Popeyes, 44061 Ashburn Shopping Plaza, Ashburn, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Popeyes
Address: 44061 Ashburn Shopping Plaza, Ashburn, Virginia
Phone: (703) 723-3088
Total inspections: 20
Last inspection: Sep 2, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 02, 2009Routine00Details / Comments
No violation noted during this evaluation. April 23, 2009Follow-up00Details / Comments
No violation noted during this evaluation. March 23, 2009Routine00Details / Comments
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use.
  • 3100 - Lockers or other suitable facilities are not being used for employees clothing and other possessions. Employee items are being stored in several places throughout the facility.
November 13, 2008Routine02Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands, (handling raw chicken then switching to RTE foods).
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
July 14, 2008Routine11Details / Comments
  • 0220 - Critical The food handler is drinking from an uncovered container in the food preparation area.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen-dispenser is broken.
March 03, 2008Routine12Details / Comments
3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchenOctober 30, 2007Routine01Details / Comments
No violation noted during this evaluation. May 09, 2007Other00Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - Floor tiles coming off wallfloor and coving off wall at walkin
  • 3380 - Corrected During Inspection Critical Quat is stronger than 400ppm
April 05, 2007Routine12Details / Comments
0480 - Corrected During Inspection Unlabeled food containers.January 12, 2007Routine01Details / Comments
2350 ii - One dipper well is not workingJune 16, 2006Routine--Details / Comments
  • 0790 - Improper methods used to thaw POULTRY . Poultry left out at room temperature. Poultry at 56F
  • 0820 - Critical Gravy hot holding at improper temperatures.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  • 3170 - Some cove molding tiles missing at the wall/floor juncture outside of the walkin refrigerator.
March 21, 2006Routine22Details / Comments
No violation noted during this evaluation. September 28, 2005Routine00-
2350 ii - Plumbing connections under the hand sink are leaking.June 13, 2005Routine01Details / Comments
No violation noted during this evaluation. February 24, 2005Routine00Details / Comments
  • 3080 - two lights out in the hood
  • 0480 - Unlabeled food containers.
October 06, 2004Routine02Details / Comments
  • 2350 ii - cold water at handsink not working..
  • 3330 - Critical Working containers of filter media are not properly labeled.
May 17, 2004Routine11Details / Comments
  • 1730 - Repeat The food temperature measuring device was found out of calibration in the range of use.
  • 2350 ii - Critical Cold water at the handsink in the three vat sink area has been turned off. Repair any leky faucets and ensure that both hot and cold running water are at all handsinks.
  • 3170 - Floor cove tiles coming off the wall next to the door at the walkin
December 22, 2003Routine12Details / Comments
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  • 0820 - Critical spicy chicken tenders hot holding at improper temperatures.
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 1570 - Door to metal cabinet along cooking line has a broken hinge.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1800 - he gasket to the beverage air 3 door refrigerator is moldy
  • 2310 B - The handwash station at the service line is being used to clean equipment and utensils. Observed a pair of tongs in the handsink.
September 02, 2003Routine16Details / Comments
  • 0480 - Unlabeled food containers.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
February 21, 2003Routine02Details / Comments

September 02, 2009 (Routine)

Comments:
No violations. Good Job.

April 23, 2009 (Follow-up)

Comments:
follow up inspection to complaint. odor from men's room.
Several items have been repaired: 1). ventillation hood, 2). cover/flap over vent, 3). cover over clean out (hole punctured).
Observed mild odor-continue to monitor situation and take corrrective actions as necessary. Manager indicated big improvement.

March 23, 2009 (Routine)

Comments:
No violations noted.

November 13, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat 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 135F.
  • 3100 - Lockers or other suitable facilities are not being used for employees clothing and other possessions. Employee items are being stored in several places throughout the facility.
    Use lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

July 14, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands, (handling raw chicken then switching to RTE foods).
    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 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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.
Comments:
Employee Health Policy Discussed.
NOTE: small prep cooler not operating-not in use, part on order.

March 03, 2008 (Routine)



Violations:
  • 0220 - Critical The food handler is drinking from an uncovered container in the food preparation area.
    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.
  • 0550 - Dispensing utensils improperly stored between uses.
    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.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen-dispenser is broken.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
Note: reheat 167.6 chubb bags. Rice reheated in microwave. DIscussed Employee Health Policy information-implement policy.

October 30, 2007 (Routine)



Violation: 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

May 09, 2007 (Other)

Comments:
Coleslaw is bubbling. Visit was to determine source of vegetabes and procedures used to make it.

April 05, 2007 (Routine)



Violations:
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - Floor tiles coming off wallfloor and coving off wall at walkin
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3380 - Corrected During Inspection Critical Quat is stronger than 400ppm
    Provide quat sanitizer at 200ppm

January 12, 2007 (Routine)



Violation: 0480 - Corrected During Inspection 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.
Comments:
clean facility and excellent temps

June 16, 2006 (Routine)



Violation: 2350 ii - One dipper well is not working
Repair plumbing.
Comments:
facility does a good job of dating all products and cleaning.

March 21, 2006 (Routine)



Violations:
  • 0790 - Improper methods used to thaw POULTRY . Poultry left out at room temperature. Poultry at 56F
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Critical Gravy hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3170 - Some cove molding tiles missing at the wall/floor juncture outside of the walkin refrigerator.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 13, 2005 (Routine)



Violation: 2350 ii - Plumbing connections under the hand sink are leaking.
Plumbing systems and components shall be maintained in good repair.
Comments:
good job!

February 24, 2005 (Routine)

Comments:
NO violations noted.

October 06, 2004 (Routine)



Violations:
  • 3080 - two lights out in the hood
    Replace burned out bulbs
  • 0480 - Unlabeled food containers.
    corrected

May 17, 2004 (Routine)



Violations:
  • 2350 ii - cold water at handsink not working..
    Repair plumbing. Had been repaired and just broke again.
  • 3330 - Critical Working containers of filter media are not properly labeled.
    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.
Comments:
Very clean facility.

December 22, 2003 (Routine)



Violations:
  • 1730 - Repeat The food temperature measuring device was found out of calibration in the range of use.
    Replace thermometer with one that can be calibrated and is accurate to +/- 2 degrees F.
  • 2350 ii - Critical Cold water at the handsink in the three vat sink area has been turned off. Repair any leky faucets and ensure that both hot and cold running water are at all handsinks.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - Floor cove tiles coming off the wall next to the door at the walkin
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 02, 2003 (Routine)



Violations:
  • 3660 - Repeat 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.
  • 0820 - Critical spicy chicken tenders hot holding at improper temperatures.
    corrected by discarding
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
    Provide new thermometers for food testing. Dial changes too easily and the thermometer is not calibrated
  • 1570 - Door to metal cabinet along cooking line has a broken hinge.
    Repair the hinge to the 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1800 - he gasket to the beverage air 3 door refrigerator is moldy
    Clean the gaskets at a frequency to prevent mold buildup.
  • 2310 B - The handwash station at the service line is being used to clean equipment and utensils. Observed a pair of tongs in the handsink.
    The handwash facility identified above is to be used for washing hands only

February 21, 2003 (Routine)



Violations:
  • 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.
  • 3660 - 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.

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