- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leakking at hand sink in front kichen area. Repair to a sound working condition.
Location: Kitchen (front)
Equipment: Hand sink
|
06/03/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. All hot foods need to be cooled from 135 deg. F to 70 deg. F within two hours. Use approved methods to cool all hot food items. NOTE > MANAGER DISCARDED JAMBALAYA AT TIME OF INSPECTION. @ RECHECK: JAMBALAYA DISCARDED BY MANAGER. IMPROPER COOLING PROCEDURE. REPEAT VIOLATION
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. All hot foods need to be cooled from 135 deg. F to 70 deg. F within two hours. Use approved methods to cool all hot food items. NOTE > MANAGER DISCARDED JAMBALAYA AT TIME OF INSPECTION. @ RECHECK: JAMBALAYA DISCARDED BY MANAGER. IMPROPER COOLING PROCEDURE. REPEAT VIOLATION
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Use approved methods to cool all hot food items. Do not cover hot foods that are cooling. Cover after food has reached 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: RICE IN COOLER WAS PLACED ON SHELF HOT, WITH A LID COVERING. RICE 68-70 DEGREES FAHRENHEIT. THREE HOURS OF COOLING TIME HAS PASSED. TEMPERATURE SHOULD NOT BE AT 70 DEGREES F, THREE HOURS INTO COOLING PROCESS. PROPER COOLING METHODS ARE NOT BEING IMPLEMENTED. JAMBALAYA WAS DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Use approved methods to cool all hot food items. Do not cover hot foods that are cooling. Cover after food has reached 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: RICE IN COOLER WAS PLACED ON SHELF HOT, WITH A LID COVERING. RICE 68-70 DEGREES FAHRENHEIT. THREE HOURS OF COOLING TIME HAS PASSED. TEMPERATURE SHOULD NOT BE AT 70 DEGREES F, THREE HOURS INTO COOLING PROCESS. PROPER COOLING METHODS ARE NOT BEING IMPLEMENTED. JAMBALAYA WAS DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drinks missing lids and straws. Provide lids and straws.
Location: Back room
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves for food prep.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wiping towels not stored in sanitizer water. there was no sanitizer in contiaer that wiping towels were stored. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Do not cover hot foods when cooling. Reduce amout of food in pan to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: JAMBALAYA IN WALK IN COOLER CONTAINER WITH LID ON. PRODUCT CONTROL SHEET ON CONTAINER STATES IT WAS PLACED IN COOLER AT 11:35. INSPECTED @ 2:30 PM AND TEMPERATURE OF RICE WAS 68 AND 70 DEGREES FAHRENHEIT. CONDENSATION ON LID. HOTTER TEMPERATURE MEASURED IN 'VALLEY' MADE IN CENTER OF RICE, WHICH IS PART OF POPEYE'S COOLING PROCEDURE. JAMBALAYA DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Do not cover hot foods when cooling. Reduce amout of food in pan to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: JAMBALAYA IN WALK IN COOLER CONTAINER WITH LID ON. PRODUCT CONTROL SHEET ON CONTAINER STATES IT WAS PLACED IN COOLER AT 11:35. INSPECTED @ 2:30 PM AND TEMPERATURE OF RICE WAS 68 AND 70 DEGREES FAHRENHEIT. CONDENSATION ON LID. HOTTER TEMPERATURE MEASURED IN 'VALLEY' MADE IN CENTER OF RICE, WHICH IS PART OF POPEYE'S COOLING PROCEDURE. JAMBALAYA DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at one bay sink. Repair to a sound working condition.
Location: Kitchen (back)
|
01/31/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. All hot foods need to be cooled from 135 deg. F to 70 deg. F within two hours. Use approved methods to cool all hot food items. NOTE > MANAGER DISCARDED JAMBALAYA AT TIME OF INSPECTION. @ RECHECK: JAMBALAYA DISCARDED BY MANAGER. IMPROPER COOLING PROCEDURE. REPEAT VIOLATION
Location: Walk-in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. All hot foods need to be cooled from 135 deg. F to 70 deg. F within two hours. Use approved methods to cool all hot food items. NOTE > MANAGER DISCARDED JAMBALAYA AT TIME OF INSPECTION. @ RECHECK: JAMBALAYA DISCARDED BY MANAGER. IMPROPER COOLING PROCEDURE. REPEAT VIOLATION
Location: Walk-in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Use approved methods to cool all hot food items. Do not cover hot foods that are cooling. Cover after food has reached 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: RICE IN COOLER WAS PLACED ON SHELF HOT, WITH A LID COVERING. RICE 68-70 DEGREES FAHRENHEIT. THREE HOURS OF COOLING TIME HAS PASSED. TEMPERATURE SHOULD NOT BE AT 70 DEGREES F, THREE HOURS INTO COOLING PROCESS. PROPER COOLING METHODS ARE NOT BEING IMPLEMENTED. JAMBALAYA WAS DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Use approved methods to cool all hot food items. Do not cover hot foods that are cooling. Cover after food has reached 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: RICE IN COOLER WAS PLACED ON SHELF HOT, WITH A LID COVERING. RICE 68-70 DEGREES FAHRENHEIT. THREE HOURS OF COOLING TIME HAS PASSED. TEMPERATURE SHOULD NOT BE AT 70 DEGREES F, THREE HOURS INTO COOLING PROCESS. PROPER COOLING METHODS ARE NOT BEING IMPLEMENTED. JAMBALAYA WAS DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drinks missing lids and straws. Provide lids and straws.
