POPEYE'S CHICKEN & BISCUITS, 1325 Bethel Rd, Columbus, OH 43220 - Restaurant inspection findings and violations



Business Info

Restaurant: POPEYE'S CHICKEN & BISCUITS
Address: 1325 Bethel Rd, Columbus, OH 43220
Total inspections: 5
Last inspection: Sep 11, 2012
Score
(the higher the better)

93

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Mar 6, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Fixed equipment was not properly installed.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Observed unacceptable employee beverage containers.
Inspection 30 day Mar 20, 2012 89
No violation noted during this evaluation. Critical Control Point Mar 20, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • In-use utensils are improperly stored.
  • Observed unacceptable employee beverage containers.
Standard Inspection Sep 11, 2012 93
No violation noted during this evaluation. Critical Control Point Sep 11, 2012 100

Violation descriptions and comments

Mar 6, 2012

inspected and approved to operate collected a check for 688 on 2/27/12.
in two weeks must
-seal handsink to wall in womens rr
-keep dipper wells running
-get test kit
-seal back door
-do not reuse single use articles

Mar 20, 2012

PIC - Hasan
Updated green sign.

Mar 20, 2012

II. Personnel Cleanliness
Food employees must not have open containers for drinks
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Using proper cooking temperatures
Potentially hazardous foods that have been cooked, cooled and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F
XI. Protection from contamination
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XV. Temperature Measuring Devices
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated

Sep 11, 2012

PIC HASAM
UPDATED GREEN SIGN.

Sep 11, 2012

I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Temperatures were acceptable
Facility cools chicken and rice for jumbalaya to 70 deg within 2 hours and to 41 within an additional 4 hours.
pic rapidly reheats items to 165 deg f
VIII. Date Marking/Time as a Public Health Control
all items were properly date marked
XV. Temperature Measuring Devices
Present and calibrated

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