POPEYE'S CHICKEN & BISCUITS, 4309 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 23, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 05, 2013 | Routine | 1 | 2 | Details / Comments |
|
May 08, 2013 | Complaint | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Nov 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 23, 2012 | Complaint | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Sep 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 21, 2012 | Complaint | 4 | 1 | Details / Comments |
|
Jun 11, 2012 | Routine | 3 | 0 | Details / Comments |
Dec 23, 2013 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL (Corrected On Site)
ALL DEMERITS ARE ABATED
FOR QUESTIONS CALL MRTAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken Wings (Stove) (Cooking) | 165.0F |
Dec 05, 2013 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Garbage disposal not working at time of call - Physical facilities: installed, maintained, & clean
Small storage area with steps needs to be cleaned and organized(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,plese contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 108.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Chicken fried (Warmer) (Hot Holding) | 144.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Chicken Strips (Warmer) (Hot Holding) | 141.0F |
| Rice (Warmer) (Hot Holding) | 166.0F |
| Rice and Beans (Warmer) (Hot Holding) | 148.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 188.0F |
| Gravy (Steam Table) (Hot Holding) | 178.0F |
| (Reach-in Freezer) | -8.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.5F |
May 08, 2013 (Complaint)
Violations:
- Personal cleanliness
Food employees that are packaging open food items for service observed not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered trash can in toilet room used by females.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Some of the floor tiles in the food preparation area are loose causing water to collect under the tiles.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
COMPLAINT GENERATED: Roach activity not observed at time of inspection.
CFPM: VICTOR SALMERSON (50612)EXP. 2/21/15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180)
| Temperatures | |
| Dirty Rice (Steam Table) (Hot Holding) | 179.0F |
| Rice (Steam Table) (Hot Holding) | 166.0F |
| Beans (Steam Table) (Hot Holding) | 166.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Gravy (Steam Table) (Hot Holding) | 181.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 212.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 213.0F |
| (Hot Holding Unit) | 163.0F |
| Green Beans (Hot Holding Unit) (Hot Holding) | 149.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| (Refrigerator - counter top) | 32.0F |
| (Refrigerator - reach-in) | 36.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | -10.0F |
Nov 01, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 10/23/12
NOTE: NEW REFRIGERATION UNIT ON ORDER. PARTS TO ADJUST FREEZER THERMOSTAT ON ORDER
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| Chicken (Heat Lamp Display) (Hot Holding) | 167.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 158.0F |
| Red Beans (Steam Table) (Hot Holding) | 159.0F |
Oct 23, 2012 (Complaint)
Violations:
- Correct response to questions
The certified food protection manager certificate is not posted and displayed next to the business license. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Crumbs and other food debris are on the bottom of the reach-in refrigerator. Ice is built up on the floors, shelves, ceiling, and compressor fan guards in the walk-in freezer. Moisture is accumulating on the walk-in refrigerator floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
The employee that is preparing the chicken in the rear prep area is not wearing a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelves in the reach-in refrigerator are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the storage rooms have chipped paint and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The lids on two (2) of the outdoor trash receptacles are open. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms.
Most recent pest control service dates 10/3/2012; 9/5/2012; and 8/1/2012
Thermocouple in ice & water: 33 degrees Fahrenheit
No employees have reported any illnesses in the last 3 weeks. The person in charge has not observed any employees having symptoms of foodborne illnesses.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 129.0F |
| Hot Water (Handwashing Sink - toilet/female) | 128.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 176.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 173.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 175.0F |
| Hot Water (Handwashing Sink - Service Line) | 122.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 162.0F |
| Gravy (Steam Table) (Hot Holding) | 170.0F |
| Cajun Rice (Steam Table) (Hot Holding) | 157.0F |
| Red Beans (Steam Table) (Hot Holding) | 148.0F |
| (Reach-in Freezer) | 19.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 159.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 35.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 35.0F |
| Chicken raw (Ice) (Cold Holding) | 34.0F |
| Fries (Deep Fryer) (Cooking) | 275.0F |
| Pooled Eggs (Refrigerator) (Cold Holding) | 39.0F |
| Chicken fried (Deep Fryer) (Cooking) | 202.0F |
| Chicken fried (Deep Fryer) (Cooking) | 209.0F |
| Hot Water (3-compartment sink) | 133.0F |
| Hot Water (Prep sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 143.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Freezer - walk-in) | -9.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Lettuce Iceberg (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Crawfish Tail Meat (Refrigerator - walk-in) (Cold Holding) | 32.0F |
Sep 26, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION OF 09/21/12
25-A DCMR 1900, 1007, 1808 ALL ABATED
Sep 21, 2012 (Complaint)
Violations:
- Food separated and protected
UNCOVERED COLD FOOD ITEMS IN THE WALK-IN COOLER (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX DROP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPAREED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Complaint Notes: Discussed with the store manager about the sanitation protocols, employees do now wear hair restraints. I went over all restaurants invoices, and company protocols and instructed the store manager to make sure that all crew members have hair restraint while cooking or serving food.
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice is printed on the menu.
Most recent pest control service date: 08/25/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Freezer - walk-in) | -8.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken fried (Steam Table) (Holding) | 167.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 165.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken McNuggets (Steam Table) (Hot Holding) | 167.0F |
| Chicken (Steam Table) (Hot Holding) | 169.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken roasted (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 154.0F |
Jun 11, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN ICE BOX DROP PANEL SURFACES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SOME PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
UNCOVERED ELECTICAL WIRES IN THE WALK-IN COOLER/SAFETY HAZARD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM WILFREDO MARQUEZ FS- 43743 EXP.5/6/2013
Thermocouple in ice & water: 32°F
Most recent pest control service date: 06/08/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken Nuggets (Steam Table) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Chicken Strips (Steam Table) (Holding) | 167.0F |
| Chicken fried (Steam Table) (Hot Holding) | 166.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 156.0F |
| Chicken Selects (Steam Table) (Hot Holding) | 165.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 167.0F |
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