamination prevented during food preparation, storage, display — Inspector Note: Observed employee's personal drink (canned energy drink) stored in the ice bin attached to the drink machine in the drive thru area. C/A: Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment COS: drink removed, ice discarded. EHS discussed designated areas for employee belongs

Hands clean and properly washed — Inspector Note: Observed multiple food employees wash their hands for less than 10 seconds and use their bare hands to turn off faucets. C/A: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EHS walked food employees through proper hand wash procedure

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink build-up inside both tea nozzles for the tea dispensers located in the front food service area. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: tea discarded

Proper cold holding temperatures — Inspector Note: Observed the several TCS items distinguished with an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded

Time as a public health control: procedures and records — Inspector Note: Observed food employee re-marking items (2 types of mayo and sliced cheese) on TPHC for a discard time of 3:51pm; items were pulled from refrigeration at 10:30am so discard time should be 2:30pm C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS: items re-marked with the correct time