Popeye's, 7043 Little River Tpke, Annandale, VA 22003 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Popeye's
Address: 7043 Little River Tpke, Annandale, VA 22003
Type: Fast Food Restaurant
Phone: 703 803-4556
Total inspections: 7
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type
This inspection was conducted in conjunction with a Complaint Investigation received by the Epidemiology Division of the Health Department. No violations observed in relation to food items noted on Complaint.
Observed multiple pieces of chicken thighs not reaching internal cooking temperature of 165F given standard fryer oil temperature and cook time requirement. CFM will contact management for assessment of fryers. Temperature checks of food items are conducted three times per day by CFM and recorded in daily Log. All temperatures observed in log are in compliance. EHS advised that food employees at fryer station be provided with Food Thermometer to verify large pieces of chicken are cooked to internal temperature of 165 for 15 seconds. Per discussion with CFM, proper corrective actions are taken.
  • Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
    Observation: Stuffing containing the following meat, fish, poultry, game animal, and/or ratite was not cooked to a sufficient internal temperature and/or time to eliminate pathogenic bacteria. OBSERVED VARIOUS LARGE CHICKEN THIGH PIECES FRIED IN FRYER AT COOKING TEMPERATURES 149F, 150F, 143F.
    Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. ALL CHICKEN PIECES NOT OBSERVED AT 165F WERE PLACED BACK IN FRYER FOR FURTHER COOKING.
11/04/2015Risk Factor
Please remember to wash, rinse and sanitize all utensils including Tongs at front line for chicken at least Once every 4 hours.
No violation noted during this evaluation.		06/22/2015Routine
Thank you for correcting all violations today. Observed facility clean and organized.
  • 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: cajun rice (2) 44F, 47F
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM DISCARDED RICE.
12/11/2014Risk Factor
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this inspection. Thank you.
No violation noted during this evaluation.		06/23/2014Routine
The purpose of this visit is to conduct a risk factor assessment.
Thank you for your effort.
No violation noted during this evaluation.		11/14/2013Risk Factor
The purpose of this visit is to conduct a routine inspection.
Water Heater: A.O.Smith
Model: BTR 120-118
BTU: 120,000
GPH: 116.36
Dishmachine: n/a
  • Physical Facilities Good Repair
    Observation: Observed that the walls located in the back portion of the kitchen is not clean
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
06/04/2013Routine
Additional Temperatures: Beans (HH--133F)
4-501.11A Equipment in Good Repair
(CORRECTED DURING INSPECTION) Observed the following units unable to operate below 41F:
1) Beverage Air Reachin Cooler (50F)
Refrigeration units shall operate at a temperature of 41F or below at all times.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    1) Coleslaw (BARC--46F, 47F)
    Correction: 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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
11/23/2011Risk Factor Assessment

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