POPEYE'S

OBSERVED RED/PINK/WHITE BUILD UP ON DISPENSING PART OF SODA NOZZLES AT SELF-SERVE SODA MACHINE IN LOBBY AREA

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: NOZZLES CLEANED

OBSERVED EMPLOYEE WITH HAIR TIE ON WRIST WHILE PREPARING FOOD IN FRONT FOOD SERVICE AREA

C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

OBSEVRED WIPING CLOTHS STORED IN (QUAT) SANITIZING BUCKETS MAINTAINED AT 0PPM

C/A: QUAT SANITIZER SOLUTION USED TO STORE WIPING CLOTHS IN BETWEEN USES SHALL BE MAINTAINED AT 200PPM-400PPM

COS: UPON INVESTIGATION, EHS DISCOVERED THE ATTACHMENT FOR SANITIZER WAS NOT CONNECTED FROM SINK DISPENSER TO SANITIZER BAG. CORPORATE REPRESENTATIVE RE-CONNECTED AND SOLUTION WAS RE-MADE WITHIN RANGE

OBSERVED SEVERAL METAL PANS AND BOWLS STORED STACKED WET AND NOT IN A MANNER THAT ALLOWS AIR-DRYING

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

OBSERVED HAND SINK IN WAREWASHING AREA BLOCKED BY ARGE PIECE OF EQUIPMENT

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: EQUIPMENT MOVED

NO HAND DRYING PROVISIONS ACCESSIBLE AT BACK HAND SINK IN WARE WASHING AREA

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: PAPER TOWELS PLACED NEXT TO HAND SINK

OBSERVED DEBRIS ON SODA NOZZLE AND TEA URN NOZZLE AT DRIVE THRU AREA

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: NOZZLES CLEANED

OBSERVED SEVERAL PIECES OF EQUIPMENT AND NON-FOOD CONTACT SURFACES SOILED WITH GREASE, BATTER, SPLATTER ETC...THROUGHOUT KITCHEN.

C/A: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple food employees wash their hands for less than 10 seconds and use their bare hands to turn off faucets.

C/A: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: EHS walked food employees through proper hand wash procedure

Observed the several TCS items distinguished with an asterisk (*) held above 41F.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded

Observed food employee re-marking items (2 types of mayo and sliced cheese) on TPHC for a discard time of 3:51pm; items were pulled from refrigeration at 10:30am so discard time should be 2:30pm

C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours:

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

COS: items re-marked with the correct time

Observed black and pink build-up inside both tea nozzles for the tea dispensers located in the front food service area.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

NOTE: tea discarded

Observed employee's personal drink (canned energy drink) stored in the ice bin attached to the drink machine in the drive thru area.

C/A: Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment

COS: drink removed, ice discarded. EHS discussed designated areas for employee belongs

Observed food employee handle cash and then begin preparing food to be served without washing their hands. Observed a second food employee pull up their pants with ungloved hand and begin preparing food without washing their hands.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS: food discarded and employees washed hands with warm water and soap.

Observed several items in the ware washing area with evidence of being wet stacked (plastic and stainless steel containers).

CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed black build-up inside the soda nozzle of the drink machine located in the dining area.

C/A: CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several items in the warewashing area with evidence of being wet stacked (plastic and stainless steel containers, and red trays).

CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

OBSERVED AN EMPLOYEE GRAB A READY TO EAT BUN AND FRIED CHICKEN TO MAKE A CHICKEN SANDWICH IN THE MAIN KITCHEN PREP AREA WITH BARE HANDS. CA: 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); COS: EMPLOYEE WASHED HANDS AND PUT ON GLOVES.

OBSERVED UTENSILS STORED AS CLEAN IN THE WAREWASHING AREA (METAL LIDS WITH FOOD DEBRIS STUCK INSIDE). OBSERVED AN ACCUMULATION OF FOOD DEBRIS THROUGHOUT THE FACILITY (STAINLESS STEEL CONTAINERS HOLDING RAW FOOD PRODUCT WITH FLOUR BUILDUP ON AND IN IT). OBSERVED SINGLE USE ITEMS STORED ON UNCLEAN SURFACES IN THE MAIN KITCHEN AND FRONT FOOD SERVICE AREA. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

OBSERVED SEVERAL ITEMS IN THE WAREWASHING AREA WITH EVIDENCE OF BEING WET STACKED (I.E. PLASTIC AND STAINLESS-STEEL CONTAINERS). CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed single-service articles (cups and lids) stored without protection from contamination in the drive thru area. Observed several boxes being stored on the floor in the dry storage area. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.