Popeye's Louisiana Kitchen, 1720 N Shenandoah Ave., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Popeye's Louisiana Kitchen
Address: 1720 N Shenandoah Ave., Front Royal, VA 22630
Type: Full Service Restaurant
Total inspections: 7
Last inspection: 04/01/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	04/01/2016	Routine
This facility was found to be very clean, well organized, and very well managed. All food and refrigeration unit temperatures were found to be well within regulatory requirement. Kudos to management and staff for their emphasis on food safety. No violation noted during this evaluation.	07/13/2015	Routine
Previous violations noted as having been corrected. Thanking for your timely response and cooperation No violation noted during this evaluation.	08/29/2014	Follow-up
Follow up inspection 29 Aug 2014 Discussed observations and inspection report with the person in charge Use of food gloves with regular change of food gloves observed Proper date marking practices noted Good separation of foods in refrigeration units observed Critical: Demonstration of Knowledge* Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Demonstration of Knowledge* Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink at front end hand sink was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Critical: Backflow Prevention, Air Gap* Observation: An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing lavatory in the back hand sink - dispenser detached from wall Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Mops - Drying Mops Observation: Mops not hung up to air dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	08/20/2014	Routine
This was a preopening inspection Certificate of occupancy observed All previous construction related issues observed as having been addressed Establishment appeared clean Intended day of operation begin June 30 Food service permit provided No violation noted during this evaluation.	06/25/2014	Routine
This s was a pre-opening inspection Certificate of occupancy observed Previous observations pertaining to opening observed as having been addressed Foods to be delivered prior to intended opening on June 30 Food service permit provided No violation noted during this evaluation.	06/25/2014	Pre-Opening
This was a construction inspection At time of the inspection the following issues still need to be addressed prior to opening which is set for the second half of June. 1. A Certificate of Occupancy (CO) - need a copy prior to opening and operation of the facility 2. An Employee Health policy 3. No smoking signs at all entrance doors 4. Hand washing signs at all hand sinks and lavatories 5. Food gloves for food preparation 6. Food thermometers in all refrigeration units 7. Hair restraints and pH sanitizer test kit 8. Paper hand towel dispenser at all hand wash locations 9. Covered trash receptacles in customer lavatories 10. Pest control documentation 11. General cleaning prior to opening date 12. Designated area for employee items Ensure that the water at the the hand sink is at or above 100F and at the 3 bay sink at or above 110F 7. No violation noted during this evaluation.	06/03/2014	Other

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