Popeyes Louisiana Kitchen, 1800 N. Knoxville, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: POPEYES LOUISIANA KITCHEN
Address: 1800 N. Knoxville, Peoria, IL 61603
Restaurant type: Restaurant
Phone: (309) 681-9248
Total inspections: 10
Last inspection: 10/6/2015

Score
94

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Inspection findings	Inspection date	Type	Score
HACCP: Handwashing Quats is the sanitizer used in the establishment Frozen foods were stored frozen Food contact surfaces of equipment and utensils clean The following food contact surfaces are soiled: interior white diverter of ice machine, interior of large white storage bin for rice, interior of cooler next to breading area. Clean and sanitize all food contact surfaces as often as necessary to maintain clean. Critical: Hand washing sinks installed, located, accessible Handwashing sink in three compartment sink room is blocked by trash cans and has two scrubbing pads stored inside of it. Corrected: scrubbing pads removed and trash cans moved to allow accessibility. Lavatories shall be accessible to employees at all times.	10/6/2015	Routine	94
HACCP: Discussed proper storage of toxic chemicals Quats is the sanitizer used in the establishment Frozen foods were stored frozen Note: Addressed RFS 15-0143 and RFS 15-230 with manager. RFS 15-0143 stated that complainant received a bloody piece of chicken. Manager states that she did receive one complaint of this nature from a customer who received a breast with a vein in it. Chicken was thoroughly cooked to proper temperatures but vein was visible. Manager replaced the customer's meal. During today's inspection it was noted that all fried chicken was found to be at 165 degrees F or higher and thoroughly cooked. RFS 15-230 stated that complainant saw chemicals stored near food. During today's inspection it was noted that most chemicals are stored in a chemicals closet outside of the kitchen. Working containers of cleaners are stored by the manager's desk, away from all food and food contact surfaces. Sanitizer buckets were found stored on the lowermost shelves throughout the establishment and were not intermingled with food or food contact surfaces. Recommend both complaints be closed. SS Note #2: Popeye's has been approved by IDPH to provide Food Handler Training to its employees. Approval #15-115 from April Caulk. Critical: Hands washed, good hygienic practices (observed). Observed an employee wash hands with soap and water, rinse, and then touch the dirty portion of the paper towel holder with clean hands to dispense paper towels. Corrected: manager corrected employee on the spot and explained that the paper towels should be dispensed before washing hands to avoid contaminating clean hands. Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door or paper towel dispenser.	6/9/2015	Routine	95
HACCP: Food Handler Training. Code Violation #750.570\|: Manager unable to provide proof of Food Handler training for employees on duty during inspection. Manager stated that all employees have had this training, but that the records are kept at the main office. Please maintain a copy of these records at each physical establishment and provide these records to the Sanitarian at the Next Routine Inspection. Section 750.570 Food Handler Training All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M. Food handlers working for a temporary food service establishment are exempt from this requirement. Quats is the sanitizer used in the establishment. Frozen foods were stored frozen. Any questions? Please call Stephanie@309.679.6684. In-use food dispensing utensils properly stored. Handle of rice scoop was stored with handle inside of the product. Correct by storing handle extended out of product. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Critical: Hand washing sinks installed, located, accessible 1) Hand washing sink next to three compartment sink was blocked by boxes and soiled dishes. 2) Hand washing sink next to fryers was blocked by a red sanitizer bucket stored within it. Corrected: Boxes and soiled dishes moved. Red Sani bucket moved. Ensure hand washing sinks are used for handwashing ONLY and are accessible at all times to employees. Do not dump anything in hand sinks or store anything inside of them. Do not stack items in front of hand sinks that make it less convenient for hand washing.	1/16/2015	Routine	95
