Tennessee Department of Health
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| Tennessee Department of Health | Popeye's 9926 | Food Service Establishment Inspection | Routine

Popeye's 9926

914 Jefferson Street Nashville, TN 37208

Food Service Establishment Inspection | Routine

February 13, 2024 | View Original Inspection PDF
Score & Grade: 84 Grade:
Observations & Corrective Actions

14: 3 compartment sink not properly set up observed employee wash then sanitize withought rinsing since middle compartment was dirty. Corrective Action: train must do all three wash rinse sanitize and cannot food prep or use compartment as waste and wash dishes at same time.

16: Chicken breast from fryer reading below 165F temping 155F. Corrective Action: drop to fry longer and ensure breasts are dropped first before other pieces if in same fryer. Follow up required within 10 days to ensure consistent cook temp of 165F for all pieces especially breast that take longer cook time.

34: No visible thermometer in prep cooler on left side.

42: Several clean bins observed stacked while still wet on storage racks in dish pit.

43: Box of single use items stored directly on ground in back storage.

47: Interior and exterior of most coolers observed dirty and sticky with food buildup.

47: Clean dish storage shelves near 3 compartment sink observed dirty.

53: Observed moldlike growth and minor leak in walk in cooler. Puddling of water pn ground.

53: Several ceiling tiles throughout kitchen observed dirty and damaged.

53: Walls throughout kitchen observed stained behind equipment.

53: Excess grease buildup observed underneath fryer equipment.

54: Light above toilet in one stall of mens restroom does not work.

57: No smoking sign required for entrance door and back door.

Additional Comments

No comments

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
OUT
16 Proper cooking time and temperatures
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant
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