POPEYES LOUISIANA KITCHEN #187

Basic - Food stored on floor. Bag of flour stored on the floor next to breading station. Employee moved bag of flour. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged and unbagged garbage around dumpster inside the enclosure.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on back of cooling unit in the walk-in freezer. Also, bottom handle broken off on warming unit across from the office. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in chicken pieces in stand up reach in cooler at breading station. Employee removed bowl. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed on back of cooling unit in walk-in freezer. Also, bottom handle is missing from warming unit by small reach in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in mop bucket at mop sink.

Basic - Floor soiled/has accumulation of debris. Floor in walk-in freezer is soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed to right in walk in freezer floor. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in small reach in cooler at drive thru. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by fryers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on tubing and back of cooling unit in walk in freezer. Manager states service person scheduled today to repair. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in reach in cooler below tea station at drive thru area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53F - Cold Holding); raw chicken (59F - Cold Holding) on counter at three compartment sink. Per manager, chicken taken out of the cooler approximately 2.5 hours prior for prep. Manager moved product to walk in freezer. Retemp approximately 30 minutes later, chicken at 39F and 42F. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding ceiling tiles above bug light across from three compartment sink has accumulation of debris.

Basic - Clean equipment/dishware/utensils stored below soap/sanitizer or paper towel dispenser exposing the items to drips from people's hands. Tongs in pan used for jalapeños stored directly under sanitizer dispenser to left of handwash sink by drive thru. Manager moved to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets under customer self-serve drink station have accumulation of debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pans of thawing chicken sitting in pans of water on counter next to three compartment sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Written procedure not available for establishment. Provided procedures to operator. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from 3 compartment sink. Operator replaced paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three reporting agreements completed. Per operator, still in process of completing all employee agreements.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven at prep area has accumulation of debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room missing handwash sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket is soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink. Operator hung mop to dry. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at the drive thru and dining have buildup.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red beans and rice (125°F-131°F - Hot Holding) in hot holding unit across from front counter, items where placed in individual containers at steam well and left on counter for less then 30 minutes before being placed in warming unit near front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and underside of ice bin of soda machine near drive through window.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle to walk in cooler has a build up of debris.

Basic - Employee with soiled clothing. One employee batering and frying chicken on cook line has a large amount of debris on outer garments.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler have a build up of debris. Repeat Violation

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. french fries (78°F - Cold Holding); popcorn shrimp (80°F - Cold Holding) in standing reach in freezer across from fryers on cook line, per manager freezer broke earlier today and they where unaware and placed both items in freezer less then one hour before temperature check, both items moved to walk in freezer, shrimp retemp at 49°F, french fries 38°F-47°F Corrective Action Taken