Popeye's

All hand sink sensors in kitchen are broken. One can be turned on at connection but cold water does not work. Other hand sinks in kitchen not working at all. Totaled with general manager. She is getting plumber in route.

Employee seen washing hands in ware wash sink. Advised to use the one semi functional hand sink. To have manager set up temporary station for the kitchen worker.

Storing dirty brushes above prep sink. Saw chicken being prepared while brushes were there. Cos. Manager moved brushes.

2 workers are helping plate food and not wearing hair restraints. Advised if helping with food and hair over 1/2 inch must wear a hair restraint. Manager and worker pit on hair nets.

Worker seen handling food with fake nails and not wearing gloves. If wearing fake nails must wear gloves when handling food.cos. Washed hands and put on gloves.

Worker wear watch while working with exposed food. Advised worker that no jewelry on wrist or arm when working with the food. who worker removed watch and washed hands.

3 bay and prep sink only reach 74 F. Advised to add got water to sinks to get to appropriate temperatures when washing dishes. Plumber in route to repair.

Sides and bottoms of multiple pieces of equipment have accumulation of debris. Must be kept free of dust and debris.

Dumpster lids left open. Advised to close after use.

Ceiling and air vents have dust and debris on it. Floor in facilities have build up of debris. Must be kept clean of accumulation of debris and dust.

11-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Note: Observed hand washing sink water temperature at 76F. Upon further investigation all sinks supplying running water, except restrooms did not hit a temperature of 100F. PIC called maintenance stating they would be at the facility within the hour to fix the water temperature issue. In the meantime they were instructed and shown how to set up an appropriate temporary hand washing and 3-Compartment sink. PIC given until 4:30p.m. 10/22/24 to have the issue resolved, an inspector will be coming by to check.

511-6-1.05(2)(k) - Temperature Measuring Device (TMD), Food - Accuracy (Pf) (k) Temperature Measuring Devices, Food.

1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf Note: Missing thermometers to measure ambient temperature of cold holding units in WIC, RIC under PTC, 2 Door RIC. PIC instructed to place an appropriate temperature measuring device in each cold holding unit.

511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. Note: Observed chicken being prepared underneath dirty dish brushes. PIC removed the dirty brushes from rack to an appropriate location.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf Note: Observed both 3CS and Prep sink at a temperature of 76F. see previous violations

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Note: Observed dirt accumulation on flooring around 3CS and mop sink area. PIC instructed to have to deep clean the area to prevent future problems.