POPEYES CHICKEN & BISCUITS#105

High Priority - Spray hose at dish sink lower than flood rim of sink. At three compartment sink , manager clipped up Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee , manager removed Corrected On-Site

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket torn reach in freezer Lid of flour bin cracked

Basic - Working containers of food removed from original container not identified by common name. Bulk flour bin Corrected On-Site

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed metal coving under walk in freezer door. - From follow-up inspection 2026-01-21: Cove molding at floor/wall juncture broken/missing. Observed metal coving under walk in freezer door. Time Extended - From follow-up inspection 2026-01-22: Time Extended - From follow-up inspection 2026-01-22: Time Extended

Basic - Floor tiles missing and/or in disrepair. Under fryers several missing tiles

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer wall and floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.

Basic - No copy of latest inspection report available.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up around the Door of the walk in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen operator wiped door handles. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - Old labels stuck to food containers after cleaning. In ware washing area.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water in sink. Operator turned water on. 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. Operator rubbed leg at drive through window and touched single service cups. Coached employee on proper hand washing procedures.

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 and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events 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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Throughout kitchen floor soiled with food debris. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At front counter. Operator turned all containers upside down. Corrected On-Site

Basic - Food stored on floor. Case of classic style lemonade in the walk in freezer. Employee removed the lemonade from off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket on the front counter.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitizer over 400ppm. The manager discarded the sanitizer to 200 ppm. 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.

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on the shelf in the dishwasher area.

Basic - Floor area(s) covered with standing water. Dishwasher area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese 126 F. Had an employee to reheat the product. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Sanitizer was being unloaded from off the delivery truck.

Basic - Employee personal items stored on single-service items. White shirt stored on sleeves of plastic lids. Dry storage area. The manager removed the shirt. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping chicken.. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. On the front counter.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. Employee wiped up a spill of mayonnaise from off the floor with gloves on. I had the employee to remove the souled gloves,wash her hands and put on a new pair of gloves. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking chicken.