POPEYE'S

Observed sewage was backing up out of all floor drains in the facility. PIC did not immediately discontinue operations after 2 our more hours or contact the health authority prior to the incident occurring. No preapproved Emergency Operations plan was available by the establishment. Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate based upon emergency guidance provided by the Health Authority or under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events; Pf and

Observed no written electronic or verbal employee health policy. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease

Describing the symptoms associated with the diseases that are transmissible through food

Observed handwashing sinks turned off or not operable at the time of inspection. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed the facility did not have access to hot water at the time of inspection. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Entire building plumbing system was not in good repair. All floor drains were sending sewer water back up the drains and onto the floor. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed sewer grey water backflowing back into the facility Grease Trap. If used, a grease trap shall be located to be easily accessible for cleaning.

(e) Conveying Sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. P

Outdoor dumpster area had high levels of trash buildup on the ground. Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Grey sewer water covers the floor throughout the facility. Excess grease in the fryer area was being stored in one of the fryers as the outdoor grease dump unit was unable to hold additional grease. 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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed in use utensil for the steam line sitting in stagnant water below the 135 degree minimum and observed a scoop handle laying directly in the cole slaw within the walk-in cooler. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Warewashing area was not self draining due to drainage failure throughtout the facility. Warewashing Machines, Flow Pressure Device.

1. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and

2. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve.

3. The requirements in paragraphs 1 and 2 of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse.

(ee) Warewashing Sinks and Drainboards, Self Draining. Sinks and drainboards of warewashing sinks and machines shall be self-draining.

(ff) Equipment Compartments, Drainage. Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining

Observed build-up of debris on multiple nonfood-contact surfaces throughout the facility and on the outside of the equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC had food employee clean the items.

Both bathrooms were out of order at the time of inspection. Employees had to travel across the street to use the restroom facilities of another business. Location and Placement.

(a) Toilet Rooms Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to employees during all hours of operation.

Observed employee actively cooking and handling TCS foods with no hair restraint. Employee put on a hair net after being advised to do so. Employees preparing or handling food shall use effective and clean, disposable or easily

Observed facility without cleanup procedures for vomit and fecal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. The PIC was given a example/copy of the cleanup procedures.

Observed macaroni and cheese in the warmer cabinet not covered or without a lid at the time of the inspection. xcept as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC had food employee cover items.

Observed the ice chute of the ice machine in the main kitchen with residue build-up on it. Equipment food-contact surfaces and utensils shall be cleaned: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) 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.

The PIC had food employee clean the ice chute of the ice machine.

Observed single-use cups being used as drain stoppers in the 3-compartment sink. Single-service and single-use articles may not be reused. Single-service and single-use articles may not be reused. Must correct within 72 hours.

Observed 3 compartment sink unable to hold water or sanitizing solution at the time of inspection. Observed facility utilizing single-use bowls as drain stoppers to keep the water from draining. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Must correct within 72 hours.

Observed build-up of debris on multiple nonfood-contact surfaces throughout the facility and on the outside of the equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC had food employee clean the items.

Observed the buildup of accumulated debris on the floors in the walk-in freezer area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must correct within 72 hours.

Observed TCS items in the walk in cooler at temperatures above 41 degrees. (Rice and Cole Slaw) Items were discarded by the PIC.

Observed no CSFM Documentation posted at the time of inspection. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed no written electronic or verbal employee health policy. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease

Describing the symptoms associated with the diseases that are transmissible through food

Observed handwashing sinks turned off or not operable at the time of inspection. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed no vomit or fecal event response procedure. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed TCS stored uncovered in ice bath and in reach in cooler items were not sealed properly at the time of inspection. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed employee actively cooking and handling TCS foods with no hair restraint. Employee put on a hair net after being advised to do so. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed in use utensil for the steam line sitting in stagnant water below the 135 degree minimum and observed a scoop handle laying directly in the cole slaw within the walk-in cooler. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed single-use cups being used as drain stoppers. Single-service and single-use articles may not be reused.

Observed 3 compartment sink unable to hold water or sanitizing solution at the time of inspection. Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed no sanitizer test strips at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed build-up of debris on multiple nonfood-contact surfaces throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed buildup of accumulated debris on the floors in the main kitchen area. 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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed employee personal items in the main kitchen area and not in the designated employee area. Personal Items were moved to the proper area. Dressing Areas and Lockers.

1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.

2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Observed that the previous inspection report was not posted anywhere in the facility. 1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed that the Food Service Permit was no posted at the time of inspection. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed no hand washing signage at the time of inspection. Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed no verbal or written employee health policy containing return to work procedures after a doctor diagnosis or exhibiting symptoms of foodborne illness from pathogens transmitted through food.

Observed no vomit and diarrhea clean up procedure.

Observed flies in the mop sink area and the dumpster storage area.

Observed hand wash sinks with leaks or drain pipe leaks.

Observed inspection report not posted in the drive thru window. Observed choking poster not posted.

Observed food service permit not posted.

Observed "Birdcage" warmer/hot hold unit , deep fryers in need of repair.

Observed dishwashing sink basin stopper not in alignment to hold water without use of a single service bowl.

Observed flour bin exteriors and lids soiled.

Observed no paper towels provided to restrooms with door handles for exiting the room.

Observed hand wash sinks in need of cleaning.

Observed just prepared cole slaw (that was) cold holding at 60 degrees Fahrenheit. Cool just prepared cole slaw (to 41 degrees Fahrenheit) prior to service.

Observed PIC unable to provide a written or verbal employee health policy.

Observed no written vomit-diarrheal clean up procedures or approved contract with third party company to respond.

Observed food contact surfaces of scoop and of marinade pan not cleaned at a frequency to prevent accumulations visible to sight and touch.

Observed inspection report not posted in drive thru window.

Observed permit not posted. Post permit in a location that is conspicuous to consumers.