Location: Back room
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves for food prep.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wiping towels not stored in sanitizer water. there was no sanitizer in contiaer that wiping towels were stored. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Do not cover hot foods when cooling. Reduce amout of food in pan to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: JAMBALAYA IN WALK IN COOLER CONTAINER WITH LID ON. PRODUCT CONTROL SHEET ON CONTAINER STATES IT WAS PLACED IN COOLER AT 11:35. INSPECTED @ 2:30 PM AND TEMPERATURE OF RICE WAS 68 AND 70 DEGREES FAHRENHEIT. CONDENSATION ON LID. HOTTER TEMPERATURE MEASURED IN 'VALLEY' MADE IN CENTER OF RICE, WHICH IS PART OF POPEYE'S COOLING PROCEDURE. JAMBALAYA DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Do not cover hot foods when cooling. Reduce amout of food in pan to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.@ RECHECK: JAMBALAYA IN WALK IN COOLER CONTAINER WITH LID ON. PRODUCT CONTROL SHEET ON CONTAINER STATES IT WAS PLACED IN COOLER AT 11:35. INSPECTED @ 2:30 PM AND TEMPERATURE OF RICE WAS 68 AND 70 DEGREES FAHRENHEIT. CONDENSATION ON LID. HOTTER TEMPERATURE MEASURED IN 'VALLEY' MADE IN CENTER OF RICE, WHICH IS PART OF POPEYE'S COOLING PROCEDURE. JAMBALAYA DISCARDED. REPEAT VIOLATION
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at one bay sink. Repair to a sound working condition.
Location: Kitchen (back)
|
01/24/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. All hot foods need to be cooled from 135 deg. F to 70 deg. F within two hours. Use approved methods to cool all hot food items. NOTE > MANAGER DISCARDED JAMBALAYA AT TIME OF INSPECTION.
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Use approved methods to cool all hot food items. Do not cover hot foods that are cooling. Cover after food has reached 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drinks missing lids and straws. Provide lids and straws.
Location: Back room
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. Wash hands at approved hand sink with soap and water before putting on gloves for food prep.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wiping towels not stored in sanitizer water. there was no sanitizer in contiaer that wiping towels were stored. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub filled 3/4 full of cooked Jambalaya with lid on container cooling inside of walk in cooler at 86 deg. F after two hours of cooling. Do not cover hot foods when cooling. Reduce amout of food in pan to aid in cooling. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at one bay sink. Repair to a sound working condition.
Location: Kitchen (back)
|
01/16/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back three bay sink area. Clean sink.
Location: Back room
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled behind plastic cabinet by three bay sink. Clean all soiled floor space.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic sealed bags of mac and cheese thawing out at room temperature in kitchen area. Use approved methods to thaw all frozen foods.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Cole slaw being preped at three bay sink that was set up with soap and water in first compartment and soiled utensils. When using three bay sink for food prep sink must be free of all soiled utensils, not set up for ware washing and be cleaned and sanitized before and after use for food prep.
Location: Back room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap misisng at hand sink in back three bay sink area. Provide.
Location: Back room
Equipment: Hand sink
|
07/26/2013 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several pans and lids that had been washed and sanitized have food debris left on pans and lids. Insure that all utensils are clean after washing and sanitizing. Re wash and saniitze all soiled utensils and pans, lids etc.
Location: Back room
|
07/26/2013 | Non-Illness Complaint Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in back three bay sink area. Clean sink.
Location: Back room
Equipment: Hand sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled behind plastic cabinet by three bay sink. Clean all soiled floor space.
Location: Back room
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic sealed bags of mac and cheese thawing out at room temperature in kitchen area. Use approved methods to thaw all frozen foods.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Cole slaw being preped at three bay sink that was set up with soap and water in first compartment and soiled utensils. When using three bay sink for food prep sink must be free of all soiled utensils, not set up for ware washing and be cleaned and sanitized before and after use for food prep.
Location: Back room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Hand soap misisng at hand sink in back three bay sink area. Provide.
Location: Back room
Equipment: Hand sink
|
07/19/2013 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several pans and lids that had been washed and sanitized have food debris left on pans and lids. Insure that all utensils are clean after washing and sanitizing. Re wash and saniitze all soiled utensils and pans, lids etc.
Location: Back room
|
07/19/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/24/2013 | Pre-Licensing |
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