POPEYES LOUISIANA KITCHEN

2-2D: .06(2)(o)The hand sink in the dish area was being misused. A cloth towel & cleaning tool were in the hand sink. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items removed from hand sink.

2-2D: .06(2)(c)Hand sinks in the restrooms not producing hot water. Water measured 72ºF in the men's restroom & 73ºF in the women's restroom. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

15A: .05(6)(a)Observed ice/snow buildup inside the walkin freezer: fans & housing, pipes, floors, shelving, floor, ceiling. The door doesn't close because of the ice buildup on the door frame, threshold & door. // *** Second Consecutive Violation *** // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Food/debris accumulated on shelves throughout the facility; used for single-use items, clean items, etc. Grease leaking & building up on the fryers. // *** Second Consecutive Violation *** // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2D: .06(2)(g)Handwashing sink by the warewashing area is not functioning. // At least one handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)

2-2D: .06(2)(c)Hand sink by the front register not producing hot water. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

14B: .05(10)(e) 1,2,4Multiple dishes stored away as clean stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(6)(a)Significant icicle accumulation present inside the walk-in freezer. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Multiple pieces of equipment and dishes stored away as clean with debris/sticker residue present on the nonfood-contact surfaces. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(m)Person-in-charge (PIC) could not demonstrate in a verifiable manner that all employees are informed of their reporting responsibilities.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Not corrected on site. Please correct by having each employee sign an agreement by 12/13/2024. //

14A: .04(4)(k)Observed two utensils stored in water with temperature below 135F. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person-in-charge (PIC) removed utensils from water and had them cleaned. Explained that utensils do not have to be stored in water, but if they are water temp must be 135F or greater. //

11C: .04(6)(c)Observed chicken thawing in sink without running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC (person in charge) placed chicken in walk-in cooler.

14B: .05(10)(e) 1,2,4Observed clean dishes stacked wet in dish pit. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had containers cleaned again and set out to air dry.

SECOND REPEAT VIOLATION

15A: .05(6)(a)Observed a large leak in walk-in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 5/10/2024.

SECOND REPEAT VIOLATION