POPEYES LOUISIANA KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice and beans (133-134F - Hot Holding) Observed in heat lamp window. Per operator, out of temperature for approximately 45 minutes. Operator voluntarily elected to discard product. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker.

Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored In holder that has an accumulation of water and black mold like substance. Operator removed scoop and holder and washed and sanitized both utensils. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled clean fryer basket to serve fries; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw chicken, scratched head then put gloves on and handled clean lids for pans; no hand wash. Operator advised employee to wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (45F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Stored over stacked. Operator placed over stacked portion to quick chill. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on Air vents by drive thru over sauce cups, over tea station.

Basic - Food stored on floor. Bag in box soda syrup stored on ground in dry storage area. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain standing water at triple sink area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter attached at Mop closet by bathrooms.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by drive thru. 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. Employee health reporting agreement sent to operator. Per operator, 1 new employee hired less than 60 days.

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. Bodily fluids procedure sent to operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee hat stored In between condiment containers by drive thru. Operator removed hat. Observed Employee food stored over cooked rice and sauces at walk in cooler. Operator moved employee food to bottom shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed- operator printed and posted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - Rice 46-47F- cold holding- operator states food out of temperature for 30 minutes- left out on counter- operator placed in walk in freezer to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- by fry station.

Basic - Food stored on floor. Fries on floor at walk in freezer- operator moved off floor. Corrected On-Site