Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed old food and debris on the floor under the beverage station in the drive thru area, flour dust on the ceiling above the fryers and grease soaked wall under the service counter.
Correction: Clean these area. Also, put a cleanable service under the counter since it is getting dirty from discarded chicken.
Pests - Controlling Pests* Observation: Observed at least 10 live house flies on the walls and boxes in the corner next to the manager's office in the kitchen.
Correction: Use approved methods for eliminating. Raining day which drove insects inside.
10/01/2015
Routine
all hot foods are on time control. No violation noted during this evaluation.
04/20/2015
Risk Factor
Critical: Hands - When to Wash* (corrected on site) Observation: Observed the employee breading raw chicken removing gloves then putting on new gloves to remove the cooked chicken. Also, this employee swept the floor and did not wash hands before putting on gloves.
Correction: Hands must be washed when switching from raw to ready to eat foods and after hands have become contaminated. Discussed with management and hand washing discussions will be done with employees.
Handwashing Lavatory, Water Temperature, and Flow Observation: Observed the hot water at the breading station hand sink at 95°F.
Correction: Temperature must be at least 100°F. Increase hot water temperature at this hand sink. Temperature at the other hand sink was 105°F.
01/23/2015
Risk Factor
The kitchen was smoky due to the fan cutting on and off. Permit Issued. Note the current permit was not posted for the public to see as required in the regulations. Post permit.
Physical Facilities in Good Repair Observation: Observed exposed wood where the wall has been left open for the water shut off valve.
Correction: Cover opening.
10/22/2014
Routine
Angle on mop sink. Cover above sinks - left side. Smooth out floor seams. 30 day permit issued. Smooth out raised platform (water heater). No violation noted during this evaluation.
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