Popeye's

Observed food contact surface of bun toaster to be unclean with an accumulation of soil and food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. Equipment must be cleaned at a frequency necessary to preclude soil accumulations. COS: PIC had employee adequately clean the food contact surfaces.

Observed several insects in the main kitchen area of the establishment. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. COS: PIC contacted pest control company to come and spray for insects.

Observed accumulation of grease, flour, breading, and other food debris on floors and walls throughout facility. Also observed ceiling in disrepair near ice machine. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). COS: PIC was instructed to begin sweeping, mopping, and wiping surfaces during non-busy periods throughout the day. PIC also stated they would contact management to request repairs to ceiling.

Observed shredded lettuce cold held at greater than 41 degrees Fahrenheit. Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC voluntarily discarded lettuce.

Observed facility lacking verifiable manner of their responsibility to report their health activities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: PIC was given Employee Health information.

Observed facility lacking procedures for vomiting and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: EHS issued clean-up procedures.

Observed food contact surfaces of bun toaster to be unclean with an accumulation of soil and food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. Equipment must be cleaned at a frequency necessary to preclude soil accumulations. COS: PIC had employee adequately clean the food contact surfaces.

Observed several insects within the food service establishment. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

CA: Facility shall have 10 calendar days to implement a pest control program to minimize the insects.

Observed several non-food contact surfaces soiled with food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC had employees adequately clean the non-food contact surfaces.

Observed employee switch from working with raw food to ready-to-eat food without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and switching between working with raw food and working with ready-to-eat food. Employee was observed breading raw chicken, removed gloves and dumped ready to eat fried chicken from basket to container via equipment's handle. Discussed proper hand wash techniques with manager during inspection.

Men's bathroom hand sink has broken handle, resulting in inability for a person to conveniently wash their hands. All hand wash sinks must be maintained to be accessible at all times. Manager must have corrected by date given.

Bread-toasting machine was observed to have a significant about of old food and debris accumulated on surfaces that contact food product. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Equipment must be cleaned on a schedule routinely to prevent such accumulations. Manager will have machine broke down and clean at end of inspection.

Mop sink was observed improperly draining and full of old water. All plumping systems and features must be maintained in good repair. Manager will correct by given date.

Walk in cooler had standing water and spilled chicken drippings on floor. All areas must be cleaned in a frequency to prevent accumulations. Begin cleaning area after close and maintain schedule to prevent such build ups.

Observed significant accumulation of grease, flour, breading, and other general debris on floor throughout facility. floors are to be maintained clean and free of excessive accumulations. Begin sweeping and cleaning during non-busy periods, at end of shift and after closure. Increase routine cleaning schedule.