Popeyes Louisana Chicken

Observed hand sink in warewashing area with automatic dispenser not dispensing water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. Person in charge (PIC) stated that the sensor needed a part that has been ordered, but it did not work. PIC stated that another part has been ordered for the sink. If that part does not work, another type of faucet will be installed. Core item shall be corrected within 72 hours.

Observed hand sink beside fryers blocked by flour containers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

COS: Person in charge moved flour containers to unblock the hand sink.

Observed buckets used for storing wiping cloths with a quaternary ammonium concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Person in charge re-filled sanitizing concentration to 200ppm.

Observed most current inspection not posted at the main counter nor at the drive thru. Rule: 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. COS: Person in charge was given new inspection report at end of inspection.

Observed the large white plastic container storing flour on the table where chicken is battered with several large cracks. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: Person in charge replaced the container with a smooth, unchipped one.

Observed cooked rice under heat lamp across from ice machine hot holding at 113*F. 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) or above. COS: Person in charge discarded rice.

Observed no paper towels at hand sink in drive thru area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Person in charge placed paper towel roll at hand sink in dispenser.

Observed automatic handwashing sink not turning on with hand motion activation. Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. Core item must be corrected within 72 hours.

Observed prepared coleslaw in walk in cooler, coleslaw in reach in cooler near drive thru, and fully cooked bacon in reach in cooler lacking a date of preparation or discard date. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. COS: Person in charge placed a date of discard on each food item.

Observed cooked rice under heat lamp across from ice machine hot holding at 109F. Observed fried chicken in pass thru warmer in front food service area hot holding at 115F. 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) or above. COS: Person in charge discarded rice. PIC reheated fried chicken to 170*F.

Observed no paper towels at hand sink in ware washing area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Person in charge placed paper towels at hand sink in dispenser.

Observed hand sinks in drive thru and frying area with a water temperature of 72*F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. COS: Person in charge set sink water temperature to 85*F minimum.

Observed red rice in warmer cabinet hot holding at 114F. Observed rice in warmer cabinet hot holding at 108F. Observed macaroni and cheese hot holding at 122F in warmer cabinet. Observed popcorn chicken hot holding at 113F in pass thru warmer. 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) or above. Corrective action: Person in charge discarded all foods voluntarily.

Observed handwashing sink in ware washing area not working. Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Priority foundation item must be corrected within ten calendar days.

Observed black residue on soda nozzle located in drive-thru area. Rule: Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Person in charge cleaned, sanitized, and dried nozzle.

Observed buckets used for storing wiping cloths with a quaternary ammonium concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Person in charge re-filled sanitizing concentration to 200ppm.

Observed floor under fryers and under chicken prep table with food debris and flour. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Core item must be corrected within 72 hours.

Observed red rice stored in warmer cabinet hot holding at 114F and 104F. Observed mashed potatoes in warmer cabinet hot holding at 120F and 118F. Observed rice on countertop hot holding at 56F. Rule: 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) or above. Corrective action: Rice was reheated in microwave to 190F and 178F respectively. Mashed potatoes were reheated in microwave to 172F and 185*F respectively. Person in charge was unaware of how long the rice was on the countertop and therefore discarded it.

Observed dead bug on ice chute of ice machine. Observed clean container with a sticker still on it. Rule: Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective action: Person in charge discarded ice and wiped, cleaned, and sanitized the ice chute. Person in charge removed sticker from the container.

Observed bags of raw chicken stored in reach-in cooler located next to fryers lacking a date of prep or discard. Observed cooked red rice and coleslaw in walk in cooler lacking a date of prep or discard. Rule: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. Corrective action: Employee placed a label indicating date of prep and discard on food items.

Observed handwashing sink in women's bathroom lacking soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Corrective action: Person in charge placed soap refill in the dispenser.

Observed raw chicken nuggets and raw chicken wings in the ice bath in the main kitchen area reaching temperatures greater than 41 degrees F. Observed plastic bag of shredded cheese in the reach-in cooler in the main kitchen area reaching temperatures above 41 degrees F. (See Temperature Log). 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). Person in charge voluntarily discarded raw chicken nuggets and shredded cheese. Person in charge placed raw chicken wings in the walk-in freezer.

Observed handwashing sink in the main kitchen area near the drive thru window without hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Food employee restocked paper towel dispenser with new paper towels.

Observed handwashing sink located in the main kitchen area in the back across from the walk-in cooler with evidence that it is being used as a dump sink. Observed the same hand sink with two bulk containers and a trash can stored in front of it. Also, observed hand sink in the back area near the three-compartment sink being used for storage. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. PIC cleaned and sanitized hand sinks and removed containers and trash can so it can be easily accessible.

Observed several containers of sauce in unlabeled bottles in the front food service area next to the heat lamp. Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement; If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; An accurate declaration of the net quantity of contents; The name and place of business of the manufacturer, packer, or distributor; and The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Person in charge properly labeled sauce containers.

Observed single-use container being used as a scoop for the rice in the walk-in cooler in the main kitchen area. Single-service and single-use articles may not be reused. PIC removed the single-use article from the rice container.

Observed cooked rice cooling from this morning around 10:48am temping at 83 degrees Fahrenheit. TCS food item did not 70 degrees Fahrenheit within 2 hours. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C).

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

Person in charge discarded rice.

Observed facility lacking procedures for employees to follow when responding to vomiting or diarrheal 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. Must correct within 10 days.

Observed cooked rice cooling in food containers that were tightly covered and stacked on top of each other. Also observed coleslaw that was prepped at noon cooling tightly covered and stacked on top of cooked rice in the walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Person in charge was educated on proper cooling methods and discarded food items which were not cooled within the proper time parameters.