POPEYE'S CHICKEN & BISCUITS

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw fish stored over opened bag of cooked potato fries. Operator moved raw fish below cooked fries. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At drive thru hot holding cabinet; cooked chicken (125F - Hot Holding). Operator stated items cooked/reheated prior to being held for less than one hour, discarded. Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee entered kitchen, adjusted uniform, used hand antiseptic and then handled clean equipment and utensils without first washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle wiping cloth, soiled pan then began to handle clean tong to handle chicken; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At breading station in ice bath: raw boneless chicken (54F at 11:30am; 54F at 12:00pm- Cooling) As per operator, cooling since 10:15am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At warmer: cooked chicken wings (130F - Hot Holding) As per operator, stored since 15 minutes. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in Cooler; raw chicken (58F - Cold Holding) Per operator was held in cooler for approximately two hours Per operator item was thawed and removed from cooler to be used but then was brought back to cooler. Operator moved to quick chill Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout establishment contain debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter soiled with dirt or dust

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Triple sink; Triple Sink (Quaternary 400+ppm) Discussed with operator who fixed to quaternary 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Warmer; chicken tender (125F - Hot Holding) Per operator held for less than 30 minutes Discussed with operator Operator moved to reheat to 165+F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At dry storage area; Bottle containing chemical on shelf with single use utensils Discussed with operator who removed Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees.

Basic - Food not stored at least 6 inches off of the floor. At dry storage area; Bag containing sauce on the floor Discussed with operator who removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table, buttermilk batter mix (46F - Cold Holding) Operator stated mix held for approximately 1 hour prior. Food item not prepared or portioned today. Advised operator to add ice to holding unit to facilitate cooling. Operator added ice to unit. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of Raw fish stored over bags of French fries in upright freezer. Explained and emailed proper storage chart. Employee rearranged. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink. ( installed before the splitter. Move to one side of the splitter ( hose hooked up )

Basic - Floor tiles missing and/or in disrepair. One floor tile missing by upright freezer. Resulting in standing water.

Basic - Floors not constructed to be easily cleanable. Grout missing throughout the establishment. Resulting in standing water in between tiles.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 47° in sandwiche station being held 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 47° in sandwiche station being held 4 hours . Stop sale issue . Employee discarded cheese . Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees at drive through.

Basic - Standing water in Floor due to floor tiles in disrepair at batter station

Basic - Time/temperature control for safety food thawed in an improper manner...thawing chicken in standing water at prep sink . Employee run water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 104° in walk in cooler , food was cooked at 8 am, not sure 135°-70° within 2 hours. Stop sale issue. Manager discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 104° in walk in cooler , food was cooked at 8 am, not sure 135°-70° within 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken 132°-134° in hot holding shelf at sandwich station being held less than four hours. Manager discarded food. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at drive through

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food in powder sugar. Manager discarded container. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....scoops by the steam table . Manager putting in run water . Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling tiles soiled near the fryer

Basic - Floor soiled/has accumulation of debris in prep area and fryer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager started water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All three hand sink missing paper towels. Was provided Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken stored in standing water. Manager turn on water. Corrected On-Site