Popeye's, 10717 Courthouse Road, Fredericksburg, VA - Restaurant inspection findings and violations

February 27, 2009 (Follow-up)

• 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. PIC unable to describe an employee health policy.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 1570 - Repeat The door gaskets to the upright reach-in cooler are in poor repair. PIC stated that gasket is on order.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The non-food contact surface of the cabinet under the customer service drink machine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2580 - Repeat A drain line servicing under the ice machine (possibly a soda line or the rear of the ice machine has rusted through) was emptying liquid waste directly onto the floor.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 3170 - Repeat The following areas noted in need of repair:- front counters (PIC stated a contract has been placed for their repair, unsure of date the repairs are to begin); - floor tiles in front of 3-compartment sink noted in need of re-grouting; - cracked floor tiles in rear of facility; - cracked coving tile near drive-thru, - wall around pipes near retherm unit not enclosed (observed gap around pipes)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 23, 2009 (Routine)

• 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. PIC unable to describe an employee health policy.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0480 - Unlabeled food container storage on shelf near retherm unit.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Observed utensils near retherm unit stored in stagnant water measured at 51F. Ice scoop at drive-thru soda machine stored on soda grate.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1570 - Repeat The door gasket to the reach-in units are in poor repair. PIC stated that gaskets are on order.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: in-use utensils not being cleaned and sanitized at least every 4 hours
  Clean and sanitize these surfaces for food contact.
• 1800 - The non-food contact surface of the cabinet under the customer service drink machine has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed spray hose attached to mop sink faucet; adequate backflow prevention device is not installed. Installed device is not capable of withstanding continuous pressure.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2580 - Repeat A drain line servicing under the ice machine (possibly a soda line) was emptying liquid waste directly onto the floor.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed jacket stored on box of breading, aprons hanging from storage shelf, jackets stored on soda boxes, and employee pizza stored on prep table.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
• 3170 - Repeat The following areas noted in need of repair:- front counters (PIC stated a contract has been placed for their repair, unsure of date the repairs are to begin); - floor tiles in front of 3-compartment sink noted in need of re-grouting; - cracked floor tiles in rear of facility; - cracked coving tile near drive-thru, - wall around pipes near retherm unit not enclosed (observed gap around pipes)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3290 - Mops noted to be stored in such a way that they may contaminate sodas. Mops hanging with heads up where they may drip on soda boxes.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners stored at front counter with tray liners and bags.
  Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 06, 2008 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0160 - Critical A food employee failed to wash his or her hands between changing gloves.
  Instruct food employees to 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0550 - Dispensing utensils improperly stored between uses. Observed sugar scoop handle stored in product. Utensils beside the retherm machine were observed stored in stagnant water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0820 A 2 - Critical The following foods cold holding at improper temperatures:in reach-in cooler: sour cream (it) 59F;in walk-in cooler: chicken (it) 42F, chicken (it) 42F, chicken (it) 42F, egg wash (it) 44F, cole slaw (it) 44F. The fan in the side section was not functioning. This may be inhibiting the air flow, preventing foods from cooling effectively throughout unit.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. SOUR CREAM RELOCATED TO ANOTHER UNIT. WIC FOODS TO BE USED WITHIN ONE DAY; LOWER TEMPERATURE AND HAVE TECH. REPAIR UNIT.
• 1570 - Fan in walk-in cooler (side section) is not functioning.
  Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - The door gaskets to all reach-in units are in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of microwave, in-use utensils not being sanitized at least every 4 hours, interior of ice machine, lids stored near 3-compartment sink
  Clean and sanitize these surfaces for food contact.
• 1800 - The non-food contact surface of the following equipment has accumulations of grime and debris:- rear storage shelving, - rolling cart
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed spray hose attached to mop sink faucet; adequate backflow prevention device is not installed.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2350 ii - Men's restroom toilet does not flush completely.
  Repair and maintain all plumbing components and fixtures.
• 2580 - A condensate drain line servicing customer counter drink machine and an unknown equipment item behind the ice machine (possibly a soda line) were emptying liquid waste directly onto the bottom of the cabinet (drink machine) and the floor (ice machine area).
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
• 2740 - Debris was observed adjacent to the refuse container outside the facility, impelling numerous flies to the area. Unable to determine if debris is due to damage to the dumpster causing fluids to leak out.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. RECOMMEND REPLACING DUMPSTER.
• 3170 - The following areas noted in need of repair:- front counters, - floor tiles in rear need re-grouting, - cracked floor tiles in rear of facility, - cracked coving tile near drive-thru section, - area around pipes near retherm machine needs to be flush with pipes (seal around pipes)
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The walls throughout the facility noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Critical Working container stored at front counter is not properly labeled. Label has worn off and is unreadable.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 07, 2008 (Follow-up)

