POPEYES #4522

Observed single use cup used as scoop stored in plastic container holding sugar at beverage station in kitchen. Operator discarded cup and replaced with proper scoop w/handle during inspection. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Observed reach in cooler and freezer shelves soiled with food residue throughout kitchen. Observed reach in cooler exterior doors and door handles with grease residue throughout cookline in kitchen. Instructed operator to properly clean and disinfect all surfaces to remove accumulation of residue at the close of each business day during inspection.

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.

Observed food prep employee wearing a black and red bracelet bands on her hands/arms while preparing food. CA : Employee removed the bracelets.

511-6-1.03(5)(g) - Jewelry (C) (g) 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 water leaking from the faucet/sprayer plumbing fixture of the 3 compartment sink. CA: Manager/owner shall have the water leak repaired.

.511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the top 1/3 of the most current inspection report was not posted in each drive through window. CA: Manager shall post a copy of the most recent, top portion of inspection report in the drive through window.

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.

Observed ice machine top flap with build up inside. CA: all food contact surfaces shall be cleaned to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Observed no biohazard clean up kit at the facility. CA: Establishment shall have procedures for employees to follow when responding to diarrheal or vomiting events.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter

Observed the ice machine with black buildup on the inside. CA: all food contact surfaces hall be cleaned to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

PIC was eating candy bar at front service counter when EH entered the facility. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC stopped eating when approached.

Observed handsink in dish area blocked by fan. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC moved the fan.

Observed multiple flies in front and back of facility. Observed fruit flies in facility. e 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. PIC will eliminate harborage conditions and will increase pest control as needed.

Facility did not have the most recent health score posted in the front or drive through. 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. PIC will post the most recent score in both locations.

Observed microwave missing interior top cover and second microwave cover is bent. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens. PIC will repair/replace.

Observed build up in bottom of reach in freezer. Observed ice build up on floor of WIF. Observed build up on racks in WIC. Observed build up of debris on outside of equipment such as hot holding wall in sandwich station, counters bulk containers, and bun toaster. Observed build up on outside of fryers. Observed containers stored as clean with food residue and left over stickers on non-food contact surface. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have all areas cleaned.

Observed build up of grease and food debris under equipment and shelves. Observed build of splatter on walls throughout facility. Observed build black substance on wall of 3C sink and prep sink. Observed dust on walls and ceiling tiles in main kitchen and dining room. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will increase cleaning to reduce food accumulation.

Observed employee bookbag amongst pans in fryer area. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. PIC had bag removed.

Observed coleslaw and chicken in WIC stored above 41F and hanging thermometer was at 50F. 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).

PIC was not able to provide in a verifiable form education of an employee health policy. 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. PIC will create records to show that employees have been notified of employee health procedures.

Observed multiple pans, lids and containers stored on shelf as clean with food debris. Observed build up inside of microwaves. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC had employee begin to wash dishes.

Observed microwave missing interior top cover and second microwave cover is bent. Microwave ovens shall be in good repair and meet the safety standards specified in 21 CFR 1030.10 for Microwave ovens. PIC will repair/replace.

Observed build up in bottom of reach in freezer. Observed ice build up on floor of WIF. Observed build up of debris on outside of equipment such as hot holding wall in sandwich station, counters bulk containers, and bun toaster. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have all areas cleaned.

Observed build up of grease and food debris under equipment and shelves. Observed build of splatter on walls throughout facility. Observed dust on walls and ceiling tiles in main kitchen and dining room. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will increase cleaning to reduce food accumulation.

Observed FRP pulling away from walls in mops sink area and by WIC. All physical facilities shall be maintained in good repair. PIC will have repaired.