Popeye's 551 # 11014, 1385 Big Fish Dr, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food build up throughout - clean all areas including top of pans in walk in; floors; inside reach in freezer; all door handles; and all hard to reach places and maintain on regular cleaning schedule.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink by 3 compartment sink with broken and empty soap dispenser. Soap and paper towels must be available at all times to facilitate proper hand washing at the proper times; including when changing from dirty to clean dishes.Corrected on site.
- General Comments that relate to this Inspection
CFPMs:Chris Nava; WCHD Cert# M130001; exp - 12/7/17Patrina Alexander; certification not available during inspectionNotes:-front hand sinks stocked-observed good employee handwashing-gloves in use; discussed no bare hand contact with ready to eat foods with no issues noted-discussed handwashing procedures with no issues noted-discussed cooling procedures with operator; cooling rice in walk in at 56-60F; per operator had just been placed in walk in. Cooling macaroni at 108F - per operator had just been placed in walk in - did have ice around it - more ice added. Do ensure cooling items are left with the lids vented to allow heat to escape; and enough ice is added to bring the temperature down quickly. All items must cool from 135F to 70F within 2 hours; and from 70F to 41F or below in an additional 4 hours.-final cook temperature of chicken at 193F-flour is changed every 2 hours and is appropriately tracked-hot holding temps checked ok - steam table 148-168F; AltoSham - 156-160F; chicken on front line 150-190F-cold holding checked ok - walk in 39-41F; freezers ok - all frozen; chicken on breading line 39-41F-food properly stored; no cross contamination issues noted-no thawing takes place; food is either cooked from frozen or received fresh-3 compartment sink and test strips available; measured at 400ppm quat-ice machine clean; scoop properly stored-date marking system in place; all items marked; discussed first in; first out with no issues noted-regular pest control by Orkin; no issues noted at time of inspection-reviewed temperature logs with no issues noted-restrooms clean and stocked-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for the duration of the symptoms plus an addtional 48 hours.
|
7/13/2015 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed tub of rice that had been cooked the night before in walk in at 45-47F. Item voluntarily discarded. Corrected on site.Discussed proper cooling procedure with operator. Cooling process is not monitored. Discussed methods of cooling to ensure food is cooled from 135F to 70F within 2 hours; and from 70F to 41F within an additional 4 hours. Cooling logs left with operator. Monitor cooling process to verify cooling requirements are met.Observed final cook temperature of chicken tenders at 90F-155F. Operator knew correct final cook temperature of 165F. Chicken placed back into fryer and cooked to 191F-215F. Final cook temperatures are recorded 3 times a day. Recommend checking every batch; due to the high variability of chicken sizes. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed employees breading chicken. Per operator; flour is used throughout the day and added to as needed. Flour comes into contact with raw chicken and shall be discarded every 4 hours to prevent the growth of pathogenic organisms. Time must be documented to ensure flour is discarded at appropriate intervals. Corrected on site.Observed bucket of in use utensils stored in room temperature water. In use utensils shall be stored in the food with the handle up or may be stored in the dipper well.Corrected on site.
- General Comments that relate to this Inspection
OK to issue permit to operate.Facility will be a risk category 4. One certified food protection manager required to be on site at all times. Facility has 2 CFPMs.-hand sinks stocked; observed good employee handwashing-gloves in use - discussed proper glove use with no issues noted-walk in at 38F - raw chicken 36-42F; cooked chicken at 41F-freezer at -10F; all product frozen-hot holding chicken; rice; beans at 165F and above-raw chicken properly stored; fish is cooked from frozen-3 compartment sink and test strips available; measured at 200ppm quat-ice machine clean and scoop stored properly-chemicals labeled and properly stored-restrooms clean and stocked-date marking procedure in place; discussed first in; first out with no issues noted-regular pest control by Orkin; no pest issues noted at time of inspection-dumpster and grease interceptor checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
4/9/2015 | Opening Inspection | 93 |
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