POPEYES #11090

Observed food employee use hand sanitizer as cleaning compound during handwashing procedure. Observed employee handle cash for payment, change tasks and handle single use to-go items to prepare order at drive-thru window without washing hands in between.

C/A: 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water;

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;

(iv) Thoroughly rinse under clean, running warm water; and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.

COS: Employee used back hand sink to properly wash hands.

Observed broken hand soap dispenser at hand sink at front food service near drive-thru window making hand soap unavailable for use.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no hand drying provisions at hand sink near 3-compartment sink in main kitchen area of facility.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels were placed in paper towel dispenser at hand sink.

1. Observed black buildup on dispensing portion of soda nozzles on soda machines at drive-thru and dining room areas of facility.
2. Observed several pots and pieces of cooking equipment soiled with food debris and stickers stored ready to use on dish rack near 3-compartment sink in main kitchen area of facility.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Facility has until 6/18/2026 to correct violation

Most recent inspection report was not posted in public view inside facility or at drive-thru window.

C/A: 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.

Observed food serving utensils with food accumulation stored in stagnant water below 135F in main kitchen (90F) and front food service (75F).

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Faucets at utensil water stations were turned on and brought to 135F.

Observed single service trays and fry cups stored right side up and exposed to contamination in front food service area of facility.

C/A: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

COS: Items were inverted to protect from contamination.

Observed several foods that were holding above 41*F EX butterfly shrimp, popcorn shrimp, shredded lettuce, sliced Havarti cheese C/A 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. COS Items Discarded

Observed the handsink in the rear of the kitchen next to the three-compartment sink without paper towels. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

COS Paper towels were replaced

Observed a uncovered tray of buttered uncooked biscuits in the proofing cabinet stored below a with shelf that was covered to grease/debris build-up. Observed the hood above the fryers with grease build-up droplets. Observed the shelves in the proofing fridge with heavy accumulation of grease/debris build-up. C/A Cleaning of Equipment and Utensils. Observed the ice (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Manager covered the biscuits with a wrap paper to prevent contamination from the shelf above

Observed the bottom of the RIC with egg batter spill. Observed the bottom of the thawing cabinet with some type of yellow liquid. Observed the bottom of the RIC with food debris build up and bags of pre-cooked shrimp was resting on it

C/A ) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease;

COS PIC/Manager has 72 hours to correct the violation and submit email pictures to EHS

Observed The inspection report dating from 10/12/2023 at the counter station. Observed NO inspection posted at the drive-thru window. C/A 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. Facility has 72 hours after they receive the most current inspection to post it

Observed sanitizing buckets stored next to the entry area without proper concentration. Sanitizer was testing below 200ppm. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Quat Concentration should be between 200-400ppm COS Manager re-made the sanitizer and was tested at 200ppm

Observed employees not washing their hands at appropriate time in front service area and cooking area: 1) Touching face, hair and/or touching clothing, then proceed to pull on gloves without washing hands first. 2) Touching face, hair, touching clothing, then handled clean equipment, single serve items and/or and expedited customers’ order without washing hands first; 3) While wearing gloves, touching hair and clothing then handled clean equipment, single serve items and/or and expedite customers’ orders with removing gloves and washing hands first. 4) Employee returned from toilet room, began donning gloves without washing hands. 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, 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 Employees were instructed to wash their hands after each observation. Corrected On-Site. Repeat Violation from 11/12/24 and 7/21/22

Observed food contact surfaces with food debris and/or greasy residue. Stored food equipment on all rear kitchen storage shelves and shelf above warewashing sink (storage pans lids, serving utensils, etc. CA: Food contact surfaces shall be cleaned to sight and touch. Repeat Violation from 11/12/24

Observed food was not protected during storage: 1) liquid splash/spill spots and dried food debris are present sacks of sugar and flour (stored on floor racks near rear entry door; 2) food spillage present inside interior of sugar and salt working containers; 3) morning vendor delivery (dry storage goods and refrigeration foods were stored directly on soiled and/or wet floor.

Protection of Food When Storage 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.

Correct within 72 hours. Repeat violation from 11/12/24

Observed rear entry door having a gap at the bottom of the door CA: Closed/cover all outer openings to protect facility from entry of pests. Correct within 72 hours.

Observed employees not washing their hands at appropriate time in front service area and cooking area: 1) Touching face, hair and/or touching clothing, then proceed to pull on gloves without washing hands first. 2) Touching face, hair, touching clothing, then handled clean equipment, single serve items and/or and expedited customers’ order without washing hands first; 3) While wearing gloves, touching hair and clothing then handled clean equipment, single serve items and/or and expedite customers’ orders with removing gloves and washing hands first. 4) Employee returned from toilet room, began donning gloves without washing hands. 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, 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 Employees were instructed to wash their hands after each observation.

Observed PIC was not able to demonstrate employees have received employee health training, which would require them of the (5) reportable symptoms and 6 reportable illnesses as related to foodbourne illness.. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

Observed paper towels and trash can missing at hand sink located in warewashing area. C/A Hand sink shall remained supplied with all handwashing supplies and trash can at all times to ensure hands are properly washed and dried. COS: Employee placed paper towels and trash can at the hand sink.

Observed food contact surfaces with food debris and/or greasy residue. Stored food equipment on all rear kitchen storage shelves and shelf above warewashing sink (storage pans lids, serving utensils, etc. CA: Food contact surfaces shall be cleaned to sight and touch. Food equipment was washed at 3-compartments.

Observed wiping cloth quaternary sanitizer solution tested below 150 ppm. CA: As per manufacturer's instructions, proper quaternary sanitizer range is 150 ppm - 400 pm. PIC prepared fresh sanitizer.

Observed food was not protected during storage: 1) liquid splash/spill spots and dried food debris are present sacks of sugar and flour (stored on floor racks near rear entry door; 2) food spillage present inside interior of sugar and salt working containers; 3) morning vendor delivery (dry storage goods and refrigeration foods were stored directly on soiled and/or wet floor.

Protection of Food When Storage 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.

Correct within 72 hours.

Observed rear entry door was frequently left open propped by cleaning tool. CA: Closed/cover all outer openings to protect facility from entry of pests. Door closed each time EHS noted violation/

Observed single serve items (disposable) are not protected from contamination: drink lids and ready to eat food bags stored on/in soiled surfaces and storage containers in front service area and inside lobby storage cabinet. Correct within 72 hours.

Observed PIC touching face and clothing then touching food contact surfaces without washing hands; Also observed 2 employees not washing hands before putting gloves on CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; COS: PIC tied hair back and washed hands

Observed dirty dishes being stacked with clean dishes in storage area next to walk in in facility; CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed water dripping in between panels on the ceiling in 2 areas in the walk in cooler; CA: All physical facilities shall be maintained in good repair. Repair within 2 weeks..