Popeyes Chicken, 2659 Valley Avenue, Winchester, VA 22601 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Popeyes Chicken
Address: 2659 Valley Avenue, Winchester, VA 22601
Type: Fast Food Restaurant
Phone: 540 723-8822
Total inspections: 5
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/19/2016Routine
*Have chicken prep table serviced. Remind cooks to always check cook temperature of largest piece of chicken to ensure above 165*F.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Tea canisters stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Good Repair and Proper Adjustment
    Observation: White plastic breaker bar in ice machine broken.
    Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
01/21/2015Routine
Reviewed cooling of cooked rice- provides examples of cooling chart.
No violation noted during this evaluation.		01/14/2014Routine
Follow up on staff to ensure that walk in door handle is not left dirty. Keep blue ice bucket off floor.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. See #4- Water turned off.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
01/23/2013Routine
Clean facility. Good hand washing by all staff. Proper glove usage by cook. 200 ppm quats in 3 vat sink and wet wipe buckets.
No violation noted during this evaluation.		02/03/2012Routine

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