POPEYES CHICKEN

Observed fried chicken under heat lamps in front food service and across from fryers hot holding below 135*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) or below or 135°F (57°C) or above. Corrective Action: Person in charge discarded chicken.

Observed cooked white rice cooling for 2 hours on kitchen counter at a temperature of 95F/100F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F to 70°F and

(ii) Within a total of 6 hours from 135°F to 41°F or less. COS: Person in charge discarded containers of rice.

Observed washed and dried food containers with sticker residue from the previous contents. Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective action: Employee removed stickers from the containers.

Observed two single-service cups containing beverages for employees stored on counter without a lid. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Person in charge discarded cups.

Observed wet stacking of washed food containers stored on drying rack. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food COS: Person in charge separated containers.

Observed single-use cup used for seasoning storage. Observed single-use cup used as scoop for rice. Single-service and single-use articles may not be reused. Person in charge discarded cups.

Observed employee's cell phone stored on prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: Person in charge removed phone.

Observed facility utilizing key drop without a key drop agreement. Written procedures and plans, where specified by this chapter and as developed by the food service establishment, are maintained and implemented as required. COS PIC received key drop agreement through email towards end of inspection.

Observed nonfood contact surfaces with grease build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS PIC instructed employees to clean the areas that had build-up from grease.

Observed fried chicken located in main kitchen on upper shelf below 135 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) or below or 135°F (57°C) or above. Corrective Action: PIC disposed on the entire rack of chicken. Will have heating element repaired or replaced. Chicken will be hot held on lower shelf. Corrected on site.