Popeye's, 10134 Lewistown Road, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Popeye's
Address: 10134 Lewistown Road, Ashland, VA 23005
Type: Fast Food Restaurant
Total inspections: 9
Last inspection: 10/05/2015

Restaurant representatives - add corrected or new information about Popeye's, 10134 Lewistown Road, Ashland, VA 23005 »

Inspection findings	Inspection date	Type
Discussed the following with the person in charge (PIC): 1. The faucet handle (hot water) at the handwashing sink located in the breading area is in disrepair (very loose and difficult to turn off). Repair the faucet as soon as possible. 2. The handwashing sink located between the front service area and the cooking area is slow to drain. Repair the sink as soon as possible. 3. Breading is sifted after each batch, additional flour is added, and discarded at the end of the day. Observed good holding, cooling, reheating and cooking temperatures of foods and good food handling practices by staff. No violation noted during this evaluation.	10/05/2015	Risk Factor
Ensure that the interior of the sandwich prep unit, reach-in freezer, and reach-in cooler are cleaned daily to prevent accumulations of food debris. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and food debris: 1. Interior of the sandwich prep unit. 2. Interior of the reach-in freezer. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	06/26/2015	Follow-up
Breading is sifted after each batch, additional flour is added, and discarded at the end of the day. Observed good cooking, cooling ,reheating and holding temperatures of foods. Food Storage Containers - Identified with Common Name of Food Observation: The filter powder and flour bulk food storage containers are unlabeled. Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Equipment - Fixed Equipment, Spacing or Sealing Observation: The handsink near the front service area and the handsink in the chicken prep area are not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Non-Food Contact Surfaces Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and food debris: 1. Interior of the sandwich prep unit. 2. Interior of the reach-in freezer. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Plumbing System Maintained in Good Repair Observation: Plumbing connections under the handwashing sink located in the chicken prep area are leaking. Observed a bucket placed under the handsink to catch the water. Correction: Plumbing systems and components shall be maintained in good repair. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: The floor wall junctures under the dry storage shelving in the biscuit prep area are in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	06/03/2015	Routine
Discussed the following with the person in charge: 1. The breading at the chicken prep station is sifted after each batch, replenished as needed with new breading, and discarded at the end of the night. 2. Food temperatures inside the walk-in cooler. The food temperatures inside the unit were observed at 43°F and the ambient air temperature in the unit was 38°F. The EHSS observed the cooler in defrost mode while taking temperatures. Contact a refrigeration technician to assess any potential problems that may be contributing to the foods not being held at 41°F or below. This was also observed during the training inspection conducted on November 19, 2014. 3. Observed the employee health policy posted in the kitchen and signed copies of the employee health policy (FDA Form 1-B) that are kept on file in the office. Observed good cooking, hot holding, and reheating temperatures of foods and good food handling practices by the staff ( handwashing and glove usage). No violation noted during this evaluation.	02/11/2015	Risk Factor
Standardization inspection conducted with the district standardization officer. No violation noted during this evaluation.	11/19/2014	Training
Food suppliers are Reinhart and George's Chicken. Chicken is received raw and fresh. Hot food is on time and temperature control (20-40 minutes) Non-Food Contact Surfaces Observation: Observed the nonfood contact surface of the metal storage racks in the chicken breading area and in the walk in cooler with accumulations of grime and debris and in need of cleaning. Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: Observed the handwash station next to the prep sink being used for purposes other than washing hands. Observed equipment in the sink. Correction: Recommend instructing employees that the handwash facility identified above is to be used for washing hands only. Hand Drying Provision (corrected on site) Observation: Observed no disposable towels provided at the hand washing lavatory located next to the prep sink. Correction: Recommend maintaining hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed the floor throughout the facility in need of cleaning. Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	05/05/2014	Routine
Food suppliers are McLane, Reinhart, and George's Chicken. Hot held items at front are also on time control (30 mins to 2 hrs) No violation noted during this evaluation.	02/19/2014	Risk Factor
Suppliers are McLane, Reinhart and George's Chicken Inc. Chicken is received raw, fresh and shrimp is received breaded and frozen. Items hot holding @ front are on time control. Chicken cooled, deboned to use in jambalaya. Ecolab is LPCO. Batter used for breading chicken is sifted after each batch and the container emptied, cleaned and sanitized every 8 hours. Observed good glove use and hand washing after handling raw chicken. Fire suppression system serviced August 2013. Recommend cleaning floors, inside of prep unit and securing door gasket on front reach in cooler. Person in Charge Observation: Observed no means to verify that employees are trained on the employee health policy and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness. Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.	11/18/2013	Risk Factor
Observed sides of containers(1 dispenser) stored top-up, observed hand contamination. Recommend containers be stored top down to prevent contamination. CORRECTED Clean, well organized establishment. PIC Mario Bruce Serv-Safe 9110160 5/26/2017 Cloths - Wiping Cloths - Use Limitation Observation: Observed sanitizer containers one side at 300 ppm Quat, other side 0 ppm Quat. Correction: Recommend testing both sides of sanitizer container and changing solution as needed to maintain level of Quat sanitizer at 200-400 ppm. Temperature - Food Temperature Measuring Devices - Provided Observation: Observed thermometers needed in all cooling units and that they are functional. Correction: Recommend new thermometers be available in front reach in cooler and RIC at chicken work area. Handwashing - Using a Handwashing Lavatory Observation: Observed food scraps in kitchen sink hand washing sink. Correction: Recommend hand sink be used for hand washing only and not for any other use.	04/01/2013	Routine

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