Popeye's

-Observed in use (Metal and plastic storage pans, Tongs, etc.) Quat Sanitizer in 3 compartment sink of facility with chemical concentrations too low around 0pppm. *CA: All Sanitizers must be used in accordance with the manufacturer's recommendations at at minimum concentrations. COS, Sanitizer was drained and new sanitizer was placed in 3 compartment sink.

-Observed sandwich prep top unit in side kitchen area of the facility unable to maintain temperatures of 41F or below. Havarti cheese and pickles in cooler were around 60F and 58F. Ambient temperature of prep top was around 58F. Items were placed in ice but did not have water to create ice/water slurry mixture for proper ice bath. -Observed front under counter reach in cooler (Sauces, cheesecakes, etc) in the front service area of the kitchen not able to maintain temperatures of 41F or below. Gasket seal area of cooler was observed with visible gaps in between preventing proper seal. Creole Cocktail and Signature Sauce was around 48F and 51F. Ambient temperature taken was around 52F. -Observed warmer cabinet in rear kitchen area of the facility near walk in freezer with broken handle preventing proper closing and was rubber band tied closed. CA: All cold holding/hot holding equipment must be able to maintain proper temperatures. -Observed walk in freezer in rear kitchen of area with broken/hanging sweep at bottom of door. Light from visible gap in door was observed as well as pooling water where gap was present. *CTM, Have units serviced/ repaired and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed rear hand washing sink at end of chicken breading line with leak at basin and pipe of sink. CA: All waste water must be properly disposed of from hand sinks in the kitchen and food preparation area. CTM, Have leak fixed and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed Quat Sanitizer stored on near cinnamon sugar in the rear kitchen area of the facility on the biscuit prep area. Was noted previous inspection. *COS, Sanitizer was stored to prevent contamination by PIC.

-Observed HVAC ventilation vents in the rear kitchen area and dining room with moldy dust and debris. -Observed ceiling tiles in the dining area of the facility with evidence of water spots and damage. *CTM, Clean ventilation filters throughout the facility and replace water damaged tiles and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

-Observed multiple large and small containers of coleslaw prepped yesterday in the front reach in cooler underneath the cash registers in the front service area of the kitchen not being cold held at 41F or below. Ambient temperature of Reach in cooler was around 50F-53F. Temperatures of other Non TCS Food items in RIR ranged from 46F-51F). -Observed Havarti Cheese slices stored in the walk in cooler of the facility not being cold held at 41F or below. Ambient temperature of walk in cooler during majority of inspection was 54F/55F. Other TCS and Non TCS food items in walk in cooler ranged from 44F-51F. *COS, Out of temperature TCS Food items were discarded. Other TCS food items were stored in walk in freezer and biscuit RIR. Technician was dispatched to facility during inspection.

-Observed walk in cooler in rear kitchen area of the facility and front reach in cooler in the front service area of the kitchen not being capable of maintaining cold holding food items at 41F or below. *COS CER Refrigeration technician was dispatched to facility during inspection to service equipment.

-Observed Quat sanitizer bucket stored on prep table near biscuit RIR across from ovens in the rear kitchen area of the facility. Employee was observed pulling biscuits from oven, placing them on prep table mentioned above and applying a butter coat to the biscuits. -Observed Quat sanitizer stored under prep table containing microwaves in the side kitchen area of the facility across from the office area directly next to container of sugar and wrapper paper for boxes. *COS, Both Quat sanitizer buckets were removed and stored to prevent contamination upon request by PIC.

-Observed hood vents above fryer with heavy accumulations of grease and debris. PIC stated end of the day is scheduled day to clean vents. Scheduled service is slated for this month. *CTM, Conduct general cleaning of hood ventilation vents and send documentation to Kristen.Tyler@dph.ga.gov within 72 hrs.

-Observed accumulations of old food debris under lid of chicken sandwich prep top cooler near drive thru window in side kitchen area of facility. *COS, PIC washed, rinsed, and sanitized and cleaned area upon request.

-Observed multiple plastic food storage containers, metal storage containers, tongs, and scooper stored as clean on the rack above the 3 compartment sink and dry storage rack with greasy non tcs and flour debris. *COS, Containers (plastic and metal), tongs, and scooper were washed, rinsed, and sanitized upon request by employee.

-Observed multiple large pieces of chicken breast not being cooked at 165F or higher at the fryer station in the kitchen underneath the heat lamp pass thru window. Ensure cooks are checking temperatures to ensure items reach 165F at a minimum. See temp log. *COS, Cook redropped chicken in fryer and cooked >165F prior to storing under heat lamps.