POPEYE'S #675

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Did not have form 1-B or a similar employee illness reporting agreement signed by employees.

Employee Health

Food-contact surfaces: cleaned and sanitized

4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; 3-comp sink and sanitizer bucket QUAT sanitizer concentration in 3-comp sink and sanitizer bucket were below 200ppm. When asked, PIC stated they had recently ran out of sanitizer and are waiting for the order to come in.

Protection from Contamination

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. make-unit next to hot holding well Shredded lettuce and cheese in make unit had temperatures above 41F. PIC stated make-unit is not functioning and they were using ice baths to keep foods cool until it can be repaired. Ice was completely melted and TCS food were not in temperature. Ambient temperature of make-unit was 66F. shredded lettuce-53F shredded cheese-54F

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Make unit had an ambient temperature of 66F and is not capable of maintaining TCS foods at 41F or below.

Food Temperature Control

Thermometers provided and accurate

4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Thermometer did not turn on.

Food Temperature Control

Wiping cloths; properly used and stored

3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Concentration of QUAT sanitizer was below 200ppm. When asked, PIC stated they had recently ran out of sanitizer and are waiting for the order to come in.

Prevention of Food Contamination