POPEYES LOUISIANA KITCHEN

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned up the water to sufficient velocity. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink sitting on the sugar bin.

Basic - Ice scoop handle in contact with rice in the rice bin.

High Priority - Toxic substance/chemical improperly stored. A green liquid was stored in a spray bottle marked "quat sanitizer" and a yellow liquid was stored in a spray bottle marked "degreaser." In this restaurant, quat sanitizer is clear and degreaser is purple. Operator discarded chemicals. Corrected On-Site

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Operator posted the sign. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink in fryer area water cannot shut off automatically.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line left side hot holding unit, cooked shrimp left container (130F - Hot Holding); cooked popcorn chicken (124F - Hot Holding) for 15 minutes per operator. Operator voluntarily discarded foods. Corrected On-Site