Popeye's

Inspector notes: Observed sewage was backing up out of all floor drains in the facility. PIC did not immediately discontinue operations after 2 our more hours or contact the health authority prior to the incident occurring. No preapproved Emergency Operations plan was available by the establishment. Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate...

Inspector notes: Observed no written electronic or verbal employee health policy. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease Describing the symptoms associated with the diseases that are transmissible through food

Inspector notes: Observed handwashing sinks turned off or not operable at the time of inspection. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Inspector notes: Observed in use utensil for the steam line sitting in stagnant water below the 135 degree minimum and observed a scoop handle laying directly in the cole slaw within the walk-in cooler. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the foo...

Inspector notes: Warewashing area was not self draining due to drainage failure throughtout the facility. Warewashing Machines, Flow Pressure Device. 1. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and 2. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve. 3. The requirements in paragraphs 1 and 2 of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse. (ee) Warewashing Sinks and Drainboards, Sel...

Inspector notes: Observed build-up of debris on multiple nonfood-contact surfaces throughout the facility and on the outside of the equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC had food employee clean the items.

Inspector notes: Observed the facility did not have access to hot water at the time of inspection. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Inspector notes: Entire building plumbing system was not in good repair. All floor drains were sending sewer water back up the drains and onto the floor. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Inspector notes: Observed sewer grey water backflowing back into the facility Grease Trap. If used, a grease trap shall be located to be easily accessible for cleaning. (e) Conveying Sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. P

Inspector notes: Both bathrooms were out of order at the time of inspection. Employees had to travel across the street to use the restroom facilities of another business. Location and Placement. (a) Toilet Rooms Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to employees during all hours of operation.

Inspector notes: Outdoor dumpster area had high levels of trash buildup on the ground. Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Inspector notes: Grey sewer water covers the floor throughout the facility. Excess grease in the fryer area was being stored in one of the fryers as the outdoor grease dump unit was unable to hold additional grease. Maintenance and Operation. (a) Good Repair. 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 cl...