• 1960 - Corrected During Inspection Repeat Several plastic food contact containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3170 - Repeat The counters in the front service line are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 05, 2007 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils, employee drink cup on counter in food preparation area with no lid.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0610 - Sugar stored less than 6" above the floor in the outdoor storage shed.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical Cole slaw (43'F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. (FOOD WAS DISCARDED)
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior surfaces of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The nonfood contact surface of the door handles to equipment and the stainless steel fan in the back of the storage area have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Several plastic food contact containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2350 ii - Critical Back up of liquid waste is being conveyed outside near door to facility.
  Repair plumbing as soon as possible to prevent a back-up inside the facility.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Repeat The counters in the front service line are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Under counter area in drive thru, floors of walk in cooler (contributing to a strong odor in the walk in cooler), walls and floors under equipment are all noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3260 - Employees are storing personal items on dry storage shelves.
  Employees shall store their personal belongings in such a way that it does not contaminate food or equipment.
• 3270 - Critical (REPEAT) Several flies noted throughout the facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3380 - Critical The metal probe of the temperature measuring device used to measure the internal temperatures with food was observed dipped in sanitizer and then used to measure the internal temperature of foods.
  Allow all food contact equipment to air dry prior to use to prevent cross-contamination.

April 30, 2007 (Critical Procedures)

December 05, 2006 (Follow-up)

• 0200 - Corrected During Inspection Repeat Employees wearing bracelets, rubber bands, and rings on their arms and hands while handling food.
  Ensure employees are not wearing jewelry on their arms and hands while handling food. This section does not apply to a plain ring such as a wedding band.
• 0550 - Corrected During Inspection Repeat Several utensils stored in chemical sanitizer.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Repeat Wiping cloth at front station not stored in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1560 - Repeat The prep table next to the Chub warmer and the chicken breading table are not elevated at least 6 inches off the floor to allow easy cleaning.
  Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - Repeat The door gaskets of the Superior reach in freezer and Beverage Air reach in cooler are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 2200 - Critical Repeat There is no air gap between the hose and the flood rim level of the prep sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention.
• 3170 - Repeat Counters in the beverage area, service area, and drive thru are in poor repair. The owner stated that he plans to renovate these areas in a couple of months.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 03, 2006 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while handling food.
  Ensure employees are not wearing jewelry on their arms and hands while handling food. This section does not apply to a plain ring such as a wedding band.
• 0550 - Several utensils stored in chemical sanitizer.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Wiping cloths in the fryer station and chicken tenders breading station area not stored in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Repeat Chicken 122'F, 129'F, 128'F; Shrimp 125'F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1560 - The prep table next to the Chub warmer and the chicken breading table are not elevated at least 6 inches off the floor to allow easy cleaning.
  Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1570 - The door gaskets of the Superior reach in freezer, Superior reach in cooler, and Beverage Air reach in cooler are damaged.
  Replace the door gaskets in accordance with the manufacturer's specifications.
• 2200 - Critical There is no air gap between the red sprayer hose at the flood rim level of the prep sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention.
• 2350 ii - Plumbing connections under the 3-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Counters in the beverage area, service area, and drive thru are in poor repair. The manager stated that the owner plans to renovate these areas.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Critical Numerous flies in the facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

June 01, 2006 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw chicken and raw shell eggs stored above red beans and gravies in the walk in cooler.
  Store raw meats and shell eggs below ready to eat foods and foods which require lower cooking temperatures to prevent cross-contamination.
• 0820 - Corrected During Inspection Critical Repeat Fried chicken hot holding at 124'F and 123'F.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1100 - Corrected During Inspection Critical Repeat 3 red storage tubs are cracked and are not easily cleanable.(discarded)
  Replace the tubs to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Critical Repeat White cutting board stained (discarded). Several sheet pans with carbon accumulation.
  Clean or replace sheet pans.

