POPEYES 11179

4-2B: .05(7)(a)1*Third consecutive violation. Observed Food and storage containers and lids on clean equipment shelving unit across from the ware washing sink with grease and old food debris remaining on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: All containers and lids washed, rinsed and sanitized at time of inspection. Training provided to prevent future violations.

15C: .05(7)(a)2,3Observed storage shelves for raw chicken in the walk-in cooler with old food debris remaining on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17B: .06(5)(o),(p)Observed drain plug broken and not effective. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)

17C: .07(5)(a),(b)1,2,3Observed walk-in cooler with missing floor tiles and holding water. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2D: .07(3)(b)Handwashing sink near chicken prep and fryers observed with no paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels supplied at time of inspection.

2-2D: .07(3)(a)Handwashing sink near chicken prep and fryers observed with no soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap added at time of inspection.

2-2E: .03(6)Facility does not have sanitizer effective against Norovirus on EPA registered list. Facility has clean up kit but no disinfectant present in kit. 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. (Pf)

4-2B: .05(7)(a)1*Second consecutive repeat of this violation. Observed food storage containers and lids on clean equipment shelving unit above warewashing sink and across from warewashing sink with grease and old food debris remaining on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

13B: .02(1)(c)2Facility does it have a no smoking sign in public view. Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)

4-2B: .05(7)(a)1Food/debris/liquid observed on food pans & bottles on the food contact surface, stored clean on the dish rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

12A: .04(4)(r)Food stored under leak/ice buildup in the walkin freezer; ice accumulated on food packaging. Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: Food moved away from leak/ice buildup.

15A: .05(6)(a)Observed leak/ice buildup inside the walkin 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)

18: .07(2)(m)Drive-thru window was left open. (Observed 2 flies in the kitchen). Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

If the window is kept open for ventilation the opening shall be protected against the entry of insects by properly designed and installed air curtain to control flying insects. Corrective Actions: Window closed.

2-2A: .03(2)(m)The facility does not have employee reporting agreements available for review. 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: Provide signed employee reporting agreements by 04/10/2025.

2-2D: .06(2)(o)Dirty equipment observed being stored on the rear hand sink at the dish pit area. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The person in charge had the sink cleaned during the inspection.

6-1A: .04(6)(f)Chicken stored in the thawing cabinet observed above 41 F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Raw chicken was moved to the walk-in freezer to cool down.

6-1B: .04(6)(f)Red beans and rice observed hot holding below 135 F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were re-heated to 165 F or above (per the person in charge, the items had been hot holding for less than 1 hour).

15A: .05(6)(q)1&3The thawing cabinet was observed with an ambient air temperature of 51 F. 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: Repair the unit by 04/10/2025 so that the unit is capable of maintaining time/temperature control for safety foods at 41 F or below.

14B: .05(10)(e) 1,2,4Observed multiple clean food storage containers stored on shelving unit near 3 compartment sink stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: All containers rearranged to allow for air drying at time of inspection as all containers washed less than 4 hours prior.

15C: .05(7)(d)Observed stickers on outside of food storage containers on clean equipment shelving unit near three compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All stickers removed and containers cleaned at time of inspection.

2-2A: .03(2)(m)PIC (Person in charge) not able to demonstrate in a verifiable manner that employees are aware health policy. 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)

2-2D: .06(2)(o)Hand washing in back of kitchen being used to store sponges and cleaning tools. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All items were removed, sink was cleaned and sanitized.

3-1C: .04(1)Observed rusty screws dripping water into ice in rear ice machine. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Ice machine will not be used until fixed.

4-2B: .05(7)(a)1Observed an accumulation of a mold like substance inside tea dispenser nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles were removed to be cleaned and sanitized.

14C: .05(10)(e)1&3Observed boxes of single use items being stored directly on floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were placed on shelving at least 6 in above the ground.

15C: .05(7)(d)Observed an accumulation of food debris and buildup on outside of equipment throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed an accumulation of dust and buildup on ceilings, walls, and floors throughout facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed employee drink being stored on food prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Drink was relocated to designated employee area.

18: .07(2)(m)Back door was propped open upon arrival. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Back door was closed.