Popeyes Louisiana Kitchen, 3938 Melrose Avenue Nw, Roanoke, VA 24017 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Popeyes Louisiana Kitchen
Address: 3938 Melrose Avenue Nw, Roanoke, VA 24017
Type: Fast Food Restaurant
Phone: 540 904-5961
Total inspections: 3
Last inspection: 12/22/2015
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Inspection findings

Inspection date

Type
Facility looks good. Thank you!
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Egg wash at breading station (47F) cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Employees need to monitor ice slurry at breading station and/or take food temperatures every 2 hours.
12/22/2015Routine
Please repair 3 compartment sink immediately to prevent excess water on the floor in dishwash area. Do not thaw foods at room temperature unless placed under cold running water and not allowing for any part of food to reach >41F. No flies noted in facility. Floors clean.
No violation noted during this evaluation.		07/28/2015Complaint
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Green beans hot holding at improper temperatures on steam table.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Do not use steam table until serviced and verified to keep food >135F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Egg wash at breading station cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Keep ice inside unit, verfiy temperatures maintain <41F.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Side dishes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Plumbing in dry storage area observed leaking on packaged single service items.REPEAT OBSERVATION.
    Correction: Relocate single use items, repair plumbing.
07/09/2015Routine

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