Popeye's Chicken & Biscuits #137, 8326 Old Keene Mill Rd, Springfield, VA 22152 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Popeye's Chicken & Biscuits #137
Address: 8326 Old Keene Mill Rd, Springfield, VA 22152
Type: Fast Food Restaurant
Phone: 703 569-3705
Total inspections: 7
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
* Manager will send a picture of water temperature for both handsink and 3-vat. If not received, EHS will perform a follow-up visit on or about February 12, 2016.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you
  • Water / Pressure / Quantity and Availability
    Observation: Hot water was not at minimum 110F at 3-vat due to water heater not functioning properly. Observed at 67F.
    Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Maintenance was already working on the issue during this inspection.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink at handsink was measured at a temperature less than 100°F. Observed 86F.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Maintenance was present during this inspection to fix the water heater.
02/02/2016Routine
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please fax or email a copy of quat dispenser maintenance invoice by August 24, 2015. In the mean time, please manually correct as demonstrated during this inspection.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 50 ppm total quaternary ammonium compound.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually added 4oz to the vat to observed 300ppm quaternary ammonium.
08/14/2015Risk Factor
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Time as Public Health Control is used on fried chicken on serving counter using written time or number holder that represents clock minute (1-12).
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation.		01/22/2015Routine
The purpose of this visit is a risk factor inspection. The facility is neat and organized during today's visit. Sanitizer in the sanitize basin of the three vat sink measured at acceptable concentration. Employee health policy in place. Recommendation to manager to post documents provided by EHS and periodically reviewing the policy with employees. Observed proper handwashing. Remember that the minimum cook temperature of raw chicken is 165f for 15 seconds.
EHS provided an additional Employee Health Policy for your review and convenience. In addition, a Time-As-A-Public-Health (TPHC) agreement form was provided to review and share with corporate. If you decide to use TPHC, please contact me at the telephone number provided to you, on my business card. Thank you.
  • Duties / Inspect Foods upon Receipt (corrected on site)
    Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    Correction: An employee should be present and should verify temperatures upon receipt. The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter, in a lexan container at front counter. Although the lexan container holding the butter was inside a second container containing an ice/water bath the bottom of the pan was not touching the ice/water.
    Correction: Discard the butter. Alternative methods of holding the butter were discussed during today's visit. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
09/25/2014Risk Factor
The purpose of this visit is a routine inspection. The facility is neat and organized during today's visit. Sanitizer in the sanitize basin of the three vat sink and wiping cloth solution measured at acceptable concentration. Employee health policy in place. Manager aware of food safety principles. Observed proper handwashing. Employees observed with assigned duties--not multitasking. Thank you
  • Physical Facilities Good Repair
    Observation: Obserbed that the corner guards are pulled from the corners near the handsin and three vat sink.
    Correction: Repair the corner guards within 90 days. Poor repair and maintenance compromises the functionality of the physical facilities.
04/16/2014Routine
The purpose of this visit is to conduct a risk factor assessment. Observed proper handwashing and proper glove use. Quaternary ammonium observed at an acceptable level. Employee health policy in place. Manager used a calibrated thermocouple to assist in taking temperatures during inspection. Thank you.
No violation noted during this evaluation.		12/03/2013Risk Factor
This is a routine inspection at the above named establishment. Thank you for your time. The facility was noted in orderly and clean condition. Quarternary ammonium in the wiping cloth bucket and the three vat sink tested at 200ppm quarternary ammonium. If any questions arise, please contact the health department.
Maintenance:
Water Heater: AO Smith BT100
No violation noted during this evaluation.		01/11/2013Routine

Questions about Popeye's Chicken & Biscuits #137:

your 8 pc 16pc and 12pc chicken does it goes with wings only or breast or thigh??
,

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