May 18, 2006 (Critical Procedures)

• 0470 - Critical 1. Raw shell eggs stored above cooked rice in the walk in cooler. 2. Raw chicken stored above gravy and macaroni in the walk in cooler. 3. Raw chicken stored above cooked rice and jambalya in the reach in cooler (corrected).
  Store raw meats and shell eggs below ready to eat foods and foods which require lower cooking temperatures to prevent cross-contamination.
• 0820 - Critical REPEAT OBSERVATION: Raw chicken at the breading area was 46'F, 50'F, and 51'F (it)- cold holding at improper temperatures (the cook said the chicken will be used up within 1/2 hour).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Spicy chicken 126'F, 126'F, 125'F, 118'F (it)- hot holding at improper temperatures. (chicken was cooked 1:15 hours ago-it was placed in the cooler)
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1100 - Critical REPEAT OBSERVATION: Several red and gray food storage tubs are cracked and damaged.
  Replace the tubs to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Critical REPEAT OBSERVATION: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. White cutting board is stained and scored. 2. Carbon accumulation on several sheet pans.
  Clean and sanitize these surfaces for food contact. Resurface or replace cutting board.
• 2200 - Critical REPEAT OBSERVATION: An air gap between the water supply outlet of the sprayer and the flood rim level of the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Shorten hose to extend at least 1 inch above the sink compartment.

January 03, 2006 (Complaint)

October 31, 2005 (Critical Procedures)

• 0160 - Critical Employee observed not washing hands before donning gloves to prepare chicken.
  Instruct food employees to 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0820 - Corrected During Inspection Critical Repeat Chicken (50F-st) cold holding at improper temperatures in ice bath.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1100 - Critical The food contact surface of the following equipment is not smooth, contains cracks, chips, or pits and can not be easily cleaned: plastic food storage container on drying shelves, yellow plastic food container above 3-compartment sink
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, soda nozzles at drive-thru window, ice shoot on soda machine at customer service counter, ice scoop on soda grate at drive-thru window, carbon build-up on numerous pans, bulk storage containers
  Clean and sanitize these surfaces for food contact.
• 2200 - Critical No air gap on hose attached to 2-compartment sink. No air gap on spray nozzle on 3-compartment sink.
  Provide an air gap with a diameter that is at least twice the diameter of the hose and spray nozzle. Ensure that the ends of the hose and spray nozzle stay above the flood rim of the sinks.
• 3270 - Critical Numerous flies observed throughout facility. Fly strip located above soda boxes (Discarded.)
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3380 - Critical Quaternary ammonium concentration in wiping cloth bucket measured between 300 and 400 (parts per million) ppm.
  Maintain quaternary ammonium concentration within wiping cloth bucket at 200 ppm

October 31, 2005 (Other)

November 30, 2004 (Critical Procedures)

• 0820 - Critical Repeat The following foods cold holding at improper temperatures: Butter 48F in Beverage Air reach in cooler. (Cooler was reading 49F. Thermosdat was adjusted to cooler temperature).
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Repeat The following foods hot holding at improper temperatures: Spicey Chicken 129F, 125F, 133F (discarded). Chicken Breast 112F (discarded).
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Soda nozzles at drive thru. 2. Ice scoop stored on soda drain at drive thru. 3. Carbon build-up on several sheet pans and they were stacked wet.
  Clean and sanitize these surfaces for food contact.
• 3340 - Critical Containers of COMET not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 0470 - Critical Raw shell eggs stored over rice and packaged foods in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

March 09, 2004 (Other)

March 08, 2004 (Critical Procedures)

• 0820 - Critical Repeat Red Rice (137) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTEDDiscard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Critical Repeat The food contact surface of the steam table insert lids and lid on bulk flour container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the above mentioned equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0450 C - Observed ice scoop lying in the ice bin.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0140 - Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.

January 12, 2004 (Follow-up)

• 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1570 - Repeat The ventialtion hood filter is missing.
  Repair or replace the ventilation hood filter in accordance with the manufacturer's specifications.
• 3170 - Repeat The shelving underneath prep table and the shelving in the front service/drive thru are is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 12, 2003 (Follow-up)

September 26, 2003 (Follow-up)

• 1800 - Repeat The nonfood contact surface of the gaskets on reachin units had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3170 - Repeat Floor tile around floor drain, shelving underneath prep table, cove molding behind oven, shelving in front service/drive thru area, and cove molding around handsink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - Repeat The door gasket of the reachin units are damaged.
  Repair or replace the reachin unit door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Ventilation hood filter is missing.
  Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

September 22, 2003 (Follow-up)

