POPEYES LOUISIANA KITCHEN

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at the hand wash sink back of kitchen, operator replaced. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees speaker on top of 4 cases of shortening in the kitchen by the fryer, operator moved. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without a beard guard on, preparing orders. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on the shelves with water in between and not air drying properly. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop sink not drying properly.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen with food in it, operator cleaned out. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup in the cheddar cheese with no handle in reach in cooler, operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bag on food prep in kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed operator did not have beard guard in food prep area, operator put one on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans that were wet in between on a shelf.

High Priority - Toxic substance/chemical improperly stored. Observed spic and span cleaner on the counter in the prep area above a container of rice, general manager moved. Corrected On-Site Repeat Violation

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. Sent operator email, printed and signed by end of inspection. Corrective Action Taken

Basic - Food stored on floor. Observed in a truck cooler outside, pans of chicken on the floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves in the prep area had food debris in them, general manager wiped them out. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. General manager closed the lids. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher by the back door is in the red.

High Priority - Toxic substance/chemical improperly stored. Containers of pot and pan soap stored directly on top a bag in box soda in the dry storage area. Employee removed the containers of soap. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in the men's and women's bathroom has no hot water (water temperature 76F).

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above the ice machine in the kitchen soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to go containers in the front counter area. Employee removed the sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding); gravy (119F - Hot Holding) on steam table not stirred with frequency to promoate even heating throughout product. Water low in steam table. Manager stated on table less than two hours , product amounts low and will be changed out and remainder discarded within 1 hour if not served.added water to table and stirred products. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty garbage dustpans hanging on wall on front of and large garbage can on the other side of handsink at front counter area. Unable to reach handsink without brushing up against either and dirtying clothing. Large cardboard box placed in front of same handsink during inspection.

Basic - Old food stuck to clean dishware/utensils. Observed old flour and chicken debris on cleaned pan lids at warewash dish drying rack.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bagging fries some fries missed bag and went into the palm of his hand which he dumped back into fries container. Fries were removed and employees retrained. Manager advised all employees to wear gloves while scooping fries into bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at back breading station tenders (44F - Cold Holding); spicy tenders (46F - Cold Holding). Manager rechecked station closed water valve and added ice to quickly cool to 41F within 4 hours. Manager voluntarily discarded spicy tenders.Corrective Action Taken Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back handsink at fry station. Operator added towels. Corrected On-Site

Intermediate - Water with a temperature . Observed handsink with water too hot to comfortably wash hands for the required time at prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed too many utensils on dipperwell. All items not completely submerged and water unable to proficiently flush food from utensils. Manager corrected by removing half the utensils and turning up water flow.

Basic - Old food stuck to clean dishware/utensils. Observed old food debris still adhering to pans at clean dish dry rack.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed boxes of single service items stored on floor at back storage near sinks.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker installed before the splitter at mopsink.

Basic - Old food or labels stuck to clean dishware/utensils. Observed debris on cleaned dishes at dish dry area. Manager sent back through dishwash. Corrected On-Site