POPEYES LOUISIANA KITCHEN

High Priority - Live, small flying insects found. Three flies on wall in back of kitchen near mop sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warmer near three-compartment sink: mac and cheese (126F - Hot Holding). Employee stated the mac and cheese was heated approximately 20 minutes prior, left on the counter for a few minutes while in-use, then placed into the warmer. Inspector had employee reheat the mac and cheese before continuing to hold hot. mac and cheese (126F 10:20, 169F 10:30 - Reheating) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing from hose connection near dumpster enclosure. Repeat Violation Admin Complaint

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelving inside walk-in cooler. Manager removed the cardboard from the shelf during this inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on top shelf of dish rack in back of kitchen. Employee turned over the ice bucket during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on top of box of shortening at cookline. Employee removed the phone from the area during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at grey hose connection beside dumpster enclosure.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling in kitchen soiled with dust.

Basic - Dead roaches on premises. One dead roach on floor in kitchen below water heater. Manager swept the area during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in lobby soiled with mold-like substance. 2. Area around nozzles of fountain machine in drive through area soiled with lime-like substance.

Basic - Old food stuck to clean dishware/utensils. Old food debris on outside of pot on clean dish rack in back of kitchen. Manager moved the pot to the three-compartment sink during this inspection. Corrective Action Taken

Basic - Open dumpster lid. Dumpster lid left open inside dumpster enclosure.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken fried at cookline for approximately 15 minutes 154F-162F. Inspector had employee fry chicken for another two minutes, then 189F. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cookline frying chicken stated the minimum cooking temperature for chicken is 140F. Manager corrected employee and stated 165F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle of ice machine lid soiled with food debris/chicken breading. Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Light on ceiling near drive-through window soiled with dust. 2. Stainless walls above breading station soiled with surface rust. 3. Floor below fountain machine cabinet soiled with dirt and/or food debris.

Basic - Dead roaches on premises. One dead roach on floor in back of kitchen near mop sink. Manager swept and discarded the dead roach during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf in kitchen near walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around "Minute Maid" nozzle at fountain machine in dining area soiled with mold-like substance.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing on hose-end of splitter at mop sink. Manager sent an employee to purchase a vacuum breaker and installed it at mop sink during this inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling around vent above cookline soiled with dust.

Basic - Dead roaches on premises. One dead roach on floor in kitchen near back door. Employee discarded dead roach during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Large clear plastic pans wet nested on storage shelf near walk-in cooler. Manager removed pans from shelf and placed them in the warewash area to be washed again. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from seating area with gloved hands and scooped ice from ice machine without first washing hands. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. One dead roach on floor below fountain machine cabinet in seating area. Manager cleaned up and discarded roach during this inspection.

Basic - Floor soiled/has accumulation of debris. Floor inside walk-in cooler soiled with food debris under and around shelving. Floor below fountain machine cabinet in seating area soiled with plastic trash and food debris.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area: Quat 0PPM. Manager stated they have a work order for the sanitizer dispenser at three-compartment sink. Inspector had employee mix quat into three-compartment sink manually to fill sanitizer buckets, then 400PPM. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee collected money at drive-thru window, put on gloves, and began preparing food without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on shelf in walk-in cooler above pickle buckets and lemonade. Manager moved pickles and lemonade to another shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing on hose side of splitter in mop sink.

Basic - Current Hotel and Restaurant license not displayed. Current license not posted. License is current, but manager unable to locate license during this inspection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in back of kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in storage area. Manager moved mop to mop sink to air dry. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in front counter warmer: chicken (126°F - Hot Holding). Manager stated item placed item in warmer one hour prior to temperature being taken. Manager served chicken. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids for pans stored on clean dish rack.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind fryers.

Basic - Open dumpster lid.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips available during the inspection. Inspector provide test strips and manager stored in kitchen Corrective Action Taken