HACCP Ensure that thorough nightly cleaning is maintained of chicken breading station. Chlorine three compartment sink concentration: 200 ppm. Frozen foods are frozen. Food contact surfaces of equipment and utensils clean Bins used for storing clean kitchen utensils are soiled. Wash, rinse, and sanitize all food contact surfaces. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. Non-food contact surfaces clean Racks above chicken breading station are excessively soiled with debris. Routinely wash and clean racks. Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Walls, ceilings, and attached equipment, properly constructed, clean Wall behind rear three compartment is soiled with splash. Thoroughly clean wall. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.	11/7/2014	Routine	96
HACCP Reviewed handwashing HACCP bulletin. Quat sanitizing bucket concentration: 200 ppm. Hot foods are hot. Original container, properly labeled, consumer advisory Large container of sugar not labeled. Clearly label container of sugar with correct common name. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Food contact surfaces of equipment and utensils clean Sugar dispensing scoop is heavily soiled. Wash, rinse, and sanitize sugar dispensing scoop. The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil. Plumbing installed and maintained Leak on cold water nozzle of hand sink in chicken prep area. Repair or replace nozzle. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue Paper towels not present at hand sink next to three compartment sink. Provide paper towels at hand sink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.	7/2/2014	Routine	94
Sanitarian responded to compliant made on 2/26/14. An anonymous complainant reported that his/her chicken was not thoroughly cooked. The inside of the chicken was raw and bloody. During the time of complaint investigation inspection, internal temperatures of chicken in all hot holding trays were taken. All chicken had internal temperatures ranging from 138 F to 160 F. Chicken that does not meet proper internal temperature is discarded. Manager Donte Johnson was not aware of the complaint and was on site during time of follow-up inspection. No other complaints of improperly cooked chicken had been reported to the Health Dept. MS No violation noted during this evaluation.	2/28/2014	Complaint Investigation
HACCP: Thoroughly wash, rinse, and sanitize all food contact surfaces in chicken prep room at frequent intervals throughout hours of operation. Quat sanitizing bucket concentration: 200 ppm. Frozen foods are frozen. Original container, properly labeled, consumer advisory Container of white substance near drive-thru window is not labeled. Clearly label small working containers of substances with their common names. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. In-use food dispensing utensils properly stored. Handle of sugar dispensing cup found buried in the sugar. Store sugar dispensing utensil with handle extended up and out of sugar. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Plumbing installed and maintained Leak on cold water nozzle of handsink near walk-in cooler. Repair or replace nozzle. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.	2/14/2014	Routine	97
HACCP: Toxic storage. HACCP logs are kept updated in the store with time and temperature taken on a routine basis. Records showed that potentially hazardous items have been held at 41 degrees F or lower, or 135 degrees F and higher, as required. Quat sanitizer is used in the establishment. Frozen foods were frozen. Food contact surfaces of equipment and utensils clean Soda nozzles on soda machine in lobby heavily soiled. Correct by cleaning food contact surfaces as often as necessary to maintain clean. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil. Critical: Toxic items properly stored Spray bottles of sanitizer and cleaner stored hanging on rack containing sleeves of single-use cups. Corrected by moving all toxic items to the toxic storage area. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.	11/1/2013	Routine	93
HACCP DISCUSSION: PROPER HAND WASHING. Food protection during storage, prepartion, display, service, transportation Boxes of raw chicken stored on wet floor of walk-in cooler. Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area Food contact surfaces of equipment and utensils clean Soiled surfaces of chicken batter table Floors properly constructed, clean, drained Wet floors in the walk-in cooler, chicken prep area, and the breading area. Keep floors dry and clean.	6/17/2013	Routine	95
COMPLAINT INVESTIGATION #13-0070 SPOKE TO MANAGER ABOUT THE COMPLAINT OF RETURNED FOOD MIXED WITH FOOD FOR SALE, WHICH HE DENIED WILL NEVER HAPPEN IN THEIR FACILITY. THREE OTHER EMPLOYEES WERE ASKED THE QUESTION OF WHAT THEY WILL DO TO FOOD RETURNED TO THEM. THEY ALL HAVE THE SAME ANSWER THAT THE FOOD WILL BE TOSSED. INVESTIGATION CONCLUDED No violation noted during this evaluation.	3/11/2013	Complaint Investigation

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