Popeye's Louisiana Kitchen

Observed quat sanitizer at 3-compartment sink at <150 ppm. Concentration must be 150-400 ppm or as specified on manufacturers instructions. COS by draining compartment and refilling with new sanitizer at 400 ppm.

Observed rice cooling in a deep container that was fully covered. Rice must be uncovered or loosely covered, and stirred periodically to release heat from center. COS by stirring and loosely covering.

Observed beans and mac n cheese being thawed under standing hot water. Temperatures of both exceeded 41°F; temps were observed between 80-83°F. PIC stated that they were being thawed then placed in cooler for dinner service.

Time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C)

COS by moving to walk-in.

NOTE: rethermalizer has been broken for a significant amount of time. Must fix within 7 days or thaw in accordance with Rule. In the interim items must be reheated to at least 135°F in the microwave or oven.

Observed build-up on food storage shelves in walk-in. CA : 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.

Observed low grout in dish area, a few broken tiles, and build up of condensation within interior of deep freezer. CA : All physical facilities shall be maintained in good repair.

Observed a majority of dishes on dish rack stored as clean but visibly dirty. This has been an issue on multiple inspections in the past. It is the responsibility of the person in charge to practice more active managerial control with respect to this deficiency. All dishes must be clean to the sight and touch. COS by rewashing all dishes.

Observed all dining tables visibly dirty and not being cleaned after each guest. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

COS by sanitizing tables.

Observed build-up on food storage shelves in walk-in. District Manager stated they are going to be replaced soon.

Observed employee handling food contact surfaces with out washing hands after wearing a hair net.COS by washing hands and discarding the food wrappers/ liners.

Observed the foods in the one of the reach in cooler cold held above 41 degree. COS by discarding. 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

Observed chicken strips hot held below 135 degrees. COS by discarding. 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

Observed buildup of bkack residue in the interior of ice machine. Ice machine shall be cleaned and sanitized by the end of the day. Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed one of the employee handling food without a beard nets and one without a hair net. COS by wearing a hair net. 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.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one of the employee wearing a watch. COS by removing. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). There were only two signed forms for current employees. The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. PIC must ensure all employees read and sign form.

Observed concentration of quat sanitizer in three-compartment sink at 0 ppm . Must be between 150-200 ppm. COS by making fresh sanitizer.

Observed dirty dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing and sanitizing dishes.

Observed accumulations of mold along interior portions of both ice machines. Ice machines must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed food stored in reach-in cooler below prep top unit exposed to splash as a result of leak/condensation build-up in cooler. 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.

COS by discarding food.

Observed employee handling food without washing hands and changing gloves after handling the money. COS by hand washing.

Observed hand sink in the kitchen on fryers side blocked by a big trash can. Hand sink must be accessible at all times. COS by moving the trash can.

Observed ice bin left uncovered. Must keep it closed when not in use. COS by closing the lid.

Observed the dispensers of the slushie machine dirty. Must clean and sanitize.

Observed one of the employee handling food without hair nets. Must pull the hair back and wear hair nets.

Observed one of the staff in the kitchen wearing bracelets. No jewelry allowed on hands while handling/preparing food.

Observed food debris and dirt on the floors under the equipment. Must clean.