Health Report #106770

Establishment Name: Popeye's
Report Date: 05/11/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical When to Wash Employee(s) cooking/preparation area Did not wash hands after handling soiled equipment, surfaces, utensils Observed cook handle batter used for raw chicken (with gloved hands), then change gloves and prep rte food. Another instance cook handled soiled pans and equipment (with gloved hands) then change gloves and start food prep. In both observations, cook did not wash hands in between switching tasks. Improper handwashing and poor employee hygiene are the leading cause of foodborne illness transmission. All food employees must thoroughly wash their hands before food preparation and anytime their hands get contaminated (like handling raw chicken or raw chicken batter). Corrected by educating all staff on proper handwashing procedures (including how and when to wash). Critical corrected
Normal Wiping Cloths, Use Limitation Wiping cloth(s) N/A Used for multiple purposes Observed all wiping cloth buckets in facility with a quat concentration of 100ppm or less. To correct, please mix wiping cloth buckets as per manufacturers directions (200ppm), change buckets often, and verify sanitizer concentration with proper test strips as needed
Normal Cleaning, Frequency/Restrictio Physical facilities/structures drains Soiled Observed floor drain under pop machine in dining room soiled with mold and debris. Also observed floor drain in deep fryer area with a heavy accumulation of food debris. To correct, please clean now and on a more frequent schedule
Normal Drying mops Wet mop(s) storage janitor's closet sink Improperly dried Observed 3 wet mops in back kitchen area mop sink not hung up to dry. All mops must be hung up after use to allow for proper air drying
Normal Hand Cleanser, Availabilty Soap cooking/preparation area handsink Not provided At hand sink Observed no soap at handsink in raw chicken prep area handsink. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing
Normal In-Use Utensils/Between-Storag Dispensing utensil(s) front counter area dipper well Improperly stored In standing water Dipper well turned off Observed clean scooping utensils stored in stagnant water in front counter area dipper well (near hot holding unit). Dipper well was turned off. All utensils must be stored properly at all times. Stagnant water can accumulate bacteria. If keeping utensils in a dipper well, must have dipper well turned on at all times
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area equipment With accumulation of debris Observed the following areas in need of cleaning: interior of ric (interior doors/hinge area) under raw chicken prep station soiled with grease and debris, exterior surfaces of upright coolers and freezers in chicken prep area (especially near door handles) with an accumulation of sticky debris, door handle of wic (sticky debris). To correct, please clean these areas now and on a more frequent schedule. , observed the plastic lids covering the raw chicken pans in the tabletop cold holding unit in the prep area severely soiled with raw chicken juices and sticky debris. Need to wash, rinse and sanitize these surfaces more often to help reduce the possibility of possible cross contamination