Popeyes Chicken & Biscuits, 7302 Midlothian Tnpk., Richmond, VA - Restaurant inspection findings and violations

September 09, 2009 (Routine)

Violation: 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration -- too strong at 400 ppm+.
Call the chemical provider company to recalibrate the sanitizer dispenser to 200 ppm.
Comments:
Additional temperatures taken:
(chicken table) spicy 35, mild 34, filets 35, batter 36
Adequate 3-vat setup, thermometer, quat test kit, and sanitizer bucket.
Discussed employee health policy and provided copies.
Good practices observed: regular hand washing, monitoring and controlling temperatures, time and date marking of food items.
Suggest storing ice buckets inverted when not in use to allow for drainage.
Wipe up water pooled in the bottom of the MUT cooler.

May 22, 2009 (Routine)

Violation: 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Additional temp: brown gravy 153
Good processes in effect. Good time and temperature control. Sanitizer buckets in use throughout.

August 19, 2008 (Routine)

Comments:
No violations. Observed good handwashing practices. Disposable gloves worn by food handlers. Probe thermometer and sanitizer test kit in use.

May 01, 2008 (Routine)

Violation: 1860 - Three compartment sanitizing water in need of changing.
Refill sanitizer section of the three compartment sink.
Comments:
Digital probe thermometer and sanitizer test kit in use. Disposable gloves worn by food handlers.

January 23, 2008 (Routine)

Violations:

• 0610 - Ice bucket placed on the floor while filling.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

Comments:
Three compartment sink sanitizer was satisfactory. Sanitizer test kit and digital probe thermometer in use. Sanitizer buckets set up in the kitchen.