POPEYES

EHS observed the prep top cooler and reach in cooler not holding the correct temperature. The ambient of the prep top cooler was 46 degrees and the cheese was out of temperature. The ambient for the reach in cooler was 50 degrees and the strips of bacon was at 48 degrees.

CA-EHS informed PIC that the cold holding unit is not working properly and to discard all items that was stored in the unit overnight. EHS informed PIC that they need to train employees to take temperatures throughout the day and maintain a temperature log so they will be aware when units are not functioning properly.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS observed the microwave needing to be cleaned there was food debris and food stains inside of the unit. Also inside of the prep top they is a big orange/red stain on the lid on the inside. EHS observed the reach in cooler under the prep top was in need of a cleaning. There was food debris and stains inside of the unit at the bottom. Also the reach in cooler by the battering station had food debris stored at the bottom of the unit.

CA-EHS physically showed PIC how the inside looked and he started to clean the unit.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed the sauce bottles were severely stained with product.

CA-PIC needs to make sure that employees are routinely wiping down sauce bottoms to reduce stains and build up. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed employee drop a glove on the floor and picked it up and proceeded to put the gloves on.

CA-PIC needs to retrain employees on when they should wash their hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

EHS observed the prep top cooler and reach in cooler was not holding the correct temperature. The ambient of the reach in cooler was 52-54 degrees. The items in the prep top cooler was also tempted. The pickles were at 51 degrees and the tartar sauce was at 52 degrees. EHS asked if these items in the prep top/reach in cooler have been sitting in here overnight and she stated "yes". Also the reach in cooler containing the biscuits were not working properly as well.

CA-EHS instructed PIC to discard all items due to the prep top cooler and reach in cooler was not working properly. PIC needs to put a signage on the unit that states the unit is not working so they can make sure employees are aware to not use the unit until maintenance comes and service the facility and the unit is working properly again. Al cold holding units and items must be 41 degrees and below.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS did not see the CFSM posted. PIC had the document on her phone.

CA-PIC needs to print CFSM certificate and displayed inside of the facility for public viewing.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

EHS requested for pest control records. PIC stated that they have not been serviced yet.

CA-PIC needs to contact a certified pest control company and have them service the property routinely. Also documents of the inspection must be maintained at the property.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS went into the reach in freezer and noticed boxes of product had ice on them, on the wall, and also ice is on the floor.

CA-PIC needs to contact maintenance to come and service the walk in freezer to fix the unit. Ice should not be present on boxes and on the floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

EHS observed the assistant manager packing food without any type of hair resistant on.

CA-PIC needs to make sure that all employees handling food have a hair resistant while handling food.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

EHS observed the 3 compartment sink having a plumbing issue. EHS noticed a piece of the pipe laying directly into the drain also when you use the rinse sink water goes directly on to the floor and not in the drain. PIC stated that their is a piece missing and that is why the rinse sink is not working properly.

CA-PIC needs to contact maintenance to fix the pipes so when you use all sinks in the 3 compartment sink water will not go onto the floor but instead in the drain.

EHS observed the inspection score not posted inside of the facility and at the drive thru window.

CA-PIC needs to make sure that the most up to date inspection report is posted at all the drive thru windows and inside of the facility for public viewing.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

EHS observed the permit not posted.

CA-PIC needs to make sure that the permit issued from the health department is always posted for public viewing.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

EHS observed the microwave needing to be cleaned there was food debris and food stains inside of the unit. Also the prep top cooler. The lid with that unit has mold like substance on the roof of the lid. Which is directly on top of food items being stored in the unit.

CA-PIC needs to make sure that employees are routinely cleaning the microwaves and prep top cooler to reduce any debris or build up inside of the unit.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed a black purse being stored on a rack beside the hand sink directly on top of to go cups.

CA-PIC needs to create a designated area for to all employees personal items. Personal items should not be stored with items that is being used in the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.