Popeye's

1-2A: .03(2)(o)The facility has a key drop agreement and they had their signed key drop agreement form, however, the invoices from the key drop deliveries did not have the temperatures recorded from when the items were delivered. Receipt of delivery by the food service establishment must be immediately verified by its employees. (Pf) Corrective Actions: NCOS

1-2B: .03(3)(a)Facility does not have a food safety manager certificate posted. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf) Corrective Actions: NCOS

2-2A: .03(2)(m)Person in charge was unable to verify that employees had been informed of their responsibility to report to the person in charge about diseases transmissible through food. When asked for the signed employee health agreement, PIC was unable to provide this. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: EH provided PIC with employee health form for employee to sign.

6-1C: .04(6)(d)Observed a container of rice and a container of coleslaw that was dated 7/2 that was prepared at 9:14pm that were not 41 degrees or below. Temperature recorded in temperature chart. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded items.

13A: .02(1)(d)The facility was not displaying the most recent food inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: NCOS

17C: .07(5)(a),(b)1,2,3Observed a build up of debris on the walls throughout the facility and a build up of debris on the floors, shelves, and equipment (sides of ice machine, sides of fryers).

2nd consecutive violation of this code provision. A 3rd consecutive violation will result in permit suspension. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: NCOS

2-2D: .06(2)(o)Observed food debris in the hand sink located at the back of the facility near the three compartment sink. Also observed towels and clothes being stored in hand sink that is located in the area with the fryers.

*2ND CONSECUTIVE VIOLATION A 3rd consecutive violation of the same code provision may result in permit suspension. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The debris was removed from the hand sinks and hand sinks were cleaned.

6-1B: .04(6)(f)Observed a basket of spicy chicken tenders was hot holding at a temperature of 116 degrees. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in Charge (PIC) discarded the chicken tenders.

17C: .07(5)(a),(b)1,2,3Observed a build up of debris on floors, walls, and the sides of the fryers in the kitchen area where chicken is being fried at. Also observed a build of debris on walls and floors through the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: NCOS

2-2D: .06(2)(o)Observed pieces of food in the hand sink closest to the drive thru window and in the hand sink that is located in the rear of the facility. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge (PIC) cleaned the hand sinks.

4-2B: .05(7)(a)1Observed a build up of debris in the ice machine located at the back of the facility Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Corrective Actions: NCOS