POPEYE'S

Observed 7 containers of Cajun rice prepped 3-26 at 10:41am inside walk in cooler greater than 41 degrees Fahrenheit. (see temp log) CA: 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. COS: Person in charge voluntarily discarded containers.

Observed five containers of cooked red beans placed on top of the service line without being maintained at 135°F or above. When I asked the person in charge about their source, she directed me to the steam table, where additional containers of red beans, mashed potatoes, gravy, and Cajun rice were also found below 135°F. CA: 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. COS: The person in charge discarded the containers of rice and reheated the remaining items from the steam table in the microwave to reach proper hot-holding temperatures.

Observed the reach in coolers, the walls in the front service area, and the stand holding the to-go boxes with visible grease and food buildup, indicating they were not maintained in a clean condition. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed raw chicken breast improperly thawing at room temperature on top of the counter top of the meat sink unattended. Person in charge stated that it was a "quick thaw" CA: Time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or. As part of a cooking process if the food that is frozen. Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. COS: Chicken was removed and put in use.

Observed the shelves/ rags of the walk in cooler where marinated chicken are stored to be unclean with food build up and accumulation of food. Observed the walls of the walk in cooler to be unclean. CA: . Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Observed water pooling/holding on the floor of the main kitchen and by the mop sink/3-compartment sink. CA: floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable to prevent debris/any form of acclamation of contamination.

Observed 2 hand sinks blocked by trash in main kitchen. COS- trash was removed from in front of hand sinks and advised hand sinks shall remain clear at times.

Observed nozzles on both soda machines unclean with black substance in direct contact with soda. COS- all nozzles were removed, washed and sanitized before placing back in order.

Observed inside of reach in freezer unclean with food debris build up.

Observed shelf above chicken prep unclean with food debris build up. Advised to deep clean.

Plastic and metal pans stored as clean had food particles on the inside and outside of the surface. COS-pans pulled to be rewashed. Manager advised team to give more attention to when cleaning.

Ice machine is unclean with some pink build-up and blue particles. Ice must be discarded and the machine must be cleaned and sanitized by the close of business today

No handwashing sign provided at a handsink (inside the restroom) used by food employees.

Observed in-use utensil used with moist food not stored in running water (dipper well was not turned on) of sufficient velocity to flush particulates to the drain. COS-dipper well turned on.

Dishes stored stacked while still wet. Team advised to allow dishes to air dry before stacking.