Popeye's #685

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. No hot water in facility, handsink water is 86F.

Preventing Contamination by Hands

Food-contact surfaces: cleaned and sanitized

4-602.11 (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD­CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Chicken flour bin. Facility places wet chicken into flour mix which splashes chicken juices on the flour bin. Facility reportedly cleans flour mix once per day.

Protection from Contamination

Warewashing facilities, installed, maintained, used, test strips

4-501.19 The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. Water at three compartment sink is 91F as water heater is not working.

Utensils, Equipment and Vending

Hot and cold water available; adequate pressure

5-103.11 (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Hot water heater not working.

Physical Facilities