Toxic Items Properly Labeled/Stored/Used Properly store toxic items. Observed red sanitize bucket stored atop prep table next to batter station where food was present.
Manual/Mechanical Warewashing and Sanitizing Provide adequate amount of sanitzer in solution. Observed 0 ppm in ware washing sink. **Be cognisant of manufacturer's requirements of water temperature**
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure all food contact surfaces are clean. Observed dried spices and batter remaining on cleaned pans stored on rack by mop sink.
Good Repair "Ensure all food contact surfaces are free of cracks, chips, seams, and are an easily cleanable surface. "
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