POPEYE'S LOUSIANA KITCHEN

2-1B: .03(5)(c)Observed employee handling raw chicken remove gloves, and then proceed to touch basket containing hot-held cooked chicken without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee discarded contaminated cooked chicken, washed their hands, and then washed/sanitized the basket.

13A: .02(1)(d)Observed inspection report not displayed at drive thru window. 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. (C) Corrective Actions: Today's inspection report was printed and displayed at the drive thru window.

12B: .03(5)(i)Observed food employees in the kitchen prep area without a hair restraint on. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee placed a hairnet on.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized dishes and stored them in a position to properly air dry.

14B: .05(10)(e) 1,2,4Observed sheet pans stored as clean in dish pit area, but stacked wet. // CONSECUTIVE REPEAT OF THIS CODE PROVISION 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: Person-in-charge (PIC) had employees wash, rinse, and sanitize pans.