POPEYES LOUISIANA KITCHEN OPERATED BY TICE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150 ppm quat. Three compartment sink dispenser too strong; employees adding water; too much water added. Sink was emptied and refilled. 400 ppm quat was reached

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup, visible, soda nozzles drive thru

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. Charles, less than 60 days, no food handler training

Intermediate - No soap provided at handwash sink. Handsink across from three comp sink. sanitizer in soap dispenser. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Drive thru Corrected On-Site

Basic - Men's restroom out of order. Due to toilet clog. Plumber scheduled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler

Basic - Old food stuck to clean dishware/utensils. Greasy pans

Basic - Pipe behind ice machine running water onto the ground.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50-57F at breading area. Improperly iced. Out for approximately 20 minutes. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At 4:46, raw chicken up to 53F. Raw chicken 48-53 F (cooling ambient from 12:34 at 4:05)

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. Employees with no proof of food handler training on duty

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute stained with a dark green substance/color Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license for palm coast store. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee storage area over prep table Corrected On-Site

Basic - Equipment in poor repair. - Cracked 1/3 pan. Operator discarded. - cracked white tub used for breading chicken Corrective Action Taken

Basic - Floor/wall soiled/has accumulation of debris. - Light buildup under and around the back prep sink - under soda machine in the dining room

Basic - Old food/residue stuck to clean dishware/utensils. Pans in clean dish ware storage Operator pulled to re-wash Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese (45 - Cold Holding). Manager moved to freezer for expedited cooling Corrective Action Taken

Basic - Floor area(s) covered with standing water. - below hand wash sink at front. Operator cleaned up. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted. - emailed to operator