• 0820 - Critical Repeat Coleslaw (48) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2200 - Critical Repeat The diameter of the air gap between the water supply inlet and the flood level rim of the back food prep sink is less than 1 inch.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 1100 - Critical Repeat The food contact surface of the food containers and lids on the bulk food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the above mentioned equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1700 - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (100 ppm)
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1800 - Repeat The nonfood contact surface of the exterior of spice containers, shelving throughout facility, gaskets on reachin units had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Repeat Caulking along back prep sink, floor tile around floor drain, shelving underneath prep table, cove molding behind oven, shelving in the front service/drive thru area, and cove molding around handsink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Repeat Walls in the back food prep area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1960 - Repeat Food containers and sheet pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2000 - Repeat Single service items observed unprotected from contamination. Cups in front cashier and soda fountain area.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1530 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3080 - Repeat Less than 50 foot candles of light was noted in the back food prep area (30-40)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1570 - Repeat The door gasket of the reachin units are damaged.
  Repair or replace the reachin unit door gaskets in accordance with the manufacturer's specifications.
• 1570 - Repeat Ventilation hood filter is missing.
  Repair the ventilation hood filter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the filter, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

September 11, 2003 (Routine)

• 0820 - Critical Repeat Red Rice (W) (52) and coleslaw (48) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CORRECTEDDiscard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. CORRECTEDCold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0800 - Critical Repeat Red Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1060 - The nonfood contact surface of the cardboard lining shelving inthe back is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1800 - Repeat The nonfood contact surface of the exterior of spice containers, shelving throughout facility, gaskets on reachin units, had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 2200 - Critical Repeat An air gap between the water supply outlet and the flood rim level of the back prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3170 - Repeat Caulking along back prep sink, shelving underneath prep table, cove molding behind oven, shelving in the front service/drive thru area, and cove molding around handsink is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3200 - Ceiling ventilation ducts are not being cleaned
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 0550 - Repeat Dispensing utensils improperly stored between. Ice scoop stored incorrectly and utensil lying in food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
  Clean and sanitize these surfaces for food contact.
• 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Repeat Walls in the back food prep area noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1960 - Repeat Food containers and sheet pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1100 - Critical The food contact surface of the food containers and lids on the bulk food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the above mentioned equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2000 - Single service items observed unprotected from contamination. Cups around soda fountains.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (100 ppm)
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 3080 - Repeat Less than 50 foot candles of light was noted in the back food prep area (30)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 1570 - Repeat The door gaskets of the reachin units are damaged. Ventilation hood filter is missing.
  Repair or replace the reachin door gaskets in accordance with the manufacturer's specifications.
• 2280 - Critical Observed no hot water in the men's restroom handsink.
  Install a handwash lavatory for the (public, employee) toilet room. The handwash lavatory should be installed either in or immediately adjacent to the (public, employee) toilet room. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 0060 - Critical The person in charge failed to demonstrate adequate knowledge of food safety.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

January 31, 2003 (Follow-up)

• 3170 - Cabinents in the front, floor drain underneath fryers, wall behind oven and rice cooker, and cove molding tile behind the oven and inside the walkin unit are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1960 - Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 0550 - In-use utensils improperly stored between use in stagnate water.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1570 - Microwave door was observed in a state of disrepair and damaged.
  Repair the microwave door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Less than 10 foot candles of light (3) was noted in the walkin unit.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Less than 50 foot candles of light (19-34) was noted in the back food prep area
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

January 13, 2003 (Routine)

• 3170 - Front cabinents, tile grout around handsink, floor drain and surrounding tiles undernesth fryers, wall behind oven, cove molding behind oven, and caulking along sinks are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1800 - The nonfood contact surface of the lids on steam table, gaskets on reachin units, and shelving in the back had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0760 - Critical Observed steam table being used to reheat food. Food on the steam table was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0550 - In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3180 - Walls beside fryers, walls in prep room, floors underneath ice machine, and ceiling tiles noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 1790 - The food contact equipment surface of the fryers were observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the fryers to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0450 - Critical Observed dispensing scoops without handles promoting unnecessary hand contact with food.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1570 - Microwave and shelving underneath prep table (rusted) was observed in a state of disrepair and damaged.
  Repair the microwave and shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave or shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1960 - Pans and containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2200 - Critical An air gap between the water supply outlet (spray hose) and the flood rim level is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 0470 - Critical Unwrapped or uncovered food in the reachin unit.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 3080 - Less than 10 foot candles of light was noted in the walkin unit (1-3)
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Less than 20 foot candles of light was noted in the ladies' room (12-15) and the men's room (7-14)
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 50 foot candles of light was noted in the dishwashing area (20-34) and back food prep area (19-34)
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0800 - Critical Pans of food in walkin unit noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 - Critical Shrimp (42), seasoned chicken (42), shell egg (42), chicken (43) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical Beans (66), rice (117), cajun rice (122), red rice (127), gravy (78), mashed potatoes (73), corn (115) hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.