Popeyes Louisiana Kitchen

Cooling rice found on prep table did not reach stage one cooling within two hours. CA: All cooling items (foods) must reach 70F within two hours when doing two-stage cooling. -Rice discarded.

Observed handwash sink by fryer not supplied with soap. CA: All handwash sinks must be supplied with soap.

Observed handwash sink by fryer not operating. CA: All handwash sinks must be operable.

Observed ice build-up around gasket in walk-in freezer.

No paper towels provided in restrooms where exit requires touching door handles.

Observed dumpster door open.

Observed employee food items and jacket stored over food. Employee food/items must be stored below customer food.

Bag of batter flour open with no cover or resealed to protect from contamination. CA: Food must be covered or resealed once opened to protect from contamination. Bag resealed.

Dried food debris in multiple microwaves. CA: Microwaves must be cleaned and sanitized at least 1 time every 24 hours.

Two bulk flour containers and one bulk chemical container not labeled to identify contents.

Scoop in bulk flour with handle touching flour.

Stacks of fry containers stored facing up, not covered or inverted to protect from contamination.

No paper towels provided in restrooms where exit requires touching door handles.

Grout lines low in multiple areas throughout kitchen.

Dust build-up on air vent by black door and ceiling by air vent.

Observed employee drink in disposable cup with no lid & no straw, stored on top of make table. CA: Employee drinks must be stored in a disposable cup with a lid and straw, stored below and separate from food prep and storage. COS - drink discarded.

Observed applesauce pouches stored and being washed in front hand sink. CA: Hand sinks can be used for no other purpose than handwashing, cannot be blocked from use. Employee relocated them - COS.

Back kitchen door has light gap at bottom left corner, allowing potential pest entry.

No paper towels provided in both restrooms where exit requires touching door handles.

Grout lines low in back kitchen by 3-compartment sink.

Unshielded lightbulb in vent hood over ovens.

Observed bracelets on wrist of food employee in kitchen.

Wet cloth bucket stored on top shelf of table next to drive-thru with sauces. Moved to lowest shelf.

Back kitchen door propped open at start of visit. Door closed.

Scoop in bulk rice container with handle touching product.

Grout lines low in multiple areas of back kitchen.

Observed raw chicken in fryer not cooked to minimum temperature of 165F (158F). CA: Chicken must be cooked to at least 165F. Chicken breast placed back in fryer and cooked to at least 165F (172F).

Observed rice, red beans, mac & cheese, and gravy cooling in walk-in cooler (WIC). Rice covered and stacked - did not cool from 135F to 70F within 2 hours discarded. Other items unclear on when cooling began, not monitored. All items discarded. Observed coleslaw being cooled from ambient in covered container. Moved to walk-in freezer (WIF) and observed to be cooling properly. CA: Time/temperature control for safety (TCS) foods being cooled, must cool from 135F to 70F within 2 hours and 70F to 41F in 4 hours for total elapsed time of 6 hours.

Person in charge (PIC) is not monitoring receiving temperatures of key drop deliveries. PIC is not monitoring proper cooking temperature of chicken in fryers or items in rethermalizer being reheated and cooler. PIC is not monitoring cooling of items or training employees on proper cooling methods. Corrective action (CA): PIC must maintain active managerial control over receiving key drop deliveries, cooking of raw animal foods and cooling.

Above rice and coleslaw moved to WIF and observed to be cooling properly. Rice and bags of food stacked to cool were discarded.

Back door has light gap at bottom left corner, allowing pest entry. Door must be self-closing and tight-fitting.

Observed flies and multiple live roaches at front of kitchen near chicken breading station and prep table next to hot cabinet.

Drain plug missing.

Grout lines low in back kitchen by walk-in cooler door and 3-compartment sink.

Employee food in designated bin stored over employee food on shelf in walk-in cooler (WIC).

Observed buildup of mold in bulk ice machine in kitchen. Corrective action (CA): Have machine cleaned more frequently to prevent mold buildup.

Bowl used as scoop in bulk filter powder. All scoops must have a handle.

Multiple stacks of metal bins stacked wet on clean dish rack by 3-compartment sink. Allow to air-dry before stacking.

Single-service cups stacked inverted at drive-thru window with no sleeve leaving lips of cups exposed.

Ice buildup throughout walk-in freezer, including on door gasket.

Hot cabinet vent has buildup of dust.

Employee food in designated bin stored over customer food on shelf in walk-in cooler.

Observed mold growth on ceiling of bulk ice machine. Corrective action (CA): Clean and sanitize ice machine often enough to prevent all mold growth.

Observed dried food debris inside multiple microwave ovens in kitchen. CA: Microwaves and all other ovens must be cleaned at least 1 time every 24 hours.

Previous inspection report not posted in dining room. No inspection report posted at drive-thru window as required.

Single-service cups at drive-thru window stacked inverted but with no sleeve - lips of cups exposed.

Wet mop stored in empty mop bucket - not hung to dry.

Missing drip cup at main chicken fryers.

Employee food in designated bin stored over customer food on shelf in walk-in cooler.

Raw chicken over ready to eat (RTE) lemonade and raw batter on shelf in walk-in cooler (WIC). CA- Items in WIC must be stored following proper storage order with raw chicken stored below all other items. COS- Lemonade and batter relocated.

Observed time/temperature control for safety (TCS) foods being cold held above 41F in WIC. CA- All cold held TCS items must be held at 41F or below. Delivery at 12PM caused WIC to be held open for extended period of time, causing improper temperatures. Items out of temperature for less than 4 hours, moved to walk-in freezer (WIF) and cooled down. Door closed and cooler observed to be working properly.

Observed bulk containers of flour and filter additive (chemical) in main kitchen next to fryers with no label.

Observed 2 containers of rice cooling in WIC with lids on. Moved to WIF and uncovered, observed to be cooling properly. Observed portioned coleslaw cooling in front reach-in cooler after prep. Cooler not made to cool items, only to hold items. Coleslaw moved to WIF and observed to be cooling properly.

Cracked and missing quarry tiles at walkway next to breading station and by fryers.

Worn grout lines in multiple places throughout kitchen.

Employee food in bin stored over customer food in WIC. Employee bag on shelf over steam table.