Popeye's

*32 Nonfood surfaces-design to be cleaned easily

Remove plastic wrapping on walk-in freezer floor

*42 Dirty nonfood contact surfaces

Clean fan covering on cooling unit in walk-in cooler

*45 Premises shall be maintained in good repair

Replace damaged ceiling tiles

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with cardboard>observed shelf/stand holding shortening with dirty cardboard lining shelf

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer levels too low check levels & ensure they're at appropriate levels

*42 Dirty nonfood contact surfaces

Clean bottom of reach-in cooler for sandwich prep

*47 Other Violations

Register food manager certificate with City of Dallas

*21 RFSM - Not On Site

No RFSM on site during the inspection

*45 Premises shall be maintained in good repair

Repair he leak in ceiling, observed floor in lobby covered in water

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee drinking at serving line

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Remove the dust build-up on air vent (3 compartment sink)

*47 OTHER VIOLATIONS

Air curtain at drive during hours of operation

*31 Individual, disposable towels

No paper towels at back hand sink

*45 Premises shall be maintained in good repair

skirt wall tiles detach from walls on different areas must be replace or repair to proper condition rust frame doors at WI cooler units must be replace or repair to proper condition

*34 Outer openings:closing holes, gaps

gaps on ceiling at the cooking equipment ceiling tile area must be replace or repair ceiling tile to avoid pest harboring

*42 Floors/walls/ceiling/nonfood dirty

ceiling around a/c vents and vents dirty with dust and soils accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

*45 Premises free of litter

front dining areas dirty with debris and dust must be clean to avoid contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with grease and soils deposits must be clean inside and outside to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing test strips on site must be have test strips to verified chemical concentration

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

water heater broken on site must be have replace or repair to avoid cross contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

water leaks on water heater must be replace or repair to proper condition and avoid pest harboring

*19 Hand sink water temperature below 110'F

hand sinks with out hot water must be maintain at minimum 110F hot water at hand sink to avoid employees contamination

*47 Handler-Certificate Not on site

missing some food handler cards on site must be have all food handler cards on site

*21 PIC ensures food handlers properly trained

missing current food handlers on site must be have food handler cards on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*47 RFSM Certificate - Not Display

missing RFSM certificate on site must be have FSM registered with the city

*19 Hand sink water temperature below 110'F

hot water temperature at hand sinks 102 F and 104 F must be maintain proper hot water temperature to be at 110 F or above to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors inside WI cooler with soils and grease deposits must be clean to avoid contamination floors at prep area kitchen with grease accumulations must be clean to avoid contamination

*43 Clean vent syst:Intake/exhaust air ducts

fan vents covers inside cooler units dirty with dust and grease accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils and food debris accumulations must be clean behind floors to avoid pest harboring ceiling and walls dirty with soils and grease residues must be clean t

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing body fluids clean up procedures / spill kit

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be control pest to avoid cross contamination

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have FSM registered with the city of Dallas

*34 Devices to stun/electrocute flying insects

fly activity observed missing blue lights on all areas to control the presence of pest recommend by pest management

*34 Outer openings:closing holes, gaps

weather strip at back door missing must be replace or repair to proper condition to avoid pest harboring

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*34 Outer door: solid,selfclosing,tightfitting

back door

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket at floor level must be have sanitizer buckets at 6 inches out the floor

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

waste water drainage receptacle at 3c sink rust, broken and oxidize must be repair or replace waste water drainage receptacle

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*47 RFSM Certificate - Not Display

missing FSM registered with the city must be have FSM reistrered with the city

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment dirty in all areas stagnate water inside WI cooler musts be clean floors behind equipment included the WI cooler units to avoid contamination

*44 Covering receptacles if not in continuous use

missing waste water cover receptacles in some drainage boxes must be cover properly all waste water receptacles in all areas

*45 Clean facilities as often as necessary.

floors inside stock room and behind equipment dirty must be clean before start prep food and during operational hours

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

using thank you bags in contact with CTS chicken freezer unit must be use clear plastic bags to avoid contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL EMPLOYEES

*28 Do not exceed manuf. use by date

FOOD HELD FOR LATER USE (IN THE WALK IN COOLER) EXPIRED

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO EATING IN THE FOOD PREP AREA

*42 Dirty nonfood contact surfaces

CLEAN THE FRONT REACH IN COOLER GASKET

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE CUSTOMER / EMPLOYEE RESTROOMS

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*46 Physical Facilities Premises

CLEAN THE TOILET IN THE MEN'S RESTROOM

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

EMPLOYEE CELL PHONE FOUND IN THE FOOD PREPARATION AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SODA SYRUP SPILL FROM FLOORS CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*34 Outer openings:closing holes, gaps

REPLACE THE BROKEN DOOR STRIP AT THE BACK DOOR

*46 Physical Facilities Premises

CLEAN BOTH RESTROOMS TOILET BOWL AND SEATS ARE DIRTY

*31 Handwashing lavatory - accessible

BACK HAND SINK BLOCKED WITH UTENSILS