POPEYE'S CHICKEN AND BISCUITS, 3820 W Broad St, Columbus, OH 43228 - Restaurant inspection findings and violations



Business Info

Restaurant: POPEYE'S CHICKEN AND BISCUITS
Address: 3820 W Broad St, Columbus, OH 43228
Total inspections: 13
Last inspection: Sep 12, 2012
Score
(the higher the better)

88

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Working containers of food are not properly labeled.
Standard Inspection Apr 13, 2010 97
No violation noted during this evaluation. Critical Control Point Apr 13, 2010 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Handwashing sink is being used for purposes other than handwashing.
Standard Inspection Sep 8, 2010 98
No violation noted during this evaluation. Critical Control Point Sep 8, 2010 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Working containers of food are not properly labeled.
Standard Inspection Mar 21, 2011 98
No violation noted during this evaluation. Critical Control Point Mar 21, 2011 100
No violation noted during this evaluation. - Mar 23, 2011 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
Standard Inspection Oct 5, 2011 97
No violation noted during this evaluation. Followup Inspection Oct 31, 2011 100
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Mar 5, 2012 99
No violation noted during this evaluation. Complaint Inspection Apr 5, 2012 100
No violation noted during this evaluation. Complaint Inspection May 15, 2012 100
  • Handwashing sink is being used for purposes other than handwashing.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
Standard Inspection Sep 12, 2012 88

Violation descriptions and comments

Apr 13, 2010

THE PIC WAS HASAN.
THE GREEN PLACARD WAS UPDATED.

Apr 13, 2010

ELEMENTS OF THE CCP INSPECTION OBSERVED/DISCUSSED:

III. HANDWASHING.
DISCUSSED NEED TO KEEP HANDWASH STATIONS PROPERLY SUPPLIED AT ALL TIMES WITH THE OWNER WHO CORRECTED THIS AT TIME OF THE INSPECTION.
1. FOOD DATE MARKED DURING STORAGE.
2. HOT FOODS HELD ABOVE 135F.

Sep 8, 2010

ELEMENTS OF THE CRITICAL CONTROL POINT INSPECTION OBSERVED/DISCUSSED:
1. Single use gloves properly used.
2. Probe thermometer used by PIC to check internal food temperatures.
3. PIC demonstrated knowledge through compliance with the food code. The owner and managers are ServSafe certified and other food employees have or wiill attend the PPIC class.
4. Hot foods were held above 135F.

Mar 21, 2011

THE PIC WAS HASAN.
THE GREEN PLACARD WAS UPDATED.

Mar 21, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH SIGNS WERE PROVIDED FOR POSTING.
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (N/A) DID NOT OBSERVE DURING CCP INSPECTION.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OBSERVED HOT FOODS HOLDING ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A) NO RAW OR UNDERCOOKED FOODS ARE SERVED.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)PROVIDED AND DISPLAYED.

Mar 23, 2011

Returned check. Changed from Risk Class 4 to Risk Class 3. Completed profile.

Oct 5, 2011

THE PIC WAS MOSES.
THE GREEN PLACARD WAS UPDATED.

Oct 31, 2011

CHECKED TO MAKE SURE A RESTROOM WAS AVAILABLE FOR EMPLOYEES TO USE. AN OPERABLE RESTROOM WAS AVAILABLE FOR USE AT TIME OF 4HE INSPECTION.
THE PIC WAS MOSES.

Mar 5, 2012

PIC- Paige
No critical violations at time of inspection.
No further action is required.
Updated Green Sign

Apr 5, 2012

PIC- Musa
Investigation was conducted due to a complaint about rolled up carpets by the soda machine, a dirty wet floor sign sitting on a table that was not cleaned off and no health stickers on the building, showing when the facility was inspected last. During the inspection, there was no evidence of rolled up floor carpets or dirty table with wet floor signs. The green food safety sign is hanging up by the registers with the last inspection date on it. No further action is required. Complaint will be closed.

May 15, 2012

PIC- Hasan
Investigated complaint about possible food poisoning from a chicken breast meal with red beans, rice and a biscuit. After the inspection was conducted, there was no evidence of any issues with the food items in the facility. The facility keeps temperature logs and documents twice a day. All temperatures for the food in holding was all in the acceptable ranges, with all hot food above 135 F and cold food at 41 F or below on 5/7/12. No food safety hazards at time of inspection. Complaint will be closed. No further action is required.

Sep 12, 2012

PIC- Milton
Critical violations noted and corrected at time of inspection.
No further action is required.
Updated Green Sign.
NOTE: When cooling the rice, use shallow pans and leave the lids off for a little while so the steam can escape.
Use the chlorine test strips when testing the sanitizer concentration in the 3 compartment sink. (50-100ppm)

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