POPEYE'S

Observed handwashing sink near fryers leaking when turned on. A plumbing system shall be repaired according to law and maintained in good repair.

Observed PIC unable to answer questions pertaining to employee health and clean-up procedures. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS: General manager arrived to answer questions.

Observed facility with no CFSM certificate posted. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed no written or verbal employee health policy. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease. Describing the symptoms associated with the diseases that are transmissible through food. COS: PIC was provided with a copy of DPH employee Red Book to utilize.

Observed facility without clean-up procedures for vomit and fecal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: The PIC was given a example/copy of the cleanup procedures.

Observed container of seasoning without a label of its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC placed a label on the container of seasoning.

Observed facility without permit posted anywhere in the facility. Post the permit in a location in the food service establishment that is conspicuous to consumers. COS: PIC was provided with a copy of their food service permit.