POPEYES LOUISIANA KITCHEN #188

High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed regular and spicy chicken being prepared in fryer, cooking completed per employee two separate bone in chicken cooked to (148/159F - Cooking) the rest of the chicken on the tray cooked to (173/169/176F - Cooking). Operator redropped the undercooked chicken into the fryer for a second temperature of (177/210F - Cooking). Corrective Action Taken Warning - From follow-up inspection 2024-09-05: At time of follow up inspection, observed chicken being cooked to 199F, 202F and 189F Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the front counter warming unit, mashed potatoes, Mac and cheese and rice and beans mix marked with discard times of 1,3 and 4pm not discarded at end of time period. Operator removed the containers to be discarded. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-09-05: At time of follow up inspection chicken with a discarded time of 11:20 at the front counter still present and offered to customers. Discussed with operator chicken held on time as public health control out of establishments timeframe and at 119F. Operator removed the chicken from the front counter. See Stop Sale. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Establishment not utilizing thermometer to ensure cooking temperatures are evident by undercooked chicken cooked during inspection. Warning - From follow-up inspection 2024-09-05: At time of follow up inspection per operator ongoing issues with fryers with maintenance scheduled. Observed employee on cook line cooking chicken in fryers and not taking temperature with probe thermometer to verify fully cooked product. Admin Complaint

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed regular and spicy chicken being prepared in fryer, cooking completed per employee two separate bone in chicken cooked to (148/159F - Cooking) the rest of the chicken on the tray cooked to (173/169/176F - Cooking). Operator redropped the undercooked chicken into the fryer for a second temperature of (177/210F - Cooking). Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the front prep line closest the office area. Observed one fly by the front counter and drive through area.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the front counter warming unit, mashed potatoes, Mac and cheese and rice and beans mix marked with discard times of 1,3 and 4pm not discarded at end of time period. Operator removed the containers to be discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. During inspection undercooked chicken about to be placed at front counter to be served to customers. At front counter prepared sides a hour to two hours past time period to be discarded.

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. No bodily fluid clean up kit or written procedures available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of mold like substance around nozzles of drive through soda dispenser. Repeat Violation

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. During inspection person in charge unaware chicken cook temperatures not reaching 165F due to equipment not properly timing the cook time.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Establishment not utilizing thermometer to ensure cooking temperatures are evident by undercooked chicken cooked during inspection. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of prep area microwave.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler employee personal food in plastic grocery bag over single service condiments for customers.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floors behind cook line equipment have grease food debris build up. Walls of cook line and exterior of exhaust system with flour or dust build up. Ceiling air vents in dining room removed and mold like substance observed in the insulation. Accumulation of debris on the floor by mop sink and three compartment sink. Repeat Violation

Basic - Food stored on floor. In the walk in cooler, bucket of pickles on the floor and container of fryer oil in the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on walk in freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease debris build up. Walk in cooler door gasket with food debris build up in the gaskets. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open at time of inspection.

Basic - Wet mop not stored in a manner to allow the mop to dry. Multiple wet mop heads stored in mop buckets and in mop sink. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink by triple sink inaccessible due to out of order, water not flowing to sink. Warning - From follow-up inspection 2023-07-07: Sink in process of being repaired. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 8 flying insects in kitchen during inspection. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink by triple sink inaccessible due to out of order, water not flowing to sink. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed large amount of flying insects in light trap by back door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling by back hand wash sink with flour buildup.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in drive thru with mold like substance buildup. Shelving in walk in cooler with mold like substance buildup. Catch plate at dining room soda dispenser with debris buildup. Repeat Violation

Basic - Open dumpster lid. Dumpster lids open and trash on the ground around dumpster. Large amount of flying insects present.

Basic - Working containers of food removed from original container not identified by common name. Salt in bulk container unlabeled.